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Well, I have posted a few times about my ribs, and while cooking them this weekend, I thought that it would be a good idea to share with yall so you might know what I am talking about if your interested. Honestly, I have had many people tell me that they are the best they have ever had. Keep it to yourselves though
.First, the grill- I use a Trager pellet grill. I know they are on the pricy side but if you are serious about smoking pork, this is too easy. It uses Hickory wood dust pressed into pellets, and feeds them automatically into a furnace. No soaking chips, adding coals etc. If you get one you will be an instant hit. Besides that , for the ones who enjoy puttering and hanging out by the grill, any indirect grill will do.(/The ones with a separate fire chamber, or barrell big enough to put the meat on one side and the fire on the other.
The day before, buy some baby back ribs. cut any excess fat or meat off, peel the membrane off the back(it keeps out smoke) and season it with any peperica/sugar type rib rub. Theres lots of recipies on the web. Put them in th efridge in a plastic bag overnight.
Start the grill. Whatever your using, it needs to be creating a decent amout of smoke at 180-200 degrees. ?Charcoal users soak chips in water, put them into a foil bag, poke a few holes in it, and lay it beside the fire. Put more chips on the fire. that gives you smoke soon, and then when the bag smolders, smoke later. When you see the smoke stop, do it again.Try to get good enough so you won't have to more than every 45 min, or figure out how to without lifting the lid, increasing the time.Do this for four hours.
After 4 hours or so, they should have a reddish brown color and dry on the surface, just starting to pull away from the bones on the ends.
Now, the secret. here's how you make them where they completely fall off the bone. Make a marinade while they are smoking. Its 2 cups apple juice, 1 cup apple cider vinegar. take 2 limes. zest them into the liquid (thats where the flavor is, the peel)cut them and squeeze the juice into it. Do the saame thing with 2 lemons. stir. Move the ribs. Take a large sheet of heavy-duty foil and make a little tray with 1-1/2″ sides . Put it where th emeat goes (still not over the fire) place the ribs in the tray without making a hole in the foil.
pour enough marinade in to cover the bottom of the pan, and cover with anouther sheet of foil. Open and refill every 45 min or so, for 1- 1 1/2 hours. Save 1/4 cup of the marinade.Now, the sauce. Imo this is slap yo momma good, but you might like your favorite. Take Jack daniels honey smokehouse, 1 bottle, and add the 1/4 cup marinade. Stir. I smoke mine in a tray on the smoker. Remove the ribs from the steamer and remove it.Replace them to the grill. With medium heat put 2 coats of sauce. save any extra sauce. If you do a bunch of ribs a large throw away paint brush is easier than a little sauce brush.
THIS IS CRITICAL- Never sauce ribs over high heat or close to the fire. The sugar in the sauce will burn and turn them into charred logs. Indirect “set” the sauce like you smoked them. Eat. Send some to your enemys or neighbors you never talk to. Your life will shine
I forgot, while you are steaming them in the tray, increast the temp to 250 or so, while you steam them. After 1- 1/2 hour or so let the coals burn back down before sauceing them.
Also, you'll need to add more coals during the four hours as needed to keep it 180-200.
Thanks for sharing that Mark! Where I live, we have Hangi's. I haven't had one in a while.
Thank you Mark, I will give this to our Son….. He goes for stuff like that….. Georg and I just use a regular grill, when we have one. Ours is broke right now….. We had a nice Gas Grill……and we liked it. My Cousin from Germany fixed us some ribs when He was here. He precooked them in all kinds of spices….they tasted great….
Quote (shimmer @ Feb. 08 2011,07:19) Thanks for sharing that Mark! Where I live, we have Hangi's. I haven't had one in a while.
Shimmer,Honestly, thanks so much for the link. That is reaaaly interesting. The names of all those differant foods I have never heard of has me dying of curiosity on what they taste like. I love trying different things. The process is one I never saw, but kinda like a clam bake here, but all you get out of that is just that-clams, they do build a fire on the beach and put clams in and bury them.
My method of cooking was perfected by the slaves in the south. They came up with the best ways to smoke pork, and we learned from them later. A really cool black neighbor taught me how to cook ribs. We didn't have much money between us, so our entertainment was smokin ribs, drinking cheap beer, and throwing horseshoes. I got pretty good at it. Thanks again-Mark
Irene,
If your son is into grillin like I am, he might be interested in Trager grills. I would have never spent the money on it, but I did a job in Nashville for the wife of a large real estate Co., and we lived in the house we worked on. She had one, and paid me to cook for the crews there. It was too dad gum cool. When I got home, Fed-Ex delivered one that she had bought me. Since then I bought the XL model, and have done 9 boston butts at one time for the church, feeding 150 people. The small one is big enough for a family gathering. Heres what is so cool. You put your food on, make sure the hopper is full of pellets, and thats it. You can go to bed and it will smoke all night by itself. By lunch you are ready to eat
. Heres the address- http://www.traegergrills.com/Godbless-Mark
Also, smoked salmon is killer good on it. You take wild caught salmon, medium fillets about 3/4″ thick, and soak them in soy sauce/ginger/sugar marinade overnight. Smoke for 3 hours. Serve, but leave one on untill it is really firm. Save it for dip. You want it really done and smoky. Take it and crumble it. Mix it with a package of cream cheese and a splash of wishtashire? .Serve with wheat thins. Now you know the three things I make that blow peoples taste buds away. Peace-Mark
One of the things that we have here too, is Puha. It's a weed ( Sow Thistle) http://gomestic.com/cooking/edible-weeds-sow-thistle/ It's bitter. But I love the bitterness. And it's good for you! http://www.digherbs.com/puha.html We boil it in salted fatty (meaty) water with some vegies (and doughboys (dumplings)) So good!
My links didn't show for some reason, try again;
God makes the best Medicine. How are those native people they were talking about treated there? Are they generally accepted in your society?
Also. we have in the south what they call greens.It grows like weeds once you scatter the seeds in a plot. It is actually the top of a turnip, the leafy part. Similar to that, but I don't think they have medical uses, besides they are suppose to be good for you,but, like yall do, they are generally cooked in what they call “fatback”, which is salted pork fat. After that they can't be that good for you. Peace
God does make the best medicine. I think though, what we have now – unless home grown and chemicle free – most thing's we buy today (vegetables) are poisened with sprays, and the dirt it is grown in is dead. Because its over used.
shimmer
do not limit vegetables that are poisoned, i do agree the only good way is for you to receive is in your own backyard, or a community garden/farm.
a sabbath rest for land is wondrous, however most do not do this. i still however cannot get over you all eating pork.
tell ja i said hello and hope to find all you love well.
Princess,
I understand. My jewish friends, and those who are completed jews “messianic jews- jews who believe Jesus was the messiah” are convicted of this. To them it is a sin. I have always eaten pork. I fall under the gentiles who were covered in Peters vision of the tablecloth comming down out of heaven with forbidden foods on it. “Slaughter and eat” Peter was told. He protested, but God told him “do not call unclean what I have called clean”, and then he witnessed and saved a whole household of gentiles, who did not follow kosher laws, and the spirit came to them at their baptism. One must follow their concience. Peace-Mark
Acts 10-
11And saw heaven opened, and a certain vessel descending upon him, as it had been a great sheet knit at the four corners, and let down to the earth:
12Wherein were all manner of fourfooted beasts of the earth, and wild beasts, and creeping things, and fowls of the air.
13And there came a voice to him, Rise, Peter; kill, and eat.
14But Peter said, Not so, Lord; for I have never eaten any thing that is common or unclean.
15And the voice spake unto him again the second time, What God hath cleansed, that call not thou common.
16This was done thrice: and the vessel was received up again into heaven.
17Now while Peter doubted in himself what this vision which he had seen should mean, behold, the men which were sent from Cornelius had made enquiry for Simon's house, and stood before the gate,
18And called, and asked whether Simon, which was surnamed Peter, were lodged there.
19While Peter thought on the vision, the Spirit said unto him, Behold, three men seek thee.
20Arise therefore, and get thee down, and go with them, doubting nothing: for I have sent them.
21Then Peter went down to the men which were sent unto him from Cornelius; and said, Behold, I am he whom ye seek: what is the cause wherefore ye are come?
22And they said, Cornelius the centurion, a just man, and one that feareth God, and of good report among all the nation of the Jews, was warned from God by an holy angel to send for thee into his house, and to hear words of thee.
23Then called he them in, and lodged them. And on the morrow Peter went away with them, and certain brethren from Joppa accompanied him.
24And the morrow after they entered into Caesarea. And Cornelius waited for them, and he had called together his kinsmen and near friends.
25And as Peter was coming in, Cornelius met him, and fell down at his feet, and worshipped him.
26But Peter took him up, saying, Stand up; I myself also am a man.
27And as he talked with him, he went in, and found many that were come together.
28And he said unto them, Ye know how that it is an unlawful thing for a man that is a Jew to keep company, or come unto one of another nation; but God hath shewed me that I should not call any man common or unclean.
Peace-Mark
hey mark,
let's first establish, i am not jewish, messianic or other. second, we could hash out using christian text to establish right or wrong.
you take the account of kepha to mean we can eat what we want, i take the account as there is not one person who cannot attain the kingdom.
you may take into account when it is stated it is not what goes into the mouth that is unclean, it is what comes out that can defile, as being eat what you want, i take the account as watch your tongue.it seems that these accounts are either taken physically or spiritually, so yes i tend to agree that one must abide by spirit and not by flesh.
do take care mark.
Quote (princess @ Feb. 10 2011,00:42) shimmer do not limit vegetables that are poisoned, i do agree the only good way is for you to receive is in your own backyard, or a community garden/farm.
a sabbath rest for land is wondrous, however most do not do this. i still however cannot get over you all eating pork.
tell ja i said hello and hope to find all you love well.
Princess, Hi.I don't eat Pork. My Family never did either. Christmas Ham once, that's probably all.
The Puha and the Hangi's, we use Meat and Chicken, not Pork, though others do. For Puha, sometimes I boil it in salted water, and with just some oil or butter, with no meat.
OK, I will say hi. Good to see you. And hope you are all doing well.
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