It is all in the title.
To begin:
Spread the brown sugar out on a cookie sheet and let it dry at room temperature for several hours, or place it is a slightly warm oven. Once dried, place brown sugar in a Ziploc bag and break up any clumps using a rolling pin or the bottom of a drinking glass.
Apply a dusting of rub on both sides of the ribs.
Allow the ribs to sit at room temperature for two hours before cooking. As they do, the salt in the rub draws moisture from the meat, forming a red liquid coating on the surface.
Select The Smoke Wood!
The original recipe calls for 4 chunks of white oak and 2 chunks of cherry, each about the size of a tennis ball.
Remove the bark, if you feel necessary. Do not soak the wood.
Fire up your Smoker!
The recipe calls for 10-15 pounds of charcoal and the smoke wood to be lit using a chimney starter about an hour before cooking. All fuel is supposed to be covered with white/gray ash before cooking begins.
I deviate from the process somewhat on this point, but achieve the same end result. I fire the cooker using the Standard Method, lighting a Weber chimney full of Kingsford charcoal briquettes, dumping them into the charcoal chamber when hot, then adding another full chimney of unlit briquettes and the smoke wood chunks over the lit coals.
Note that a Weber chimney filled to overflowing holds about 6 pounds of Kingsford charcoal, so two Weber chimneys of Kingsford is sufficient for this recipe.
When the smoke wood is engulfed in flames, but not fully consumed, assemble the cooker. Put the water pan in place and fill it with cool tap water. Close all three bottom vents, but set the top vent fully open and leave it that way during the entire cooking process.
Allow the WSM to sit for about an hour before adding the ribs to the cooker. During this time, the cooker temperature will drop, and much of the smoke wood will be consumed, leaving just the right amount of smoke called for in the recipe.
Total elapsed time from lighting the chimney to putting the ribs into the cooker was two hours.
Cook your meat!
Place your ribs in rib racks or roll them and tie with skewers.
During the first three hours, adjust the bottom vents to maintain a cooker temperature of 225°F. At the three hour mark, open the cooker for the first time and turn the ribs over, but do not baste them with anything.
Replace the lid and open the bottom vents to increase the cooker temperature to 250-275°F. Start checking for doneness at the four hour mark and every 30 minutes thereafter. The ribs will be done when they have a nice, brown color and pass the tear test.
Check the water pan every two hours and replenish with hot tap water, as needed.
Get your wipes ready!
Brush both sides of your ribs with your favorite bbq sauce. Or, create a sweet rib sauce using 5 parts KC Masterpiece and 1 part local honey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5290.3mg | 182 % | |
Potassium 41.1mg | 1 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 7.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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