Ribs were on sale at the butchers the other day so I picked up a rack and decided to try cooking them. This might be the first time I've ever cooked them (not sure, but I think I've only smoked roasts before)The results were actually amazing! I kept the recipe very simple so here is how you can do it if you'd like to give it a try too!
Season ribs generously with salt, pepper, brown sugar, garlic powder (paprika too if desired but I kept it VERY simple) Rub seasoning all over and let ribs come to room temperature on the counter.
Meanwhile soak wood chips in a large bowl, you will need twice the amount that fits in your smoking tube because you may switch it out once between cooking and refresh it with new chips.
I use hickory chips.
When ready to smoke (I began around 5 PM ish)
Heat the BBQ on low and wait until the hand on your temperature gauge reaches the "Smoke" temperature. You could look this up on a site depending on your model.
This is how my Napoleon grill thingy looks and I keep it around the smoking range mark.
The meat goes on the right side of the grill (I did not have any direct heat under it) and I let it stay there and smoke for 4 hours. Rack is placed ribs side up meat side down. At this point some of the fat is melted and it's quite browned.
After two hours of the four of course I removed the smoking tube, waited for it to cool (it's easy in the snow/cold outside) emptied it out and filled it with the remaining soaked wood chips then placed it back on the grill to finish the next two hours of smoking.
Have a chicken/turkey pan (with lid) or crockpot ready inside, place some strained tomato at the bottom, a splash of ketchup, lots of Worcestershire sauce and preheat oven to 350-375 F.
Once the ribs are smoked 4 hours later the whole rack goes into the pan over the liquid and braises in the oven for another 4-5 hours.
You would have to add about 2 cups of water from a boiled kettle at first and continue to add moisture from time to time as it cooks, keeping the lid throughout the cooking process.
It is done when the rib bone begins to move away from the meat/fat completely and the meat is literally "fall off the bone" tender.
I'm no expert on grilling or smoking, but this is pretty much what I did and it turned out literally "finger lickin' good" with rave reviews!
We did not eat it straight away because it was the day before New year's eve and the whole process finnished at nearly 12 AM! I had to get some sleep to wake up early and prep for the NYE party the following day/night so I threw it all in the fridge as you see with the sauce over top.
It was nice not having to cook on New Year's day as I heated it in the oven wrapped up in foil and we had it for dinner. So good! I'm not sure if sitting in the fridge added to the flavour or not but it was great.
The last time I did some smoking on the grill it was a pot roast in early 2012, and turned out quite good.
Here are some photos below:
Kaiser Roll
Yield: 6 sandwich size rolls
1 cup water water
1/8 cup sugar
1 tsp sea salt
1/4 cup olive oil
Mix the above together in a large bowl.
In a separate bowl combine 2 cups flour with 3/4 tbsp instant yeast.
Add to liquid ingredients and mix.
Mix for 5 minutes if using a mixer.
Set it to low speed and add 3/4 cup flour and add enough water to create a smooth dough after kneading for about 10 minutes.
Set aside in a covered bowl to rise about 4 hours. Remove from bowl, divide, shape and rise another 30 minutes-1 hour.
Heat over to 400, spritz oven with water using a mister vigorously (avoid spritzing near the light bulb) and then bake tray of buns for about 20 minutes.
Cool and enjoy!
If you want to add sesame seeds or poppy seed toppings then brush with egg white and dip or sprinkle seeds over before baking.
Recipe halved from Jane's Sweets.
If you'd like to master the two techniques to the kaiser roll then check out these youtube videos for more instruction.
For pickled okra check out my recipe here
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