Baby Back Ribs - Best Ribs In The Universe

Transcription

1 HOME PRODUCT INFO COOKING TOPICS OPERATING TIPS & MODS VIDEOS RESOURCES FORUMS SHOPPING Search: Search Tips Baby Back Ribs - Best Ribs In The Universe Originally posted: 01/06/2000 Last updated: 09/08/2010 Summary Buy pork loin back ribs weighing 2 pounds or less per slab, if possible. Apply a "good overall dusting" of rub and allow ribs to sit at room temperature for 2 hours. Make sure all charcoal and smoke wood is fully lit before c ooking. Cook ribs at 225 F for 3 hours, turn slabs, then increase cooker temp to F and cook an additional 1-2 hours until done. Remove ribs from cooker and apply KC Masterpiece/honey mixture to both sides of slab before serving. Try to follow the BRITU c ooking process as c losely as possible for best results. Ribs are one of the most popular meats cooked on the Weber Bullet, and for good reason. They're easy to prepare, they don't take as long to cook as larger cuts of meat, and the taste--just out of this world! There are many tasty ways to cook pork loin back ribs, but one of my favorites is the recipe used by Mike Scrutchfield to win the "Best Ribs in the Universe" title at the 1996 American Royal Invitational. This recipe is also referred to as "BRITU". I first learned about BRITU when the recipe was printed in the California BBQ Association newsletter in April, The recipe was originally published on the Web by Ray Basso on The BBQ Forum in May, Mike Scrutchfield has graciously granted permission to The Virtual Weber Bullet to reprint the recipe here for your enjoyment. You'll find his original rec ipe text at the end of this page. When using the BRITU rec ipe, it's important to remember that it consists of a rub rec ipe and a cooking procedure. They go hand-in-hand, and you can't separate the two and still say that you're cooking BRITU ribs. For best results, try to adhere to the cooking proc edure as closely as possible. Some people complain that BRITU ribs taste too salty. One cause is applying too much rub. The recipe says, "Do not over season. A good overall dusting of the spic es is all that's needed." The key word is "dusting", so go lighter on the rub than you normally would. Also, you must sauce the ribs as directed after cooking. The sweetness of the sauce balances the saltiness of the rub. Below are some pictures I took on July 25, 1999 and April 26, 2003 when I prepared ribs using this wonderful rec ipe. As always...click on any of the pictures to view a larger image. 1/6

2 Select And Prep The Slabs I purchased three untrimmed slabs of pork baby back ribs in Cryovac from my local warehouse store. The weight of each slab was a little over two pounds, the smallest slabs I could find. I prepped the ribs according to the information you'll find in the Pork Loin Bac k Rib Preparation artic le. Prepare And Apply The Rub Prepare 1/4 of a batch of rub according to Mike Scrutchfield's recipe. A full batc h will render much more than is needed for three slabs of ribs. Best Ribs In The Universe Rub - 1/4 Batch 1/4 cup sugar 1/4 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon Acc ent (MSG) 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder Spread the brown sugar out on a cookie sheet and let it dry at room temperature for several hours, or place it is a slightly warm oven. Once dried, place brown sugar in a Ziploc bag and break up any clumps using a rolling pin or the bottom of a drinking glass. The recipe says to apply "a good overall dusting" of rub to the ribs. Picture 2 shows how much rub I apply. Allow the ribs to sit at room temperature for two hours before cooking. As they do, the salt in the rub draws moisture from the meat, forming a red liquid coating on the surface, as shown in Picture 3. Select The Smoke Wood Mike's recipe calls for 4 chunks of white oak and 2 chunks of cherry, each about the size of a tennis ball. My oak chunks were about the right size, but the cherry chunks were too small, so I used 4 small chunks to approximate 2 larger ones. The recipe also states that the bark should be removed from the wood before use, and that the wood should not be soaked in water. Some people believe that bark introduces an undesirable flavor to barbec ue. Not everyone agrees, of course. Normally, I don't remove bark from smoke wood, but if you want to stay true to the BRITU recipe, remove the bark! 2/6

3 Fire-Up The Cooker The recipe calls for pounds of charcoal and the smoke wood to be lit using a c himney starter about an hour before cooking. All fuel is supposed to be c overed with white/gray ash before cooking begins. I deviate from the process somewhat on this point, but achieve the same end result. I fire the cooker using the Standard Method, lighting a Weber chimney full of Kingsford charc oal briquettes, dumping them into the charcoal chamber when hot, then adding another full chimney of unlit briquettes and the smoke wood chunks over the lit coals (Picture 1). Note that a Weber c himney filled to overflowing holds about 6 pounds of Kingsford charcoal, so two Weber chimneys of Kingsford is sufficient for this recipe. When the smoke wood is engulfed in flames, but not fully consumed (Picture 2), assemble the cooker. Put the water pan in plac e and fill it with cool tap water. Close all three bottom vents, but set the top vent fully open and leave it that way during the entire cooking proc ess. Allow the WSM to sit for about an hour before adding the ribs to the cooker. During this time, the cooker temperature will drop, and much of the smoke wood will be c onsumed, leaving just the right amount of smoke called for in the recipe. Total elapsed time from lighting the chimney to putting the ribs into the cooker was two hours. Cooking Process Described At 11:00am, the three slabs of ribs went into the cooker (Picture 1). Instead of using rib racks, I rolled the ribs and used wooden skewers to secure them in place. During the first three hours, adjust the bottom vents to maintain a cooker temperature of 225 F. At the three hour mark, open the c ooker for the first time and turn the ribs over, but do not baste them with anything. Picture 2 shows how my ribs looked just before turning. Replace the lid and open the bottom vents to increase the cooker temperature to F. Start c hec king for doneness at the four hour mark and every 30 minutes thereafter. The ribs will be done when they have a nice, brown c olor and the meat passes the tear test. Chec k the water pan every two hours and replenish with hot tap water, as needed. Here's how the temperature and vent settings went for the c ooking session: Time Lid Temp Vent 1 % Vent 2 % Vent 3 % 11:00am :15am :30am /6

4 11:45am :00pm :30pm :00pm :30pm :00pm(t) :15pm :30pm :00pm :15pm :30pm (t) turned meat over Note that the vent percentages represent the way I set the vents at the time indic ated. In the table above, you can see that the WSM ran at 233 F for quite a while, close enough to 225 F in my book. At 12:00pm, the sun came over the top of the house and the cooker was in full sun, resulting in the temperature jumping to 250 F. Again, nothing to panic about. As long as I'm within about 25 F of my target temperature, I'm happy. At 2:00pm, I opened the bottom vents partially to bump the cooker temperature up closer to 275 F. I turned the ribs and checked the water pan. The pan was still quite full, so I did not add water. Supper Time! At 3:30pm, the ribs had a nice brown color, the meat has pulled down on the long bones, and a little tug on the bones showed that they would pull apart easily. Picture 1 shows how the ribs looked after cooking. Mike's recipe calls for saucing the ribs on both sides before serving with a mixture of 5 parts KC Masterpiece Original Flavor barbecue sauce to 1 part honey. While any variety of honey is acceptable, I like to use Sourwood honey, sometimes called "the caviar of honeys". Sourwood honey is diffic ult to find, unless you live in the Carolinas or Georgia. It can be ordered from several suppliers on the Web. Visit the All About Honey page to learn more about single-flower honeys like Sourwood. Brush both sides of the ribs generously with the sauce mixture and serve immediately. Picture 3 shows how the ribs looked after sauc ing. Pic ture 4 shows the ribs cut into individual bones and arranged in a serving dish. These ribs had a beautiful mahogany color and a light smoky flavor. The meat was firm, not mushy, and pulled cleanly from the bones. I hope you enjoy trying this great rec ipe. It's one of my all-time favorites and I'm sure it will become one of yours, too! Best Ribs In The Universe - The Original Recipe Text This recipe and cooking procedure won the prestigious title "Best Ribs in the Universe" at the 1996 American Royal Invitational and the 1993 American Royal Open Bar-B-Que contest as the Overall Grand Champion. They also took "Reserve Grand Champion" at the 1994 American Royal Open. 4/6

5 Meat Premium Standard Farms Loin Baby Back Ribs, 1-3/4 to 2 lb. size. Membrane on the inner (stomach) side removed. All excess fat trimmed. Dry Rub Mix all ingredients thoroughly and store unused in moisture- proof container. Ingredients List 1 cup sugar 1 cup non-iodized table salt 1/2 cup brown sugar* 5 Tablespoons + 1 teaspoon chili powder 2 Tablespoons + 2 teaspoons ground cumin 4 teaspoons Accent (MSG) 4 teaspoons cayenne pepper 4 teaspoons blac k pepper, freshly ground Important 4 teaspoons garlic powder 4 teaspoons onion powder * Dried out lightly by exposing on cookie sheet room temp, several hours, or in slightly warmed oven. Sprinkle meat two hours before cooking with rub and allow meat to come to room temperature. Do not over season. A good overall dusting of the spic es is all that's needed. The spic es will bec ome a nice red, liquid coating after sitting for about an hour, if you used the proper amount. Basic Cooking Procedure Smoke ribs in a "water pan" smoker, i.e. Brinkmann or Weber "Smokey Mountain Cooker" (the best!). Start charcoal (10-15 lbs.) and 4 chunks of white oak and 2 c hunks of c herry wood (about the size of a tennis ball) at least 1 hour before cooking meat. All fuel should be started in a chimney- style starter, no starter fluid, and all must be gray/white hot. Remove all bark from wood chunks, do not soak. Very little smoke will be visible. Don't worry about that! You'll get the flavor. Use straight water in the water pan and keep full during the entire cooking process. Control oven temperature of c ooker by regulating the bottom vents only. Never, ever completely close the top vent! If you don't have one, put a thermometer on your cooker. Cook ribs for 3 hours fairly cool at 225 F on rib racks. After 3 hours lift the lid for the first time, flip the slabs end for end, and upside down, and open all the vents on the smoker wide open. Temperature of the cooker should rise into the F range. Peek every half hour to monitor doneness. Ribs will be finished when fairly brown in color and the meat has pulled down the long bones at least 3/4 of an inch (usually another 1 to 2 hours). Remove from cooker and sauce both sides before c utting individual ribs. 5/6

6 I like K.C. Masterpiec e sweetened even more (5 parts sauc e, 1 part honey), and so do the judges! This basic cooking proc edure is probably the most important of all, and works well with other meats as well. Forget about how much smoke is coming out of the cooker. If you've got the wood you like in there burning c leanly, the flavor will be in the meat. Smoke is nothing more than a smoke screen, and any coming out the top of the cooker is flavor lost! Ribs to ya! Enjoy. Back to Cooking Topics Terms of Use Privacy Statement Learn How You Can Support TVWB Chris A. Allingham LLC The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with the Weber-Stephen Products Co. 6/6