Hickory Smoked Bar-B-Q Ribs

Grilling Hickory Smoked Barbecue Ribs

Описание:

Chef Billy Parisi and Viking Range provide instructions on how to grill hickory smoked barbecue ribs.

Комментарии:

Chef Billy Parisi пишет: The beautiful thing is the viking grill I cooked it on has a smoker in it. The grill is a beast, it also has a rotisserie. The rib meat is not supposed to fall off the bone, so cooking for long periods of time till that happens is personal preference, but not tradition...

R Rich пишет: one hour LOL those things were tough as all git up! that is why you didn't eat one on camera. you have to slow 200-225 smoke for 15 - 20 min is enough for the meat- its the temp and 2.5 - 3+ hours slow and low that makes them good and you have to see them bend.. what did you have it set at for 1 hour and a quick sauce cook? was that blood ? it wasn't smoke ring ... yeah nice grills but I'll stick to my side fire box and wood . for smoking grills are great for a quick steak or burger

EH CBunny пишет: If the bone cannot be pulled out easily the ribs was cooked too quickly. I would never use a grill to smoke ribs. I use an old fashioned smoker, instead. Cooking my ribs for 3 hours or more, until tender.

pdytko пишет: BBQ Pitboys are way better.

David Hyun пишет: hello barbecue enthusiasts, I'm a student from Art Center College of Design in
Pasadena California, and I was hoping to interview people on using their gas grills; ones on the higher end. Do you know anyone I could potentially observe cooking and interview around the Los Angeles / Orange County area?? Thank you

Chef Billy Parisi пишет: The beautiful thing is the viking grill I cooked it on has a smoker in it. The grill is a beast, it also has a rotisserie. The rib meat is not supposed to fall off the bone, so cooking for long periods of time till that happens is personal preference, but not tradition...

R Rich пишет: one hour LOL those things were tough as all git up! that is why you didn't eat one on camera. you have to slow 200-225 smoke for 15 - 20 min is enough for the meat- its the temp and 2.5 - 3+ hours slow and low that makes them good and you have to see them bend.. what did you have it set at for 1 hour and a quick sauce cook? was that blood ? it wasn't smoke ring ... yeah nice grills but I'll stick to my side fire box and wood . for smoking grills are great for a quick steak or burger

EH CBunny пишет: If the bone cannot be pulled out easily the ribs was cooked too quickly. I would never use a grill to smoke ribs. I use an old fashioned smoker, instead. Cooking my ribs for 3 hours or more, until tender.

pdytko пишет: BBQ Pitboys are way better.

David Hyun пишет: hello barbecue enthusiasts, I'm a student from Art Center College of Design in
Pasadena California, and I was hoping to interview people on using their gas grills; ones on the higher end. Do you know anyone I could potentially observe cooking and interview around the Los Angeles / Orange County area?? Thank you
You'll Need:

4 to 5 pounds pork ribs (spareribs or back ribs)
1 (3 1/2 ounce) bottle hickory liquid smoke
2 1/2 quarts water
Favorite barbecue sauce

Procedures : Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use.

Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15 to 20 minutes. For crusty ribs, broil for 3 to 5 minutes.

NOTE: Ribs may be prepared in a browning bag. Place ribs in a single layer in a large size oven cooking bag in a baking pan. Add 1 bottle of smoke and 1 quart water. Close bag with tie and with a fork make 4 small holes in the top. Bake at 325 degrees F for 1 1/2 hours. Complete as directed above.