3-2-1 spareribs

So, after playing around with my sous-vide machine, which makes making ribs very very easy, I decided to go old-skool and bring out the loyal Weber WSM. Fun addition this time, since I received my new Flame Boss 500, which was due for it’s maiden run.

I took out 2 racks of ribs yesterday, and defrosted them slowly. I took off the membrane on the bone side, just to make it easier to eat and season.

For the rub, I used the faithful Basic Barbecue Rub and dusted it nice and thoroughly. They already looked fine like this, but we still had some time to go.

3-2-1 stands for the times in the grill and the methods to grill it.
3 hours of plain grilling at about 105-110 degrees (I chose 107, because I can with the flame boss)
2 hours (although 1,5 was enough for these ribs) wrapped in aluminum foil with some moist, flavour and fat
1 hour of plain dry grilling to harden up the bark after the moist 2 hours in aluminum foil (and half of that, basted with BBQ sauce, as a finishing touch).

So, after the first 3 hours in, I wrapped them in Aluminum foil with some apple juice, whiskey, brown sugar and ghee butter. Awesome combi, as it turned out.

They came out (after 1,5 hours wrapped) like this.

Already looking tasty, but very soft right now, after the ‘steam session’.

So the weather in the Netherlands might not always play as nice as it should, but we can manage a prolonged session of rain. (btw, if it was just the OTP, I wouldn’t mind some rain, but I had some electronics connected to it with my FlameBoss 500)

Grilled them dry for 30 minutes and then basted it with my own home-made rib sauce and grilled for another 30 minutes.

Awesome result. Took me over 6 hours to cook, but they were gone in 15 minutes, like they should!

Basic barbecue rub

This one is not my own, but it’s actually Noskos’s. The link to his site is below the rub, but I’ll keep it here for my own safe-keeping. It’s a very tasty and easy to make rub for ribs, pork and chicken.

Ingredients:

  • 70 grams of seasalt / saltflakes
  • 60 grams of brown sugar
  • 35 grams of paprika powder (not smoked, but regular or spicy if you like)
  • 3 tablespoons of grounded black pepper
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 1 teaspoon of cayenne pepper

Mix it all up nicely and ‘dust’ your rubs or other meat nicely!

Thanks to Noskos for the mix! Awesome

https://www.bbq-nl.com/basis-barbecue-rub/

Spare-ribs sous-vide

Well, well, well. It’s been some time since I’ve posted here, but don’t fear, I’m still active and grilling. This weekend it was time for some spare-ribs, but the weather was not playing nice here. Sooo, I’ve decided to start playing with my new kitchen buddy, the sous-vide cooker. Love that thing. Apparently it’s rather easy to do ribs with (at least, if you have a large enough box to put them in).

I started with creating the Memphis style dry rub. Just click on the link to find the mix. Super easy and very tasty!

Once applied, I’ve vacuumed them in sealed bags and put them in the box and submerged them in warm water.
The water was heated until 61 degrees Celcius (about 142 degrees Fahrenheit), and I’ve left them in there for 30 hours.

30 hours in, I’ve opened the bags, and ‘painted’ the cooked ribs with some easy home made BBQ sauce. Just click the link to find it too, just like the rub.

Now it’s just a matter of grilling it for about 15-25 minutes and creating a nice crusty outside. I’ve simply done some crisps to go along and we had a fingerlicking good meal!

Great way of doing ribs, and definitely worth a second go!

Chimichurri recipe

  • 100 ml olive oil
  • 4 clove of garlic (pressed / finely diced)
  • half a white union diced finely
  • 1 chili pepper chopped finely without seeds, or …. if you like spicy, keep them in)
  • 3 tablespoons of red vinaigrette
  • 2 tablespoons of fresh oregano
  • 10 grams of fresh parsly
  • salt and pepper to taste

mix it up and cool it down in the fridge. Best served chilled, but fresh (and not toooo finely chopped)

Cajun herb-mix

  • 2 ts of garlic powder
  • 2,5 ts of powdered paprika (I used the smoked paprika)
  • 1 ts of union powder
  • 1 ts of grounded black pepper
  • 1 ts of cayenne pepper
  • 1,25 ts of dried oregano
  • 1,25 ts of dried thyme
  • 1 ts of chili powder

mix it all up and you have a beautiful Cajun like spice mix. Love it.

hungry men grill meat on fire!

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