- Three Tablespoons Of Chili Powder
- One Tablespoon Of Garlic Powder
- A Tablespoon Of Onion Powder
- Tim Spoon Of Paprika
- Two Tablespoons Of Ground Mustard
- A Tablespoon Of Ground Cumin
- A Tablespoon Of Dried Oregano
- Tablespoon Of Black Pepper
- Tablespoon Of White Pepper
- A Teaspoon Of Cayenne Pepper
- Brown Sugar
1Now to make these ribs properly we’re gonna have to take bingeing with babish. We have to make art dry rub and barbecue sauce start by combining three tablespoons of chili powder, one tablespoon of garlic powder, a tablespoon of onion powder, Tim spoon of paprika, two tablespoons of ground mustard, a tablespoon of ground cumin. If you feel like a tablespoon of dried oregano, tablespoon of black pepper, tablespoon of white pepper make sure not to sniff this because it smells like butts, and a teaspoon of cayenne pepper for heat whisk until combined into magic barbecue dust and it’s time to get our stars dressed and made out for the big show. We’re going to start with a step that many people forget you can have your butcher do this for you or you can make a small incision underneath the membrane on the back of your ribs and using a paper towel for grip peel it off like that awesome plastic you get on new electronics now it’s time to thoroughly dust your ribs on both sides with dry rub sprinkle liberally and Pat down to get in all the nooks and crannies cover in plastic wrap and refrigerate for at least four hours and up to 14 next up the barbecue sauce.
We’re making Carolina red which starts with 16 ounces of apple cider vinegar a Wegmans please sponsor me I’m from Rochester a 16 ounce can of tomato puree a heaping quarter cup of Wegmans quality dark brown sugar, 1/2 teaspoon of cayenne pepper, pinch or two of salt a teaspoon each of garlic powder, and onion pattern and a few gloves of Worcestershire sauce whisk to combine and simmer on low heat for an hour and a half hour until thick and Serbian don’t forget the most important ingredient ground mustard this is one of the essential parts of South Carolina rent now that our ribs are resting and our sauce is simmering it’s time to prepare our smoker in an egg style smoker like this one. We want to sort of create a well in the center of some lump charcoal into which we’re going to put some vegetable oil, soaked cotton balls that we’re going to set alight top with more charcoal and start to surround with oak and hickory use a heat deflector like this.
3If you’ve got one this helps prevent too much heat from hitting the ribs directly once the temperature inside the smoker reaches 225 degrees Fahrenheit it’s time to apply your grill grates being careful about to squish your precious little fingers and rack up your racks on a rack rack or if you don’t have one of these you can just lay them flat and because your fingers are already have the nearest homeowner close the wood for you about every 30 minutes. I’m going to base these with barbecue sauce and spray them down with apple juice in a spray bottle continue to dote over your ribs for two-and-a-half to three-and-a-half hours or until the meat is extremely tender but not quite falling off the bone wrap and foil until ready to carve and come to the wonderful realization. That you can have the smells the eastman enduring for the past three hours. I don’t want to bore you with all the ingredients all over again but this is a slightly modified dry rub that includes smoked paprika and a slightly modified Carolina red sauce that includes ketchup instead of tomato puree yellow mustard instead of ground mustard and about twice as much smoked paprika.
4You can find the recipes for both versions at binging with babish com the next few steps are similar boil down the barbecue sauce to a thick syrup dust and rest your ribs with the dry rub but the difference lies in how we’re going to introduce smoke. I’m going to try two different methods here first up the internet sensation of wok smoking. We’re going to take a large wok line with aluminum foil fill with our wood chips heat over medium-high heat until just smoking top with our ribs create a airtight packet and heat over medium heat for 10 minutes. We’re moving from the heat and allowing to slow for an additional 20 in the meantime a separate experiment on a different rack of ribs. Some smoky whiskey and a few dashes of liquid smoke poured over top and because I don’t want our wok smoked ribs to get jealous. I’m also going to give it a whiskey bath songs liquid smoke.
5I’m going to place both ribs on wire racks and wrap tightly in tinfoil placing in a 250 degree fahrenheit oven for two to two-and-a-half hours or until the we tender then just like on the smoker. I’m going to repeatedly baste with barbecue sauce every 20 minutes or so whenever the sauce looks sticky and has lost its Sheen. I’m going to continue doing this for another hour and a half to two hours until the final 10 minutes of cooking when I’m going to crank the oven up to 500 degrees Fahrenheit. Putting the sticky finishing touch on my racks of ribs. I’m going to give these one final brush down with sauce on the Left we have our liquid smoked ribs and on the right. We have our wok smoked ribs both look absolutely beautiful but as it is with any and all ribs it all comes down to flavor the liquid smoked ribs are totally delicious and have a distinct smoke flavor but they don’t hold a candle to the wok smoked ribs which have a way more genuine barbecue flavor sure they’re a bit of a fire hazard been made.