Smoked BBQ Spare Ribs again.

Spare ribs Aug 19,2011

Trim rib St. Louis cut. Save large boneless strip. Pat dry, coat with The Squeal overnight wrapped in plastic and foil.  Next day start lump charcoal in chimney, bring out ribs, coat with Oklahoma Joe rub- about 2/3 to 3/4 of recipe.  Let ribs set until room temperature and coals are ready.  Add some coals to fire pit and pour lit coals over it. When smoke chamber is about 250º add ribs, bone side down abut 2/3 of distance from fire with large end closest to fire. Lay ribs diagonally and add boneless meat on the far side of ribs (closest to flue)

 Let smoke two hours, adding a chunk of hickory to fire pit every half an hour.  

After two hours, add some more coals to top of dying fire and start another chimney full of charcoal.  Add juice from a can of sweet cherries in heavy syrup to remaining Oklahoma Joe rub and baste ribs on both sides. Wrap both pieces of ribs in heavy duty foil and flip.  Let cook in foil for another 2 hours. 

Uncover ribs, baste with BBQ sauce and let smoke another hour. Save juices from the ribs in foil and use as a sauce to pour over the ribs if desired.

When Charlie and Cassie get home from work, I'll make some corn on the cob and a salad.  Probably start on some potato salad in a minute or two. 

Oklahoma Joe's Rib Rub

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it!.

by  KC_Cooker         1/2 cup            10 min 10 min prep

2 tablespoons sugar 

1 tablespoon packed brown sugar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon white pepper

1 teaspoon black pepper




POTATO SALAD  Boiled potatoes in salted water with some sugar added

        4 pounds russet potatoes (about 8 potatoes)  Note: used 4 potatoes,

                1 tablespoon plus 2 teaspoons coarse salt

                3 tablespoons cider vinegar

                3 large eggs used two boiled eggs. Cooked with potatoes.

                1 cup mayonnaise

                1/2 teaspoon celery seed

                1 teaspoon dry mustard

                1/2 teaspoon freshly ground black pepper

                3 stalks celery, cut into 1/4-inch dice (3/4 cup) Note: OMITTED Cassis does not like celery

                1 red bell pepper, cut into 1/4-inch dice  Note:  (1/2 cup) only had a a quarter of a green one

                1 medium onion, finely diced (1/2 cup)

                10 cornichons, cut into 1/4-inch dice (1/4 cup)

                3 scallions, thinly sliced (1/2 cup)

                2 tablespoons freshly chopped flat-leaf parsley Note omitted

                teaspoon paprika 

after making tasted and added sour cream, balsamic vinegar, seasoned salt  and extra mayo to taste.

             1. Place potatoes in a large pot with enough water to cover by several

             inches. Bring to a boil over high heat, add 1 tablespoon salt, and

             lower to a gentle boil. Cook until potatoes are tender when pierced

             with a knife, about 25 minutes. Drain into a colander. Using paper

             towels or gloves to protect your hands, peel the potatoes, and cut into

             1-inch dice while still hot. Drizzle with vinegar; set aside.

CORN

got sweet, multi colored corn, boiled for 5 minutes, cut off the cob, added salt and butter to taste.