Idiomas disponibles
Idiomas disponibles
Instructions for 3-2-1 RIBS, continued:
19. Transfer ribs back to the smoker and increase
the temperature to 225°F.
20. Do this by opening the dampers a little more
and adding another half a chimney of lit
charcoal if needed.
21. Allow ribs to braise for two hours.
22. Continue to rotate the ribs as outlined in step
8b to ensure that all of the racks get time close
and far away from the fire.
BRISKET
The brisket recipe is a traditional take on the smoked classic, promising tender, smoky results.
Ingredients:
10 ½ lb. beef brisket
½ Cup paprika
¼ Cup packed light brown sugar
3 Tbsp. salt
3 Tbsp. coarse black pepper
3 Tbsp. Chili powder
Apple juice
Water
Instructions:
1. Using a sharp knife, trim the fat from the
brisket leaving an even, thin layer on the top.
2. In a medium bowl, combine paprika, light
brown sugar, Chili powder, salt and pepper
and mix well to make rub seasoning. Using
your hands, or a shaker, generously apply rub
all over.
23. Remove the ribs from the grill and foil. Place
back on the grill bone side down.
24. Brush ribs with your favorite BBQ sauce and
cook for one hour at 225°F.
25. Remove and enjoy!
3. Wrap the brisket in plastic wrap and refrigerate
for at least 12 hours.
4. When setting up the grill, add wood chips/
chunks to charcoal and add Smokin' Stone
with an aluminum pan on top. Pour apple juice
and water into the pan, about halfway full.
Place a temperature probe at grate level and
heat grill to 220°F.
5. Place brisket on grates, fat side up, and allow
to smoke for 5 hours. After 5 hours, wrap the
brisket in butcher paper and return to grill
at 220°F. Brisket is done when the internal
temperature reaches 195°F. Allow the brisket
to rest for 1 hour.
6. Slice, serve and enjoy!
D-9
