Tag Archives: dry rub

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs

Ajeen Jerk BBQ Lamb Ribs    Smoked and BBQed Lamb Ribs  lamb ribs (230x230)

Prep Time: 15 mins  Total Time: 1 hour 15 mins  Serves: 10, Yield: 8 pieces

About This Recipe

“The finest ingredients of the Caribbean prepared beautifully and complement the perfect lamb”

Ingredients

5 lbs. lamb ribs

Lamb Marinade

1 tablespoon red chili pepper flakes

3 garlic cloves

1 ounce grated ginger

2 ounces chopped onions

2 tablespoons olive oil

1 ounce spring fresh basil

1/4 teaspoon salt & pepper, to taste

1 ounce spring thyme Sauce

3 ounces chopped onions

3 cloves garlic cloves

1/2 cup tomato ketchup

2 tablespoons vegetable oil

8 ounces hot sauce ( sambol oelek)

8 ounces brown sugar

2 ounces lemon juice

2 tablespoons honey

1 tablespoon soya sauce

1/4 cup pineapple juice

1 tablespoon Jamaican jerk spice

Directions

1.Wash and season lamb with salt and pepper, combine marinade seasoning and marinate lamb for an hour or more.

2.In a thick pot bring lamb to a boil with marinate and water. Add more salt and pepper if necessary to water. Allow lamb rib to cook for 45 min or until tender.

Directions

3.In a mixing bowl combine of the sauce recipe and mix until sugar is fully dissolve.

4.Dip marinated lamb in sauce and place lamb on BBQ grill and allow to cook for 5-8 min or until lightly brown. Or place on oven proof baking sheet and cook for 15- 20 min and base heavily while cooking.

 

Remaining sauce may be poured in a sauce pan and cook slowly for 5 min and serve on the side with lamb.

 

 

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

 

 

Ingredients

6 whole racks of pork spareribs

Dry rub:

1/2 cup packed brown sugar

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon freshly ground black pepper

2 tablespoons garlic powder

2 teaspoons onion powder

2 teaspoons kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper or to taste (optional)

Mop Sauce:

1 cup apple cider

3/4 cup apple cider vinegar

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons lemon juice

1 jalapeno pepper, finely chopped (optional)

2 tablespoons hot pepper sauce

kosher salt and freshly ground black pepper to taste

2 cups wood chips, soaked (Sycamore has an absolutely phenomenal flavor)

Directions

In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.

Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.

When the coals are gray and ashed over place 2 handfuls of soaked woodchips directly on the coals. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened ‘bark’, and the meat has pulled away from the bone. Discard any leftover mop sauce.

Serving Suggestion:

 

 

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Pork Ribs have a long tradition in the old style world of barbecue, ranking with brisket and pulled pork in the competitions as a true art form.  They are marinated in a dry rub, then smoked low and slow, the sauce is added near the end and sizzled on. Just like the champion pitmasters and the best ribjoints do it.

Ribs are the holy grail. Mastering them marks the difference between the tyro, pyro, and pitmaster.  We’re talking Southern ribs here, a style created by early African Americans and as uniquely American as their other great contributions to our culture: Jazz the Blues, Cajun and Creole Soulfood.

A complex spice rub, elegant hardwood smoke, tangy sweet sauce, all underpinned and held together by the distinct flavor of pork. They are juicy and tender and they tug cleanly off the bone but don’t fall off the bone. Their scent clings to your fingers for hours

 

 

Ingredients

6 whole racks of St. Louis cut pork spareribs

Dry rub:

1/2 cup packed brown sugar

2 tablespoons chili powder

1 tablespoon paprika

1 tablespoon freshly ground black pepper

2 tablespoons garlic powder

2 teaspoons onion powder

2 teaspoons kosher salt

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper or to taste (optional)

Mop Sauce:

1 cup apple cider

3/4 cup apple cider vinegar

1 tablespoon onion powder

1 tablespoon garlic powder

2 tablespoons lemon juice

1 jalapeno pepper, finely chopped (optional)

2 tablespoons hot pepper sauce

kosher salt and freshly ground black pepper to taste

2 cups wood chips, soaked (Sycamore has an absolutely phenomenal flavor)

Directions

In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.

Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.

When the coals are gray and ashed over place 2 handfuls of soaked woodchips directly on the coals. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened ‘bark’, and the meat has pulled away from the bone. Discard any leftover mop sauce.  Total smoking/cooking time 5 to 7 hours, depending on the number of slabs you have.

Serving Suggestion :

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