Nerevar
Putenfleischesser
This evening I grilled some ribs in a different way. Different from the way we grill the Italian "Rostticciana" (pork ribs with salt and pepper grilled directly on the grill) and different from the american Low&Slow Ribs.
This is a recipe from the Weber's web site (here), wich I revisited in a little different way.
First, I prepared my ribs with salt and pepper, then prepared the mop with apple cider, shallots, winegar, ketchup, tomato paste, salt, pepper, sugar and chili flakes.
Then I started my cooking. Indirect cooking without water pan at about 170°-180°C (level 6-7 of the weber Q1400) and smoking with Pecan wood chips. This lasted about 1 hour and 15 minutes, and during this time I mopped my ribs with the apple cider mop every 10 minutes.
Then I moved the ribs directly on the grill, for about 15-20 minutes (sorry I don't have any photo), still mopping them with the sauce. After about 90 minutes the ribs were ready, a little bit burned, but I think this is only due to the sugar in the mop.
The result was good. Ribs were well cooked: we could taste the smoking flavour but not too much because of the mop, that was good, spicy and apple-cider flavoured.
Something easy to do, and good to eat (even with a little bit of smoking ring, I think *_*)
This is a recipe from the Weber's web site (here), wich I revisited in a little different way.
First, I prepared my ribs with salt and pepper, then prepared the mop with apple cider, shallots, winegar, ketchup, tomato paste, salt, pepper, sugar and chili flakes.
Then I started my cooking. Indirect cooking without water pan at about 170°-180°C (level 6-7 of the weber Q1400) and smoking with Pecan wood chips. This lasted about 1 hour and 15 minutes, and during this time I mopped my ribs with the apple cider mop every 10 minutes.
Then I moved the ribs directly on the grill, for about 15-20 minutes (sorry I don't have any photo), still mopping them with the sauce. After about 90 minutes the ribs were ready, a little bit burned, but I think this is only due to the sugar in the mop.
The result was good. Ribs were well cooked: we could taste the smoking flavour but not too much because of the mop, that was good, spicy and apple-cider flavoured.
Something easy to do, and good to eat (even with a little bit of smoking ring, I think *_*)
