TYL Ribs and Rub

TYL RIB(S) RUB

TYL RIB(S) RUB

BBQ Lesson Number 1: Perfect ribs shouldn’t fall off the bone, there should be a little give when pulling the meat off the bone.

We’ve made ribs before, but we made them in the oven. And while they were delicious and fell off the bone, they were almost too tender for ribs, there needs to be some texture. In our (not so) humble opinion, smoked ribs are the best. The slow and low smoke of Pecan/Maple/Mesquite/Hickory wood, is the best!  We like Baby Back Ribs, but you can use St. Louis Style too. While a lot of people think BBQ is about the sauce, it’s actually about the meat, and you want to let the meat to shine through. The sauce is like a light jacket, just keeping the ribs warm.

This recipe is actually a two in one, the first part is for what we think, is the best rib rub. It’s sweet, it’s spicy, it’s full of flavor and will make your mouth water. And the second is for smoked Baby Back Ribs.

This rib rub isn’t just for ribs, it can me used on any meat of your choosing, but for today, and the rest of the weekend, it’s going to be used on pork! This is the perfect Fourth of July BBQ recipe, because you can put it in the smoker, and leave it! Very little work, and the results are MAGICAL.

Rib Rub

Ingredients

  • ½ cup dark brown sugar
  • ¼ cup ground espresso, ground (or coffee)
  • ¼ cup smoked paprika
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons sea salt
  • 1 tablespoon garlic powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chili powder
  • ½ teaspoon crushed red chili flakes
  • ½ teaspoon celery seed

 

Step 1: In a bowl, mix together all the ingredients. Use as at least ¼ of a cup per rack of rib. Season liberally.

 

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

  • For Smoked Ribs:  Season the ribs, using the dry rub and a little bit of apple cider vinegar to help the mixture stay on the ribs. Allow the ribs to “marinate” for a minimum of six hours, for best results, we suggest overnight.
  • Set you smoker to the lowest setting (we use an electric smoker) allow to heat up for five minutes. Place the ribs on the grill for four to five hours. Periodically, spray the ribs with pineapple or apple juice.
  • Remove the ribs from the grill and place in foil, brush lightly with your favorite BBQ sauce (about ½ cup).
  • Increase the temperature of your smoker or oven to 350°F and finish the ribs off for another 40 minutes.

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

TYL RIB(S) RUB

According to the FDA pork ribs are “done” when they reach 145°F internally, but we like to get ours to 190°F–203°F for perfect ribs.

 

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Nanaimo Bars

Nanaimo Bars

Hello loyal and wonderful followers! We are back! And this time, we mean it. We’ve been making a lot of changes to TwoYoungLadies and trying to figure things out and stock pile as many wonderful recipes as we could before we came to you! And there is no better time like CANADA DAY to come back and share a recipe with you.

Today (or tomorrow’s) recipe is for one of Canada’s delicacies, or so says Wikipedia, Nanaimo Bars! These bars originated in Nanaimo, British Columbia in 1953 and  the first time they ever appeared was in a recipe in the Vancouver Sun under the name “London Fog Bar”. Later that same year, they appeared Edith Adam’s 14th Edition Prize Cookbook.

Apparently the Nanaimo Bar is one of Canada’s most popular desserts and is notoriously and coylingly sweet. We made a few adjustments to our Nanaimo Bars so you’re not punched in the mouth with an overly sweet dessert. Our bars, have the perfect balance of sweetness and _______insert something.

Our bars are the perfect treat for any Canada Day Party and will leave you wanting more.

 

Nanaimo Bars

Nanaimo Bars

Nanaimo Bars

Nanaimo Bars

Bottom Layer

  • ½ cup of European-style butter
  • ¼ cup of sugar
  • 5 tablespoons of dark cocoa powder
  • 1 egg, beaten
  • 1 ¼ cup of graham cracker crumbs
  • ½ cup of almonds, finely chopped
  • 1 cup of shredded sweetened coconut

Step 1: In a double boiler, melt butter, sugar and coco powder until smooth.

Nanaimo Bars

Nanaimo Bars

Step 2: Add in the beaten egg and mix. (if the mixture starts “breaking”, then add a little cream/milk and mix until smooth again. It will have a slight gelatinous nature. Take off the heat and put into a bowl to cool.

Nanaimo Bars

Step 3: Into the chocolate bowl, add the graham crackers, almonds and coconut. Mix until everything is evenly distributed.

Step 4: Press firmly into a parchment lined 8”x 8” pan. Later, the parchment helps in releasing the sugary beautiful from it’s prison when it’s all set up.

Nanaimo Bars

Middle Layer

  • ½ cup of salted butter
  • 3 tablespoons of heavy cream
  • 2 tablespoons of vanilla custard powder (Jello Cook & Serve is perfect)
  • 2 cups of powdered sugar
  • 1 teaspoon of maple extract

Step 1: Cream the butter, cream, vanilla custard powder, and maple extract.

Step 2: Add the powdered sugar, a cup at a time to avoid Sugar Storms!  Combine until it’s lightened in color a little.

Nanaimo Bars

Step 3: Spread on the bottom layer and let it firm up in the fridge for 20 minutes.

Nanaimo Bars

Nanaimo Bars

Nanaimo Bars

Top Layer

  • 6 to 8 oz. of semi-sweet chocolate
  • 2 to 4 tablespoons of butter
  • ½ teaspoon espresso powder

Step 1: In the double boiler, melt the butter, espresso powder, and chocolate until melty and shiny. Let it cool slightly. It should still be pourable, but you don’t want it to melt the middle layer.

Step 2: Smooth the chocolate over in an even layer and place back into the fridge to firm and chill.

Cut and serve! While our bars make look big (for photo’s purposes) you can cut your bars into smaller or even bite size pieces!

Nanaimo Bars

Nanaimo Bars

Nanaimo Bars

 

 

P.S. We we’re inspired to make these while watching Schitt’s Creek a couple weeks ago.  Eugene Levy and his son Daniel Levy created a hilariously smart small town world that includes the genius of Catherine O’Hara.  If you have a sense of humor and breathe air, please watch it! You won’t be sorry!

For our American friends: CLICK HERE

For our Canadian friends: CLICK HERE

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