Saiko
is One Chatty Farker
Thought I'd give Harry Soo's rib recipe from his web site a try, found here: http://slapyodaddybbq.com/Recipes.html.
I'm pretty much following it to the letter except for the foil time. 90 minutes in foil is just too long for my tastes, so I'm going to shorten the foil time to 60 minutes. Here is his all purpose rub recipe, which I have doubled:
1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne.
Trying the pre-cut St.Louis ribs from RD instead of trimming the spares myself. First time using these, I usually buy the spares at Costco.
WSM fuel: RO lump, 2 chunks of hickory and 2 chunks of cherry.
My fuel: Victory Storm King Imperial Stout. Great beer, has a nice hop balance to the overwhelming amount of malt. Served up in my Falcon victory glass; we squeezed out a close one today.
Per his recipe, I removed membrane, added rub and let sit in the fridge for an hour before putting them on the smoker. Shooting for a smoker temp of 275 for the entire cook. Spritzing every 30 minutes with apple juice.
After two hours, applied a layer of brown sugar and drizzled honey on each side. Added 1/4 cup apple juice, wrapped, and then back in the smoker (bone side up) for an hour.
Unwrapped and back on the smoker till done. Total time was about 4 hours, but that includes wrapping and unwrapping.
Once they passed the bend and toothpick test, sauced and back on for a quick 10 minutes. Sauce is a mixture of Blue's Hog original and red, plus a little of the imperial stout.
All done.
Served up with some green bean and tomato casserole.
Final verdict: I thought they were pretty darn good, just a tad on the sweet side. The sweetness was probably more a result of the Blue's Hog, as I didn't cut it with as much red as I usually do. I was also afraid of the amount of cumin in the rub, but although the rub had a strong cumin smell, it mellowed a bunch during the cook. I'd also use granulated brown sugar next time, as it was hard to get an even layer using regular brown sugar. I'd give the ribs an 8 out of 10. Had a lot of fun cooking them though!
I'm pretty much following it to the letter except for the foil time. 90 minutes in foil is just too long for my tastes, so I'm going to shorten the foil time to 60 minutes. Here is his all purpose rub recipe, which I have doubled:
1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne.
Trying the pre-cut St.Louis ribs from RD instead of trimming the spares myself. First time using these, I usually buy the spares at Costco.
WSM fuel: RO lump, 2 chunks of hickory and 2 chunks of cherry.
My fuel: Victory Storm King Imperial Stout. Great beer, has a nice hop balance to the overwhelming amount of malt. Served up in my Falcon victory glass; we squeezed out a close one today.
Per his recipe, I removed membrane, added rub and let sit in the fridge for an hour before putting them on the smoker. Shooting for a smoker temp of 275 for the entire cook. Spritzing every 30 minutes with apple juice.
After two hours, applied a layer of brown sugar and drizzled honey on each side. Added 1/4 cup apple juice, wrapped, and then back in the smoker (bone side up) for an hour.
Unwrapped and back on the smoker till done. Total time was about 4 hours, but that includes wrapping and unwrapping.
Once they passed the bend and toothpick test, sauced and back on for a quick 10 minutes. Sauce is a mixture of Blue's Hog original and red, plus a little of the imperial stout.
All done.
Served up with some green bean and tomato casserole.
Final verdict: I thought they were pretty darn good, just a tad on the sweet side. The sweetness was probably more a result of the Blue's Hog, as I didn't cut it with as much red as I usually do. I was also afraid of the amount of cumin in the rub, but although the rub had a strong cumin smell, it mellowed a bunch during the cook. I'd also use granulated brown sugar next time, as it was hard to get an even layer using regular brown sugar. I'd give the ribs an 8 out of 10. Had a lot of fun cooking them though!
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