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D-7
RACK OF BABY BACK RIBS:
• Remove membrane by placing the tip of a meat thermometer between the membrane and a bone
near the end of the rack of ribs.
• Work membrane loose and peel it off.
• Wash the ribs under cool water.
• Apply dry rub to all sides and let stand at room temperature for 30 minutes.
• Smoke for 1½ hr at 325° F.
• Remove meat from grill and brush all sides with honey BBQ sauce.
• Put meat into a rib rack in a foil pan with 1” apple juice.
• 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.
• Remove and serve.
Char-Griller Rib Sauce:
• 1 cup of your favorite dry BBQ rub
• 1 cup of honey
• 1 ½ cup apple juice
• 2 cups honey BBQ sauce.
• Mix thoroughly and brush on ribs
RIB ROAST:
Preparation:
• Use a 4 lb standing rib roast
• Rub seasoning over the entire roast
• 1 TBS paprika
• 3 TBS crushed garlic
• 2 TBS Worcestershire
• 2 tsp Adolph’s tenderizer.
• Apply salt & pepper to suit your tastes.
• Set roast aside in V rack.
• In casserole dish, mix
• 1 cup rock salt
• 1 TBS fl our
• one egg wht
• 1 TBS water to tacky paste.
• Place roast back in casserole dish and press the salt/fl our mixture on to the roast surface.
• 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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