Dr. D’s Smoked Ribs

This is obviously not a hand me down family recipe. Debarshi put in a lot of time and effort to make this ‘The Perfect Recipe’. These homemade Ribs are smoky, juicy and fall off the bones. Believe me it is impossible for me to keep my hands off these delicious Ribs. Even when my stomach says, ‘I am Full!’, my heart says, ‘One More!’.

Nothing says summer like a grill fired up in the backyard right? And who doesn’t like Ribs? Today I am going to share a magnificent recipe for making homemade, tender, mouth watering grilled barbecue ribs. If you are trying this for the first time, I would recommend using a good smoker (like Webber).  The first time Debarshi prepared this was during thanksgiving. It turned out so good that I begged him to prepare it again, and so Christmas was not only magical (our first Christmas in our own home) but also filled with all the good food (Ribs). Since then he has been making Ribs every couple of months and they always turn out to be mouth watering treats.

What are Ribs?

Ribs are a cut of meat. They can come from Lamb, Pork or Beef. They are usually the less meaty part of the chops. 

Ways to prepare Ribs:

• Roasting
• Grilling
• Smoking
• Frying
• Braising 
• Baking

Ribs are consumed in many parts of the world and can be from many different animals. In American cuisine, when we say Ribs, we usually refer to Barbecue Pork Ribs (sometimes Beef ribs). They are served with various types of barbecue sauces. Eating them is pure joy because you get to use your hands. Tear them apart and lick the bones and your fingers. Yes, it sure does make you feel like a child. Since rib meat is fairly tough, it takes a long time to break down and become tender. This is achieved by slow cooking/ roasting them, generally for several hours. So, mostly the home chefs (and pitmasters like Debarshi, who do all this effort not because it is their profession but because it is their passion), choose weekends for making Ribs, because they are surely not a quick weeknight meal.  

We like to make the whole Ribs making experience a special one by selecting movies/ series, having a couple of drinks and munching snacks and relaxing. I like serving it with some homemade sides like baked beans and mashed potatoes, freshly baked bread and greens. But you can get all of these readymade as well. Just warm and serve. Enjoy a special day with good food and company.

What is a rack of ribs?

A set of ribs (5 or more) served together is called a rack of ribs. 

Ingredients:

Brine:

• Orange Juice - 1 cup (optional)
• Lemon Juice – 1/3 cup
• Water – ½ cup
• Kosher Salt – 2 tablespoons
• Red Pepper Flakes – 2 tablespoons
• Lime – 1, juiced

Barbecue Rub:

• Kosher Salt – ½ cup
• Brown Sugar – ½ cup
• Smoked Paprika – ½ cup
• Garlic Powder – 2 tablespoons
• Onion Powder – 2 ½ tablespoons
• Black Pepper – 2 tablespoons
• Turmeric Powder – 2 tablespoons
• Garam Masala – 1 tablespoon
• Cumin Powder – 1 tablespoon
• Coriander Powder – 1 tablespoon
• Mustard Sauce – as required

Spritz:

• Orange Juice + Water (equal quantity)
• Or Apple Cider Vinegar

Glaze:

• Brown Sugar – ½ cup
• Bourbon – 1 cup
• Kosher Salt- 2 teaspoons
• Red Pepper Flakes – 1 tablespoon
• Butter – 2 tablespoons

Others:

• Spray Bottle
• Barbeque Sauce
• Coal – as needed
• Cherry, Hickory or Pecan wood for smoke – as needed
• Brush – to apply the glaze
• Aluminum Foil

What is Brining?

Brining is a process in which food is treated with brine or coarse salt. This preserves and seasons the food. Brining also enhances the tenderness and flavor of the food. You can also add other ingredients in the brine like herbs, spices, sugar, caramel and/or vinegar. 

Time frame for Brining:

• Meat and Fish – normally for less than twenty-four hours
• Vegetables, Cheeses and Fruits - brined in a much longer process known as pickling. 

Brining/ Marination/ Curing - 

• Brining is similar to marination, except that the process of Marination usually includes a significant amount of acid, such as vinegar or citrus juice. 
• Brining is also similar to Curing, which usually involves significantly drying the food, and is done over a much longer time period.

Directions:

Preparing the Ribs for the Brining:

• Start by removing the Membrane: 

You can leave the membrane on but it will result in chewy side. Debarshi recommends removing the membranes. This makes the most tender ribs. Also, removing it means that the ribs will be falling off the bones (just the way we like). Some people may have a different opinion that falling off the bones means that the ribs have been overcooked, but I think it really depends on your own personal preference for meat. How do you like your meat cooked? You have to decide on that first and then proceed accordingly. 

 

Now if your butcher or the store (you bought the ribs from) has already removed the membrane, then yippy! Otherwise, you can easily do it yourself at home.

• Gently slide a knife under the membrane. 
• Now pull the membrane away from the bones using your fingers. 
• If it is slippery or difficult to remove, use a kitchen towel to take hold of it and pull.

Once the membrane has been removed, start the brining process.

• Take a big zip lock bag or a big plastic bowl with a cover. 
• Place the ribs in it with the brine. The brine should be enough to submerge the ribs. 
• Seal/ cover and place in the fridge. Leave it in the fridge overnight (preferably) or for at least an hour. 

Cooking: 

• Take out the Ribs from the brine, discard the brine.
• Using a paper towel, dry the rack of ribs. 
• Take a small mason jar (with a lid), add all the rub ingredients (Kosher Salt, Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Black Pepper, Turmeric Powder, Garam Masala, Cumin and Coriander Powder) in it and give a good shake. 
• Rub the rack of ribs with Mustard Sauce. Marinate the Ribs with the Rub. Wear gloves and apply the rub generously on both sides of the ribs. Leave for 1-2 hours in the fridge.

• Start the smoker (ours is Weber kettle), the temperature needs to be somewhere between 250-300 F.
• Set up the Coal on one side with the smoked wood on top * and the meat on the opposite side, bone side down. Heat source should not be directly below the meat. This is called indirect cooking. Instead we put a pan of boiling water right below the meat. This helps to catch all the drippings (for an easier clean up) and also provides moisture for the meat to cook (so there is less need of spritzing).
• Close the lid and keep monitoring the temperature.

* Once the coal is burning steadily and the temperature has been achieved put some Cherry, Hickory or Pecan wood on top of the coal for smoke.

• It will take somewhere between 2-4 hours, keep monitoring the heat (for charcoal grills) every 1-1.5 hours. If the top side is too dry, spritz with a mixture of Orange Juice and Water/ Apple Cider Vinegar or simply Water. Repeat this process every 1-1.5 hours and Spritz if needed.

How to know the Ribs are cooked?

• The meat will start pulling from the bone.
• The rub will form a bark/ caramelize.

Now the cooking part is done, next is Tenderizing:

• Simmer the Glaze for a few minutes. 
• Take out the Ribs to apply Glaze, do not disturb the smoker.
• Apply the Glaze generously with a brush, wrap in foil.

Tip: Use 2 layers of foil because one layer might get pinched by the bones, foil’s shiny side should be on the inside, meat side down on it.

• Glaze the bone side, turn, then glaze the meat side.  
• If cooking more than 1 Rack of Ribs use individual packs, wrap as firmly as possible.
• Now it will go back in the smoker and it will stay there for 2 hours.

Tip: For Pull off the Bones texture, tenderize for 1.5 hours only.

How to check if the meat is done:

• The meat (at this time) will pull itself from the bottom of the bone about quarter to half inch.
• Use a probe to check the tenderness and cook accordingly.

• Now take it out, glaze it once again, put it on direct fire on top of the coal to get some nice sear.
• Cover and let it rest for 20 minutes.
• Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter. 
• Serve with barbecue sauce, baked beans and mashed potatoes, freshly baked bread and greens.

Tips:

• Use an ambient thermometer for the exact temperature.
• Keep monitoring the temperature, it shouldn’t be too low or high. It should be around 300 F (270-320).

Consider these sides with these delicious Ribs:

• No Knead Dutch Oven Artisan Bread
• Romaine Salad with Basil and Nuts
• Salad - Roasted Asparagus with Feta Cheese
• Homemade Herbed Skillet Potatoes
• Southwestern Style Roasted Sweet Potatoes & Red Peppers
• Mashed Potatoes with Garlic
• Sweet Potatoes with Brown Sugar and Pecans
• Roasted Vegetables Recipe
• Steamed Broccoli