
Prepare Time: Over two hours
Ingredients
- For that marinade:
- 1 liter ginger root ale
- 1 quart orange juice
- 1 cups soy sauce
- 2 cups salt
- 2 1- ounce packets dry ranch dressing mix
- For that rub:
- 1 cup (packed) light brown sugar
- two tablespoons chili powder
- two tablespoons dry mustard
- two tablespoons onion powder
- two tablespoons garlic clove powder
- two tablespoons red pepper cayenne
- two tablespoons kosher salt
- two tablespoons coarsely ground
- pepper
- For that hog glaze:
- 2 cups Jack's Old South Vinegar Sauce or Fundamental Vinegar Sauce
- 2 18- ounce jars apple jelly
- 2 cups light corn syrup
- For that spritz:
- 3 cups any fruit juice
- 2 cups white-colored wine vinegar
- two tablespoons liquid imitation butter
- For that ribs:
- 4 racks baby back ribs
- 1 recipe Rib Marinade
- 3 cups Jack's Old South Original Rub, or 1 recipe Fundamental Barbecue Rub (recipe follows)
- 1 recipe Rib Spritz
- 1 cup any fruit juice
- 1 recipe Hog Glaze
Cooking Directions
For that marinade:
Inside a large bowl, combine all of the ingredients. Stir well to completely incorporate. Pour right into a large bottle or any other container and store, refrigerated, for approximately 2 days.
Inside a large bowl, combine all of the ingredients completely. You are able to store this rub within an airtight container indefinitely.
For that hog glaze:
Combine all of the ingredients inside a blender, and blend until completely combined, about 3 minutes. Pour out right into a clean bowl, utilizing a plastic spatula to scrape everything. Store, refrigerated, for approximately 2 days.
Inside a large bottle of spray (one which holds a minimum of 5 glasses of liquid), combine all of the ingredients. Shake well to combine.
Individually, put the racks on the cutting board, bone side up, and take away the membrane (or "silver"): At whichever finish from the rack appears simpler, work your fingers beneath the membrane til you have two to three inches removed. Carry the membrane having a towel and lightly but firmly pull it from the ribs. Pulling from the membrane exposes loose fat which will need trimming, so bring your knife and eliminate any extra fat. The racks are prepared.
Set the racks within an aluminum baking pan and canopy them completely using the rib marinade. Cover the pan with aluminum foil and allow it to take 4 hrs, in both the refrigerator or, if you are in a contest or perhaps in an open-air picnic situation, inside a cooler full of ice.
When you're prepared to prepare them, take away the ribs in the marinade. Pat them dry with towels. Use the rub gently round the edges from the ribs, within the back side of these, and on the top. Then allow the ribs sit, uncovered, at 70 degrees for half an hour.
Meanwhile, heat a smoker to 250°F.
Place the ribs inside a baking pan, place the pan within the smoker, and prepare for just two hrs. Following the first half an hour of cooking, spritz the ribs. Still spritz at 15- minute times throughout the cooking. (The ribs ought to be uncovered to allow them to absorb just as much smoke as you possibly can.)
Take away the pan in the smoker. Pour the any fruit juice right into a clean aluminum baking pan.
Put the ribs within the pan, bone side lower, and canopy the pan with aluminum foil. Put the pan within the smoker and prepare for one hour.
Take away the pan in the smoker and turn off heat around the smoker. Take away the foil, and use the glaze to the peak and bottom from the slabs of ribs. Re- cover the pan with foil, give it back towards the smoker, and allow the ribs rest within the smoker for half an hour because the temperature progressively decreases.
Take away the ribs in the pan and allow them to rest for ten minutes on the wooden cutting board. Then cut and serve.
This recipe was styled by chef Karen Pickus for "Hello America."
2011 Myron Mixon from Smokin' with Myron Mixon (Ballantine Books)