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Found 6 results

  1. Recipe

    Instructions to make: St. Louis style ribs Ingredients: - Package of St. Louis style ribs - 2 to 3 lbs - 1/2 to 1 bottle of KC Masterpiece Original BBQ Sauce - 1/2 shot of Maker's Mark whiskey - Tablespoon of honey Instructions: 1) Boil your ribs in water, they'll boil faster if you keep it covered. Once the water starts boiling, boil the ribs about 15 minutes to a 1/2 hour until they are mostly cooked. Or all the way cooked if you want. For these ribs, I boiled them about a 1/2 hour until their internal temperature was 175 degrees. Pork is fully cooked at 170 degrees, so these ribs were already fully cooked before I put them on the grill. (I use my little meat thermometer all the time now. ) 2) While the ribs are boiling, turn your grill on to start heating up and also, get your sauce ready. Usually I use just plain KC Masterpiece because when that sauce is cooked on the grill, alot of the moisture cooks out of the sauce and it thickens up perfectly for ribs. For this recipe, I used half a bottle of the sauce, squeezed in about a tablespoon of honey, and added half a shot glass of whiskey for a little kick. The alcohol will cook right out of the sauce, so it just adds flavor, like I said, a little kick. 3) Once the ribs are finished boiling, remove them from the pot and let them cool off a little. You can refrigerate them for 15 minutes if you want, but I just let them sit out at room temperature about 5 minutes. 4) Now that the grill is nice and hot, turn off the burner you'll be putting your ribs over (left burner is off in this pic) and keep the other burner on high. This will let the ribs cook with indirect heat. Put your ribs on the top rack of your grill, coat one side, flip it and then coat the other side. Close the lid and let the grill heat up those ribs for a good 10 minutes. 5) Flip the ribs over and this time, heavily coat the top with sauce, let it pool up on it so it'll be really thick. Close it up and let it cook another 10 minutes. Flip the ribs again and repeat another thick layer, this time turn on the left burner on low to add more heat. Keep repeating this process one or two more times if you have enough sauce. 6) Take the ribs off the grill, the sauce should be really thick now. Let the ribs cool down a couple minutes before you cut them. 7) Look at those ribs. Enjoy! After eating these, the sauce does need a bit more sweetness to it. Add another tablespoon of honey or dissolve about a 1/4 cup of sugar into the sauce before putting them on the ribs.
  2. Instructions to make: Sledge's Dry Rib Rub and how to cook some pork ribs with a dry rub, smoke and no sauce! Serving size: 1 (or more if you cook more ribs) Ingredients for dry rib rub (enough for probably 2 or 3 medium sized racks of ribs) - 1/2 cup of paprika - 1/4 cup fresh ground black pepper - 1/4 cup salt (or fresh ground salt) - 2 tablespoons of onion powder - 2 tablespoons of garlic powder - 2/3 cup of firmly packed brown sugar And of course to smoke cook your ribs on your grill you'll need: - 1 1/2 to 2 1/2 pounds of pork spare ribs - A couple handfuls of flavored wood chips - A cast iron smoke box for your wood chips - A piece of aluminum foil Instructions: 1) Gather your ingredients for the rub and add them put them all into a bowl. 2) Mix all the rub ingredients together. Its best to mix it with your hands, a fork, spoon or whisk just wont work as good. 3) Rinse off your ribs and then pat them dry with a bunch of paper towels. 4) Use one hand to grab rub and drop it liberally onto both sides of your ribs, and then use your other hand to rub it in. This way if you have extra rub left over you can save it in a baggie and refrigerate it without any contamination from touching the pork. If you don't plan on saving leftover rub, just dump it all over your ribs and put it on thick! You'll want to let it really permeate the ribs now. Cover it with plastic and refrigerate it, or if your ribs are still cold from the refrigerator, let them sit on the counter for a half hour or so while you warm up the grill and soak your wood chips. 5) Put a handful or two into a bowl of water and let them soak for about a half hour. You can also turn on your grill and let it start heating up. 6) Now that the grill has heated up, put your smoker box on the far right side. Grab a handful of wet wood chips, let the wood chips drain for a minute in your hand and then put the wood chips in the smoker. Not too many tho! Those wood chips need air to burn once you put the lid on. Also, turn off the left burner. You do not want to cook your ribs over direct flame. And turn the right burner down to about a medium flame. 7) Before you put your ribs on the grill, lightly tap the ribs on its sides to get any excess rub off. Excess rub will look like dry patches of rub if as long as you let it soak into the ribs like I said. Now put the lid on your smoke box and put your ribs on the grill. 8) Look at those ribs one more time because you won't be looking at them again for a while Close that grill and walk away for an hour. Within a half hour you'll probably see a light smoke coming out of the grill, you shouldn't have any flare ups because the ribs are not over direct heat. And by leaving the grill down for a full hour the grill will be cooking more like an oven and the smoke from the smoke box will circulate inside the grill filling the ribs with more flavor. 9) An hour later, I flipped the ribs and added another small handful of fresh chips to the now fully burnt looking chips inside the smoke box. And now close that grill and let it cook for 1 more hour. 10) After two hours of total cooking time, your ribs should be fully done. You can check with a meat thermometer, pork is well done at 170 degrees. When you take the ribs off the grill, immediately wrap them in aluminum foil and let them sit on a plate for a good 15 minutes. This lets the ribs reabsorb their moisture and allows more flavor to fully saturate the meat. If you don't wrap it in foil, the moisture will evaporate and collect on the plate. So wrap it! 11) After 15 minutes, look at those ribs! 12) Cut them into portions and look at the juicy results! 13) Feel free to use a sauce on the side, but these ribs have all the flavor and tender flavor you need! 14) Eat! This rub is a good sweet and spicy mix, but next time I cook ribs like this, I think I'll use a full cup of brown sugar to sweeten the rub a bit more. These ribs turned out quite good, but I think I still prefer my other rib recipe over this one... probably because its less time consuming and easier. Heres a link to my other rib recipe: St. Louis style ribs
  3. Recipe

    Instructions to make: Sledge's Sweet and Spicy Rib Rub This dry rub can be used on pork or beef ribs, chicken, chicken wings, beef, pork, steaks, etc! Ingredients: 1 1/2 cups brown sugar (firmly packed in measuring cup) 1/4 cup white sugar 1/3 cup paprika 1 tablespoon ground black pepper 1 1/2 teaspoons garlic powder 1/4 cup + a little over.. half seasoned salt, half bucks seasoning 2 1/2 teaspoons chili powder 2 teaspoon cayenne pepper Instructions: 1) Mix all the ingredients together. If you don't have a food processor to mix it with, then use your hands and really work the mix in a larger bowl to break apart the brown sugar so everything is equally mixed in. 2) This recipe will yield a good sized batch of rub that should last you all summer! Just remember to separate the amount of rub you plan on using ahead of working with raw meats or other foods so you don't cross-contaminate your main batch! So when you are ready to start cooking, set a small bowl of your rub aside and store the rest of your rub in an airtight container. Or do what I do and put your rub mix in a freezer bag and store it out of the way on a refrigerator door shelf. It does not need to be refrigerated, but it will stay fresh longer in the fridge! But keep in mind, regardless of how you store the rub mix, the brown sugar in this rub will cause the rub mix to re-clump after it has sat for a few days/weeks. This is normal, just simply break the clumps apart and its ready to be used again!
  4. Back in May of this year I bought a new Smoker because I've been thinking about trying out smoking food for a couple years now. I've gotten pretty good with a standard grill, but I wanted to improve my slow cooking skills and try something new with different flavors. After watching numerous seasons of BBQ Pitmasters, I became inspired to finally try out charcoal smoking. Instead of buying something expensive, I shopped around, looked at reviews, different makes and models and I decided to go with a vertical charcoal water smoker. A vertical water smoker works by having a heat source at the bottom, a water pan in the middle of the smoker that provides hot moisture, and two cooking grates. One directly over the water pan and the second at the top of the smoker. Because the water pan is almost as wide as the smoker itself, it causes all the food in the smoker to be cooked with indirect moist heat. Vertical water smokers are also cheap. Some offsets are cheap also, but many of the low end vertical water smokers are under $60. After reading many reviews, I decided to get a Brinkmann Gourmet Charcoal Smoker. There is a large community of people that use this exact smoker and have shared numerous modifications they have done to improve it's performance. After reading about smoker modifications I was a bit concerned. Why would a new product need modifying? Well, I found out the answer.. If I wanted a smoker that would work amazing right out of the box, I'd have to pay $300 for a Weber Smokey Mountain. So, no.. I decided to go with something cheaper and modify it if needed, hence why these Brinkmann ones are nick named the ECB (El Cheapo Brinkmann). I'll only be using this smoker about 5 months out of the year and not even every week. For what I wanted to do, I figured $90 on amazon was good enough. For that price I also got the smoker cover, which turned out to be better material than I thought it would. Unfortunately, amazon shipped this smoker horribly. The box looked like it was kicked a few times and I had to hug the metal of the body and the lid back into a fully circular shape. As well as bending the door into a shape that would close correctly.. I also needed to use a rubber mallet and hammer out one ding in the body. I was not please with the condition, but after full assembly the smoker looked great. Here are some pictures of the Smoker new and in use for the first time: I never used charcoal before so I had to buy a new charcoal chimney starter and some charcoal. I decided to get the weber chimney and go right for the royal oak lump charcoal. After reading all the safety information about charcoal lighter fluid and how you need to let the charcoal burn out for at least 20 minutes, etc. I had no interest in using it.. thats why I got the chimney starter. Along with some newspaper I'm able to get any charcoal started burning safely. That and I have a friend that uses the same style of chimney to start his charcoal grill. Very simple to use. The bottom of the smoker is a charcoal pan with air vents on the bottom. Charcoal is controlled completely by air flow. I added a grate at the bottom because I read that burned charcoal ash will build up and block the air flow which would smother the remaining coals. Now that the coals are ready, I put the body of the smoker on top of the pan, then add water to the water pan, put on the grates and add the food. Put the lid on and its done. As you can see, this style of smoker is noticeably smaller than an offset charcoal smoker that can usually be about the size of a normal grill. For my first use, I went big. I put a pork shoulder on the bottom grate and a rack of ribs on the top. I figured I'd get a good feel for the smoker with two different things cooking at once. I also put a couple aluminum foil packets of soaked hickory and apple wood chips onto the charcoal.. Here is where the smoke starts rolling pretty good: About 4+ hours later here are the results: The end results were not what I was expecting. Because this smoker has no airflow controls, I could not regulate the temperature. Also the thermometer is horrible. It doesn't even have temperatures.. only "warm, ideal and hot". The ribs turned out ok, but overly smoked. The smoke flavor was so pronounced that I couldn't eat the smaller ribs. And the pork shoulder was not even cooked all the way through. I ended up finishing the pork shoulder on my propane grill because I already used 2 chimneys full of charcoal and I didn't feel like setting another to burn. The pork shoulder was not cooked correctly but the smoke flavor was good for it. Because it was thicker, the smoke didn't permeate as much into the meat. I'd say this smoker was a failure. But I didn't give up. I decided to make a few modifications, which I'll go over in another blog post. I can say that I would not recommend using this smoker without modifying it. Or if you do use this smoker without modifications do not use lump charcoal. It burns far hotter and faster than kingsford briquettes and with no airflow controls, the lump burned incredibly fast. Also, use almost boiling water in your water pan, and only fill it half way. The water I used was hot from the tap and because of the volume of water the pan holds, most of the heat that would have cooked the pork shoulder was absorbed by the water that was sitting directly under it. And for anyone wondering, was the smoker worth it? The answer is yes. Once I had the proper modifications done, I have been making some of the best barbeque I've ever eaten. Definitely worth it. It was quite a learning experience too. Practice makes perfect.
  5. From the album Random Stuf

    Baked Ribs cut open.
  6. From the album Random Stuf

    Baked Ribs