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Day 1 Before Smoking |
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Ingredients: |
Ingredients: 10 to 12 lbs of back loin pork ribs
1 to 2 cups italian dressing
1 to 2 cups dried minced onions
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Directions: |
Directions:Cut the rib racks in half and coat the meat sides liberally with Italian dressing and the minced onions.
Put the coated ribs in sealable plastic bags. Seal the bags and refrigerate overnight.
Use cookie sheets to process the ribs, it makes it easier to move the ribs from the refrigerator and the various processes. |
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Day 2 Rib Rub & Smoking |
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Ingredients: |
Ingredients: *Lloyd's rib rub
1 cup brown sugar
1/2 cup white sugar
1/2 cup seasoned salt
1/2 cup Lloyd's Bam spice (see This & That section of this cookbook)
Mix the sugars and spices for the rib rub
* 2 cups of your favorite barbecue sauce
for final coating ribs in step 7.
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Directions: |
Directions:1) Remove the ribs from the plastic bags and wipe off the dressing and onions with paper towels.It helps to use the edge of a large spoon to remove the onions..
2) Generously coat the ribs with the rib rub, using your hands, rub the seasoning into the meat. Let the ribs rest for a couple of hours in the refrigerator to meld the flavors prior to smoking.
3) Smoke the ribs in a smoker for 2 to 4 hours at low temperature (160*f to 220*f). Low heat and a lot of smoke is the goal at this point.It helps to rotate the ribs periodically through out the smoking process to get a more even cook.
4) Remove the ribs from the smoker and wrap the slabs individually in aluminum foil, meat side down.
5) If you are going to eat the ribs today for supper continue here with step 6 . If you are not going to eat them today Store the foil covered ribs in the refrigerator overnight then go to day 3.
6) Bake the foil covered ribs in a covered grill or kitchen oven at 200*f to 250*f for 1 1/2 to 2 hours or until they are fork tender.Bake with the meat side down so that the meat can soak in the juices as the ribs continue to render.
7) Set the grill to a very hot temperature. Remove the ribs from the foil and place them one or two slabs at a time , bone side down on the hot grill. Slather the meat side with the barbecue sauce and flip the slabs over meat side down to quickly caramelize the sauce. This hot process goes very quickly and so care is required not to burn the ribs. Cut the ribs into about 1 to 3 rib pieces to serve.
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Day 3 |
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Ingredients: |
Ingredients: Cold foil covered ribs that were refrigerated overnight from step 5 on day 2 .
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Directions: |
Directions:6) Bake the cold foil covered ribs in a covered grill or kitchen oven at 250*f for 2 to 3 hours or until they are fork tender.Bake with the meat side down so that the meat can soak in the juices as the ribs continue to render.
7) Set the grill to a very hot temperature. Remove the ribs from the foil and place them one or two slabs at a time , bone side down on the hot grill. Slather the meat side with the barbecue sauce and flip the slabs over meat side down to quickly caramelize the sauce. This hot process goes very quickly and so care is required not to burn the ribs. Cut the ribs into about 1 to 3 rib pieces to serve. |
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Number Of
Servings: |
Number Of
Servings:Allow 1 lb per person |
Preparation
Time: |
Preparation
Time:3 to 4 hours in a 2 or 3 day process |
This recipe for Barbecued Pork Ribs is from