SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORERecipes
Posted by Scott Moody on 28th Oct 2016
We love the savory, moist, deliciousness of ribs cooked on a PK Grill & Smoker and this rib recipe from Meathead Goldwyn of AmazingRibs.com is one of our personal favorites. Try it this weekend.
1 slab of fresh St. Louis Cut Ribs
4 tablespoons of Meathead’s Memphis Dust
1/2 teaspoon kosher salt* per pound of meat
1 cup of your favorite barbecue sauce
*Note: Kosher salt is 1/2 the concentration of table salt. If you use table salt, cut it by 1/2.
1 slab, enough for 2 adult servings
15 minutes minimum. 10 minutes to skin ‘n’ trim, 5 minutes to rub, 1 to 2 hours dry brining is optional.
Cooking time. 3 hours minimum. We will be cooking low and slow at about 225°F, so allow 5 to 6 hours for St. Louis Cut (SLC) ribs and 3 to 4 hours for baby back ribs. Thicker, meatier slabs take longer, and if you use rib holders so they are crammed close to each other, add another hour.
Rinse. Rinse the ribs in cool water to remove any bone bits from the butchering and any bacterial film that grew in the package (don’t worry, cooking will sterilize the meat).
Skin n’ trim. If the butcher has not removed the membrane from the under side, do it yourself. It gets leathery and hard to chew, it keeps fat in, and it keeps sauce out. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides. If you can’t get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking.
Salt. Salt is important. Even if you are watching your salt intake, a little salt really helps. It penetrates deep and amplifies flavor. It helps proteins retain moisture. And it helps with bark, the desired crust on the top formation. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat, but ribs are about 50% meat, so use about 1/4 teaspoon per pound. You can simply eyeball it by sprinkling on the same amount of salt you would sprinkle on the ribs if they were served to you unsalted. If time permits, get the salt on about 1 to 2 hours before cooking.
Rub. Then coat the meat with a thin layer of water. The water helps dissolve the spices. Sprinkle enough Meathead’s Memphis Dust to coat all surfaces but not so much that the meat doesn’t show through. That is about 2 tablespoons per side depending on the size of the slab. Spread the Memphis Dust on the meat and rub it in. Some folks insist on putting the rub on the night before, but it isn’t necessary.
Adjust the temp. Preheat your PK to about 225°F and try to keep it there throughout the cook. Adjust the air intake dampers at the bottom to control heat. Intake dampers are more effective than exhaust dampers for controlling the temp because they reduce the supply of oxygen to the coals. Take your time getting the temp right. Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It’s a magic temp that creates silky texture, adds moisture, and keeps the meat tender. If you can’t hit 225°F, get as close as you can. Don’t go under 200°F and try not to go over 250°F.
Add 4 ounces of wood at this time. Put it right on the hot coals. Resist the temptation to add more wood. Nothing will ruin a meal faster and waste money better than oversmoked meat. You can always add more the next time you cook, but you cannot take it away if you oversmoke.
More smoke. When the smoke dwindles after 20 to 30 minutes, add another 4 ounces of wood. That’s it. Stop adding wood. If you have more than one slab on, halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don’t leave the lid open for long.
The Texas Crutch. This trick involves wrapping the slab in foil with about an ounce of water for up to an hour to speed cooking and tenderize a bit. Almost all competition cooks use the crutch to get an edge. But the improvement is really slight and I never bother for backyard cooking. If you crutch too long you can turn the meat to mush and time in foil can soften the bark and remove a lot of rub. I recommend it only for competition when the tiniest improvement can mean thousands of dollars. Skip it and you’ll still have killer ribs.
Like this recipe? See it and more at AmazingRibs.com
If you own a PK Grill & Smoker, every month is barbecue month. However the air gets just a little smokier in May when grillers and smokers across the country celebrate National BBQ Month by sharing some of their latest BBQ creations. Here are some of the best recipes we’ve seen that you can use to [...]