Posts tagged ‘barbeque’

June 4, 2010

Smoked Ribs

The more I do this the better I’m getting…or should I say the better my Ribs are getting! These were the best by far…check out the smoke ring!

I used my Rib Rub recipe – coat baby back ribs with the rub and allow to sit one hour.

Rib Fairy Dust (Just for those guys out there… 🙂
3T. Kosher Salt
3T brown sugar
3T black pepper
2T paprika
2T garlic powder
2T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)

Heat your smoker – I use an electric smoker (there are people out there that will give you crap for using electric, but don’t let them get you down…charcoal is NOT the only way…just keep on smokin’!) I use hickory wood because it’s what I like best. Use whatever wood fits your flavor.

Once the smoker is heated lay your ribs on the racks make sure you put a thermometer in the smoker as close to the midde as you can, if you don’t have one build in on your smoker. Keep your smoker at 225 or as close to that as possible throughout the smoking process.

Add wood chips or chunks about every 30 minutes for the first 2 hours and then once an hour thereafter. It takes about 4 hours for two racks of baby back ribs to cook. (May take less on warmer days) These ribs came out with that right amount of pull from the bone, and not falling off the bone (which is overdone for me).

Serve dry or glaze with barbeque sauce during last hour of smoking.

See another method I used if you don’t have a smoker – thank you Meathead at Amazing Ribs

March 16, 2010

Barbeque!

Yes barbeque not just grilling (you know who you are!).

I bought a smoker this weekend and something was missing….

Disappointment...

Since I already bought the ribs and I want to eat ribs today I will alter my propane grill. Next weekend we smoke! (My daughter and her Auntie Tara will be able to have some then too…they will be so happy!)

Rub
3T. Kosher Salt
3T brown sugar
3T black pepper
2T paprika
2T garlic powder
2T onion powder
2t. mustard powder
dash of cayenne (or more if you like the heat)

Ribs
1 rack of baby back ribs
covered with rub and placed in fridge overnight or a few hours

SET UP FOR MY PROPANE GRILL:
Hickory is my favorite so I wrapped up some hickory chunks in foil. If I had an aluminum throw away pan I would have used that but instead I just used my roasting pan with the rack placed on top of the pan the opposite way so that I can put water in the pan and keep the ribs above it.

Ribs

Using one burner only, I placed the ribs on the opposite side of the grill of the burner that was turned on. I kept the temp about 220-230 until the ribs are done.

“Done” is an art that I’m still perfecting. Some places say until the meat falls off the bone. That is good and all, but I like the ribs a little “less done” so you have to pull them off with your teeth, but they still come clean off the bone. So about 3-4 hours.

But first you have to decide how you like your ribs…falling off the bone, or slightly less done…then figured out how long it takes in your environment (altitude and temps may change the cooking time) with your equipment.

If you use sauce, after slow cooking the ribs, crank up that heat on your grill. Slather those baby backs with some good sauce and place on grill and cook until the sauce carmelizes.

March 16, 2010

Barbeque Sauce

I love vinegar-sweet sauce and have played with this recipe a lot. Everytime I make it I seem to alter it maybe a little more. But this is the best version yet.

1/2 white onion (Or 2 shallots)
2 cloves minced garlic
1/2 c. beer
1 can tomato sauce
1/4 c. vinegar
2/3 c. brown sugar
1T worchestershire
1T soy sauce
1T hot sauce
1t. mustard powder

Saute onion and garlic in butter for 2 minutes. Add beer next and stir. Add the rest of the ingredients – adding the tomato sauce last. Simmer for 1 hour.

February 17, 2010

Marinated Skirt Steak

This is a recipe I got while in Sonoma at my FAVORITE winery – Mazzocco. Great wine and great food! This was the place we got to barrel taste and go into their vineyard and get a lesson on how to prune vines. I can’t wait to go back. I bet it’s so beautiful there right now…ahhh good times!

This is so super simple (yes John it really is!)

3 parts soy
3 parts teriyaki
3 parts red wine
1 part pineapple juice
Skirt steaks
(I used one steak and 1/3c soy, teriyaki, and wine and about a 1/4c. juice)

I make it the night before and then flip it once in the morning. Cook it on the grill to your liking – I like Med Rare. about 6 minutes per side. That’s all so easy huh!

Here are a few side ideas:

Grilled Veggie Salad
Roasted Ranch Potatoes

You can also turn this into an appetizer by thinly slicing the meat and placing on top of sliced baguette pieces…YUM YUM.