Pappys Smokehouse Ribs Recipe 395

Steps:

• Preheat the oven to 350 degrees F.
• Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
• Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
• Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
• To serve, divide the ribs among bowls and ladle the soup over them.

Steps:

• Dust ribs with a medium coating of rub. Cover with a hand full of brown sugar. Let sit at room temp for 30 mins. Place in a 250 degree smoker for four hours. Slather with brown sugar and water sauce, then take a blow torch to it like creme brulee.

Steps:

• 1. On the day you will be cooking the ribs, preheat the oven to 300 degrees F. This is the seasoning spice that I used, or you can make your own or use a brand of your choice.
• 2. Remove the thin silver skin on the back side of the rib, by inserting the tip end of a sharp knife near the bottom end of the bone, and gently pull, till you have enough to remove the entire membrane. Repeat on each of the slabs of ribs.
• 3. This is what the spice looks like, and I used about 1/2 cup or so to season all 4 slabs on both sides. Salt is the first ingredient in this spice and I did not want the ribs to be overly salty.
• 4. Season all of the ribs then place on a large platter, and cover with saran wrap, and refrigerate over night, or at least for a few hours.
• 5. Remove from fridge and allow to come to room temperature, before placing in the oven. Prepare a large pan with cooking spray, then add the ribs.
• 6. Slice the 2 onions into fairly thick slices.
• 7. Add the ribs to a large pan, top with the sliced onions, and slowly add the bottle beer.
• 8. Cover the pan tightly with foil, and place in oven. Bake for 2 1/2 hours. Then remove foil cover.
• 9. Baste Ribs with Barbeque sauce, and return to oven to bake for an additional 30 minutes.
• 10. Cut into serving size portions & serve. Garnish platter if desired before serving.
• 11. Although I had plenty of Baby Back Ribs in the freezer, these were on sale at my favorite grocery store in Dyer Indiana Walt's Grocers, at under $3.00 per pound, A REAL BARGAIN, I couldn't pass them up. You see how lean and meaty they are, the 4 slabs cost me under $25.00. I bought 4 slabs for my helper and her Family too, she was so happy she couldn't believe I did that for her. I TRULY BELEIVE IN SHARING MY BLESSINGS WITH OTHERS.