StPeteBBQ
04-22-2004, 04:53 PM
Please keep in mind that this recipe is geared toward a water smoker, such as the Brinkmann or the Weber Smoky Mountain. I'm sure you grillers can adapt it to your needs.
Also, please note that the recipe calls for a "light dusting" of the rub. That's exactly what it means. If you use too much rub, the ribs will be "hammy".
This picture shows what a "light dusting" should look like:
http://66.14.177.144/enrolldr/images/britu.jpg
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This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1996 American Royal Invitational and the 1993 American Royal Open Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal Open.
Meat
Premium Loin Baby Back Ribs, 1-3/4 to 2 lb. size. Membrane on the inner (stomach) side removed. All excess fat trimmed.
Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List
1 cup sugar
1 cup kosher salt
1/2 cup brown sugar*
5 TBSP + 1 tsp chili powder
2 TBSP + 2 tsp ground cumin
4 tsp Accent (MSG)
4 tsp cayenne pepper
4 tsp black pepper, freshly ground
Important
4 tsp garlic powder
4 tsp onion powder
Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.
Basic Cooking Procedure
Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 chunks of cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney-style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak.
Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225*F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open.
Temperature of the cooker should rise into the 250-275*F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs.
I like K.C. Masterpiece sweetened even more (5 parts sauce, 1 part honey), and so do the judges!
This basic cooking procedure is probably the most important of all, and works well with other meats as well. Forget about how much smoke is coming out of the cooker. If you've got the wood you like in there burning cleanly, the flavor will be in the meat. Smoke is nothing more than a smoke screen, and any coming out the top of the cooker is flavor lost!
http://66.14.177.144/enrolldr/images/britu2.jpg
-----------------------------------------------
Modifications to the recipe from my experiences:
I find that total cooking time for me is around 4.5 hours. I also find that if I foil the ribs at 3.5 hours then return them to the smoker for 45 minutes, then remove from the foil, and put back on the smoker for 30 mins, they are nearly perfect. You could sauce them before the last 30 mins or after. Saucing before gives a nice glaze. (Note: Lots of sugar in the sauce and it will burn. Be careful on a grill not to burn the sauce; it will ruin the ribs.)
Salt in the recipe can be reduced to 3/4 cup.
In Florida, drying out the brown sugar can be a huge pain. Too humid. A good substitute would be granulated brown sugar (Dixie Crystal) or Turbinado sugar (a raw sugar).
Enjoy!
Also, please note that the recipe calls for a "light dusting" of the rub. That's exactly what it means. If you use too much rub, the ribs will be "hammy".
This picture shows what a "light dusting" should look like:
http://66.14.177.144/enrolldr/images/britu.jpg
-------------------------------------------------
This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1996 American Royal Invitational and the 1993 American Royal Open Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal Open.
Meat
Premium Loin Baby Back Ribs, 1-3/4 to 2 lb. size. Membrane on the inner (stomach) side removed. All excess fat trimmed.
Dry Rub
Mix all ingredients thoroughly and store unused in moisture-proof container.
Ingredients List
1 cup sugar
1 cup kosher salt
1/2 cup brown sugar*
5 TBSP + 1 tsp chili powder
2 TBSP + 2 tsp ground cumin
4 tsp Accent (MSG)
4 tsp cayenne pepper
4 tsp black pepper, freshly ground
Important
4 tsp garlic powder
4 tsp onion powder
Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spices is all that's needed. The spices will become a nice red, liquid coating after sitting for about an hour, if you used the proper amount.
Basic Cooking Procedure
Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 chunks of cherry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney-style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak.
Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of cooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225*F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open.
Temperature of the cooker should rise into the 250-275*F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before cutting individual ribs.
I like K.C. Masterpiece sweetened even more (5 parts sauce, 1 part honey), and so do the judges!
This basic cooking procedure is probably the most important of all, and works well with other meats as well. Forget about how much smoke is coming out of the cooker. If you've got the wood you like in there burning cleanly, the flavor will be in the meat. Smoke is nothing more than a smoke screen, and any coming out the top of the cooker is flavor lost!
http://66.14.177.144/enrolldr/images/britu2.jpg
-----------------------------------------------
Modifications to the recipe from my experiences:
I find that total cooking time for me is around 4.5 hours. I also find that if I foil the ribs at 3.5 hours then return them to the smoker for 45 minutes, then remove from the foil, and put back on the smoker for 30 mins, they are nearly perfect. You could sauce them before the last 30 mins or after. Saucing before gives a nice glaze. (Note: Lots of sugar in the sauce and it will burn. Be careful on a grill not to burn the sauce; it will ruin the ribs.)
Salt in the recipe can be reduced to 3/4 cup.
In Florida, drying out the brown sugar can be a huge pain. Too humid. A good substitute would be granulated brown sugar (Dixie Crystal) or Turbinado sugar (a raw sugar).
Enjoy!