Time for the new Napoleon Pro22K BBQ first outing for my father-in-laws 70th birthday family event. Turns out the wife had invited the family to ours and given me the opportunity to try out my new BBQ and a recipe I have been going on about for over year, Smokey BBQ Baby Back Ribs. So now I had to try and find some ribs at a local butchers or supermarket, turns out you have to order in advance for our 3 local butchers and Morrisons, Asda, Waitrose and Sainsbury’s all didn’t have any, so this left me a trip to Costco in MK.
Homemade BBQ Sauce
I also wanted to go all out and try one of the recipes I found for making homemade BBQ sauce from key ingredients ketchup, tomato paste, black treacle, sugar, apple cider vinegar, water, onion, garlic powder and bit of heat via some cayenne pepper. Allow to cool, blended in my Kenwood soup blender and allowed to cook before I bottle it in the washed out ketchup bottle. A shot below in the pan, cooling before the blend.
Setup the BBQ
Setting up for an indirect low (temp) and slow smoking cook of the ribs at consistent 225-250f (100-120c). Indirect cooking means using the spherical shape of the kettle barbecue to act as a convection type oven. Heat on one side, rises up, hits the roof of the dome and then back down other side, cooking with its radiant heat. I setup my briquettes, approximately 70 in the snake formation to allow me to add lit briquettes at one end allowing a slow burn through unlit briquettes to maintain the temp. (image credit to AmazingRibs.com). I added a few whiskey barrel chips at the start few inches for the smoking of the ribs.
Next up was lighting 7 briquettes in the chimney starter and allow them to reach white hot (appx. 20-30min). Whilst these briquettes heated up I prepped my favorite BBQ rub based on the New Orleans Rub with my own twist. I prepped all the drumsticks onto a large tray applying the rub to them. I moved on to prep the ribs by removing the membrane using the common paper towl technique which made it much easier. Applied a light rub of yellow mustard all over for the rub to stick too, then applied the rub layered twice over and put the ribs onto a tray. Wrapped both trays and put them in the fridge couple of hours.
Checking the chimney starter it was time to add (overlap) the lit briquettes to the end of snake of unlit ones in the bbq and close the bbq lid allowing for the temp to raise to 225f and begin smoking. It took approximately 15min before the heat and smoke was ready and time to add the ribs on the side of the bbq not directly over the heat and close the lid.
The rib smoke and cook lasted 3 1/2 – 4hrs with every 45min or so a light mopping (basting) of pure apple juice to keep the ribs moist. After the initial 1 1/2 hours I added the first few bbq rubbed drumsticks and cumberland sausages ready for the first of the family due approximately 30min later.
Ribs had about 40-50min to go and the first drumsticks and sausages were well into their cook. Here’s a near final shot before all the fun started and family arrived break my photo grabbing attention of the bbq 🙂 … tune in next time when I be trying Beer Butt Chicken…