Low&Slow Ribs

Several week ago I found a recipe for low&slow Ribs on the Smoker Specialist Site. I wanted to test the method of making ribs this way.

On the evening befor the BBQ I put the Ribs in some sour aplle cidre of my own production:



I know, it looks strange, but it is apple cidre.

Then I made the rub:

- 2 tablespoon of paprika spice
- 2 teaspoons of sharp chilli spice
- 2 tablespoon of onion granulate
- 2 tablespoons of garlic granulate
- 1 teaspoon white and black pepper
- 1 teaspoon yellow grain of mustard seed
- 1 teaspoon brown grain of mustard seed

The pepper and the grain of mustard seed got roasted first.
Then I put everything in a mortar and grinded it.

On the morning of the BBQ I put the rub on the Ribs:



At 1:30 pm I startet some charcoal in my lighter basket.

Here pic of my pimped ProQ base:



If you need the piming instruction please ask!!!

I pimped it especialy for long smoking sessions.

I prepared the ProQ for the minion method:



And put some of my self made smoking chips on the charcoal:



They are made of beech wood flavored with some low price whiskey and kept in a simple jar until use.

At 2:00pm I put the ribs and the smoking chips on the ProQ and heatet it to 220degree fahrenheit.

This are the ribs after three hours:




Then I put them into alu tin foil:



The tin foil must be folded waterproof, because you put some apple cidre inside, for making them tender/faethery/delicate??? What´s the right word???

And put some big potatoes on the upper rost too:



Then wating two more hours at 220 degrees and prepareing the glaze:

- 1pound of butter
- 2 gloves of garlic fine chopped
- 2 tablespoos of paprica spice
- 1 teaspoon hot chilli spice
- 1 tablespoon of brown sugar
- 3 tablespoons of maple syrup
- 1 tablespoon of salt

Everything cooked until the ingredients are dissolved and well mixed.

At 7:00pm I took the ribs out of the ProQ, took the water pan outside (it was filled 1/2 with dry sand), put all vents fully open, to get the ProQ up to 400 degrees.

Then I put the glaze on the rips and put them into the ProQ for 15 minutes.

So they looked, when they were ready to eat:



That´s my 14 month old son eating some ribs:



They were very, very good. I can´t imagine to make ribs with another method eather. Perhas with other spices, but the low&slow method is brilliant for Ribs.


Greetz,

BBQ-Devil

Wow, those ribs look great Tobias..looks like your son enoyed them!!

Zowweee Tobias!! Those look wonderful.

I know at least one member of your family that can suck a rib bone dry He looks like he could put away a couple of racks all by himself . . . what a cute little guy.

Do you turn any of that cider into hard stuff? I like the idea of your special smoking wood . . . why don't you post it in the tips and hints section?

Thanks for a Great Post, U.J.

Hello,

what do you mean with hard stuff??? Hard liquor??? No I don´t. But I make some mead from the cidre, that´s really gerat.

Good looking stuff Tobias!

Judging by the first picture, I don't think that smoking is your only hobby. (I used to work in a homebrewing store, and have been making my own beverages for a couple decades now.)

Marinating your ribs in real cider, is a KILLER idea! I've got a 2 year old batch of blackberry-flavoured Mead, that should be good to marinate in. It's made from locally obtained Mesquite honey, and blackberries.

Now, should I soak a pork tenderloin in it, or just a 9 inch chunk of pork loin? (I've got plenty of both.) My heat source of choice, is chunk mesquite charcoal, that I can get from work, cheaply. (I've also been known to get mesquite wood, and make my own charcoal.)

steve

Mead is excelent.

I marinatet some Ribs & Wings in cherry-flavored mead and glaced them with cherry-chili-jam, they where realy good.

Especially home brewed Mead!

steve