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Smoked and Barbecued Baby Back Ribs

If your smoker and grill are big enough, why limit yourself to one protein?  Chef Zach prepared chicken tonight, but he also selected this fine slab of baby back ribs and made a rub to complement it specifically.

1 slab of baby back ribs

1/8 cup of brown sugar

3 tbs. of Marshall’s Farm honey (or whatever is local for you)

1 1/2 tbs. of kosher salt

1 1/2 tsp. of garlic powder

1 1/2 tsp. of paprika

1/2 tsp. of dried mustard

1/2 tsp. of onion powder

1/4 tsp. of ground white pepper

rub both sides

rub both sides

Combine all the dry ingredients in a bowl and mix thoroughly.  Rub all over the meat.  Let rest on a sheet pan in the refrigerator, covered in plastic wrap.

out of the smoker

out of the smoker

After having prepped your smoker with preferred wood chips (we used cherry and whiskey barrel), uncover and move the slab to the smoker and smoke for 1 1/2 hours at 250 degrees F.

almost there

almost there

Move from the smoker to the barbecue, and grill on the bone side for 12 minutes.

grill both sides

grill both sides

Flip over, and grill the other side for 8-10 minutes.  Line a sheet pan with aluminum foil, then move the slab to that to coat both sides with honey.  Wrap the foil around the meat, and place back on the top rack of the barbecue (if you have a top rack, or else just away from the main flame) and let sit for 10 minutes.

barbecued baby back ribs

Unwrap the foil and let the ribs rest on a sheet pan for 3 minutes.  Carve and serve.

Smoked and Barbecued Chicken

Barbecue season is officially on!  Stoke the coals or crank up the gas, and if you have a smoker, soak your wood chips to make this deliciously spiced and moist chicken.

1 whole chicken; ask your butcher to butterfly it for you if you like, as we did

1 1/2 tbs. of kosher salt

1 tbs. of whole, toasted coriander seeds

1 tsp. of garlic powder

1 tsp. of onion powder

1/2 tsp. of ground cumin

1/4 tsp. of ground white pepper

butterflied

butterflied

With a mortar and pestle, grind the coriander seeds into a fine powder, then mix together with all the other spices and salt.

spice rubbed

spice rubbed

Sprinkle about a third of the spice mix over the skin, and rub in.

spice rub the inside, too

spice rub the inside, too

Flip the chicken over, and continue sprinkling and rubbing in another third of the mix.

fold and wrap

fold and wrap

Prepare an edge of plastic wrap, uncut, so that you can wrap up the chicken.  Fold the chicken back together and transfer to the plastic wrap.  Sprinkle with half of the remaining spice mix; flip over and sprinkle the last.  Wrap up the chicken, and let sit in the refrigerator for 1 hour.

out of the smoker

out of the smoker

After having prepped your smoker with preferred wood chips (we used cherry and whiskey barrel), unwrap the chicken from the plastic wrap and smoke for 1 1/2 hours at 250 degrees F.

almost there

almost there

Move from the smoker to the barbecue, and grill on the open butterfly side for 10 minutes.  (if you have room to spare and enough people to eat it all, you can also make baby back ribs with the same preparation, same timing, but different spice rub)

grill both sides

grill both sides

Flip over, and grill the skin side for 10-12 minutes.

barbecued chicken

Let the chicken rest on a sheet pan for 3-4 minutes.  Carve and serve.