BABY BACK RIBS PARBOIL RECIPE RECIPES

Steps:

• Remove the silver lining off the back of the baby back ribs. I find it easiest to make a long incision down the middle and remove it in two parts. Cut the ribs into 4 sections (about 3 - 4 ribs per portion)
• Put the ribs in a large stock pot and cover with water. Combine the Garlic cloves, onion, salt, pepper and any other seasoning you like to use (I like Cavenders). Bring to a rolling boil, cover and simmer for an hour. Preheat your oven to 250
• Take 2 large pieces of aluminum foil and put two sections of ribs in each. Slather the ribs with equal parts of the two Sweet Baby Ray's sauces. NOTE - you don't have to use both, I just like mine sweet and spicy! Sprinkle a little chili powder on top and tightly seal the aluminum packets.
• Cook for 2 hours at 250 degrees. Remove and put your oven on broil. Open up the aluminum packets but do not remove the ribs. They will now go in the broiler to give the tops a nice crispy finish. Eye it, it can take anywhere from 2-5 minutes depending on how you like them.

Steps:

• Place the corned beef brisket into a pan, fat side down, for ease of cleanup.
• Slather a thin coat of Dijon mustard on the top and sides of the brisket.
• Apply Jeff's original rub (get the recipes here) generously all over the top and sides of the brisket and let it continue to sit until it get's a "wet" look. (about 10-15 minutes)
• Flip the brisket over to fat cap up and repeat the mustard and rub on the fatty side of the brisket.
• Let the brisket sit while you go get the smoker ready for cooking at 240°F using indirect heat.
• Place the pan of brisket on the smoker grate and let it cook until it reaches about 160°F.
• Cover the top of the pan with a piece of foil and let it continue cooking with just heat until the meat reaches a temperature of 195-200°F.
• Use a skewer or toothpick to check for tenderness. It should have little to no resistance when inserted.
• Let the meat rest with a piece of foil loosely tented over the top for approximately 30 minutes before slicing.