Chef Time!

Chef Time!

Wednesday, February 25, 2015

The Grillers Are Coming! The Grillers Are Coming!

Yes, the grillers are coming! spring is beginning to approach and there are many already making plans for their grills.
Whether you use a gas or charcoal grill (I myself prefer the old fashioned charcoal), nothing beats the aroma and taste of a perfectly grilled steak, ribs or even burgers.
Throughout man's history, we have cooked one way or another over an open fire. Today's generation, has so much as made it a competition, to see who is the number one griller. They pay out thousands of dollars for the top of the line grills and smokers, just to prove a point. To me, that's just a waste of time and money.
With this recipe, you can consider yourself the top griller in your neighborhood, for the aroma alone will bring envy to your neighbors. So get out that trusty reliable grill, clean it up and get ready for some good old fashioned grilling.


Cherry Chipotle Back Ribs
1 tbsp. smoked paprika
1 red apple, chopped 
1 tsp. black and white pepper blend
1 c. dark cherries, pitted and chopped
1 tsp. garlic powder
¼ c. red wine
1 tsp. kosher salt
½ c. ketchup
½ tsp. cinnamon 
2 tsp. chipotle hot sauce
½ tsp. crushed red pepper flakes
1 tsp. cayenne pepper
2 dashes Worcestershire sauce
½ c. brown sugar
Pinch of kosher salt and black pepper

To make sauce, add apple, cherries, red wine, brown sugar and a pinch of salt into a sauce pan and simmer for 20 minutes. After mixture has began to create syrup, remove from heat and place mixture into a food processor or blender, and puree mixture. Place back into the saucepan and add remaining ingredients. Simmer for another 15 - 20 minutes. Remove from heat, let cool, and refrigerate.
Begin your ribs by taking the membrane off of the bone side of the ribs. Cut each rack into sections of 2-4 ribs per piece. Place ribs into a pot of boiling water, boil for 15 min. While ribs are boiling, make your rub. Add all rub ingredients in a bowl and mix well.
After ribs have boiled for 15 minutes, remove and cover with rub mixture. Pre-heat grill to 325, (set for indirect grilling method). Place ribs in a foil baking pan(s).
Chef’s notes: Using smaller pans with less ribs in each will make for even more tender ribs. Add 1 cup of water you used to boil the ribs into each baking pan, cover with foil. Leaving one corner of foil slightly lifted for steam to vent.
If using gas grill, prepare smoke pack using ½ cup of each wet and dry wood chips, place on the grill. If using a charcoal grill place half of the wet chips directly on the coals. Once smoke has started place baking pans on the cool side of grill closing the lid. Cook ribs for 2 hours at 325 indirect heat adding another smoke pack or 12-16 more coals and wood chips after 1 hour.
After 2 hours of cooking remove ribs from baking pans, and grill directly over coals or flames. Begin saucing the ribs, cook ribs for 10-15 minutes over direct heat, saucing every few minutes, remove from heat and serve with leftover sauce on the side for dipping.

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