Southern Living - a Southern Gentleman's Kitchen by Matt Moore

Author:Matt Moore [Matt Moore]
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2016-09-27T00:00:00+00:00

RUB

2 Tbsp. kosher salt

2 Tbsp. light brown sugar

2 Tbsp. chili powder

2 Tbsp. smoked paprika

1 Tbsp. ground cumin

1½ tsp. freshly ground black pepper

1 tsp. ground red pepper

RIBS

3 slabs baby back pork ribs (about 3 lb. each)

¼ cup vegetable oil

2 cups hickory chips

Habanero Barbecue Sauce

1 Prepare Rub: Combine salt and next 6 ingredients in a small bowl, stirring with a fork to break apart and blending thoroughly.

2 Prepare Ribs: Remove thin membrane from back of ribs by slicing into it with a paring knife, and then pulling it off. (This will make ribs more tender and allow the smoke to penetrate the meat.) Rub both sides of ribs with oil; Sprinkle both sides of ribs liberally with rub mixture, and rub into ribs. Place ribs on a baking sheet, cover with aluminum foil, and chill 8-24 hours. Soak hickory chips in water 30 minutes. Light 1 side of grill, heating to 250° (low), leaving other side unlit; keep inside grill temperature between 225° and 250°. Drain hickory chips, and place in center of a 14-inch piece of heavy-duty foil; wrap tightly to form a packet. Pierce several holes in top of packet; place directly on lit side of grill.

3 Meanwhile, let ribs stand at room temperature 30 minutes. Place ribs, bone sides down, over unlit side of grill, overlapping slabs slightly if needed. Grill ribs, covered with grill lid, 5 hours or until ribs bend slightly in middle when lifted with tongs from 1 end; ribs will be deep brown in color and crisp on edges. (If ribs do not bend, continue to grill, covered with grill lid, checking every 20 minutes.)Remove ribs from grill, and cover loosely with foil; let stand 10 minutes. To serve, cut each slab into thirds, slicing between bones. Serve with warm Habanero Barbecue Sauce.

Habanero Barbecue Sauce

HANDS-ON 15 MIN.

TOTAL 45 MIN.

MAKES 2 CUPS

INGREDIENTS

¼ cups apple cider vinegar

½ Vidalia or sweet onion, coarsely chopped

1 habanero pepper, halved lengthwise and seeded

½ jalapeño pepper, halved lengthwise and seeded

2 garlic cloves, minced

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

¾ cup firmly packed light brown sugar

½ cup ketchup

Bring first 7 ingredients to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Pulse mixture with a handheld blender until smooth, being sure that no small pieces or chunks remain. (If you don’t have a handheld blender, process in a regular blender until smooth. Return mixture to saucepan, and proceed with recipe.)Stir in brown sugar and ketchup. Simmer mixture over medium-low heat, stirring occasionally, 30 minutes or until slightly thickened and blended. Serve immediately, or cool sauce to room temperature, and refrigerate in an airtight container until ready to use; reheat sauce before serving.

Cast-Iron Pork Tenderloin + Blackberry Bourbon Barbecue Sauce

This is one of my go-to dishes whenever blackberries are in season. In college, I spent a summer working at the Georgia Seed Plant with my friends Tom Seward, Josh Counce, and Kirk Alexander. We rogued wheat fields, cleaned combines, and packed up feed and seed for the US Department of Agriculture.

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