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Full Online Book HomeLearning KitchenOutdoor_cooking - Kc-style Baby Back Ribs
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Outdoor_cooking - Kc-style Baby Back Ribs Post by :bluesurf Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2413

Click below to download : Outdoor_cooking - Kc-style Baby Back Ribs (Format : PDF)

Outdoor_cooking - Kc-style Baby Back Ribs

4 Slabs Skinned Baby Back Ribs(1 1/2-2 lbs. each)
1 cup Granulated Sugar
1/4 cup Seasoned Salt (Lawry's is recommended)
1/4 cup Garlic Salt
1/4 cup Celery Salt
1/4 cup Onion Salt
1/2 cup Paprika
3 Tbs. Chili Powder
2 Tbs. Freshly Ground Black Pepper
1/2 tsp. Cayenne Pepper
1 Tbs. Lemon Pepper
2 Tbs. Dried Sage
1 tsp. Dried Mustard Powder
1/2 tsp. Dried Thyme


Prepare the dry rub by sifting together the sugar, seasoned salt, garlic, celery, and onion salts, paprika, chili powder, black, cayenne, and lemon peppers, sage, mustard, and thyme in a large glass mixing bowl. Store in an airtight container, preferably a glass jar, and utilize as a dry rub for this recipe and other barbecued meals, too. Remember, the "dry rub" mixture is not actually rubbed into the meat. You simply sprinkle it on the cut of meat you'll be preparing on the grill or in your smoker.

Prepare your grill to maintain a temperature of 230 F to 250 F degrees while cooking the ribs. You may elect to utilize oak, hickory, or apple-flavored wood chips. If you do, remember to soak the bag of wood chips in a bucket of water next to your grill and add them as you grill the baby back ribs. This water-soaked method helps release the full essence of the smoky flavor from the wood chips in the steam and smoke created on your grill.

Blot ribs with a paper towel to remove excess moisture, then sprinkle both sides of the ribs with the dry rub. Arrange slabs on the grill and prepare to cook the ribs for 4 to 6 hours, adding more coals as necessary to maintain the heat. Halfway through cooking, turn the ribs. The ribs are done when you can gently pull them apart with safely gloved hands. Transfer ribs to the cutting board and allow them to cool slightly before cutting and serving. Serve with warmed barbecue sauce on the side, or return the cut ribs to the grill and bathe them in your favorite barbecue sauce as you grill for about 10 minutes more, being sure to turn them once, then serve.

You can reduce your grilling time by precooking or parboiling the baby back ribs. Either parboil them in a large stock pot until they are gray, or bake in a moderate 350-F degree oven until lightly browned. Apply dry rub as directed. You may also want to mix up and keep ready keep a light basting liquid of 1 cup water, 1/2 cup olive oil and 3 tablespoons dry rub (or use the recipe below), just in case the ribs start drying out on the grill. Total cooking time will be about 1 or 2 hours, depending on the thickness of the ribs.

Spareribs are a little less pricey and may also be used with this recipe. Because they come from the underbelly of the pig, situated right next to the bacon, they don't contain as much meat as baby back ribs. Spareribs are also full of fat and small gristle bones, which end up making the meat juicier on the grill. You may substitute 2 slabs of skinned spareribs for each 3 to 4-lb. portion of baby back ribs, and prepare this recipe as directed. Grilling time varies if you elect not to parboil or precook the spareribs. Total grilling time runs about 6 to 8 hours.


Kansas City Rib Sauce:
1 cup ketchup
1/4 cup water
1/4 cup vinegar
1/4 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1-1/2 teaspoon cayenne


Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat. Simmer for 15 minutes.


Rib Baste:
1/2 cup water
1/2 cup vinegar
3 tbl. Yellow mustard
3 tbl. Olive oil
1 tbl. Each of: chili powder, garlic powder 1 tsp. Cayenne

Mix all ingredients together.
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KC Rib Rub: 1 cup packed brown sugar 1/2 cup paprika 2 1/2 tablespoons ground black pepper 2 1/2 tablespoons coarse salt, either kosher or sea salt 1 1/2 tablespoons chili powder 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 to 2 teaspoons ground cayenne 3 full slabs of pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less Your favorite sweet, tomato-based barbecue sauce Serves 6 The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to
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2 racks ribs (about 5-1/4 lbs.) Crushed red pepper flakes 1 cup Jack Daniel's whiskey 1 cup ketchup 1/2 cup packed dark brown sugar 1/4 cup vinegar 1 Tbsp. lemon juice 2 tsp. Worcestershire 3 garlic cloves, chopped 1/2 tsp. dry mustard Salt and pepper to taste Prepare grill or broiler. Bring a large pot of water to boil. Add ribs and red pepper flakes and boil for about 30 minutes. Meanwhile,in a medium saucepan,combine remaining ingredients and cook over medium heat until mixture comes to a boil, stirring occasionally. Remove ribs from water and place them on grill.
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