Cpu Killer 3 Cracked Ribs
Mathew Letter
1 smoker or grill with a lid. You can use a dedicated smoker or any charcoal grill or gas grill as long as it has a lid. A tight fitting lid with adjustable vents like those on the Weber Kettle is best.
A lot of folks boil their ribs before grilling them and slathering on the sauce. The concept comes from Eastern Europe where Poles and Czechs prepare ribs by simmering them in water with cabbage, potatoes, carrots, and caraway seed, making a very nice pork stew.
But water is a solvent. It pulls much of the flavor out of the meat, and it can make the meat mushy. When you boil meat and bones, you make a rich flavorful soup. All that color in the pot is flavor that you can never get back into the meat. Boil meat too much and water can even dry it out by causing the proteins to contract and squeeze the moisture out of the muscle fibers.
I and every champion competitor I know agree. Two hours in foil is waaaay too long for pork ribs, especially if there is liquid in the foil. Beef brisket needs two hours or more in foil, but not ribs. I think anything more than 1 hour softens the meat too much and makes it mushy.
Most grocers and butcher shops get their baby backs pre-cut in boxes, and the amount of meat on the ribs is determined by the price the store feels it can charge, and what the competition forces them to charge.
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Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and adding sauce for a total of 20 minutes, and let the heat turn the sauce into a sticky glaze.
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Then mix all the spices together and coat the ribs evenly with the spice mix. Once the smoker is heated, add the ribs in one layer, without stacking, and set the timer for 3 hours. Also fill up the water bowl in the smoker to the max-fill line. I just use regular water, but you can also use apple juice or something.
Chris,
Just tried the mayo and dry rub (lil change up since I lacked a couple ingredients). Oh My Gosh!! My wife and three daughters made themselves miserable on them. Just bought the smoker today and broke it in right. Same thing with my lovely bride about the mayo thing, except the reaction was hard to see with a rib bone in her mouth lol.
Trying to figure out how to send a picture of the finished product.
They look super amazing yummy, I hope at some point we will be able to purchase the smoker here in the UK! Will give this recipe a go as I have never tried using Mayo before. I always use extra strong coffee to get the smoky flavour, which kinda works.
We were walking on the path close to the hedge when the herd moved very quickly to block our path. We tried to turn back but they rushed around to once more block our path. We saw a gate across the field and decided to walk towards that. Big mistake.
We were both injured. I had a broken nose, broken ribs and severe bruising. My friend had a damaged shoulder and severe bruising. I went to see my GP but, luckily, no treatment was needed for the fractures.
I am delighted that you are collecting this information because our footpaths are such a wonderful asset for all of us, and it seems extraordinary that they can be denied to us by a few inconsiderate farmers. And, of course, we were lucky. No permanent damage was done. It could so easily have been very much worse.
I have a large crocmake it with country ribs. I don't typically have molasas on hand so usually substitute brown sugar, but once resorted to pancake syrup - Delicious everytime!
Do you have an instapot version of this recipe? TIA
Vicky, Sorry, I will fix the broken links. You totally can use any brand liquid smoke and also regular salt instead of smoked salt. Here is the ones I used. Natural Liquid Smoke :
Smoked Sea Salt:
Hi Stacey,
Still a bit flummoxed. On the ribs you show sea salt and paprika, only mention the garlic powder in the instructions, not on the top portion of the recipe for the ribbon seasoning. Soooo, add to the list, or remove from instructions?
Thanks in advance. Making this with a pork roast tonight.
I used diced tomatoes canned and pureed them with my stick blender and it worked great. I always keep a case of canned tomato paste and canned diced tomatoes because they are more versatile. To be honest, the first time I made this, I was too lazy to even do that and used a couple cans of tomato paste that I thinned with water to a sauce and it still tasted amazing when the ribs were done. Such a great recipe. Yum!
I just made these last night and they were amazing! The lower sugar sauce was perfect for my Type I Diabetic hubby. Just wanted to share that I was feeling lazy so I didn't bother to sear the ribs first-I just layered them with sauce and cooked about 3 lbs on Low for 7 hours. I'm sure the seasoning and searing beforehand would be even more delicious, but if anyone is pressed for time and wants fewer dirty dishes, this recipe is still fantastic without that step! Thanks for sharing a recipe for ribs that I can make even when it's too hot to turn on the oven!
I bought a slab of baby backs one sale. Usually I wrap it in foil and cook it low and slow in the oven. Thought I'd give this slow cooker recipe a try this time. I made the sauce and put everything in the crock pot and set it to cook all day. Then, I made some lettuce wrapped bacon cheeseburgers for lunch. And I realized that since I only had one slab there was plenty of sauce to make some BARBECUE Bacon Cheeseburger lettuce wraps and it was the bomb. One of the cheeseburgers I had already put yellow mustard on before I realized I could use the barbecue sauce for the ribs. And if anything the mustard kicked the sauce up a notch. Well worth a few squirts of mustard into the sauce to add a bit of tanginess to the tomato flavor.
I use my Gyro Hero Jalapeo Greek Seasoning and wrap these ribs with a Greek Vinaigrette. But what gives these ribs the most flavor is grilling them directly over charcoal. The combo of the grill and the savory greek flavors makes this recipe one you gotta try!
Place the ribs on the cooking grate meat side up and cook for 45 minutes to 1 hour. Flip the ribs over to meat side down and continue to cook for 30 minutes. At this point the color should be even and the bones should start to pull back - if not, continue to cook.
Carefully drain the liquid from the foil wrap and reserve. Place the ribs over the direct coals and baste with the liquid from the wrap. Continue flipping and basting the ribs until they begin to develop a grilled color. Remove the slab from the grill and repeat the process for the remaining rack.
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