Pit Boss 77350, Assembly And Operation Instructions Manual

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30
BARBECUE RIBS
Makes 4 - 6 Servings
Ingredients:
1.3-1.8 kg / 3-4 lbs Ribs
Meaty pork spareribs / loin back ribs
45 ml / 3 tbsp Oil
5 ml / 1 tsp Salt
5 ml / 1 tsp Pepper
2 whole Onions (chopped)
30 ml / 2 tbsp Vinegar
30 ml / 2 tbsp Worcestershire sauce
125 ml / ½ c. Apple Juice or Soda
5 ml / 1 tsp Paprika
5 ml / 1 tsp Chili Powder
Suggested Wood Pellet Flavor: Hickory / Competition / Apple
Instructions:
1. Preheat smoker, then reduce to SMOKE or low (82-107°C /
180-225°F).
2. Prepare ribs by peeling off the tough layer of skin on the back
side. Season the ribs with salt and pepper, to taste.
3. Place ribs on smoker, spaced evenly apart. Smoke for 3 to 4 hours.
4. Mix remaining ingredients in a saucepan and bring to a boil. Let
sauce boil for five minutes to thicken.
5. Remove from grids. Turn smoker up to 176°C / 350°F.
6. Place each rack into a pouch of double-layered aluminum foil.
Pour 50 ml / ¼ cup of sauce over the ribs in the pouch. Close the
pouch shut.
7. Lay foil pouch carefully on the smoker. Steam for 1 to 1 ½ hours.
8. Open the pouch. The meat will have exposed the rib ends and
be very tender. Turn smoker up to HIGH (215°C / 420°F). Place
ribs back on the grids and baste with sauce on both sides of ribs.
9. Once the sauce is caramelized and the ribs are sticky, remove
from smoker and serve.
Variation: MEMPHIS-DRY METHOD
Turn smoker up to HIGH (230°C / 450°F). Place ribs back on the
smoker and season with a dry seasoning or rub. Remove from
smoker and serve.
CORNISH HENS WITH MANDARIN RICE
Makes 4 Servings
Ingredients:
4 whole Cornish Game Hens
750 ml/ 3 c. Mandarin Rice
15 ml / 1 tbsp Olive Oil
5 ml / 1 tsp Smoked Paprika
250 ml / 1 c. Orange Marmalade
Mandarin Rice
59 ml / ¼ c. Almonds (slivered)
30 ml / 2 tbsp Celery (chopped)
1 small Green Onion (sliced, thin)
30 ml / 2 tbsp Butter
1 can Mandarin Orange Segments (drained)
0.4 kg/11oz.
30 ml / 2 tbsp Orange Juice (concentrate)
500 ml / 2 c. Cooked Rice
Suggested Wood Pellet Flavor: Hickory / Mesquite / Competition
Instructions:
1. Prepare mandarin rice by cooking almonds, celery, green onion,
and butter in small skillet until almonds are lightly toasted.
Combine mixture with orange segments, orange juice and
cooked rice in a bowl, and set aside.
2. Preheat smoker, then reduce to a medium temperature
(135-177°C / 275-350°F).
3. Rinse Cornish hens and pat dry with paper towel. Stuff with rice
mixture and tie legs with a string. Brush Cornish hens lightly
with olive oil, and sprinkle with paprika.
4. Place Cornish hens on smoker. Smoke for 45 to 60 minutes, until
the drumstick meat is tender when pressed.
5. Baste with orange marmalade during last 20 minutes of cooking
time. Remove from smoker and arrange on serving platter.
TIP: If you want to catch the drippings to make gravy, place the hens
in a foil pan and add enough water or juice to cover the bottom about
0.6 cm / ¼ inch thick.