killer apple smoked barbecue

Z

Zafer

New member
ive read an 'easy recipes' (http://www.easycookrecipes.com)
of a traditional Apple Smoked Barbecue Ribs Recipe and I tried doing it
and it really satisfies my angry stomach.. I cant get over it , would
you believe ive doing and eating it for 3 consecutive daysss....
heheehh.. so much fun


YOU SHOULD TRY THIS

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of
ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until
tender. Soak wood chips in water for 30 minutes. Prepare grill. Place
apple wood chips directly in the center of hot barbecue coals. Baste
ribs and place on grill above wood chips. Cover, grill and cook for 10
minutes. Turn ribs, baste again and cook another 10 minutes or until
ribs are browned but still moist.
Barbecue Sauce:
2 ? 15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on
low heat for 1 hour, stirring occasionally. Add vinegar to taste and
simmer for another 15 minutes. Chill at least 24 hours, or until ready
to use.




--
guiller
 
On Feb 28, 2:25?pm, guiller
wrote:


You baked ribs for three hours at 400 degrees? Then grilled them?
That's almost as bad as boiling them. The terrible, terrible things
people do to ribs around here make me want to cry.
 
Christopher Helms wrote:


I was going to say, 200 degrees or 250 would be a better idea.

OTOH the OP could have a very inaccurate oven thermostat. They
also probably started them at refrigerator temperature.



S.
 
'Bryan[_6_ Wrote:

Must be a trick for those who have tiny amounts of wood.

Though it takes time to get nice apple wood ambers, once you have them,
you can add wood and plop those ribs on the indirect and let them smoke
for hours giving them periodic bastings. I like a thinner, vinegar and
honey sauce. I can handle whe whole molasses/ketchup, thing, but it's
nice to experiment with thinner sauces that are applied in layers. You
sure don't need much, though. Well-made BBQ shouldn't require any sauce
to be delicious, though.




--
Gorio
 
On Mar 2, 6:34?am, Gorio wrote:


Carolina style mustard and vinegar based sauces are really good.
They're a nice change from the 1001 versions of tomato & brown sugar
sauce that are out there.
 
On Wed, 2 Mar 2011 08:37:01 -0800 (PST), Christopher Helms
wrote:


Yes, they are! I made up my own recipe and keep it in a repurposed
ketchup bottle in the refrigerator.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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