Preparation: Turn slab over and trim off section of meat attached to ribs (cook this separately). Pull off any membrane on underside of slab. A kitchen towel will help you get a good grip. Place trimmed slab of ribs in foil and sprinkle with a good dry rub Dragonfart’s Meat Massage will do nicely). Wrap foil tightly and refrigerate 3 hours or overnight. As with any meat, bring to room temperature before cooking.
Preparation: These are the tender loin cut and are really good eatin’. Because Baby Backs are smaller, cooking time will be far quicker. Baby Backs don’t usually require any trimming. Since they cook so quickly, you might consider a wet rub or marinade for these. Refrigerate 4 to 6 hours. Bring to room temperature before cooking.
Prepare smoker by building a large fire in the center of the smoker (you’ll need about ten pounds of charcoal, start with five lbs). When your coals begin to turn white with ash, gently separate the coals into two piles. Leave enough space between the piles for a basin of liquid. Fill the basin with hot water, apple juice, and good seasonings. We usually throw anything that tastes good into this basin, which adds flavor and keeps the meat moist.
The fire should be about two hundred to 220 degrees, see thermometers. Remove foil and place meat on a rack above the basin and close the smoker. The length of time will depend on your cut of meat and weight.
The technique with a charcoal grill is pretty much the same, except you don’t have as much space. You may have to build your fire just on the left with basin on the right. Place wet wood chips in a few packets made from aluminum foil; punch a few holes in them. Put these aside for now. Get the meat and remove any aluminum foil. Place the room temperature, naked meat, on a rack above the basin. Toss one of these packets of wet wood chips directly on the coals. Cover the grill. In 45 minutes, toss in the second wood chip packet. Keep grill covered until meat is done. The length of time will depend on your cut of meat and weight.
SMOKING FLAVORS
CHARCOAL GRILL
If you don’t have a smoker or the weather is really awful, you can cook these in the oven. Prepare your meat. Mix a tablespoon of Wet ’n’ Reddy Barbeque Sauce to a cup of soda pop (flat is better). After the meat has been brought to room temperature, open the foil and add the soda pop mixture. Seal foil tightly around the meat, place on a cookie sheet and cook in 225-degree oven for 2 hours. Remove from foil; brush on more Wet’n’Reddy Barbeque sauce and flash broil for three minutes or until meat is lightly crusted.
If you want to add the flavor of wood smoke (recommended), hickory, apple, cherry or oak are good choices. Mesquite is a popular flavor, but I find it imparts a bitter taste when used for smoking. It is better used for quick grilling of steaks or burgers. Softwoods produce resins that will impart an unpleasant flavor during smoking, so I would stay away from those too.
Place 2 cups of your choice of hardwood, chunks or chips, into a can of water. Soak for at least 30 minutes in hot water. One hour into your cooking time toss the chips on the charcoal. The excess water can be discarded or added to your basin.
The basin of liquid that sits next to your charcoal can provide a myriad of flavors for your smoking adventure. Left over wine with apples, prunes and cinnamon for pork; OR fennel OR star anise and garlic for fish; water and fruit juices and fruit peels with your favorite spices. The possibilities are endless!!
Constant opening and closing of your smoker will cause the temperature to drop and slow down cooking time. I recommend that you purchase a thermometer for your smoker or grill. This is a dial thermometer that will fit into a drilled hole on your unit. The cost is about eight bucks at most grill and smoker dealers or home depot.
My favorite thermometer is a combination probe and timer made by Polder. What’s so neat about it is you insert the probe into the meat, set your desired final temperature and it buzzes you when the food is done-and you don’t have to open your smoker more than once or twice! About nineteen to twenty-six dollars at gourmet or kitchen supply stores.
It’s just about holiday time and that old American favorite, Tom Turkey is making his appearance again. This cooking tip is not about baking a turkey, because every family has countless methods. This cooking tip is here to help you create a juicy and tasty turkey. Brining works two ways; first, it provides much needed moisture and secondly, it adds flavor. I know, I am repeating myself. Just wanted to make sure you were paying attention.
Brining is quite easy. Basically you place your bird in a large container of ice water and let is soak overnight.
BRINE
Flavors. You have a lot of tasty items in your kitchen that can impart some great taste to your meats. Here is an example to get you started on creating your own flavored brine.
Ingredients
ten cups water
½ cup kosher salt
3 cups apple cider
3 tbsp black pepper
1 cup brown sugar
Bring the ingredients to a simmer in a large pan. You want everything to dissolve. Now let cool to 45 degrees. Before you go to bed, place the meat in a container large enough to hold it with at least 6 inches of space cleared to the top of the container. Pour in your brine mixture and add enough ice and water to cover. Place in cool place. A garage, patio or porch will do nicely, but make sure it won’t freeze overnight. (Keep temperature above 38 degrees F.)
Next day remove the meat from the brine. Rinse completely with cold water and pat dry. Bring to room temperature and prep and roast according to your favorite method.
But here is the fun part creative variations!!!! Just remember to include at least the of the basic taste groups; SALT, SWEET, PUNGENT, HOT & TART, and of course, ice water!
Suggested Additions: chile, mustard, vanilla, soy sauce, fennel seed, oranges, allspice, oregano, sage ,whisky, tequila, maple syrup. Avoid highly acidic items, such as lemon, lime kiwi or papaya. They can affect the texture of the meat.
If you don’t have a smoker or the weather is really awful, you can cook these in the oven. Prepare your meat. Mix a tablespoon of Wet ’n’ Reddy Barbeque Sauce to a cup of soda pop (flat is better). After the meat has been brought to room temperature, open the foil and add the soda pop mixture. Seal foil tightly around the meat, place on a cookie sheet and cook in 225-degree oven 3 hours for spareribs OR 2 hours for baby backs. Remove from foil; brush on more Wet’n’Reddy Barbeque sauce and flash broil for three minutes or until meat is lightly crusted.
