The trick is to smoke the meat and not make the meat smoke
WICKED GOOD RIBS
Date:June 29, 2013 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The IQUE Rub used: Turbinado sugar, Kosher salt, paprika, chili powder, cumin seed, whole peppercorn medley, chipotle chili powder, granulated onion & granulated garlic.
The colorful peppercorn medley and several other of the herbs were used in whole or seed form and ground down with a spice grinder.
Whole cumin seed was another spice that was ground down from whole form.
The finished IQUE Rub was placed in sealed glass jars and refrigerated for several days until I needed to use them.
The vinegar, Worcestershire sauce & brown sugar are brought to a low boil.
The pan was removed from the heat and everything but the ketchup & corn syrup were added to the pan and allowed to steep for 15 minutes.
The ketchup & corn syrup were added & the sauce is simmered for 30 minites.
The last step was to add some of the IQUE Rub and the sauce is allowed to cool and it got stored in the fridge for a few days until I needed it.
The Pork Marinade was next. It used some of the IQUE BBQ Sauce, white grape juice, apple cider vinegar, Worcestershire sauce &light brown sugar.
The Pork Marinade was brought to a low simmer & then was removed the heat.
I made two racks of St. Louis cut spare ribs. Here the ribs have been trimmed of fat 7 the silverskin membrane has been removed from the bone side of the ribs.
Here the ribs have been rubbed on both sides with the IQUE Rub
The ribs are on the Egg which has been set up with the Plate Setter legs up and the S/S grill grid. The Egg has been stabilized at 250 degrees & I have just added some apple wood chips.
The ribs have smoked for 2 hours & are ready to come off the Egg & go into the Kitchen to be wrapped in foil.
The ribs get drizzled with agave nectar & the IQUE Rub on both sides, plus Pork Marinade gets poured on the bone side of the ribs.
Here the ribs have received the agave nectar & IQUE Rub.
The Pork Nectar has been poured onto the bone side of the ribs.
The foiled ribs are back on the Egg for 1 hour more.
The ribs get brushed with the IQUE BBQ Sauce & coated with the IQUE Rub after being removed from the foil.
Here is what the ribs looked like after coming out of the foil wrap.
The ribs have been brushed with the IQUE BBQ Sauce & drizzled with the IQUE Rub. At this point the ribs are wrapped in a new piece of foil & rest at room temperature for 30 minutes.
Here are the finished ribs after resting for 30 minutes wrapped in foil.
Time to Eat! The ribs were served with "The Best Baked Beans Ever", a garden salad & some brown bread.
These ribs were amazing with layers of flavors. Everyone made some sort of contented grunt or wow type comment when taking their first bite.We all ate more than we expected to & only stopped because we would explode if we continued.
The beans & brown bread made a great pairing with these tasty ribs.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
The real title of this recipe from Wicked Good Barbecue was The Ribs That Won the Jack Daniel's World Championship, but that was too long a title to use here on the site. The original title sums it up nicely though. These are amazing ribs that the author's IQUE BBQ team used to win the 2009 Jack Daniel's championship. These were the best I or my guests had ever tasted. These ribs used a totally new to me cooking method. As opposed to the classic 3-2-1 method (3 hours on the smoker uncovered / 2 hours wrapped in foil / 1 hour back on the smoker uncovered), these ribs started off conventionally and finished off differently. You could perhaps call this method the 2-1-(-.5) method. The ribs cooked for 2 hours on the Egg at 250 degrees uncovered,. Then they were foiled and cooked on the smoker for 1 hour. When the ribs can out of the foil, they were brushed with the BBQ sauce and coated with the rub. This is where the recipe took a new route. The sauced and rubbed ribs were not returned to the grill to set the sauce. Instead the ribs were re-wrapped in some foil and rested for 30 minutes at room temperature. Biting into these ribs for the first time was an amazing experience. There were so many layers of flavor: the rubs was hot and spicy, the BBQ sauce was spicy, tangy and sweet, the smoke flavor from the apple wood chunks and the natural pork flavor. Without meaning too I said out loud: "mmmmmmm, wow". Everyone else made positive comments upon taking their first bite.