I guess it depends on how much you love cumin. Lamb Shanks, All Fish Oysters Add comma separated list of ingredients to include in recipe. Those who use this smoked rib recipe say the meat will literally fall off the bone and be extremely juicy, tender and flavorful. i will be smoking ribs on Mother's Day but don't have 6 hours that day before everyone comes over. + Free 5-Chapter eCourse on Smoking Meat Basics, Wide-Cut Individual Smoked Pork Spare Ribs, Double Smoked Holiday Ham Glazed with Maple Syrup. I used 1/2 of the cumin because I agreed with another reviewer that the cumin would of been too strong otherwise. Crown Roast Steak Loin It says 220 in the second to last paragraph. Most importantly, cover the ribs in foil...this really adds to the flavor. CS Ribs I would suggest that you check the meat after 4 hours...my smoker cooked it faster than expected. Prepare the ribs (see below). Thanks. It is good on chicken steak & fish as well as pork. I'm a salt driven eater, but this was over the top salty. John Trksak grad form u of m hotel and food tech. Thighs Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. If you wanted to do them this way, smoke them hotter for say 1.5 hours for the first step then put them in the pan for an hour. Tenderloin Hasty bake user for years w/great results. Allrecipes is part of the Meredith Food Group. Thumbs up! My mouth watered as I split the ribs into two bone sections. You could try smoking them a bit hotter.. maybe 275 and see if you can get them done in around 3-4 hours. This was. The last step back on the grate would be however long it takes them to get tender. Once you do this a few times, you might decide to adjust each individual step a little. We are fans. We will have books in a couple of weeks or that is what I am being told by the publishers/disributors. Times are exact for the temperatures, any more and they will fall apart taking them off the grill. Leg of Lamb 6# at 220 for 8 hours? I’m going to try it both ways today . I served the ribs with a side of grilled zucchini/yellow squash and couscous. This rub did not need sauce the fat from the ribs allowed me to roll them for juiceness though the boys wanted me to smear some BBQ sauce on them so I did. Cover and refrigerate at least 2 hours or overnight. Info. I've used parts & pieces of yours & countless others, Shiggin' for my customers' smiles!!! And that is the way I do it. Not sure if you saw that or not. Thanks again! But overall it was really good! I used a tuna can that I put water in set next to the heat source and I used a small branch (about a 3 oz chunk) from an Apple tree for the smoke. The rest of the recipe is a matter of taste. Here is what I did: I used 1 tablespoon of the pepper and white pepper. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Give it a shot, you won't regret it. thank you jeff for info looking to get a book. I may be a Northern girl, but I do know a good rib when I taste one. You saved Sweet Smoked Pork Ribs to your. For those of you who are after really smoky and tender ribs and do not have a problem with using foil then please read on.. Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. this recipe was deicious. Salmon As far as the BBQ sauce is concerned again use what you have or like. Kim, the process that makes the ribs tender is cumalitive in that as the heat builds, the fibers break down and become tender. Temp is set to about 200 to 210 deg F. A full size pork picnic is perfect at 12 hours. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them off, splash on some apple juice for good measure and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and do it's magic. All Chicken Fatty, All Pork You are spot on. Will 2-2-1 work or should one count on 3-2-1? This is unreal if you want your ribs to fall off the bone. They came out so tender and the taste was perfect. We are not BBQ kings by any means nor am I a BBQ queen. After doing the preheating (cleaning the unit) on Sunday, I gave this recipe a try. Also they had a bark: I like the bark and I think I could have cooked them just fine in 4 hours with out the bark. After readiing others reviews the cumin was the topic. Next time when I try this recipe I am going to buy the frozen 100% apple juice and use it undiluted I believe it will bring out a sweeter intensity that I would prefer. Let me state the obvious: Be sure to remove the membrane and give her the healthy dose of rub, prior. The key to a really good rib is in the rub and this rub is great! Yes.. foil is perfectly fine to use in an electric smoker whenever the need arises. ANYWAY… this is the only way to smoke ribs! Scallops 827 calories; protein 49g 98% DV; carbohydrates 22.8g 7% DV; fat 59.2g 91% DV; cholesterol 234.1mg 78% DV; sodium 284.2mg 11% DV. Hi Jeff….I have been a follower from the beginning….thanks for all the great recipes…have you ever smoked Lamb Breast (riblets)…..available at Walmart…sometimes…. WOW! Your daily values may be higher or lower depending on your calorie needs. Shrimp On Saturday my Masterbuilt 30" smoker arrived.