17th Street BBQ style
1. To prep ribs, all you have to do is trim any excess fat and remove the skin like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It'll peel from the middle.
2. Sprinkle the ribs liberally with Magic Dust, coating both sides. Put them in a shallow pan or on a cookie sheet and cover them with clear plastic wrap or a lid. Refrigerate them until you're ready to use them. I recommend letting them marinate for at least an hour. At the restaurant, we dust the ribs up to a day in advance.
3. Soak the apple wood chips in water for half an hour. Drain.
4. Set an aluminum pan next to the coals as a drip pan. Spread out the wet wood chips on the coals. Replace the rack, close the grill, and check the temperature. It should be between 200 and 210 degrees.
5. Notice that the meat on a rack of ribs is on the top. The bottom, where you removed the membrane, is called the "bone side." Once the temperature is steady, place the ribs on the rack, bone side down. You want to cook them bone side down as much as possible. Turning them dries out the meat. If necessary, you can cut the racks of ribs in half to comfortably fit your grill.
6. Cover and smoke the ribs for about 1 1/2 hours or until the ribs are done and tender.
7. You'll want to check the ribs every 20 minutes or so. Examine them to see if the surface of the meat looks dry or moist. Ribs "sweat" about three times during the smoking process. The pores of the meat open, and this allows moisture to escape. This is when the seasoning from the dry rub and the smoke itself are reabsorbed into the meat. When they're sweating, mop or mist them with some apple juice and sprinkle them with a little more Magic Dust.
8. About 10 minutes before you remove the ribs from the pit, mop them with the sauce. When you take them off the pit, mop again with sauce and sprinkle some more Magic Dust on them. Serve immediately.
BBQ Sauce
1. Combine the ketchup, rice vinegar, apple juice or cider, cider viengar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat.
2. Stir in the apple, onion, and bell pepper. Reduce the heat, and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir often.
3. Allow to cool; pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works well. Refrigerate for up to 2 weeks. (Makes 3 Cups)
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 107 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 384.9mg | 13 % | |
Potassium 191.4mg | 5 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 23.7g | ||
Protein 1.3g | 2 % | |
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: 107
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