A buddy from Montana was coming up. I always feel nervous doing Q for my American friends. Canada isn't known as the birthplace of smoking. Undaunted I decided to do St Louis Ribs, Char Siu Rib Tips and Molasses Apple Crisp. Oh yeah, She Who Must Be Obeyed did some salads and vegetables.
The day before the dinner I started with a large rack of spareribs. I trimmed the ribs at the cartilage at the end of the ribs.
I cut the flap off the narrow end of the rack.
I cut the fat/meat flap off the underside.
I pulled the silver skin off.
I cut the trimmings into 1 inch squares and put them in a Char Siu Marinade (see my post (http://smokingmeatforums.com/index.php?threads/char-siu-rib-tips.269090/#post-1760425).
I put the ribs tips and the ribs in the fridge, covered.
The next morning, I rubbed the ribs down with a basic rub:
I put the ribs in and smoked for 1 more hour.
I put the rib tips and marinade in a pan and covered with foil and put them back in the smoker.
I smoked for 2 more hours and put the rib tips on the grill again.
I brushed them occasionally with the liquid from the pan and smoked for 1 hour.
While this was happening, the ribs got to an internal temperature of 185 F. I brushed both sides with Sweet Baby Ray's and smoked for 20 minutes. I brushed both sides and smoked for another 20 minutes.
I brought the ribs inside and cut them into individual ribs.
I plated the rib tips.
I had made a Molasses Apple Crisp in the oven.
She Who Must Be Obeyed threatens me with actions worse than death if I take pictures of her and her food so no pictures of the vegetables and salad.
My friend was generous in his praise and overeating ensued.
Disco
The day before the dinner I started with a large rack of spareribs. I trimmed the ribs at the cartilage at the end of the ribs.
I cut the flap off the narrow end of the rack.
I cut the fat/meat flap off the underside.
I pulled the silver skin off.
I cut the trimmings into 1 inch squares and put them in a Char Siu Marinade (see my post (http://smokingmeatforums.com/index.php?threads/char-siu-rib-tips.269090/#post-1760425).
I put the ribs tips and the ribs in the fridge, covered.
The next morning, I rubbed the ribs down with a basic rub:
- 15 ml (1 tablespoon) paprika
- 15 ml (1 tablespoon) brown sugar
- 15 ml (1 teaspoon) kosher salt
- 1 ml (1/4 teaspoon) cayenne
I put the ribs in and smoked for 1 more hour.
I put the rib tips and marinade in a pan and covered with foil and put them back in the smoker.
I smoked for 2 more hours and put the rib tips on the grill again.
I brushed them occasionally with the liquid from the pan and smoked for 1 hour.
While this was happening, the ribs got to an internal temperature of 185 F. I brushed both sides with Sweet Baby Ray's and smoked for 20 minutes. I brushed both sides and smoked for another 20 minutes.
I brought the ribs inside and cut them into individual ribs.
I plated the rib tips.
I had made a Molasses Apple Crisp in the oven.
She Who Must Be Obeyed threatens me with actions worse than death if I take pictures of her and her food so no pictures of the vegetables and salad.
My friend was generous in his praise and overeating ensued.
Disco
