Sure, I condone cheating. If it’s between cheating a little and never attempting a dish because “the proper way” is too difficult or time consuming, I have no problem with shortcutting it. The result may not be completely authentic, but at the very least, it’ll be a pretty tasty interpretation.
Case in point: Kansas City BBQ ribs -- rubbing, marinating, getting the wood to the perfect temperature, keeping the wood at the perfect temperature, gradually adding more ashed-over wood, slowly cooking the ribs with indirect heat for 5-6 hours, apple juice spritzing at regular intervals, slathering both sides with rich, tomatoey molasses sauce until the meat is so tender, it falls off the bone as the fork comes into proximity. My God! True KC ribs are undeniably sumptuous, and will cause some serious finger licking; but authentically recreating such a masterpiece is not easy and isn’t done by many.
I figured out how to get really tender, flavorful ribs with that lovely inherent smokiness, but without staying up all night holding a juice-filled spray bottle. The method: rub it, smoke it, braise it and glaze it -- that’s it. Plus, if the rubbing & smoking are done the first day, then braising & glazing the next; not only do the tasks seem more manageable, but, the rub & smoke permeate the meat more fully.
Step 1: Rub It
I rub ribs with the same spice mix as fried chicken - it’s a great all-purpose rub. Made in a larger batch & kept on hand, this mixture can be rubbed on any meat, fish, vegetables and popcorn.
Sprinkle ribs with kosher salt and the spice mixture; rub in well. Set aside at room temperature while lighting the smoker. Easy.
Step 2: Smoke It
Any type of smoker will work; just keep in mind, this project needs 45 minutes to an hour of strong, billowy smoke.
An electric smoker is simple: fill the wood chip bowl & plug it in; it’s ready to go in about 10 minutes.
Place ribs on designated racks, lower into smoker, cover and let smoke for 45-60 minutes. Place ribs on parchment-lined baking tray (ready for oven), cover tightly with plastic wrap and refrigerate overnight. (Baggies also work really well and don’t take as much fridge space.) Easy.
Side Note: The type of wood chip is a matter of preference. Mesquite, apple, & cherry woods are not as strong as hickory or oak.
Optional Step 2.5: Grill It
Charcoal grilling ribs will add a beautiful, caramelized crust and another great flavor layer, making the final product more complex and authentic; however, it does add on time and the cost of charcoal. But, if the charcoal is lit about the time the ribs go into the smoker, it’s an easy transfer (if the grill is next to the smoker). Plus, leftover charcoal heat can be used for that evening’s dinner, grilled vegetables for tomorrow’s pasta salad, etc.
Step 3: Braise It
Place ribs on a parchment-lined baking tray, overlapping a bit if necessary; pour in 1/2 to an inch of water; cover tightly with foil; and place in a 290° oven for 3 to 6 hours, or until the meat easily comes off the bone when forked. Check the water level occasionally, adding more as necessary to maintain. Easy.
Step 4: Glaze It
When meat is extremely tender, remove foil, drain excess liquid, turn ribs over, and mop with BBQ sauce. Turn broiler on high and place ribs on an upper rack.
Broil until sauce bubbles, thickens and darkens in color. Remove tray from oven, flip ribs back over, mop with more BBQ sauce, and return to broiler until sauce bubbles and darkens in color. Easy.
This easier method still takes a fair amount of time, but it doesn’t require much attention (except during the glazing period, but that goes quickly), and the results are pretty amazing ribs! See, cheatin’ ain’t bad. Who knows, after experiencing this tasty little shortcut, you may be inspired to go straight. Maybe all the way. You might find yourself in the Kansas City BBQ competition dosing off at 4 a.m. with a little drool on your chin & a juice-filled spray bottle in your hand.
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