RECIPE # 5011 - BABYBACK RIBS - Wednesday, May 29, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5011 - BABYBACK RIBS - Wednesday, May 29, 2013

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CHEF JEFF LUNSFORD / HEARTH & GRILL SHOP

 

For the Wet Marinade:


1/4 c Apple Cider Vinegar

1/4 c Orange Juice

1/4 c Jack Daniel's or your other favorite whiskey or bourbon

1/4 c Soy Sauce



Whisk all the ingredients together.  Place the ribs on a sheet pan and liberally brush them with 
vinegar mixture on with a basting brush.  This can done the night before and then left uncovered in the refrigerator or I apply the marinade and leave them at room temperature while making the rub and preparing your grill.  



For the Dry Rub:

2-T Dark Brown Sugar

2-T Sweet Paprika

2-T Smoked Paprika

1-T Black Pepper, ground fresh

1 1/2-T Kosher Salt

1-t Garlic Powder

1-t Onion Powder

1-t Cayenne Pepper or to taste

Mix all ingredients together and reserve.



For the Vinegar Sauce:



2-C Apple Cider Vinegar

1-C Ketchup

1/2 c Louisiana Hot Sauce

2-T Kosher Salt

1-T freshly ground black pepper

1-t Red Pepper Flakes – this adds a little zip,  for extra hot sauce use 1-T Red Pepper Flakes

1/2 c Sugar


In a medium sauce pot whisk together the vinegar, ketchup and hot sauce.  Add the remaining ingredients and heat over medium heat to warm and dissolve the sugar.  Do not boil.  Allow to cool and reserve.  This can be made ahead of time, several days in fact and the flavor gets better.


For the Smoker:

Being Tennessee's Largest Big Green Egg Dealer, we are always going to recommend the "EGG" as the preferred smoker; however, any smoker will work, as long as the temperature can be maintained at 250 degrees.



Reserved Pork

Reserved Vinegar Sauce

2-C Hickory Wood Chips soaked in water for at least 1 hour.



Preheat your Big Green Egg to 250 degrees.  Liberally rub the rib racks with the reserved spice mixture on both sides.  Let the racks rest with the rub on them for 30 minutes before placing on the smoker.

Place the racks, bone side down, on the cooking grids and drop a handful of soaked chips on the coals. More wood chips can be added as necessary.  Cook the ribs for 2 hours.  Baste the ribs with the vinegar sauce every 15 minutes for the third hour.  Shut the Smoker completely down and allow the ribs to rest in the smoker.  Remove the racks to a warm platter and baste again with the sauce.  Cover with foil and allow to rest again for 15 minutes.  Cut the ribs and arrange back on the platter with one more sauce application.

Get out the paper towels and Enjoy. 

 

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