Later On

A blog written for those whose interests more or less match mine.

Smoky barbecue in your apartment kitchen

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Good article by Jill Santopietro at the NY Times, which includes the following recipe—but note what she writes in the article: “Before my first smoke-off, I made sure to open the windows, turn on a fan and remove the battery from the smoke detector.”

Apple City World-Champion Baby-Back Ribs

For the Magic Dust rub:

2 tablespoons smoked Spanish paprika
2 tablespoons kosher salt
1 tablespoon sugar
1 1/2 teaspoons ground mustard
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 teaspoons freshly ground black pepper
1 tablespoon garlic powder
1 1/2 teaspoons cayenne

For the ribs:

2 (2-to-3-pound) racks baby-back ribs
Vegetable oil
2 tablespoons apple-wood dust or chips (see note)
1 cup apple cider or juice
1 teaspoon kosher salt

For the barbecue sauce:

1 cup ketchup
2 1/3 cup seasoned rice vinegar
1 1/2 cup apple cider or juice
1 1/4 cup apple cider vinegar
1 1/2 cup packed dark brown sugar
1 1/4 cup Worcestershire or soy sauce
2 teaspoons mustard
3 1/4 teaspoon garlic powder
1 1/4 teaspoon ground white pepper
1 1/4 teaspoon cayenne
1 1/3 cup cooked bacon, minced
1 1/3 cup finely grated peeled apple
1 1/3 cup finely grated onion.

1. Make the rub by combining all ingredients in a small bowl. Several hours or 30 minutes before cooking, cut the ribs in half, brush with oil and sprinkle about 6 tablespoons of the Magic Dust on all sides.

2. Preheat the oven to 300 degrees. Place a stove-top smoker or homemade smoker (see note) on a burner. Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan and place the ribs on the rack, cutting them as needed to fit in one layer. Cover with a lid or foil, making sure there is at least 1 inch between the lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for 35 minutes.

3. Make the barbecue sauce: combine all the ingredients except the apple and onion in a medium pot and bring to a boil over medium-high heat. Stir in the apple and onion, reduce the heat and simmer uncovered, stirring often, until slightly thickened, 15 to 20 minutes. The sauce will keep for up to 2 weeks in the refrigerator.

4. Line a large-rimmed baking sheet with heavy foil. Add the cider, 1 cup of water and the salt. Set a rack over the pan. Transfer the ribs to the rack. Cook in the oven until the meat shrinks away from the ends and comes easily off the bone, about 1 1/2 hours. Brush the ribs on all sides with the sauce and cook for 15 minutes more. Serve with sauce on the side. Serves 4 to 6. Recipe adapted from “Peace, Love and Barbecue,” by Mike Mills and Amy Mills Tunnicliffe.

NOTE: Camerons stove-top smokers and ground wood chips can be purchased at many cooking stores or at To make a smoker, line the inside of a large wok with heavy foil. Place the wood chips in the wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok. (Make sure it doesn’t rise up the sides.) Set a 10-to-11-inch round baking rack over the drip pan. Use another piece of heavy foil as a lid.

Written by Leisureguy

14 September 2008 at 10:44 am

Posted in Daily life, Food, Recipes

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