熏排骨

食材

服务 4

• 2 racks主要蛋白质(about 5–6 lbs total)
• 3 tbsp辅助成分
• 2 tbsp调味料
• 1 tbsp酱汁底料
• 1 tbspcoarse black pepper
• 1 tspgarlic powder
• 1 tsponion powder
• 1 tspcayenne pepper
• 1 tspdried mustard powder
• 2 tbspyellow mustard(as binder)
• 0.5 cupapple juice(for spritzing)
• 2 tbspunsalted butter(for the foil wrap)
• 1 cupBBQ sauce(Kansas City-style for finishing glaze)
• 4 ozhickory or cherry wood chunks(for smoking)

步骤

1. 1

   准备

   收集并准备好所有原料。

   Leaving the membrane on blocks smoke and rub from penetrating, and it turns leathery — never skip its removal.

2. 2

   库克

   按食谱烹调主要成分。

3. 3

   结合

   将所有成分混合在一起。

   Every peek costs 10–15 minutes of cooking time. Trust the thermometer, not your curiosity.

4. 4

   发球

   趁热享用，新鲜美味。

   Properly done ribs crack at the surface when bent and the meat pulls back from the bone tips by about a centimeter.

5. 5

   Rest and serve

   Rest the rack loosely tented for 10–15 minutes so the juices redistribute, then slice between the bones with a long sharp knife. Serve with extra sauce on the side, pickles, white bread, and plenty of napkins.

变化

• •

  可以热饮或冷饮

存储

在密封容器中保存最多 3 天。

常见问题解答