A-MAZE-N PRODUCTS SMOKER MAZE Buku Petunjuk - Halaman 6
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smokEd BBQ RiBs Using THE 3-2-1 oR 2-2-1 mETHod
Smoking good bbq ribs can seem intimidating, but if you follow this easy
3-2-1 method for spare ribs or 2-2-1 method for baby back ribs, you will
A-MAZE your friends!
What does the 3-2-1 or 2-2-1 Method really mean?
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Smoke spare ribs for 3 hours and baby back ribs for 2 hours at 225°
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2
Wrap ribs in foil and cook for 2 hours at 225°
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1
Remove ribs from the foil and cook for 1 hour
Directions
Preheat your smoker or grill to 225°. Light your A-MAZE-N Smoker and place it in
your grill or smoker for a great smoky flavor.
Start by selecting a good rack of spare ribs or baby back ribs. Remove the
membrane from the backside of the ribs.
For St. Louis style ribs, trim off where the cartilage meets the bones. This will
give you a nice looking even slab or ribs.
Trim off any excess fat...I save the fat and rib trim for making sausage.
Lightly coat both front and back sides with oil or mustard. I prefer peanut oil.
Generously coat both front and back sides with your favorite rib rub. I use my
A-MAZE-N-BBQ Rub (page 16).
Place ribs on the grates or racks of your smoker or grill.
Smoke spare ribs for 3 hours. Smoke baby back ribs for 2 hours.
Spritz ribs every 20 – 30 minutes with apple juice, or my favorite, Hard Cider.
After smoking, remove ribs and place bone side up in aluminum foil, with 3 table
spoons of butter or margarine and about ¼ cup of apple juice or beer. I've also
used Coke and Cherry Coke with good results. Lightly dust the top side of the
ribs with my rib rub.
Place foiled ribs back into your smoker or grill for another 2 hours at 225°. The
steam inside the foil will tenderize your ribs.
After 2 hours, remove the ribs from the foil, and place them back into your
smoker or grill at 225° to finish. The outside of your ribs will toughen slightly.
This is a good time to sauce your ribs with your favorite bbq sauce. I use my
A-MAZE-N-BBQ Sauce (page 17). Don't sauce your ribs too early, or the sauce
can burn in the heat. I usually wait until the last 15 minutes or so.
Allow to "Rest" for about 20 minutes. Turn bone side up and slice.
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If you use either the 3-2-1 or 2-2-1 method for cooking your
ribs, you should be happy with the results.
Remember: BBQ is cooking at low temps for a longer period of
time. Don't rush the cook times, or you'll most likely have some
pretty tough ribs.
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BAsiC JERkY
For classic jerky in a class of its own.
Ingredients
5 lbs. eye of the round, flank steak or lean venison
Trim all fat and slice ¼ thick
1 cup soy sauce or teriyaki sauce
¼ cup Worcestershire sauce
2–3 Tbsp Red's Hot Sauce
1 tsp garlic powder
2 tsp black pepper
2 Tbsp brown sugar
1 tsp Cure #1
Optional:
1–2 Tbsp liquid smoke if dehydrating without smoking
For mild jerky, omit Red's Hot Sauce
Directions
Mix sliced meat, liquid and spices in a bowl well. Cover and place in fridge overnight.
Lay on racks in your smoker, dehydrator or oven.
Dry at 165° +/- until jerky has the consistency of soft leather.
Smoke with any wood, but woods like Hickory or Mesquite can leave a strong
smoke flavor.
PoRk BUTTs
The taste is A-MAZE-n – no ifs, ands, or...
Directions
Purchase a bone-in pork butt. Remove the fat cap, leaving approximately ¼" fat.
Inject the meat evenly with Pork Injection/Spritz (page 19), then apply rub
generously to all sides.
Smoke at 250–275° F to an internal temp of 140°, then place in foil pan to catch
the drippings. Occasionally spray with apple juice or Pork Injection/Spritz (page 19).
Smoke at 275° to an internal temp of 165°, add 1–2 cups apple juice to pan, then
cover with foil.
Cook to an internal temp of 195° or until you can easily remove the bone.
Remove from the heat and let it rest for 30 minutes before pulling the meat.
Pour the drippings into a bowl and place into your freezer. When the fat hardens, scrape it
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off and dispose.
Pull or shred the pork and mix well. Add some of the drippings back into
the pork.
For pork butts, we suggest using a wood like Hickory for a strong, smoky flavor. We serve
our pulled pork on a hard roll, drizzled with some A-MAZE-N-BBQ-SAUCE and topped
with coleslaw. A pickle and some kettle chips added on the side serves this dish up right.
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