Kalamazoo K1000HB-2-NA, Инструкция по использованию и уходу

Страница: 41 / 64

+1.800.868.1699 77
76
Directions
Prepare the Chile Morel Barbecue Rub.
Remove the silver skin membrane from the bony sides of the ribs. Generously
rub the meaty sides with the rub. Refrigerate seasoned ribs for 1 to 2 hours.
Prepare the grill for 225°F smoking using the barbecue burner for heat and
optional pellet inserts and oak pellets for smoke.
Transfer the ribs from the refrigerator to the grill.
Smoke the ribs for 4 hours, maintaining moderate wood smoke the entire time.
Wrap each rack of ribs in aluminum foil and return to the grill for 1 more hour of
cooking (5 hours total). This makes for juicier ribs.
The ribs are done when the meat is pulling away from the ends of the bones and
tender. We prefer our ribs to be tender but still have a little “chew” to them. The
goal is not to have them “falling off the bone.”
Serves 8
½ cup Chile Morel Barbecue Rub
4 racks baby back pork ribs
Oak wood pellets and optional pellet
inserts for smoking
Chile and Morel Dusted Baby
Back Ribs
Dried chiles and morels make for an earthy and complex barbecue rub on these baby back
ribs. Smoked for five hours at 225°F, these ribs are tender, juicy and flavorful. You won’t need
any sauce for this recipe.
Directions
Toast the guajillo chiles in a cast-iron skillet over medium heat. Coarsely chop.
Combine the guajillo and chipotle chiles, mushrooms and garlic in a food
processor, blender or spice mill. Process to a somewhat uniform texture. Transfer
to a small bowl and mix in the sugar, salt and pepper.
Rub will keep refrigerated in an airtight container for up to one month.
Yields about 1 cup
3 dried guajillo chiles, stemmed
and seeded
1 dried chipotle grande chile, stemmed
and seeded
1 ounce dried morel mushrooms
1 tablespoon minced dried garlic
¼ cup light-brown sugar
2 tablespoons kosher salt
1 tablespoon coarsely ground black
pepper
Chile Morel Barbecue Rub
This rub combines the earthy flavor of dried morels with the complex heat of dried guajillo
chiles. The extra effort required to grind your own ingredients is well worth it, as this
produces a rub that is bursting with flavor. Chile Morel Barbecue Rub pairs wonderfully
with pork and beef.