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Posted by on Jun 4, 2011 in Come Together, Mr. J, Store-bought Remix | 0 comments

Rib Time

Last week, Mr. J smoked ribs and grilled chicken for his coworkers. I’ve heard lots of good things, so it must have been a success! Here’s the run-down straight from Mr. J…

Ribbies Ready to Eat

So here’s how I did the ribs.  As for the chicken, well if I give that one away, nobody will come visit me anymore. 😉

Rub recipe:

  • 4 tablespoons sweet paprika
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dark brown sugar
  • 2 tablespoons salt
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 2 teaspoons cayenne pepper

Combine all dry ingredients – makes about a cup, which was just enough for 6 racks of baby backs.

Neely’s sauce recipe (served on the side, but they really don’t need it IMO):

    • 2 cups ketchup
    • 1 cup water
    • 1/2 cup apple cider vinegar
    • 5 tablespoons light brown sugar
    • 5 tablespoons sugar
    • 1/2 tablespoon fresh ground black pepper
    • 1/2 tablespoon onion powder
    • 1/2 tablespoon ground mustard
    • 1 tablespoon lemon juice
    • 1 tablespoon Worcestershire sauce

Combine, bring to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Cooking the ribs (3-2-1 method):

      • Remove the membrane from the bottom of the ribs (search YouTube if you haven’t done this before – important to get rub flavor in there)
      • Dissolve 1/2 cup table salt and 1/4 cup of sugar per 4 quarts of cold water and brine ribs for an hour
      • Massage in 1 tablespoon of rub per side of the racks, then wrap in plastic wrap and leave in refrigerator over night
      • For smoke flavor, I used 3/4 cup hickory wood chips to 1/4 cup apple. I ran at 205 degrees. Aim for somewhere between 200 and 215.
      • Place the ribs in the smoker for the first cooking stint of 3 hours. If you’re using baby backs, it should be around 2-2.5 hours.
      • I have three racks in my smoker, so at each 45 min intervals (because they were baby backs), I rotated them so that they all had equal time at each level
      • After the 3 hours is up, wrap all the ribs in aluminum foil, refill the wood chips and place back in for 2 more hours (stick to this time – this is the tenderizing stage)
      • Next unwrap the ribs and place them back in for 45 minutes to an hour
If you don’t, have a smoker, I’ve read of people using a rib rack like this with a pan of water underneath and wood chips inside the grill. You can Google for several methods.
Hope you enjoy!

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