Warning: How to is a Harrison's guide on how to do something and it does contain personal opinion and bias. Those who have opposing opinions on how to do should look away now.
Well, it's summer and my dad and I love it. This is when we fire up our smoker and make all kinds of hickory infused creations of pure greatness. We love to experiment with new recipes and different combinations; however, we have one thing that doesn't change when we cook and that is because it is the best thing we do. That's right, ribs. I'm talking juicy, tender, fall off the bone, mouthwatering baby back ribs. It is a family favorite and a staple of our smoker. It all starts with supplies: ribs the thickest and the fattest pack of ribs you can find, Strawberry's dry rub, Wicker's marinade, Sweet baby Ray's BBQ sauce, and a big bag of hickory logs. A day before we cook the ribs we take the ribs and strip the thin membrane off the back and place them in a plastic tub filled with Wicker's. This allows the marinade to really seep into the meat. Then we fire up the charcoal smoker keeping the temperature around 180 to 240 degrees. After that, there are three simple phases. First, we rub the ribs with Strawberry's and put them on the grill for 3 hours, maintaining the temperature as we wait. When this is done a little of the bone should be exposed. The second step we do is pull off the ribs and smother them in Sweet Baby Rays, butter, and honey. Then we wrap all that up in tin foil and put it back on for another 2 hours. This will help the meat, making it juicy, tender, and tasty. Finally, the ribs come out of the tin foil and go back on for one more hour. This firms them back up and finishes them off. After that hour is over all that is left is an amazing rack of ribs that will slide off the bone and taste great.
This post made me hungry just reading it. When we are at school you occasionally talk about your families way of cooking of ribs. We also talk about other meats that you prepare like you deer jerky, every time you make it I end up begging you bring some for us to share while we sit in Mr. Wynn's class. You probably shouldn't have given away a family recipe like that especially if they are as good as you say they are. You don't want imitation of your amazing ribs showing up in places. I'm only joking of course. Keep up the great writing and have a great school year.
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