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    Blasphemy Ribs


    Source of Recipe


    Mark Garetz (mgaretz at eGullet.org)

    Recipe Introduction


    Blasphemy ribs are from my friend mgretz at eGullet.org – otherwise known as Mark Garetz of the above referenced website. What makes them blasphemous is that they are cut into individual ribs prior to smoking and that they take a shorter amount of time than conventionally smoked ribs. You should go to Mark’s website to see his photos and links to get a perfect idea of how to go about making these.

    Mike used Mark’s rub recipe and Montgomery Inn BBQ sauce, which he applied and left on for 5-10 minutes on the smoker – this was not long enough. Mark recommends 30 minutes and Mike thinks this is the right time.

    Mike also felt that they could have used another 10 minutes on the smoker to get to the exact tenderness that we like. I think he’ll try for 2 hours, 40 minutes next time. There will definitely be a next time – these were fantastic.

    Recipe Link: https://blasphemyribs.com/

    List of Ingredients




    1 rack of Baby Back ribs

    BLASPHEMY RIBS RUB:
    6 tbs Turbinado sugar (aka sugar in the raw)
    2 tbs Paprika
    1 tbs Sea Salt (table grind)
    1 tbs Granulated garlic powder
    1.5 tsp Black pepper (table grind)
    1.5 tsp Granulated onion powder
    .5 tsp Ground ginger powder

    Your favorite BBQ sauce (bottled or homemade)

    Recipe



    RUB:
    Mix all ingredients. (You may not use it all.) This was plenty for one rack of baby back ribs. Mike doubled the rub recipe and we had 2 racks of ribs.

    RIBS:
    Rinse the ribs and remove the membrane.

    Cut off each individual rib. Do this from the back so you can see the bones.

    Place the ribs in a large plastic zipper bag and add about 4 T. rub. Close the bag and toss and shake to coat the ribs. You may need to add a little more rub to coat completely. Refrigerate for 6 hours, or up to a full day. Turn the bag over every so often to make sure all of the ribs get evenly coated.

    When ready to cook, get your smoker started. You want a steady 225F temperature. It is VERY important to keep this at an even temperature.

    When your smoker/grill is ready, put the ribs on a grill pan with holes in it (if it’s stainless steel make sure to coat the pan with a light coating of oil – it will make clean up go well and prevent sticking). Place the ribs on their sides on the grill pan.

    Maintain the 225F temperature and brush with sauce at 2 hours and pull ribs a half an hour later.

 

 

 


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