Grillin' and Chillin' Part 1

Wow its been a crazy week. I bet all of you just wish it would be nice outside. And if it is nice outside where you live, I bet you are wishing you had time to enjoy it. Well I have some tips if you are planning on getting out and enjoying the sun this weekend.

GRILL OUT!

How about throwing some burgers on the grill and grabbing a cold one while your friends play in the park. nothing like being the grill master. you are in charge of things, you control the food, you get all the praise when they are biting into a juicy burger that they have been waiting 3 hours for.

But! instead of burgers and you want to impress some friends and family with your charcoal skills and your expertise on some backyard BBQ, how about doing some RIBS! or maybe a beer can chicken, or even some brisket if you dare.

Recipe for Noah's' Ribs (never before released in print)

2 racks Baby Back Ribs (pork)
-pick a nicely marbled rib (no large fatty layer on the top) and choose unfrozen if possible

Take a screw driver to poke through and remove the bottom membrane on the ribs before cooking.


Rub:
1 cup packed light brown sugar
2 bay leaves (crushed)
2 Tbs fresh crushed black pepper
1/2 tsp ground Cayenne pepper (adjust for spiciness)
1/2 tsp ground mustard
1/2 tsp ground white pepper
2 Tbs kosher salt

Spray:
Apple juice

Glaze:
Honey

Mix rub ingredients together and rub all over the ribs in a thick layer with your fingers. Grind the rub into the meat and use all of it until it is gone. Set ribs covered in the fridge for 1-2 hours to allow rub to turn into a glaze.

Prepping barrel smoker
Soak hickory or cherry wood chunks in water overnight or for a few hours. put a good amount of charcoal in the bottom bin of the smoker. Light it like a grill with lighter fluid. let the coals turn mostly white. Place the water bin in and put 2/3 water and 1/3 apple juice in the water bin. Put into place your grill grates. Take your ribs out of the fridge and cut in half to fit on the smoker if necessary. Place ribs on the top grate and cover. Place 2 or 3 wood chunks on the coals and shut the door. Throughout the first 3 hours of cooking, continue to add chunks of wood to keep the smoke forming.

Cook for 30 min

Continually watch the bottom coals to make sure a fire doesn't start on your wood chunks. If it does, use a squirt gun to put it out.

Spray down the ribs with apple juice in a spray bottle every half hour. this keeps the ribs moist while slow cooking.

Continue this process for 3 and a half hours. Flip every hour.

At the end of the 3 hours, slather each rib generously with local honey using a basting brush. Then stack the ribs and wrap in foil to prevent the escape of steam. Then let cook another 30-40 minutes.

This gives you time to get the guests ready and seated or in line when you take the ribs out and slice them in between each bone. The honey makes a nice BBQ baste on the outside and doesn't need any help from conventional sauces. you can add some at the end or let others pick if you really must. I recommend Sweet Baby Ray's or Stubs BBQ sauce.