We wish all of our BRS clients and friends continued success in 2016!
At this year’s holiday party, we all decided to bring a homemade dish that was important to us—something that was a part of our own holiday traditions. Having an array of such special, heartfelt dishes made for a very warm and cheerful meal. One of the dishes that received a noticeable amount of kudos was Mick's famous ribs: the Mick-Ribs.
Continue your celebration into the new year with this finger-licking recipe from our Texas office!
Mick Massey’s recipe for Texas Baby Back Pork Ribs
Recently I attended the BRS Annual holiday party in Denver, and brought my beloved MickRibs. A number of my coworkers asked for the recipe, so I wanted to share my MickRibs with all of you too!
I start with three racks of baby back ribs. I leave the membrane on the back of the ribs and take it off later.
I rub the ribs down with dry rub (see dry rub recipe) and place them in the refrigerator overnight sealed in plastic wrap. This allows the rub to do its work.
Next, I take the ribs out in the morning and allow the meat to reach room temperature.
Then, I start the fire in the smoker fire box at 11am and allow the fire to build in temperature and consistency of coals. I use pecan or hickory wood.
*Academy Sports is a great resource for smoking wood.
Sometime around noon, the fire should be ready. I am seeking a consistent temperature of 220 to 230 degrees fahrenheit. I place the ribs on the smoker rack, or on a special rib rack if you have some. Membrane side down on the rack if you use the regular smoker rack.
Tend your fire box making sure the temperature stays around 220 to 230 degrees consistently.
After two hours of smoke, take the ribs off the smoker and place them into a very large deep metal pan. A disposable deep aluminum pan works well for this.
Allow the ribs to cool down enough to the touch, then remove the membrane. It should come off fairly easy. Remove all the membrane on the bottom of the ribs and dispose of it.
Pour a dark beer, such as Milk Stout or Porter in the bottom of the pan and seal the pan with aluminum foil. If you choose, you can substitute beer for apple cider vinegar and water mixture. About 1 tablespoon apple cider vinegar to two cups water. Four cups of water and apple cider vinegar mixture poured into the pan should work.
Around 2:30pm, place the sealed ribs in the oven at 220 degrees for three hours.
When 5:30pm rolls around, pull the ribs out of the oven and place to the side.
Pour a small amount of the juice from the pan into a sauce pan. Add Stubbs Original BBQ sauce to the sauce pan to taste. This makes for a nice fresh BBQ sauce!
Place the ribs back into the oven for 30 to 40 mins un-wrapped to allow the outside of the ribs to cook just a bit. Option: put some of the Stubbs Original BBQ sauce on the ribs.
At about 6:15pm, pull the ribs from the oven and allow them to rest about 20 mins.
Sprinkle Tony Chachere’s (pronounced Saa-shaa-rees) all over the ribs to taste. IT'S VERY IMPORTANT TO FINISH THE RIBS WITH TONY’S
Place ribs on a serving platter and serve with BBQ Sauce (if desired), mashed potatoes or other starch such as macaroni and cheese!
Mick-Ribs Dry Rub
1-1/2 tbsp Garlic Powder
1 tbsp Garlic Salt
1 tbsp Cumin
1 tbsp Black Pepper
2 tbsp Paprika
Mix ingredients together in a bowl and rub down the ribs consistently. I do not rub down the silver membrane on the bottom of the ribs.
Posted by Mick Massey, RLA on January 7, 2016 at 11:38amcomments powered by Disqus