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Smoked barbecue ribs that are so simple, my kids made them. I’ll admit these were some of the best I’ve had as well.
Start by preparing your ribs (wash, trim, remove silver skin). Once prepared, add all of your spices to a mixing bowl, and mix until everything is well incorporated.
Generously season both sides of the ribs, then place in a plastic, sealable bag and place in the refrigerator to marinate overnight.
When you are ready to get the smoker started, heat your charcoal. I use a drum smoker, and it has worked just fine for me over the years. I heat a chimney full of regular charcoal, cooking until they are nice and white hot. Dump these into the bottom of the smoker, and spread around. I add a bit more charcoal on the top. Add the drum portion of the smoker, then add the ribs to the grates. Cover.
Take one handful of the cherry wood chips, about 1 cup, and add them to the coals. Make sure all doors and covers are closed, then walk away. The smoke will begin to build, and slowly begin smoking the ribs.
After about 2 hours, flip the ribs over, and add the remaining soaked wood chips to the charcoal. Cover, and walk away.
After about 2 more hours, remove them from the smoker and onto a large casserole dish. Cover tightly with aluminum foil.
Note: I let these sit out on the stove, covered, until the were cool enough to place in the refrigerator. Yes, we waited until the next day to make them as we had prior engagements with family. Feel free to place these in a 275ºF oven for another 2 hours, before saucing.
The following afternoon, we placed them in a 275ºF oven for about 2 hours. Then we removed the aluminum foil, and the boys each picked their favorite sauce. I told them they could use as much sauce or as little when painting their ribs. You could tell that they were thinking it through. Let me just say the ribs looked and smelled amazing. We were all excited. After saucing, we raised the heat to 325ºF, and placed back in the oven for 10 minutes, uncovered.
We flipped the ribs over, sauced one more time, then back in the oven for another 10 minutes.
Each kid got their own serving plate, and as soon as we sliced through the ribs, let me just say, wow. I was a proud dad, I really was. Not just because these looked and smelled great, but the boys were really excited as well. You could tell that they were proud of themselves. After we feasted, I had my son ride a few ribs up to the neighbor, who actually talked about how great they were today. That’s always a good sign. I hope you enjoy.
If some sort of dish including nuts is to be part of a July 4th menu, then any of the candidates for inclusion ought to be indigenous to the land whose founding the meal celebrates. Hickory nuts, black walnuts, chestnuts are all likely contenders, and so are pecans. American Indians appreciated them and so did later European explorers and settlers. Here is a hot and well-spiced way to serve them.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!