Best 2 Ccryders Cider Smoked Ribs Recipes
Indulge in a culinary journey with CC Ryder's Cider-Smoked Ribs, a tantalizing dish that harmonizes tangy cider with the smoky essence of grilled ribs. Prepared with a special blend of spices, garlic, brown sugar, and a splash of cider vinegar, these ribs offer a captivating interplay of sweet, savory, and smoky flavors. Explore variations of this delectable recipe, including a simplified version that uses bottled barbecue sauce for added convenience, a delectable Asian-inspired rendition with hoisin sauce and ginger, and an adventurous whiskey-infused interpretation that imparts a unique depth of flavor. Unlock the secrets of creating tender, juicy ribs infused with the aromatic embrace of apple cider smoke.
Check out the recipes below so you can choose the best recipe for yourself!
CCRYDER'S SMOKER RIB RUB
This is a blend of spices I use to rub onto baby back ribs the night before I smoke the meat. Store in an airtight container at room temperature until ready to use.
Provided by ccryder81
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 36
Number Of Ingredients 15
Steps:
- Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
- Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.
Nutrition Facts : Calories 31.3 calories, Carbohydrate 7.5 g, Fat 0.3 g, Fiber 0.6 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 790.8 mg, Sugar 6.1 g
3-2-1 RIBS: PERFECT FALL OFF THE BONE RIBS
3 2 1 ribs are a fool proof way to get fall off the bone tender ribs. The 3 2 1 rib method is based on smoking ribs at a certain temperature for 3 hours, wrapping with liquid for 2 hours, and saucing for the final 1 hour.
Provided by Hey Grill Hey
Categories Main Dish
Time 6h5m
Number Of Ingredients 6
Steps:
- Begin by removing the membrane on the back of the ribs
- Liberally season both sides of the ribs using the sweet rub, starting with the bone side.
- Prepare your smoker for indirect smoking. Target temperature is between 180-200 with thin blue smoke. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple cider.
- Tightly crimp the foil together to create an airtight seal. Return to the grill and increase your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
- Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Discard the foil and excess cooking liquid,
- Brush the ribs with your favorite BBQ sauce, close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
Nutrition Facts : Calories 709 kcal, Carbohydrate 53 g, Protein 38 g, Fat 40 g, SaturatedFat 16 g, Cholesterol 151 mg, Sodium 733 mg, Fiber 2 g, Sugar 42 g, ServingSize 1 serving
Tips:
- Choose the right ribs: Select a rack of ribs with good marbling and a consistent thickness. St. Louis-style ribs or baby back ribs are popular choices.
- Prepare the ribs: Remove the membrane from the back of the ribs to allow the smoke and seasoning to penetrate better. You can also trim excess fat if desired.
- Create a flavorful rub: Combine spices, herbs, and brown sugar to create a flavorful rub for the ribs. Common ingredients include paprika, garlic powder, onion powder, cumin, and chili powder.
- Smoke the ribs: Set up your smoker or grill for indirect cooking and maintain a temperature of 225-250°F (107-121°C). Place the ribs on the smoker and cook for 2-3 hours, or until the internal temperature reaches 145°F (63°C).
- Wrap the ribs: Once the ribs have reached an internal temperature of 145°F (63°C), wrap them tightly in foil. This helps to tenderize the ribs and keep them moist during the final stage of cooking.
- Return the ribs to the smoker: Place the foil-wrapped ribs back on the smoker and continue cooking for an additional 1-2 hours, or until the internal temperature reaches 203°F (95°C). This step allows the collagen in the ribs to break down, resulting in fall-off-the-bone tenderness.
- Glaze the ribs (optional): If desired, you can glaze the ribs with a mixture of melted butter, honey, and brown sugar during the last 15-20 minutes of cooking. This adds a sticky and flavorful coating to the ribs.
- Let the ribs rest: Once the ribs are cooked, remove them from the smoker and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat.
Conclusion:
Cider-smoked ribs are a delicious and flavorful dish that can be enjoyed for any occasion. By following these tips, you can create tender, juicy, and smoky ribs that will impress your friends and family. Whether you're a seasoned pitmaster or a beginner, these cider-smoked ribs are sure to be a hit. So fire up your smoker or grill and get ready to enjoy some amazing barbecue!
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