Got Meat? The Ultimate Barbecue Guide & The Best 201 Smoking Meat Recipes For Every Backyard + BONUS 10 Must-Try BBQ Sauces (DH Kitchen Book 62) by Daniel Hinkle & Marvin Delgado & Ralph Replogle

Author:Daniel Hinkle & Marvin Delgado & Ralph Replogle [Hinkle, Daniel]
Language: eng
Format: epub
Publisher: Daniel Hinkle
Published: 2016-01-13T17:00:00+00:00

Smoked Hickory BBQ Ribs

(ready in about 4 hours 30 minutes | Serving 4)

Ingredients:

½ cup sugar

½ cup salt

4 qt. Cold water

8 large basil leaves

6 garlic cloves

1 tsp. oregano

1 tsp. thyme

½ cup olive oil

2 tbsps. Chopped Italian parsley

2 to 4 tbsps. Light brown sugar

2 (2 lb.) racks of pork ribs

Directions:

1. Mix sugar, water, and salt into a large bowl.

2. Place the ribs in the salt liquid and place it in the refrigerator for 1

hour.

3. Place all ingredients other than sugar into a blender and grind until it

becomes a thick green liquid.

4. Remove the bowl with ribs from the refrigerator. Use a paper towel

to pat the ribs dry.

5. Coat the ribs with the green liquid and sprinkle sugar over the top.

Wrap the ribs with plastic wrap

6. Place the wrapped ribs into the refrigerator for 4 hours or overnight.

7. Heat the oven to 225 °F and when coals gray over place 2 handfuls

of water soaked wood chips to get the smoke rolling.

8. Place the ribs on the indirect heat and smoke for 4 hours turning the

ribs every 30 minutes. Add a handful of wood chips every time you

turn the ribs. When the ribs reach an internal temperature reaches

185 °F the ribs are done.

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