This dish is more easily accomplished with a manufactured stove top smoker, although you could probably assemble something similar using cookware and foil. The essential item for the success of the stove top smoking are the wood chips. For both the smoker and the chips, we highly recommend Camerons #mce_temp_url#.
No, we don’t have stock in the company… but it is an idea…
specially made wood chips
This recipe is essentially from the pamphlet that comes with the smoker.
3 to 4 pound rack of baby back ribs
2 teaspoons coarse salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/4 cup barbeque sauce
2 tablespoons smoking chips, such as pecan, hickory, oak, or any combination
1. Cut the rack of ribs in half so that the two halves fit in your pan or smoker. Season both sides of each rack with salt, garlic powder and pepper. Position the base of the smoker over a burner. Place the wood chips in the center of the smoker.
pecan and oak chips in the base
2. Wrap a sheet of foil on the drip pan (optional – for easy clean up) and slowly lower the drip pan into the base taking care not to smash the wood chips. Put the wire rack on top of the drip pan and spray smoker interior with non-stick spray.
3. Position the ribs on the wire rack that will allow for good airflow. Slide the lid over the ribs or seal tightly with foil. Turn the heat to medium or medium low, depending on your stovetop. This is another ‘low and slow’ cooking method. High heat will over cook the meat and make it tough. Just as the first puffs of smoke are visible (about 3 minutes), start your timer. Camerons suggests 45 minutes a pound – we opt for about 30 minutes a pound, regardless 160° internal temperature is suggested.
ready for smoking!
4. Preheat your (toaster) oven to 450°. Line a sheet pan with foil (optional) that will accommodate the ribs as well as fit in the oven. Once your ribs have smoked, place the racks on the foil lined sheet pan and baste both sides of each rack lightly with barbeque sauce. Bake the ribs for about 12-15 minutes, just enough to get a bit of crispiness.
We served this with a fantastic Savoy Lime and Cilantro Coleslaw straight from Food Network magazine Jul/Aug 2010 – the best coleslaw I’ve eaten. Not traditional, but very tasty! See recipe below.
Pigs have been used as livestock as far back as 5000 B.C. and are one of the most commonly consumed meats around the world. Unlike many other livestock, the pig is omnivorous, making it easier in countries with less grazing land to farm.
According to Ann Johnson, contributor of eHow: Pork became popular around 4000 B.C., when the emperor of ancient China made a royal edict, commanding his people to breed hogs. Hernando de Soto introduced pork to North America when he brought 13 hogs to Florida in 1525 A.D. In the 1760s George Washington imported hogs for special breeding. According to historians, pork was a regular on the menu of early American Revolutionists.
Read more: About Baby-Back Ribs | eHow.com http://www.ehow.com/about_4565099_babyback-ribs.html#ixzz0tnd0maZ3
Food Network’s Tyler Florence Savoy, Lime and Cilantro Coleslaw
1 head Savoy cabbage 1/2 cup mayonnaise
4 scallions 1 1/2 tablespoons sugar
1/2 bunch fresh cilantro, torn 2 limes
1/2 cup sour cream Kosher salt and freshly ground pepper
1. Shave cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
2. Make dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.