Ingredients with Measurements:
- 2 racks of baby back ribs
- 1 cup of brown sugar
- 1/2 cup of paprika
- 1/4 cup of garlic powder
- 1/4 cup of onion powder
- 1/4 cup of salt
- 1/4 cup of black pepper
- 2 cups of hay
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
Special Equipment Needed:
- Smoker
- Aluminum foil
- Meat thermometer
Step-by-Step Instructions:
1. Preheat smoker to 225°F.
2. In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
3. Rub the dry rub onto both sides of the ribs.
4. Wrap each rack of ribs tightly in aluminum foil.
5. Place the wrapped ribs in the smoker and smoke for 2 hours.
6. Remove the ribs from the smoker and carefully unwrap them.
7. Place a cup of hay on top of the smoker grates and place the ribs on top of the hay.
8. Cover the ribs with the remaining hay.
9. Mix apple cider vinegar and water in a spray bottle and spray the hay until it is damp.
10. Place the ribs back in the smoker and smoke for an additional 2 hours or until the internal temperature reaches 190°F.
11. Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 4 hours
Temperature:
Smoker temperature: 225°F
Internal temperature of ribs: 190°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 600
Fat per serving: 30g
Carbohydrates per serving: 30g
Protein per serving: 50g
Substitutions for ingredients:
- You can use spare ribs instead of baby back ribs.
- If you don't have hay, you can use wood chips instead.
Variations:
- You can add different spices to the dry rub to change the flavor.
- You can use different types of wood chips to smoke the ribs for a different flavor.
Tips and Tricks:
- Make sure to wrap the ribs tightly in aluminum foil to keep the moisture in.
- Use a meat thermometer to ensure the internal temperature of the ribs reaches 190°F.
- Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the ribs on a platter with a side of barbecue sauce.
Garnishes:
Garnish the ribs with chopped parsley or green onions.
Pairings:
Pair the ribs with coleslaw, baked beans, or cornbread.
Suggested Side Dishes:
Coleslaw, baked beans, or cornbread.
Troubleshooting Advice:
- If the internal temperature of the ribs is not reaching 190°F, increase the smoker temperature or smoke for a longer period of time.
- If the hay is burning, spray it with more apple cider vinegar and water.
Food Safety Advice:
- Make sure to wash your hands and all utensils before and after handling raw meat.
- Use a meat thermometer to ensure the internal temperature of the ribs reaches 190°F to prevent foodborne illness.
Food History:
Smoked meat has been a popular cooking method for centuries, dating back to ancient civilizations.
Flavor Profiles:
The dry rub creates a sweet and savory flavor, while the hay adds a smoky and earthy flavor.
Serving Suggestions:
Serve the ribs as a main dish for a barbecue or summer gathering.
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