PDA

View Full Version : Herbed Ribs Smoked in Onion and Garlic - Ton of Pr0n


GrillinFool
11-29-2011, 10:54 AM
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-33-Money-Shot-600x385.jpg
I know most people, when they think of smoking meat they think of hickory, mesquite, apple or cherry. Not the fruits, in the case of the latter two, but the wood. And 99% of the time, I use woods to smoke with, but Iím here to show you how you can smoke with something other than wood and it is fantastic.
Have you ever had a White Castle or Krystal belly bomber? They cook the burgers over a bed of onions so the meat gets infused with that flavor. This is the same concept.
Letís start with the ribs. I did two slabs of baby backs that I brined overnight.
Brine Ingredients:
2 slabs baby back ribs, membrane removed
1 quart apple juice
1/2 cup salt
3 tbsp minced garlic
10 turns of black and white pepper
Remove the membrane from the back of the ribs and put all brine ingredients in a plastic bag. Churn around the bag until the salt dissolves and put in the fridge for 3-12 hours. I did these overnight.
The next day, they were removed from the brine and patted dry with paper towels:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-5-600x398.jpg
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-6-600x398.jpg
Ingredients:
2 slabs of baby backs (brining optional)
1/2 cup garlic infused olive oil (regular oil can be used instead, in which case, add a tbsp of minced garlic)
1 tbsp Italian herbs (in this case Penzeyís)
1 onion, thick sliced
2 ears of garlic, cloves separated
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-1-600x398.jpg
Slice the onion:, and donít worry about leaving the skin on:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-2-600x398.jpg
Take the garlic cloves out of the ear and put in a bowl, again, donít worry about the papery skin:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-3-600x398.jpg
Place the onions in with the cloves and submerge in water:
Set that aside and for about 30 minutes. You could leave them in the water for a couple hours if necessary.
Combine the oil and herbs in a bowl:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-7-600x398.jpg
Now brush the herbed oil onto the bone side of the ribs first:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-8-600x398.jpg
then hit the meat side with the herbed oil:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-9-600x398.jpg
Always apply sauce or a rub to the bone side first, so that the curve of the bones will keep the rub or sauce up off the cutting board when you flip them. If you do meat side first, when you flip them over to do the bone side, the sauce or rub will stick to the cutting board when you go to put them on the grill and require a third coating.
Here are my two slabs ready for the grill:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-10-600x398.jpg
I set up the grill for my standard two zone grilling, coals on one side, meat on the other:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-11-600x398.jpg
Thereís a third slab on the grill (bottom right) which I was using to develop another rib recipe. Itís not quite perfected yet, so more on that later.
Now, instead of throwing on a chunk of wood to smoke the meat, I toss a handful of the onion slices and garlic cloves directly onto the coals:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-12.jpg
I closed the lid and my grill leveled off around 290 degrees. My goal was between 275-325 degrees and a cooking time of 2 hours. This is called the high heat method, but medium heat is more appropriate. If I were doing spares, I would increase the cooking time about 30 minutes.
The smoke from the onions and garlic is practically invisible. I took a bunch of different pics with a bunch of different settings on the camera and none of them showed the smoke at all. The smoke is really, really faint, so donít let that worry you. You will definitely smell the onions and the garlic.
After 1 hour, hereís what those onions and garlic cloves look like:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-14-1-hour.jpg
And here are the ribs:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-15-1-hour-600x398.jpg
A close up of the ribs on the left:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-16.jpg
As long as I have the lid open, time to hit those ribs with some more herbed olive oil:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-17-600x398.jpg
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-18-600x398.jpg
Iím a firm believer of doing all I can every time I open the lid to reduce the number of times I have to open it. The temps have been holding steady and my coals still look pretty good, so Iíll just add some more onions and garlic:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-19-600x398.jpg
At 90 minutes the temps started falling so I decided to open the lid to add more coals. The ribs look like this:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-20-90-minutes.jpg
The ribs are coming along nicely. Check out these on the top shelf:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-22-600x398.jpg
I want to focus on a particular aspect of the above pic:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-23-600x398.jpg
Thatís some nice separation on the end of those ribs.
I hit the ribs with more herbed oil:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-21-600x398.jpg
And back to why I opened the lid in the first place, more coals and some more garlic and onions:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-24-600x398.jpg
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-25-600x398.jpg
Now, Iíve got a bit of a problem. Iím in the back yard, where I have no cover and this is what it looked like out front at the 1 hour mark:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-26-uh-oh-600x398.jpg
And 30 minutes later (when I cracked the lid to add coals) it looked like this:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-27-uh-oh-600x398.jpg
I rolled the grill around front, to the edge of my front porch so at least I could stay dry while I grilled:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-28.jpg
I timed it well, because within five minutes, my grill looked like this:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-29-600x398.jpg
And hereís out front:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-30-600x398.jpg
The 2nd and 3rd pictures above this one,shows that my grill has an offset smoker box, yet I put the coals in the main chamber. Why? Because I canít get the temps in the main chamber above about 200 if I use the firebox, so I rarely use it anymore. Now that I have a two toddlers, I just donít have the kind of time to smoke ribs for 5 hours. And the product is fantastic after just 2.
Speaking of after 2, here they are:
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-31-600x398.jpg
http://grillinfools.com/wp-content/uploads/2011/11/Herbed-Ribs-32-600x398.jpg
I think either of these methods would be too subtle for ribs. The herbed oil doesnít add a ton of flavor by itself, and the smoking with garlic and onions donít add a ton by itself either, but the combination of the two makes an excellent rib. If youíre a lover of heavily sauced ribs, this might not be the recipe for you, but if you are looking for something different that really shows off the flavor of the pork itself, then this might be just your recipe. I really enjoyed these, and Andy and Mike at work, who I tested them on the next day, agreed.

Ryan Chester
11-29-2011, 11:13 AM
Looks good! Thanks for sharing.

colonel00
11-29-2011, 11:16 AM
Very interesting cook. Definitely something to think about in the future.

smokainmuskoka
11-29-2011, 12:08 PM
Pushing the envelope - nice! I will definitely give this method a go. Thanks for posting the detailed process.

TIMMAY
11-29-2011, 12:19 PM
I know my wife would appreciate something like that, looks great! Another to add to the list of things to cook.

jason p
11-29-2011, 09:13 PM
Nicely done, always good to think out of the box.

jeffjenkins1
11-29-2011, 09:20 PM
Those look really good. Nice job.

Jeff

10_Bears
11-29-2011, 09:28 PM
Very nice, that's inspiring to try new methods. Thank you very much.

Sammy_Shuford
11-30-2011, 03:41 AM
Nice, might have to give a try!

Wetsmoke
11-30-2011, 08:07 AM
Ever tried this on beef ribs??

Mister Bob
11-30-2011, 08:15 AM
Interesting idea, and nicely executed. I think I'll try that onion and garlic smoke idea on a brisket sometime, thanks for sharing.

Full Draw BBQ
11-30-2011, 10:58 AM
Thanks for sharing and posting the pron!!!!! Looks awesome. I wonder if tossing in some onions and garlic would have any impact on a bigger unit running hotter, ie a Lang where the firebox is rolling pretty big.

likeadeere
11-30-2011, 11:21 AM
hmmm, that is totally different. I'm not sure I feel comfortable..... just kidding. I'm loving the outside-the-box approach. I might have to try that, it looks like the ribs would have a more sensible taste, maybe for my finicky wife or something.

BigBobBQ
11-30-2011, 07:59 PM
thats a intresting idea and I am glad you decided to share it with us so we could also try it.

boogiesnap
11-30-2011, 08:04 PM
thanks for sharing. i enjoyed reading.

GrillinFool
12-01-2011, 01:03 PM
Ever tried this on beef ribs??

No. In fact, I've never done it on anything but pork. I'm trying to figure out why I haven't done this with chicken or a turkey breast. I need to branch out with the garlic and onions...

Big Bears BBQ
12-01-2011, 01:08 PM
Looks like the hard work you put into these ribs paid off..... they look great....

tdwalker
12-01-2011, 01:12 PM
Very Nice!

wlh3
12-01-2011, 01:50 PM
Will be doing this in the future. Thanks:clap2:

smokainmuskoka
12-01-2011, 03:43 PM
GrillinFool,
When you brush on more herbed oil through the course of the cook, are you doing both sides of the racks or just the top?
Also, is it essential to put the sliced onion and garlic cloves in water so they don't burn too fast or is it just to keep them fresher after slicing?
I'm hoping to try these on the weekend.

GrillinFool
12-02-2011, 09:52 AM
GrillinFool,
When you brush on more herbed oil through the course of the cook, are you doing both sides of the racks or just the top?

I just did the top. I'm normally not a fan of that, but I figured the oil is much thinner than any sauce I would normally put on ribs (although I rarely sauce ribs), and that it would just run off the bottom and be a waste.


Also, is it essential to put the sliced onion and garlic cloves in water so they don't burn too fast or is it just to keep them fresher after slicing?
I'm hoping to try these on the weekend.

I have been asking myself this question for a little while. The reason I soak them in water is because the first time we did this about 10 years ago we soaked them in water. We figured that it would be like wood chips. Soaking them would make them last longer. But they are full of moisture already, right? I'm not sure they need to be soaked, but I'd have to do them again to find out. So, I don't rightly know the answer. I find a ton of BBQ norms are based on what people did for years that aren't necessarily needed, but are tradition. I may have created one of those here. It may not be needed at all...

gtr
12-02-2011, 10:08 AM
Sounds like something to check out - great post/pron - thanks for putting that up! I like dishes where the meat itself is the star - that's actually my favorite approach. I've been throwing onions in the firebox of my offset for a long time - I can't really say for sure if it makes a difference but it sure does smell good.

smokainmuskoka
12-02-2011, 10:14 AM
Thanks for the additional info. I have a rack in the freezer I had planned to do on Sunday, but it won't be thawed and the family is requesting mojo grilled pork tenderloin, so the herb and garlic ribs will have to wait - drat!

smokainmuskoka
12-02-2011, 10:16 AM
Sounds like something to check out - great post/pron - thanks for putting that up! I like dishes where the meat itself is the star - that's actually my favorite approach. I've been throwing onions in the firebox of my offset for a long time - I can't really say for sure if it makes a difference but it sure does smell good.

Quite a few street vendors in Toronto put onion slices on their grills to lure hapless consumers of street meat with the bewitching aroma.

GrillinFool
12-02-2011, 11:08 AM
Sounds like something to check out - great post/pron - thanks for putting that up! I like dishes where the meat itself is the star - that's actually my favorite approach. I've been throwing onions in the firebox of my offset for a long time - I can't really say for sure if it makes a difference but it sure does smell good.

This is definitely that. It's not ribs over sauced or slathered with a potent rub. You get the onion and garlic, you get the herbs, but they pair with the meat rather than overpowering. Really good.

Wrench_H
12-02-2011, 01:26 PM
That's pretty cool. I hate to hear that the flavor from the smoke wasn't significantly different.

Beerbecue
12-02-2011, 01:46 PM
I use the same smoking method on my Chargriller as you. I'll have to try that onion trick soon.
http://i130.photobucket.com/albums/p265/armedgardener/4-29-11025.jpg