Total cooking time 7 hours plus overnight seasoning
2 Racks baby back ribs
4 Tablespoons Kosher Salt 4 Tablespoons Packed Light Brown Sugar 2 Tablespoons Ground black pepper
1/4 cup gochujang 3/4 cup apple cider vinegar 1/4 cup packed light brown sugar 1/2 teaspoon ground black pepper 1/4 teaspoon ground chipotle pepper 1/8 teaspoon crushed red pepper flakes 1/2 teaspoon paprika
The day or evening before, remove silver skin from ribs and apply rub. Wrap in plastic and refrigerate overnight.
The next day, rinse ribs in cold water and pat dry. Return to fridge and allow to dry/cool for an hour or so. Putting in freezer for an hour right before cooking might increase smoke ring.
Prepare a fire for indirect cooking at around 250º. Add some hardwood for flavor (I use 5-6 chunks of cherry or apple). Allow temperature to stabilize and wait for the blue smoke.
Smoke ribs for 4 hours, maintaining 250º temperature.
Meanwhile, combine all ingredients for glaze.
After 4 hours, glaze ribs all over. Repeat every hour.
At 7 hours total cooking time, check for doneness (your preference, toothpick, bend, whatever). Let them cook without additional glaze if they need some more time. When they are done, take them off and glaze one last time.
Allow ribs to rest for 10 – 20 minutes before cutting and serving.
This was a much smaller piece of meat than I’ve cooked in the past–about 4.5 pounds and boneless. I followed the same instructions from past cooks, for the most part. I didn’t inject, and I forgot to add more rub before cooking. It was tasty, but I think the larger, bone-in ones were slightly moister and more flavorful. Not sure if this is because they are larger, or they have the bone, or both. The cooking temperature was very steady around 250º for the entire time, and it took about 9 hours to get to 195º internal temperature. I’m going to up my timing calculation to 2 hours per pound next time, to be safe.
When steak reaches desired temperature, remove steak and the plate setter. Put the grate back in the egg and get the dome temperature up to about 600º. Getting the egg to temperature might take 10 minutes or so.
Once the fire is blazing, cook the steak for 45 seconds on each side to develop a nice crust. Check the internal temperature, I’m looking for 125 – 130º (for medium rare)
Cut, if needed, and serve
This process take a bit more time than just grilling the steak, but it’s worth it.
The last time we cooked this, it was directly over the coals. The skin side was cooked for about 15 minutes, then the bird was flipped and cooked until done. This time, we decided to cook it the more (traditional?) way with indirect heat. It was skin side up, indirect at a temperature of between 425º and 450º. Initially the legs were closer to the hot spot, but I turned it around towards the end since the breasts needed a bit more cooking.
The verdict? Delicious.
Notes for next time: Use the same indirect cooking method, but keep the temperature closer to 400º, especially if it’s a larger bird. This should give it some more time to cook through without over-browning the skin.
This year’s Thanksgiving was pretty low key. I only made meat, and one pie. Our friends brought the rest–a bunch of tasty salads courtesy of the local CSA with inspiration from Plenty.
I cooked a small, boneless rib roast on the egg. I followed the guidelines from Playing with Smoke and Fire. The roast was a bit under 4 pounds. I cooked it at 250° for about 2.5 hours. When the meat was at 220° I took it off and fired the egg up to 500° and put the roast back in for a couple minutes to get more color. After a rest of about 30 minutes, I carved thinnish slices and served with a horseradish sauce.
The roast received high ratings all around. I debated on whether or not to use hardwood and opted to go without. There was an slight hint of smoke from the charcoal. Next time, I might try a bit of wood to get some more smoke flavor.
The pie was Magpie’s Bourbon Butterscotch–a favorite around here. The crust was quite homely, so no pictures. The flavor, however, was right on. I let it cook at least 8 minutes longer than the 45 called for in the recipe, but the middle of the crust was still undercooked. Next time, I think I’ll let it go even longer.