Apple Smoked Riblets Food

SWEET SMOKED PORK RIBS

Steps:

• Stir salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin together in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate for at least 30 minutes prior to cooking.
• Unwrap baby back ribs and place onto the wire racks of the smoker in a single layer.
• Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
• Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
• Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist.

APPLE SMOKED RIBLETS

Steps:

• 1. Make the Marinade add ribs to marinate for 30 mins or overnight take ribs out and let sit reserve marinade baste ribs while cooking smoker is ready set at 250 degrees use apple chips or your favorite flavor chips smoke the intire cook time and enjoy you can do this in the oven also or a indoor smoker pan will work.

HONEY BARBECUE RIBLETS (APPLEBEE'S)

Steps:

• Season ribs with salt, pepper and garlic.
• Place on a medium hot grill and sear on each side.
• Continue grilling until the ribs are nearly done.
• Place ribs in a broiler pan on a rack.
• Fill the bottom of the pan with the water and liquid smoke.
• Close pan or cover it to seal it.
• Place in the oven at 275 degrees F. for 2 to 5 hours.
• The longer you leave them the more tender they will be.
• Brush with plenty of heated barbecue sauce right before you serve.

HOW TO MAKE SMOKED PORK RIBS IN THE SMOKER

Steps:

• Prepare the ribs. Combine the dry rub ingredients or use a favorite store-bought brand. Rub the ribs all over with the spice mixture and cover with plastic wrap or place in a large resealable plastic bag. Refrigerate at least 2 hours or overnight.
• Meanwhile, if not using a drip pan, soak the wood chips in water for an hour, then prepare your grill for smoking. Fill the smoker box with wood chips or chunks. Then combine the spritzing liquid in a small spray bottle and shake to mix. Finally, preheat the smoker to 250 degrees and close the vent halfway to smoke a little cooler.
• Remove the marinating ribs from the refrigerator, lightly spray with spritzing liquid, and place the ribs meat side up in the preheated smoker. Close the smoker and smoke for 2 hours.
• Remove the ribs from the smoker and wrap in a heavy-duty foil, meat side down. Return to the smoker and cook for 1 more hour. Meanwhile, prepare barbecue sauce and set aside.
• When the foil wrapped ribs have finished cooking, unwrap and remove the foil; return to the smoker and cook for an additional 15 to 20 minutes. Remove the ribs from the grill and let rest 5 minutes before slicing and serving.

SMOKED BEEF BACK RIBS RECIPE - TRAEGER GRILLS

Steps:

• If your butcher has not already done so, remove the thin, papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• Season both sides of ribs with Traeger Beef Rub.
• When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
• Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.
• Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!

SMOKED RIB SCRAPS

Steps:

• Prepare your smoker for 225 degrees F. Add your preferred wood. Fruit woods are recommended.
• Blot the meat dry with paper towels. Apply a little yellow mustard or vegetable oil onto your rib scraps-season well with rub.
• Place the seasoned ribs scraps onto the grates of your smoker, close the lid, and let them cook for 1- 1 1/2 hours.
• After this time, spritz with warmed apple juice, as needed.
• Let the rib scraps cook for an additional 1- 1 1/2 hours or until they reach an internal temperature of 185 degrees F.
• Once cooked, remove the ribs scraps from the smoker and rest for a good 15-20 minutes before using.

ROOIBOS SMOKED RIBLETS

Steps:

• Preheat the oven to 180°C. Line the base of a wok with foil. Combine the tea, rice, sugar, peppercorns, and coriander. Spread the mixture over the foil, taking care that the mixture does not come into contact with the wok.Place a wire rack in the wok and place over high heat. Once the mixture starts to smoke, place the riblets on the wire rack and cover tightly with a lid or foil. Smoke the riblets for 15 minutes without lifting the lid.Line a baking tray with foil. Transfer the smoked lamb to the tray and season with salt and freshly ground pepper. Roast for 10-12 minutes for medium or until cooked to your preference.Transfer the riblets to a plate to rest for 5 minutes. Garnish with rosemary sprigs and lemon.While the meat is resting whisk all the beer and amasi dipping sauce ingredients together.Serve the riblets and dipping sauce with roosterkoek or braaibroodjies and a seasonal salad.Riblets can also be prepared on the braai.Supported by the Red Meat Industry of SA - Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.