Happy Father’s Day! Today is the perfect day to do some outdoor “smoking”. I have owned a propane grill for years, just love it. But I have always wanted a charcoal grill to get the real charcoal flavor for some types of food. A few weeks ago, I finally made that leap to a charcoal grill! Last night I attempted my first ever (yes its true) smoked ribs.
This has always been my son’s tradition (I think because it gives him an excuse to drink beer….hehehe)
I found this great blog about smoking ribs without a traditional smoker. See below. I prefer to use “baby back ribs” instead of “St. Louis” style, also I love Wickers instead of apple juice, has a LOT more flavor. And here is my recipe for the “rub”:
2 tablespoons light brown sugar
1 teaspoon Spice Islands® Garlic Powder
1 teaspoon Spice Islands® Onion Powder
1 teaspoon Spice Islands® Smoked Paprika
1 teaspoon Spice Islands® Pasilla Chile Powder
½ teaspoon Spice Islands® Cayenne Powder
1 tablespoon Webers® Smokey Mesquite Seasoning
½ teaspoon Spice Islands® Black Pepper
½ teaspoon Spice Islands® Salt
I also prefer to leave the rub on as long as possible, preferably overnight. One more thing, I wrap my ribs in foil or the first couple of hours of cooking, this is known as “Crunching”.
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen’s online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue…
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