_pork Ribs On The Grill Smoke Em If You Got Em Recipes

SMOKED PORK RIBS

Steps:

• Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
• Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
• Meanwhile, whisk together all glaze ingredients.
• After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
• After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
• When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.

PELLET-GRILL SMOKED RIBS

Steps:

• Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
• Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
• Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
• Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
• Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
• Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
• Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
• Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.

MELT-IN-YOUR-MOUTH SMOKED PORK BACK RIBS

Steps:

• Preheat smoker to 225 degrees F (110 degrees C).
• Mix paprika, chili powder, onion powder, cayenne pepper, salt, and pepper together in a small bowl. Rub evenly over both sides of ribs. Place ribs, back-side down, on a wire rack.
• Place rack in the preheated smoker. Add apple wood chips according to manufacturer's instructions. Smoke ribs until meat shrinks away from the bones, about 5 1/2 hours.
• Remove ribs from smoker; cover with barbeque sauce. Wrap with aluminum foil. Let rest for 30 minutes.

BBQ RIBS ON THE GRILL

Steps:

• Preheat grill for low heat.
• Cut ribs in half and season with steak seasoning. Place ribs, bone-side down, in a foil pan; add water. Cover pan with a sheet of aluminum foil.
• Cook ribs on the preheated grill, adding water every hour if liquid has evaporated, 1 1/2 to 2 1/2 hours. Add barbeque sauce to ribs and continue cooking for 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

_PORK RIBS ON THE GRILL: SMOKE 'EM IF YOU GOT 'EM

Steps:

• Remove The Membrane. Before you even season the meat, remove the membrane from the back of the slab of ribs (see REFERENCE & APPENDIX, _Removing The Membrane From Pork Ribs). Never Parboil Ribs. We know some folks will dispute this, but we'll go tongs to tongs with them over this one. The Truth is, when you boil ribs, you cook out the flavor along with the fat. Then those too-lean ribs turn dry and chewy over the flame. Leave the poor things alone. If you remove the membrane and cook them properly, the fat will still exit, but slowly, leaving flavor and tenderness in its wake. Choose Your Cooking Style. If you like your ribs so tender they fall off the bone, cook 'em slow and low (purists insist this is the only way a meat earns the esteemed title of "barbecue"). Steady, low heat--250º to 275ºF--and patience are key. But because patience is not the natural twin of today's busy lifestyle, the recipes in this book use Indirect Medium heat. Keep the lid on and hang in there--another trip to the kitchen for appetizers might help you wait it out. The ribs are done when the meat is very tender and has pulled away from the ends of the bone. Worth the wait? We think so. Know Your Sauce. Sugar burns quickly, so if your sauce contains any (that includes maple syrup, honey, ketchup, and the like), don't brush it on until the last 10 to 20 minutes of grilling time. Mops, on the other hand, can be brushed on throughout the grilling time because they're high in acids (vinegar is the most common basic ingredient). But because bacteria can be passed from the uncooked meat to your bowl of mop, we recommend you finish "mopping" a full 10 minutes before you pull the meat from the grill and discard any remaining mop. A Word Or Two About Smoke. Some folks wouldn't dream of making ribs without adding cooking woods to the fire. We think smoke flavor is fabulous, but it doesn't work with every recipe or for every palate. Asian-style ribs, for example, feature distinct flavors such as hoisin sauce and chili paste--ingredients that aren't compatible with hickory or other wood flavors. More traditional American rib recipes, however, cry out for wood smoke. When you do want to use cooking woods, follow our smoking guidelines on pages 30 to 31. Be sure to use a water pan, and remember, smoked meats often have a pink or reddish hue, even when they are fully cooked.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.