Nerevar
Putenfleischesser
It seems that I am the only one who is posting in this forum. Are you all on holiday?
Well, I live on the seaside, in a condo at the sixth floor, and when it's windy we need to close every windows here in my house because the winds are very very strong. Yesterday was a windy day, but I bought 2,2 kg of pork ribs on thursday and I didn't want to let them stay too long in my fridge.
On friday I started my preparation. First I trimmed my ribs, and then I covered them with mustard and a rub that is called "Kansas City Rub" made of:
- 8 tablespoon brown sugar;
- 4 tablespoon salt;
- 2 tablespoon sweet paprika;
- 1 tablespoon black pepper;
- 1 teaspoon garlic powder;
- 1 teaspoon cayenne pepper.
Then wrapped them in the film and let them rest in my fridge for 24h.
Next day I started my ribs.
Phase 1:
I smoked my ribs for 2,5 hours with a mix of Hickory and Pecan wood chips, all at level 1,5 of my weberQ.
It was very windy, and I didn't want the wind to enter directly in my bbq, lowering the temperature, so I arrange myself with an invention, a chopping board on the left side of the Q, against the wind.
Phase 2:
After 2,5 hours of smoking I removed my ribs, and I left them on the rib rack.
I put my Ikea rib rack directly in a pan full of: apple juice, apple winegar and water.
Then I wrapped pan and ribs in aluminium foil and cooked them for 2 hours.
Phase 3:
I removed the ribs from the pan and I placed them directly on the grill for almost an hour.
First 30 minutes without anything, turning them every 15 minutes. After 30 minutes I covered them on both sizes with barbecue sauce two times and turned them every 15 minutes.
Final result:
What can I say?
I love this recipe, I could eat smoked ribs everyday *___*
In this occasion I had my parent-in-laws at dinner. My stepfather has a charcoal barbecue in his house, and he always use it. He is a lover of traditional Italian grill, only direct grill, he has never eaten nothing like low&slow, here in Italy we grill pork ribs directly on the grill for 20-30 minutes and stop, no barbecue sauce, only salt and pepper as rub for them. Here in Tuscany grilled ribs are called "Rosticciana".
He liked my smoked ribs but he said he prefers the Italian way of grilling them. He said he prefers to ate salty and strong flavoured ribs instead of these sweet ribs. He enjoyed it, anyway.
My stepmother, indeed, loved my ribs. She loves bitter-sweet flavours and she enjoyed my ribs very very much.
I ate two racks of ribs. No word, I'm gaining weight because of grillsportverein
(just kidding, love you all <3 ).
Well, I live on the seaside, in a condo at the sixth floor, and when it's windy we need to close every windows here in my house because the winds are very very strong. Yesterday was a windy day, but I bought 2,2 kg of pork ribs on thursday and I didn't want to let them stay too long in my fridge.
On friday I started my preparation. First I trimmed my ribs, and then I covered them with mustard and a rub that is called "Kansas City Rub" made of:
- 8 tablespoon brown sugar;
- 4 tablespoon salt;
- 2 tablespoon sweet paprika;
- 1 tablespoon black pepper;
- 1 teaspoon garlic powder;
- 1 teaspoon cayenne pepper.
Then wrapped them in the film and let them rest in my fridge for 24h.
Next day I started my ribs.
Phase 1:
I smoked my ribs for 2,5 hours with a mix of Hickory and Pecan wood chips, all at level 1,5 of my weberQ.
It was very windy, and I didn't want the wind to enter directly in my bbq, lowering the temperature, so I arrange myself with an invention, a chopping board on the left side of the Q, against the wind.
Phase 2:
After 2,5 hours of smoking I removed my ribs, and I left them on the rib rack.
I put my Ikea rib rack directly in a pan full of: apple juice, apple winegar and water.
Then I wrapped pan and ribs in aluminium foil and cooked them for 2 hours.
Phase 3:
I removed the ribs from the pan and I placed them directly on the grill for almost an hour.
First 30 minutes without anything, turning them every 15 minutes. After 30 minutes I covered them on both sizes with barbecue sauce two times and turned them every 15 minutes.
Final result:
What can I say?
I love this recipe, I could eat smoked ribs everyday *___*
In this occasion I had my parent-in-laws at dinner. My stepfather has a charcoal barbecue in his house, and he always use it. He is a lover of traditional Italian grill, only direct grill, he has never eaten nothing like low&slow, here in Italy we grill pork ribs directly on the grill for 20-30 minutes and stop, no barbecue sauce, only salt and pepper as rub for them. Here in Tuscany grilled ribs are called "Rosticciana".
He liked my smoked ribs but he said he prefers the Italian way of grilling them. He said he prefers to ate salty and strong flavoured ribs instead of these sweet ribs. He enjoyed it, anyway.
My stepmother, indeed, loved my ribs. She loves bitter-sweet flavours and she enjoyed my ribs very very much.
I ate two racks of ribs. No word, I'm gaining weight because of grillsportverein
(just kidding, love you all <3 ).