Smokin Maple Bacon Beer Baby Back Ribs Food

SMOKIN' MAPLE BACON BEER BABY BACK RIBS

Steps:

• RIBS: Using a sharp knife, diamond score the membrane on the back side of the ribs.
• Rub both sides with BBQ seasoning, pressing the seasoning into the meat.
• Preheat the oven to 325F.
• Lay the ribs, meat side down, in a roasting pan.
• Lay 3- 4 orange slices on the back of each rib.
• Pour in beer& cover with lid or aluminum foil.
• Braise ribs in the oven for 2- 2 1/2 hours or until tender.
• Remove from oven& allow to cool.
• SAUCE: Fry diced bacon in a medium saucepan over medium heat until its half cooked.
• Add garlic, onion& jalapenos and continue to cook, stirring occasionally, until onions are tender.
• Pour beer into pan, stirring to loosen flavourful bits on the bottom.
• Bring mixture to a rolling boil; reduce heat to medium low& continue to boil until reduced by half.
• Add remaining ingredients& return to a boil; reduce heat to low& simmer, stirring occasionally, for 15 minutes.
• Seasonwith salt& set aside.
• GRILLING: Preheat grill to medium high.
• Remove ribs from pan, discarding orange slices& braising liquid.
• Grill ribs for 6- 8 minutes per side, until lightly charred.
• Baste both sides with reserved sauce.
• Turn grill heat down to medium low, close lid& allow ribs to slow roast for 10- 15 minutes until sauce is sticky& bubbling.
• Cut between every 3rd rib& toss with remaining sauce before serving with LOTS of damp finger towels.

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.

SMOKED MAPLE SYRUP BACON

Steps:

• Pour water, sodium nitrate, curing salt, coarse salt, brown sugar, and maple syrup into a large kettle. Bring to a boil over high heat and cook for 10 to 15 minutes until everything is well dissolved. Pour brine into a 5 gallon plastic bucket and cool to room temperature, 6 to 8 hours.
• Leaving the skin on the pork belly, cut against the grain into 4 to 6 slabs so they fit inside the bucket, and inside your smoker. Place into the bucket of brine, and weigh down with a glass or ceramic dish to keep the pork submerged. Cover and refrigerate for 5 to 7 days, rearranging the pork in the brine daily.
• On smoking day, remove pork from the brine and rinse well under cold running water, rubbing to remove all external brine. Pat pieces dry and place onto smoker racks. Allow pork pieces to stand, preferably underneath a fan, until the surface of the meat becomes somewhat dried and notably glossy, 1 to 3 hours depending on air circulation.
• Smoke pork belly slabs using wood of your choice at a temperature of 90 to 110 degrees F (32 to 43 degrees C) for 8 to 12 hours. Remove rind before slicing.