Nerevar
Putenfleischesser
Yesterday I had guests, I promised them some smoked ribs.
So I cooked almost 3kg of smoked ribs in my Q1400. Here is my photos:
This is the preparation of the phase 1: I smoked my ribs for about 2 hours with hickory wood chips at 130°C (level 2.5). If you can see, there is a little piece of meat looking like a wrapped sausage: that's a piece of meat that I removed from one slab when I was trimming the ribs, and I didn't want to throw that piece of meat in the garbage, so I cooked it.
This is the result after two hours of smoking and phase 2 inside the foil, where I just put some water and cooked them at higher temperature (level 5 - maybe 160°C)
One hour inside the aluminium chamber, and then I covered my ribs with a barbecue sauce I made two days ago, and then directly on the grill for 30 minutes, flipping them every 5 minutes and covering them with barbecue sauce again and again.
I served them with a good double malt beer and three kind of barbecue sauce: one is the red one, a classic barbecue sauce made with ketchup and other things; another one is the Alabama's white barbecue sauce, a sweet and spiced by a lot of black pepper, and another one (a new experience for me) is the Carolina's yellow barbecue sauce, made with mustard, apple cider winegar and sugar, simply wonderful.
My guests were very very happy with those ribs. In my opinion, nearly perfect: smoking flavour ok, sweetness from the barbecue sauce used as a mop, the three sauces were very good, but maybe the meat was a little (just a little) bit dried. It's impossibile to obtain the same thing as 3-2-1 smoked ribs when you cooked them at higher temperatures...But they were very good
So I cooked almost 3kg of smoked ribs in my Q1400. Here is my photos:
This is the preparation of the phase 1: I smoked my ribs for about 2 hours with hickory wood chips at 130°C (level 2.5). If you can see, there is a little piece of meat looking like a wrapped sausage: that's a piece of meat that I removed from one slab when I was trimming the ribs, and I didn't want to throw that piece of meat in the garbage, so I cooked it.
This is the result after two hours of smoking and phase 2 inside the foil, where I just put some water and cooked them at higher temperature (level 5 - maybe 160°C)
One hour inside the aluminium chamber, and then I covered my ribs with a barbecue sauce I made two days ago, and then directly on the grill for 30 minutes, flipping them every 5 minutes and covering them with barbecue sauce again and again.
I served them with a good double malt beer and three kind of barbecue sauce: one is the red one, a classic barbecue sauce made with ketchup and other things; another one is the Alabama's white barbecue sauce, a sweet and spiced by a lot of black pepper, and another one (a new experience for me) is the Carolina's yellow barbecue sauce, made with mustard, apple cider winegar and sugar, simply wonderful.
My guests were very very happy with those ribs. In my opinion, nearly perfect: smoking flavour ok, sweetness from the barbecue sauce used as a mop, the three sauces were very good, but maybe the meat was a little (just a little) bit dried. It's impossibile to obtain the same thing as 3-2-1 smoked ribs when you cooked them at higher temperatures...But they were very good
:what the hell is fotb?
Torsten61 is waste of time