Costillar de Cerdo Lacado (Spanish Lacquered Pork Ribs)
Aug 26, 2017 13:53:49 GMT -5
BBQ Butcher likes this
Post by gracoman on Aug 26, 2017 13:53:49 GMT -5
This is a modern version of a traditional Spanish recipe for suckling pig. This version uses pork ribs. I have been Q'ing ribs this way for years. It became an instant favorite from the get go. The recipe is simplicity itself. Sometimes the best foods are simple and this is a fine example of that. The pork shines through which is as it should be. Don't even think about saucing these ribs. If you do, I'll find out and turn you to the Castilian pork authorities. Whoever they are.
Set your smoker to your favorite rib cooking temperature and by your favorite rib cooking temperature I mean 250ºF. Add your favorite smoke wood and let it settle down a bit. Have a beer while your waiting. I used my new Smoke Daddy on these ribs and I am impressed. The quality of the smoke is excellent throughout the entire cook and you can keep it going that way for as long as you wish. I let these smoke for 4 out of the 5 hours they were on the cooker.
As I said, the recipe and method are simplicity itself. Prep your ribs by removing the membrane. Or not. It doesn't matter here. Throw them on the smoking smoker for an hour. Don't fool with them just put them on. While that's going on, open another beer and mix up the secret Castilian Pork lacquer. This is he hard part because you need to add and subtract. The ratio is 3 parts honey to 2 parts red wine vinegar. The traditional honey is a Spanish forest honey that is not to sweet. I find the cheap honey at WalMart does the trick very nicely. Here's where it gets complicated. Add salt and pepper to taste to the lacquer mixture. If you want to get fancy schmancy you could add some Spanish smoked papriks to the mix but I find that a bit pretentious. Well, maybe not if the King is visiting but otherwise just leave it be.
When hour 2 of the smoking arrives, brush on a thin coat of the lacquer you just made. Thin does not mean thick BTW. Do this for the remainder of the cook every 45 minutes to an hour or so. Let the lacquer bake on to the ribs before adding another coat and you will end up with a crackling shiny glaze that goes beautifully with pork ribs. It is not overly sweet at all. The vinegar has see to that but there is a hint of sweetness that porky stuff really likes.
Seeing is believing
Set your smoker to your favorite rib cooking temperature and by your favorite rib cooking temperature I mean 250ºF. Add your favorite smoke wood and let it settle down a bit. Have a beer while your waiting. I used my new Smoke Daddy on these ribs and I am impressed. The quality of the smoke is excellent throughout the entire cook and you can keep it going that way for as long as you wish. I let these smoke for 4 out of the 5 hours they were on the cooker.
As I said, the recipe and method are simplicity itself. Prep your ribs by removing the membrane. Or not. It doesn't matter here. Throw them on the smoking smoker for an hour. Don't fool with them just put them on. While that's going on, open another beer and mix up the secret Castilian Pork lacquer. This is he hard part because you need to add and subtract. The ratio is 3 parts honey to 2 parts red wine vinegar. The traditional honey is a Spanish forest honey that is not to sweet. I find the cheap honey at WalMart does the trick very nicely. Here's where it gets complicated. Add salt and pepper to taste to the lacquer mixture. If you want to get fancy schmancy you could add some Spanish smoked papriks to the mix but I find that a bit pretentious. Well, maybe not if the King is visiting but otherwise just leave it be.
When hour 2 of the smoking arrives, brush on a thin coat of the lacquer you just made. Thin does not mean thick BTW. Do this for the remainder of the cook every 45 minutes to an hour or so. Let the lacquer bake on to the ribs before adding another coat and you will end up with a crackling shiny glaze that goes beautifully with pork ribs. It is not overly sweet at all. The vinegar has see to that but there is a hint of sweetness that porky stuff really likes.
Seeing is believing