Barbecue Ribs

Name: Barbecue Ribs
Prep time: 4 h
Total time: 4 h
Cuisine: American
Ingredients: 1/3 cup / 80 ml Paprika; 1/3 cup / 80 ml Dark Brown Sugar; 1/4 cup / 60 ml Kosher Salt; 2 tablespoons / 30 ml Whole Yellow Mustard Seed; 1 teaspoon / 5 ml Freshly Ground Black Pepper; 2 tablespoons / 30 ml Granulated Garlic Powder; 1 tablespoon / 15 ml Dried Oregano; 1 tablespoon / 15 ml Whole Coriander Seed; 1 teaspoon / 5 ml Red Pepper Flakes; 1 Medium Yellow Onion, Grated (grate using large holes of a box grater); 1 1/2 cups / 320 ml Ketchup; 2 tablespoons / 30 ml Spicy Brown Mustard; 1/3 cup / 80 ml Dark Molasses; 1/4 cup / 60 ml Worcestershire Sauce; 1/4 cup / 60 ml Apple Cider Vinegar; 1 1/2 teaspoons / 7 ml Wright’s or Colgin Liquid Hickory Smoke; 2 Whole Racks St. Louis-Cut Pork Ribs

Instructions

Prep:4h

Ribs are traditionally slow-cooked in a smoker in order to get their copious amounts of connective tissue to convert to gelatin, turning the tough ribs tender. The rate at which this conversion takes place is a function of temperature and time; The lower the temperature, the longer it takes. At the same time, the lower the temperature, the more internal moisture the ribs will retain as they cook. So while a rib cooked at 145°F / 63°C will take about three times longer to tenderize than those cooked at 165°F / 74°C, they will end up with a more succulent, meaty texture that eats almost like an extra-tender steak. Ribs cooked at a higher temperature will have a more traditional bbq rib texture with well-rendered fat and meat that shreds as you eat it.Note: Barbecue sauce can also be omitted if you prefer a dry-style rib. For dry-style ribs, re-rub ribs with reserved 3 tbsp / 45 ml of dry rub after removing them from the vacuum bags in Step 13 and omit saucing steps when ribs are in the oven or on the grill.

Updated at: Fri, 22 Nov 2024 08:36:55 GMT