NAKED RIBS
Stashing for when not quite so wet & next time I spy a great pork rib sale hopefully at Piggly-Wiggly. From Food & Drink Weekly, developed by Food editor Russ Parsons. From the article listing the Top Picks of 2008 for Food & Drink Weekly: "You don't need a smoker to make them, a good old-fashioned kettle grill will work fine. The trick is concentrating the heat along one side of the grill, so that the ribs can slowly smoke on the cool side. Note also that the dry rub spicing mixture makes enough to repeat this recipe three or four times -- in other words, about a week's worth." Marinating time 1 hour (not enough) to overnight (way more better) not included in prep/cooking times
Provided by Busters friend
Categories Very Low Carbs
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a jar, combine the chile, salt, sugar, garlic powder, onion powder, pepper, cumin and coriander, crushing any chunks of brown sugar. Cover tightly and shake well to combine thoroughly.
- Trim the ribs, cutting away any excess fat pieces and loose ends without bones. Lay the ribs flat with the bony underside facing up. If you prefer, remove the flap of meat that covers part of one side. Use a small knife or skewer to poke through the thin, tough membrane that covers the rib bones, lifting a corner of it. Use a clean kitchen cloth to get a good grip and gently but firmly pull the membrane away from the ribs. It will come up in sheets; you may have to repeat the process a couple of times to get it all.
- Sprinkle both sides of the ribs with the dry rub mixture, using about 1 to 1 1/2 Tbsps. per side. Rub to distribute evenly, and then seal tightly in plastic wrap. Refrigerate 1 hour to overnight.
- Soak 3 cups of hickory chips in enough water to cover generously. Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side.
- When those coals have cooled slightly, about 20 minutes, add two-thirds of the wood chips, replace the grill rack and brush it with oil. Arrange the rib rack well away from the heat and cover tightly so that the lid's vent holes are over the ribs, opposite the flame. Smoke, turning every 30 minutes or so, until the meat begins to pull away from the rib tips and is so tender that a center bone can almost be pulled loose, 1 1/2 to 2 hours. After about an hour, you'll need to replenish the smoke, adding the remaining wood chips on top of the coals.
- Remove the racks from the fire and wrap them tightly in aluminum foil. Set aside for 30 minutes to 1 hour to rest. Serve at room temperature, or reheat briefly on the grill, off the fire, before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #preparation #very-low-carbs #dietary #high-protein #low-carb #high-in-something #low-in-something #4-hours-or-less
You'll also love
Riasat Bajwa
[email protected]I've made these ribs several times now and they are always a hit! My family loves them.
Junaid Mojumdar
[email protected]These ribs were amazing! I will definitely be making them again and again.
Md Tonmoy Ahmed shakil
[email protected]The ribs were a little dry, but the flavor was still good.
king faqeer
[email protected]I'm not a big fan of ribs, but these were actually really good! The rub was perfect and the meat was so tender.
Avery Kerschen
[email protected]These ribs were a big hit at my party! Everyone loved them.
Mz.Natural Beauty
[email protected]The ribs were fall-off-the-bone tender and the flavor was amazing! I will definitely be making them again.
Benyamen khan
[email protected]I would definitely make these ribs again! They were delicious and so easy to make.
Daud
[email protected]The ribs were a little tough, but the flavor was still good.
Misk Ahmed
[email protected]I followed the recipe exactly and the ribs turned out great! They were so flavorful and juicy.
Tigisti Kebede
[email protected]These ribs were amazing! The rub was perfect and the meat was so tender. I will definitely be making them again.
CRAZY FAMYLI
[email protected]The ribs were a little dry for my taste, but the flavor was still good.
Evan Akash
[email protected]I've made these ribs several times now and they are always a hit! My family loves them.
chris vR
[email protected]These ribs were fall-off-the-bone tender and had a delicious smoky flavor. I will definitely be making them again!