Smoked Pork Ribs using the 3-2-1 method is a very popular, fool proof way to get incredibly tender, fall off the bone meat. Unfortunately, the ribs end up getting too mushy and soft in texture for my liking. I prefer using a modified version of this technique in order to achieve a super tender and juicy rib that still sticks to the bone and has unbelievable flavor.
Ethan’s collaboration video: https://youtu.be/yUfjRXnurNk
RUB FOR THE RIBS (good for about 4 racks of ribs)
Light Brown Sugar, 150g or 3/4 Cup
Sea Salt, 130g or 1/2 Cup
Black Pepper, 8g or 1 Tbsp.
Smoked Paprika, 22g or 3 Tbsp.
Curry Powder, 7g or 1 Tbsp.
Garlic Powder, 10g or 1 Tbsp.
Chile Powder, 10g or 1 Tbsp.
Ground Cumin, 12g or 1 1/2 Tbsp.
Ground Rosemary, 3g or 2 tsp.
APRICOT & ROSEMARY BBQ SAUCE
Bacon, 113g or 4 oz.
Yellow Onions, 113g or 4oz.
Rosemary, 14g or two sprigs
Brown Chipotle Pepper, 2 each (Optional)
Brown Sugar, 150g or 3/4 Cup
Sea Salt, 19g or 1 tbsp.
Black pepper, 3g or 1 tsp.
Garlic Powder, 10g or 1 Tbsp.
Apricot Preserves, 170g or 3/4 Cup
Crushed Tomatoes, 397g or 14oz. can
Ketchup, 227g or 1 Cup
Tomato Paste, 40g or about 2 Tbsp.
Cider Vinegar, 170g or 3/4 Cup
Dijon Mustard, 67g or 1/4 Cup
Molasses, 57g or 1/4 Cup
EQUIPMENT THAT I USE (Affiliate Links)
A-Maze-N Smoke Tube – https://amzn.to/3liyD31
Lloyd’s Pans Straight-Sided Pizza Pan 12×1 – https://amzn.to/3fdDK1C
Lloyd’s Pans Straight-Sided Pizza Pan 10×1 – https://amzn.to/3aXvsHJ
KitchenAid Pro Line 7 Qt. Stand Mixer – https://amzn.to/2XVCdbn
KitchenAid Pasta Roller Attachments – https://amzn.to/2JZ8d4m
Wooden 2″ x 20″ rolling Pin – https://amzn.to/383ID8n
Metal Dough Scraper – https://amzn.to/2I1hlFd
Cast Iron Tortilla Press – https://amzn.to/2Y8U2yV
Lodge 12″ Cast Iron Pan – https://amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10″ x 20″) – https://amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife – https://amzn.to/2SwHz6M
Mac 6″ Curved Boning Knife – https://amzn.to/2XYPvUv
Cuisinart 14 Cup Food Processor – https://amzn.to/2O7XJFg
Gas Burner Attachment for Ooni 3 Pizza Oven – https://amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin – https://amzn.to/2YaMXh8
Gnocchi Rolling Board – https://amzn.to/2Y9M48D
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer – https://amzn.to/2SuuhI9
All-Clad Stainless Steel 10″ Fry Pan – https://amzn.to/2JVHt50
All-Clad Stainless Steel 14″ Fry Pan – https://amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot – https://amzn.to/2Y8QOvs
Le Creuset Enameled 11.75″ Cast Iron Skillet – https://amzn.to/2JVZFLT
Fujifilm X-H1 Mirrorless Camera – https://amzn.to/2Ybcmrh
Fujifilm 35mm f1.4 Lens – https://amzn.to/2Ymn7Lo
Fujifilm 18mm f2 Lens – https://amzn.to/2JR6xtG
Fujifilm 16-55mm f2.8 Zoom Lens – https://amzn.to/34L35tX
Joby Gorilla Pod 5K Tripod – https://amzn.to/34JhCXb
(Non-Affiliate Links)
Anryu Kurouchi Gyuto 240mm – https://tinyurl.com/y5rn3b8c
TIMESTAMPS (Chapters)
Intro – 00:00
Collaboration Info – 01:20
My Rib Rub Recipe – 01:36
Rib Info and Cleaning – 02:53
Applying the Binder – 04:44
Applying the Dry Rub – 05:13
Starting the Smoke Tube and Pellet Grill – 05:49
Step One, Smoking the Ribs – 07:08
Apricot and Rosemary BBQ Sauce – 08:03
Checking on the Ribs – 12:15
Step Two, Braise the Ribs – 12:43
Checking the Ribs After Braise -14:30
Saucing the Ribs -14:53
Final Cook, Cutting and Tasting – 16:19
#SmokedPorkRibs #KitchenandCraft #CookingShow
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