Jack Daniels thick-fatty ribs

by • juli 1, 2014 • Hog, Ribs, UncategorizedComments (1)2417


Fatty ribs can be a real challenge. When You succeed, it is so d*d good! You want them so tender they almost fall apart like pulled pork, but yet not. 

This recipe is pure Jack Daniels through and through, both brine and smoke chips/chunks. It may be both wise and quite enjoyable to pour some JD into the cook to, cause it´s gonna take a while cooking…

 

jack-daniels-ribbor-1

You need:

  • 1 slab of thick ribs
  • Jack Daniels smoke chips or chunks

For the brine: 

  • 3 dl Jack Daniels 
  • 3 dl water
  • 1 dl brown sugar
  • 1 dl coarse uniodized salt 
  • A couple of dried whole chillies/1 tbsp chilipowder/flakes
  • Some Ice cubes

For the rub: 

  • 3 dl paprikapowder
  • 1 dl celery salt 
  • 1 dl muscovadosugar
  • 2 tbsp garlic powder 
  • 2 tsp mustard powder 
  • 2 tsp dried thyme
  • 2 tsp white pepper, finely ground 
  • 2 tbsp really hot chilli powder 

Instructions:

  • Mix water, salt and sugar for the brine, warm gently so sugar dissolves 
  • Add rest of ingredients for brine, finish with ice cubes to cool it down 
  • The ribs can now be soaked in brine, when cool. Important to cover the whole piece of meat with brine. 
  • Let soak in brine for at least 24 hrs, preferably longer.
  • Mix all ingredients for rub.
  • Take meat out of brine and rinse in cold water for an hour
  • Whipe dry, then rub
  • Prepare grill or smoker for really Low&Slow cooking, i.e. 100-125 degr C.
  • Place ribs on grill, then add smoke chips
  • Smoke for 2 hours
  • When ribs reach 85 degr C – take them off, let rest in foil.
  • Slice and serve

 

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One Response to Jack Daniels thick-fatty ribs

  1. Tomas skriver:

    Ser riktigt gott ut så blir till o testa det nu i sommar.

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