旦那が以前からBBQグリルでスモーク（燻製？）したいと言ってて、やっとRibをスモークしました。
使ったのはApplewood。
もくもく煙が出ています。近所中、スモークの匂いがしたでしょう・・・。
出来上がり！ メープルシロップとHorseradishの味付けが美味しかったです！Rib FestivalのRibよりこっちの味付けのほうが好き♪
Spice Rubbed Smoked Ribs with Maple-Horseradish Baste
INGREDIENTS
Maple-Horseradish Glaze
2 cups pure maple syrup
½ cup prepared horseradish, drained
2 heaping Tbsp Dijon mustard
1 Tbsp ancho chili powder
Salt and freshly ground pepper
Ribs
⅓ cup Spanish paprika
3 Tbsp ancho chili powder
3 Tbsp New Mexican chili powder
2 Tbsp ground coriander
1 Tbsp ground cumin
2 Tbsp kosher salt
2 tsp ground black pepper
3 cups wood chips (hickory, mesquite, or applewood)
4 racks pork ribs (3 lbs each)
DIRECTIONS
Maple-Horseradish Glaze
1. Whisk all ingredients together in a medium bowl. Season with salt and pepper, to taste.
Ribs
1. Stir spices together in a medium bowl.
2. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
3. Rub top side of each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover or place cover on the smoker. Grill about 1 1/2 hours, adding chips every 20 minutes. During the last 10 minutes of grilling, brush liberally with the Maple-Horseradish Glaze.
