Sunday, 13 December 2009

Mike Scrutchfield's ribs

I've no idea who Mike Scrutchfield is but I was recently sent this by virtue of being on David Klose's mailing list (who makes the kind of pits I dream about, and will one day possess).  My in-laws recently cut down a cherry tree and have been feeding me logs so I will give this a whirl come summer.  Looks great.

Naug says use rib racks 1st 2 to 3 hours
Then stack ribs on top of each other to keep moist

This recipe and cooking procedure won the prestigeous title "Best Ribs in
the Universe" at the 1996 American Royal Invitational, and the 1993 American
Royal Open Bar-B-Que contest as the Overall Grand Champion.  They also took
"Reserve Grand Champion" at the 1994 American Royal Open. All true and
Meat:  IBP Brand  Loin Baby Back Ribs, 1 3/4 - 2 lb. size.  Membrane on the
inner (stomach) side removed.  All excess fat trimmed.

Dry Rub:  Mix all ingregients thououghly and store unused in moisture proof
            1 Cup                                                   Sugar
            1 Cup                                                   Non-Iodized Table Salt
            1/2 Cup                                                            Brown Sugar (dried out lightly by exposing on cookie sheet room temp. several hours, or in slightly warmed oven)
            5 Tablespoons + 1 Teaspoons              Chili Powder
            2 Tablespoons + 2 Teaspoons              Ground Cumin
            4 Teaspoons                                        MSG (Accent)
            4 Teaspoons                                        Cayenne Pepper
            4 Teaspoons                                        Black Pepper freshly ground (important)
            4 Teaspoons                                        Garlic Powder
            4 Teaspoons                                        Onion Powder

Sprinkle Meat 2 Hrs. before cooking with rub and allow meat to come to room
temperature.  Do not overseason.  A good overall dusting of the spices is
all that's needed.  The spices will become a nice red, liquid coating after
sitting for about an hour, if you used the proper amount.

BASIC COOKING PROCEDURE:  Smoke ribs in a BBQ Pit by Klose (the best!), or
Weber "Smoky Mountain Cooker" .  Start Charcoal (12-15 lbs.) and 4 chunks of
White Oak and 2 chunks of Cherry  wood (about the size of a tennis ball) a
least 1 hour before cooking meat.  All fuel should be started in a chimney
style starter, no starter fluid, and all must be grey/white hot.  Remove all
bark from wood chunks, do not soak.  Very little smoke will be visible.
Don't worry about that! you'll get the flavor.  Use straight water in the
water pan, (unless it's a Klose and I dont know if they have a water pan)
and keep full during the entire cooking process.  Control oven temperature
of cooker by regulating the bottom vents only. or, if it's a Klose, it's
probably got a setting: "automatic blue ribbon", press that!  Never, ever,
completely close the top vent!, Dave'll E-mail ya on that shit!  If you
don't have one, put a thermometer on your cooker.  Cook ribs for 3 hours
fairly cool at 225 degrees on rib racks.  After 3 hours lift the lid for the
first time, flip the slabs end for end, and upside down, and open all the
vents on the smoker wide open.  Temperature of the cooker should rise into
the 250 to 275 degree range.  Peek every 1/2 hour to monitor doneness.  Ribs
will be finished when fairly brown in color, and the meat has pulled down on
the long bones at least 3/4 of an inch. (usually another 1 to 2 hours)
Remove from cooker and sauce both sides before cutting individual ribs.   I
like K.C. Masterpiece sweetened even more.  (5 parts sauce, 1 part Honey),
and so do the Judges! This basic cooking procedure is probably the most
important of all, and works very well with other meats as well.  Forget
about how much smoke is coming out of the cooker, if you've got the wood you
like in there burning up cleanly,  the flavor will be in the meat.  Smoke is
nothing more than a smoke screen, and any coming out of the top of the
cooker is flavor lost!  Ribs to Ya!  Enjoy.

Mike Scrutchfield
"Top Secret"
The cheesecloth protected the meat from darkening, which made a tremendous
score in appearance.  Smoke the meat for 2 hours, wrap in cheesecloth coated

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