Smoked ribs 

Pork ribs are perhaps the dish of excellence for bbq lovers: the meticulous execution engages enthusiasts who aim to obtain the right balance of flavors and perfect cooking.

In the United States, home of the bbq in purity, there are real competitions organized by the various American associations that have as their objective the realization of the best smoked pork rib. The city of Kansas City competes with that of Memphis for the primacy of the "homeland of the pork rib" and their preparation is characterized by the use of spices and sauces based on sweet and sour and wood smoke.

The end result of this preparation must be a tender and juicy meat that detaches from the bone effortlessly and characterized by a truly amazing flavor. To achieve this result, cooking at low temperature (95°-110°) is necessary for a long time in the presence of a suitably humid environment. Smoking is done only for a limited period of time, equal to about a third of the total cooking. Here are the Kansas City Sweet & Smoky Ribs.

INGREDIENTS

Ribbed pork without pins 800 g

Dijon mustard 100 g

Apple cider vinegar 100 Ml

Fine salt 2 Tablespoons

Sweet paprika 2 Tablespoons

Onions powder 1 spoon

Yellow mustard powder 1 spoon

Brown sugar 1 spoon

Garlic powder 1 spoon

FOR RUB (MEAT COATING)

Garlic powder 40 g

Onions in flakes 40 g

Paprika 125 g

Black pepper 30 g

White pepper 30 g

Chili powder 30 g

Salt up 60 g

Raw cane sugar 60 g

FOR THE FINISHING SAUCE

Jack Daniel's Barbecue Sauce to taste

PREPARATION

First we start with the preparation of the rib: any excess fat present and the membrane covering the bones of the rib must be eliminated. To perform this last operation, proceed as follows: lift a flap of the membrane with the help of a sharp object and grab it with the help of a napkin: this will allow you to have a better grip. Pull gently and you will see that it will come off easily. Now sprinkle the surface of all the ribs with mustard without skimping and, if you prepare more than one rib, overlap them without problems. Now put the meat to rest while you prepare the rub (spices to sprinkle the meat). Add all the spices in a bowl and mix them well to mix them as evenly as possible. You just have to distribute the rub on the ribs, the mustard that you have applied earlier will favour adherence. Do not spare yourself during this operation: the spices will form a crunchy crust rich in flavor that will enhance this preparation. Now let it rest in the fridge covering with aluminum foil while you are about to prepare the bbq. Soak the wood chips in water or beer for at least an hour. Light the coal or briquettes and place them lit inside the bbq on the sides of the tray that you have previously inserted full of water and that you will have to keep so. Bring the bbq to the operating temperature of 110 °C and then insert the wet chips placing them directly on the coals. When they begin to blend insert the ribs so that they are over the tray and close the lid. The smoke of the chips lasts on average about twenty minutes after which you will have to top up in order to make the smoking constant and continuous for a couple of hours. At this point your job is to keep the temperature constant by acting on the air intakes. Every hour sprinkle apple cider vinegar on the meat. To soften the effect of the smoke, in the absence of the appropriate spray you can also brush, but in this way you risk compromising the delicate spice crust. During this time check, also check the presence of water in the pan and whether it is appropriate to add fuel. After four and a half hours of cooking at 110 °C remove the ribs from the bbq and brush generously with Jack Daniel's bbq sauce all the surface of the ribs, then place them inside the BBQ after removing the liquid from the tray. This operation will allow you to dry the sauce that will give your ribs a truly unique color and flavor. The finishing operation takes about half an hour. At the end of this step you can cut the meat and the composition of the dish with Jeck Daniel's sauce to accompany it.