BBQ RIBS "SNAKE METHOD"
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare and preheat your smoker to 300 degrees F. (See Cook's Note.)
- For the glaze: In a large saucepan, whisk together the brown sugar and pickle juice. Heat over medium-high heat, stirring, until the sugar has completely dissolved, about 5 minutes, then remove the pan from the heat to cool.
- For the rub and ribs: Combine the salt, pepper, celery seed and coriander in a small bowl; set aside.
- Slide a butter knife under a corner of the thin white membrane on the bone side of the spareribs to free it from the meat. Using a dry towel for grip, peel off the entire membrane and discard it. Pat the ribs dry with paper towels and season on both sides with the rub.
- When the temperature in the smoker reaches 300 degrees F and the smoke is running clear, add the ribs bone-side down. After 1 1/2 hours, test the ribs for doneness by flipping a rack and pressing the meat between the bones. If the meat pulls away from the bones, it's done. If not, continue smoking until it does, about 30 minutes more.
- When the ribs are done, gently brush them with the glaze, being careful not to remove the beautiful bark that forms on the exterior of the meat. Cut between the bones and serve with a side of your favorite sauce .
GRAMPA DAVE'S TEXAS CHAINSAW BARBECUE SAUCE
A tangy and sweet barbecue sauce that is absolutely perfect for ribs, pulled pork or chicken. It's the result of trial and error over several years and many batches of sauce. I'm sure 99% of you will like it (or LOVE it)!
Provided by Grampa Dave
Categories Sauces
Time 1h
Yield 5 cups
Number Of Ingredients 17
Steps:
- Melt butter in a 2 quart sauce pan. Add onion and garlic and cook 6 or 7 minutes until soft. Add remaining ingredients and simmer 45 minutes to one hour.
Nutrition Facts : Calories 458.6, Fat 6.6, SaturatedFat 3.1, Cholesterol 12.2, Sodium 1722.7, Carbohydrate 101.5, Fiber 1.6, Sugar 85.3, Protein 3.4
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