Sustainable Pork Tour 2012 (Part 1)
I spent the past two days in the farmlands of Versailles (Ver-sales, not Ver-sigh), Ohio courtesy of the National Pork Board and have learned volumes about sustainable pork farming at Wuebker Farms. I even held a piglet that was just minutes old.
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Squee! |
I had a lot of preconceived notions changed and have a lot of topics to discuss so I need to break this into 3 posts.
My intial post is a recipe inspired by my visit in 3 ways.
First, I chose to do "baby back ribs*" since Wuebker Farms is basically an Ob/Maternity Ward for pigs. Second, I decided to smoke ribs on my gas grill because Jeff and Alan cooked our lunch yesterday on this cooker that they bought for $250!
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What a bargain!!! |
It's a gasser with an internal 6 rack rotisserie that they found for a steal when looking for a feed truck for the farm. The
third inspiration is that I based this recipe on a local BBQ sauce that Dena Wuebker recommended,
D.B. Yummers.
She wanted to give me two bottles but TSA regulations won't allow you to carry liquids more than 3 ounces so they couldn't fly with me. The sauce has a thick texture and you can see some of the bigger spices like red pepper flake in there. It has a bold sweetness and a good kick of balanced heat. I liked it enough that I ordered a 4 pack from them today.
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Not a bad smoke ring for a gas grill. |
Wuebker Ribs
source: www.nibblemethis.com
Ingredients
For the rub
- 1 Tbsp smoked paprika
- 1.5 tsp dark brown sugar
- 1 tsp smoked kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes*
- 1/2 tsp chili powder
- 1/8 tsp garlic powder
- 1/8 tsp dry mustard
- 1/8 tsp onion powder
For the mop
- 1/2 cup D.B. Yummer's Mildly Spicy Barbecue Sauce
- 1/4 cup cola
- 1/4 cup cider vinegar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat gas grill to 250-275f and place your smoke packet directly above the burner. For my Smoke Hollow grill, I turned only the left burner on and at the lowest setting. That kept it around 260-270f.
- Remove the membrane from the back of the rib (like I show in this post or the video is this really old post.). Mix the rub ingredients together*. Moisten the rib on both sides with a little cola (about 1-2 Tbsp) and then season it heavily with the dry rub.
- When the smoke pack starts smoking, place the rib on the grill bone side down and away from the burner and close the lid.
- Mix the mop ingredients together and lightly mop or spoon some over the rib about every 30-45 minutes. This will layer flavors and keep a moist cooking environment.
- Cook for 3 hours, then wrap in a double sheet of aluminum foil and return it to the grill. Cook for 45 minutes.
- Remove from the foil and put back on the grill. Cook until the rib bends easily when you hold one end with tongs, about another 45 minutes (4 1/2 hrs to 5 hours total time). When they are almost done, brush on some of the straight barbecue sauce (not the mop).
- Let rest for 10 minutes, slice and serve.
Notes
- Ribs - These were packaged as "baby back ribs" but are actually loin back ribs. The only difference is size, true baby backs are 1 1/2 or 2 pounds. Back ribs can be heavier like these (2.9 lbs).
- Smoke Packet - For ideas on how to make a smoke packet, check out Patio Daddio's excellent tutorial. I used a foil mini loaf pan with two Mojo-Qubes and got some of the best smoke I have ever had on a gas grill, it blew chips away as far as the quantity and consistency of smoke production.
- Red pepper flakes - this is spicy as written. Drop the quantity to 1/4 tsp for medium heat.
- I ran my rub through a spice grinder for just a few seconds to get an even texture but you can use it just mixed together by hand.
- If you want "fall off the bone" ribs (which are overcooked), leave them in the foil for an hour.
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Close enough! |
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Wuebker Wub |
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I covered the Qubes with foil and poked about 8 holes in top. |
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I have three wood fired smokers but I chose to use the gas grill side of my Smoke Hollow grill just for fun. |
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The rib is away from the burner while the smoke packet is directly on the burner (see under the grate to the right). |
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I don't have to mop when I use my Big Green Eggs but the gasser seems to be a drier environment. |
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I also mopped the bacon wrapped corn, figured it couldn't hurt. |
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Mmmmmmm ribs. |
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Served with bacon wrapped corn and Smokehouse Tradition Grillin' Beans. |
Alexis couldn't get over the smoke flavor and said she wouldn't have known they were done on a gas grill if she hadn't seen it with her own two eyes.
I'll have two more posts up this week with a ton of pictures and information from my visit with the National Pork Board, Ohio Pork Producers Council, and Wuebker Farms.