Text 9680, 79 rader
Skriven 2014-02-09 05:56:00 av Dave Drum (73312.cooking)
Ärende: Chile 5399
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbecue St. Louis Pork Ribs
 Categories: Pork, Bbq, Sauces, Chilies, Rubs
      Yield: 6 Servings
 
      3    Slabs St. Louis style ribs-2
           - to 3 pounds each
      4 tb Kosher salt
    1/3 c  Spicy brown mustard

MMMMM----------------------------RUB---------------------------------
      2 ts Paprika
  1 1/2 ts Whole black peppercorns
      1 ts Coriander seeds
      1 ts Cumin seeds
      1 ts Garlic powder
      1 ts Onion powder
    1/4 ts Fresh grated nutmeg
    1/2 ts Cayenne pepper; or more
 
  Recipe courtesy Alton Brown, 2011
  
  Special equipment: Smoker and 4 ounces hickory or oak wood
  chunks or chips
  
  Set a smoker to 225øF/105øC.
  
  Combine the paprika, black peppercorns, coriander seeds,
  cumin seeds, garlic powder, onion powder, nutmeg and
  cayenne in a spice grinder. Process until a fine powder is
  formed, approximately 30 seconds.
  
  Pat the ribs dry and turn bone-side up. Trim excess fat
  and, if one end of the ribs is especially narrow, trim
  meat and bone to ensure even cooking. Remove the membrane
  on the underside of the ribs by inserting a rounded
  utensil, an upside-down spoon works well, between the
  membrane and the meat at one end of the slab. Carefully
  work the spoon under the membrane to loosen but not tear.
  Once enough has been loosened, use a paper towel to hold
  onto the membrane as you slowly pull it down the slab to
  remove.
  
  Sprinkle the ribs on both sides with the salt and brush
  both sides with the mustard. Sprinkle two-thirds of the
  spice mixture on the meat side of the ribs and the
  remaining third on the bone side.
  
  Once the smoker has reached 225øF/105øC, add the wood
  chips or chunks and the ribs to the smoker.
  
  Smoke for 4 to 5 hours then test for doneness. There are
  four criteria that should be met in order for ribs to be
  done.
  
  First, the internal temperature of the meat should be
  185-190øF/85-88øC.
  
  Second, pick up each slab from the center with tongs and
  it should droop into a u-shape and crack slightly.
  
  Third, while holding with the tongs, and bouncing gently,
  the surface of the ribs should crack slightly.
  
  Lastly, the meat should pull easily off the bone but not
  fall off. If ribs pass all tests, remove them from the
  smoker and wrap in heavy-duty foil and rest for 15
  minutes. If not, continue smoking for 45 minutes to 1 hour
  and test again until done.
  
  Uncle Dirty Dave's Archives
 
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... A man may be so much of everything that he is nothing of anything.
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