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Idiomas disponibles
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RACK OF BABY BACK RIBS:
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Remove membrane by placing the tip of a meat thermometer between the membrane and a bone
near the end of the rack of ribs.
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Work membrane loose and peel it off.
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Wash the ribs under cool water.
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Apply dry rub to all sides and let stand at room temperature for 30 minutes.
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Smoke for 1½ hr at 325° F.
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Remove meat from grill and brush all sides with honey BBQ sauce.
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Put meat into a rib rack in a foil pan with 1" apple juice.
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Cover with foil & cook 1 hr at 325°F or until pork's internal meat temp is: Med 160°F; Well Done
170°F; Insert tooth picks to test tenderness.
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Remove and serve.
Char-Griller Rib Sauce:
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1 cup of your favorite dry BBQ rub
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1 cup of honey
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1 ½ cup apple juice
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2 cups honey BBQ sauce.
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Mix thoroughly and brush on ribs
RIB ROAST:
Preparation:
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Use a 4 lb standing rib roast
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Rub seasoning over the entire roast
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1 TBS paprika
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3 TBS crushed garlic
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2 TBS Worcestershire
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2 tsp Adolph's tenderizer.
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Apply salt & pepper to suit your tastes.
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Set roast aside in V rack.
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In casserole dish, mix
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1 cup rock salt
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1 TBS fl our
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one egg wht
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1 TBS water to tacky paste.
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Place roast back in casserole dish and press the salt/fl our mixture on to the roast surface.
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Continue to do so until the entire roast surface is covered with the salt/fl our mix.
Note: Use cheese cloth to hold the salt to the surface of the roast if desired.
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