Smoke Your Own Ribs with Executive Chef Tim Cottini скачать в хорошем качестве

Smoke Your Own Ribs with Executive Chef Tim Cottini

In this video, Bub City’s Executive Chef, Tim Cottini, walks us through the step-by-step process of smoking your own ribs from start to finish. He shares his expert tips on selecting the best ribs (including a time-saving trick to ask your butcher), his favorite spice rub recipe, the smoking process, and how to crutch the ribs for the perfect finish. Plus, he’ll show you how to serve them like a pro. KEY MOMENTS :04 Selecting Your Ribs :27 All About Baby Back Ribs 1:14 Peel the Ribs (or ask your butcher to do it for you!) 1:59 Seasoning 2:49 Smoking 3:54 Crutching 5:04 Cut and serve your ribs INGREDIENTS RIBS 2 racks of baby Back ribs 1 cup spice blend Apple cider spray as needed SPRAY ½ cups apple cider in spray bottle 1 Tbsp canola oil SPICE BLEND INGREDIENTS (proprietary blend) 4 tsp chili powder 1 tsp cumin 3 ¼ tsp garlic, granulated 3¼ tsp onion powder 2 Tbsp black pepper, finely ground 6 Tbsp sea salt, fine 1 Tbsp sugar METHOD Select your ribs! In this recipe, Tim uses baby back ribs which are lean and meaty, but less forgiving. When selecting your ribs, find some with nice marbleization. Mix your spice rub. Mix the oil and apple cider vinegar in a spray bottle. Begin heating your grill or smoker to 250 °F. Prep your ribs. Peel the thin membrane from the back side of the ribs with your knife (or ask your butcher to peel the membrane for you). Scrape your knife against the back of the bone and peel it all off at once (it should look like a thin sheet of plastic). Generously season one rack of ribs. Bone side first, then flip to meat side. Shake the excess onto the other rack of ribs. Be sure to season both sides of the ribs. Let them rest for 60 minutes while the spice rub soaks into the ribs. Move the ribs into the smoker or onto the grill. Place the ribs with the bones facing down so the ribs baste as they cook. Spray the ribs every 30 minutes with the ACV spray. Cook for about 90 minutes. Take the ribs out and out and crutch them by brushing them with sauce, wrapping them in foil that’s also brushed with sauce, and placing them back in the smoker for 60 - 90 minutes. You know when they’re done when the ribs should flex and slightly break. Cut ribs in two-bone pieces.