RECIPE: Texan-style slow smoked ribs
GIVE dad a break away from the tongs this weekend and cook him some Texan-style slow smoked pork ribs on the barbecue.
Slow smoked pork ribs
2 pork rib racks, St Louis style
125ml extra virgin olive oil.
1 batch Basic Pork Rib Rub:
2 tbs paprika
2 tbs chilli powder
2 tbs brown sugar
1 tbs freshly ground black pepper
1 tbs salt.
1 batch Quick Barbecue Sauce:
250ml honey or maple syrup
60ml lemon juice
1 tbs Worcestershire sauce
1 tbs soy sauce
1 clove garlic, minced
1 tsp tabasco sauce
1/2 tsp salt
1/2 tsp pepper.
Barbecue Sauce Glaze:
1 tbs honey
1 tbs brown sugar
60ml commercial barbecue sauce.
METHOD: Allow the ribs to come to room temperature. Trim the ribs and remove the silverskin. Rub oil over the rib racks then rub in the Basic Pork Rib Rub. Set aside for at least 1-2 hours.
Preheat your barbecue to medium high, 200 degrees with a good bed of coals. Get the smoke going from some fruitwood before you put the ribs in the smoker. When the ribs are at room temperature, place inside the smoker, bone side down. Keep the temperature steady in the firebox area at below 77 degrees to cool smoke the ribs for up to three hours.
When they are sufficiently coloured and smoked, coat with the barbecue sauce and wrap them tightly in foil.
Cook at 105-130 degrees for about 2 hours, checking after the first 1 1/4 hours how things are going as cooking times can vary.
Test the meat with a visual bend test - check if the meat cracks after being picked up and bent at one end. Meat thermometers are not much good on ribs as they are too thin.
Unwrap the ribs. Mix the barbecue sauce glaze ingredients together and brush over the ribs.
Keep the wrap slightly open and cook for a further 30 minutes to 1 hour. The internal temperature should be around 90 degrees. When the glaze looks a bit shiny, the ribs are done.
Serve with your favourite salad or slaw.
NOTE: This goes well with dill pickles and any bean dish of choice. Make sure you don't overcook - total cooking time should be 5-6 hours for custom-cut St Louis style ribs or 3-4 hours for baby backs.
KIDS love these. Correction - everyone loves these. Make extra and serve with bandages as everyone will be fighting over them.
2 slices streaky bacon
150g extra virgin olive oil
4 medium potatoes, skin on
125g butter, melted
2 tsp salt
½ tsp pepper
¼ tsp cumin
¼ tsp parsley or thyme
160g parmesan cheese, grated
160g cheddar cheese, grated
250g sour cream (optional), to serve.
METHOD: Cook bacon in a frypan lightly greased with 30g of olive oil until crispy. Cool, crumble and set aside.
Wash potatoes thoroughly. Slice a thin strip off the bottom of each potato so they sit flat.
Slice through each potato 15-20 times, but don't slice all the way through. The potato is supposed to fan out from the bottom, so you need the bottom part of the potato to hold the fan.
Whisk together the butter with the remaining oil in a bowl. Add salt and pepper to taste. Drizzle or brush the potato surface with half the butter and oil mix.
Place potatoes on a greased baking tray and cook on the barbecue or oven for about 30 minutes or until potatoes are cooked through.
Remove and brush potatoes with the rest of butter and oil. Add the bacon and herbs with the cheese on top.
Cook until potatoes are crispy and fan out a bit and the cheese has melted on top.
Serve hot with sour cream if you wish or your favourite accompaniment.
NOTE: There are all kinds of things you can add to this recipe - diced sausage, chilli, chopped fresh tomatoes, onion, or anything else you can think of.
Texan BBQ by Robert Louis Murphy (New Holland), RRP $45, is available at book stores or newhollandpublishers.com