Slow Smoked Baby Back Ribs In A Carolina Mop Sauce Food

SMOKED BABY BACK RIBS

Steps:

• Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
• Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
• About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
• Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
• Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
• How to prep your ribs:
• Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

NO-FUSS BAKED BABY BACK RIBS

Steps:

• For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.
• Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.
• Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.
• For the Carolina moppin' sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.
• Uncover the ribs and drain off the fat, reserving for another use (see Cook's Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.
• Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

SLOW SMOKED PORK RIBS

Steps:

• Prepare ribs:.
• Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back. You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
• To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
• Mustard Rub:.
• Mix rub mixture together.
• Then rub the mustard rub mixture over the entire surface of the ribs.
• Once the pork ribs are seasoned and the smoker is ready then you are set to go. Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
• Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't go higher.
• After smoking for 2 hours. Then wrap the ribs in heavy duty foil and keep going for 2 more hours. Creating fall off the bone ribs! Then unwrap for one hour.
• To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
• If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce. Apply the sauce when the foil comes off, but for crispy ribs apply after crisping. If you want extra smoke go ahead and add more wood when unwrapping the ribs.
• Let ribs sit for 10 minutes before cutting into servings.

EAST CAROLINA VINEGAR BBQ SAUCE RECIPE

Steps:

• Prep. Pour all the ingredients into a jar and shake. Let it sit for at least 12 hours to allow the flavors to meld. A week is better.
• Use. You can use it as a mop when you cook, you can use it as a finishing sauce when you serve the meat, or both. In the Carolinas, it is usually used as both a mop and a finishing sauce.
• To use it as both a mop and finishing sauce, warm it, pour a few ounces (~89mL) into a cup and paint it on the meat with a basting brush once every hour or so while it is cooking. If you use it as a mop, the sauce in the cup can get contaminated with uncooked meat juices on the brush. That's why you don't want to dip the brush in the whole bottle. Discard contaminated mop and serve untouched sauce at the table.

CAROLINA BARBECUED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
• In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
• Using your fingers, rub the mixture over both sides of the ribs.
• Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
• To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
• Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
• Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
• Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
• Refrigerate the sauce.
• Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
• To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.

SMOKED RIBS WITH CAROLINA-STYLE BBQ SAUCE

Steps:

• For the rub:
• Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours.
• In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature.
• Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker.
• Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve.
• For the BBQ Sauce:
• Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes.
• Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container.

HICKORY SMOKED/BBQ BABY BACK RIBS

Steps:

• Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
• Place ribs in brine and refrigerate for one hour.
• Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Remove ribs from the brine (after the hour) and pat dry with paper towels.
• Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
• Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
• Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees and over every 30 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke ribs for a total of 4 hours.
• Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
• It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
• For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
• Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

CAROLINA VINEGAR AND PEPPER MOP BBQ SAUCE

Steps:

• In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil.
• Stir in the ketchup and brown sugar.
• Reduce heat to low, and simmer for 30 minutes.

SMOKED BABY BACK RIBS WITH COLA BARBECUE SAUCE

Steps:

• Make the sauce--in a saucepan over medium heat, warm the oil.
• Add in garlic, chile powder, and cumin; cook for 30 seconds, stirring occasionally.
• Add in the remaining sauce ingredients, whisk them together, and allow the sauce to simmer for about 5 minutes.
• The ribs--remove the thin membrane from the back of each rack of ribs; allow the ribs to stand at room temperature for 20-30 minutes before grilling.
• The rub--in a small bowl, mix the rub ingredients; season the ribs all over with the rub, pressing the spices into the meat.
• Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill; grill the ribs over Indirect Low heat (grill temperature should be about 300°) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours.
• About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
• Transfer the ribs to a baking sheet and tightly cover with foil; let rest for 30 minutes before serving.
• Serve warm.