But, of course, you can follow the same recipe and cook them on your stick burner, electric smoker, or even the pellet smoker and turn out drool worthy ribs!
A while back, the Pit Barrel Cooker company sent me one of their cookers to try out and after having used it a few times, I'm nothing short of impressed. I started out with some Texas style pork ribs which turned our fantastic!
I also cooked a Thanksgiving turkey in the barrel and it was a raving success.. if you want to take a look at that recipe you can see it HERE.
To remove the skin, just place them bone side up on a cutting board and pry up on the outside layer of skin with a knife or even just your finger. Once you have something you can grab onto, use a paper towel for better grip or you can use catfish skinning pliers to grasp it and pull it clean off.
Step 2: Dry Brine
Those who follow my recipes and emails know that I like to dry brine meat.. well, of course! It's the neatest thing since sliced bread and the results I am getting are too good to continue only with steaks and chops.
These ribs are no exception.
Adding salt to the outside and letting them sit in the fridge that way for a couple of hours makes a huge difference in the flavor and tenderness of the finished product.
Leave them overnight for even better results.
So what is dry brining?
It's merely sprinkling kosher salt on meat and leaving it for anywhere from 2 hours to overnight or longer.
During this time the salt draws moisture to the surface where the salt and moisture combine into a salty slurry.
The salty mixture is then absorbed back into the meat making it more flavorful.
This process also locks in some of the moisture so it doesn't lose as much moisture during the cooking process.
This is very much science and physics but you don't have to understand all of that or even believe it right off the bat. You'll be able to taste the difference and that's all that matters!
The recommended application is ½ teaspoon per pound of meat but I usually don't measure precisely. I just add it till it looks right.
On these 2 racks of ribs, I used about 2 TBS of coarse kosher salt.
Some of it falls by the wayside and they were NOT very salty when it was all said and done.
Only the top or meaty side of the ribs is all that is needed.
Here's the ribs just a minute or two after the salt has been applied.
See how the salt is already drawing moisture to the surface and how it's affecting the salt granules?
Place the ribs in the fridge uncovered to let the salt work on the meat. Leave them at least 2 hours but overnight is even better in my opinion.
No need to rinse after the dry brining process is finished.
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.