Get ready to embark on a journey of flavor with these mouthwatering 2-hour baby back ribs. Slathered in a sticky Asian BBQ glaze, they're a flavor-packed delight for your taste buds. Let's dive in!
To start off this mouthwatering journey, preheat your smoker to 300°F (149°C). This will ensure that your ribs are cooked to perfection, with just the right balance of tenderness and smoky flavor.
This is where the magic begins. Take the rack of baby back ribs and place it on a cutting board. Grab your Dirty Bird and Killer Bee rubs and generously coat the ribs. Or, if you wanna do it like a pro, stack the rubs: use Killer Bee on the bottom (bones) side, and Dirty Bird on the top (meat) side. The combination of these flavorful rubs will make your taste buds dance with delight.
Time to get cooking! Place the ribs directly on the cooker rack, away from the heat. As the ribs slowly cook, they will absorb the smoky essence, infusing them with another layer to the already rich flavor palette. Keep an eye on the internal temperature, and once it reaches 177°F (80°C), it's time to move on to the next step.
It's the moment you've been waiting for! As the ribs reach their perfect temperature, carefully remove them from the smoker and wrap them snugly in foil. Resting the meat after it's done cooking is crucial, as it allows the flavors to meld and the juices to redistribute, ensuring that each bite is succulent and tender.
After the baby back ribs have rested for 15 minutes, get them out of the foil. Slice, then coat generously with the Sticky Asian BBQ Glaze. Once done, serve and enjoy!
________________________________________________________________________________________________
When you wanna wow your guests, pop these smoked chicken wings on your cooker of choice and have them ready within the hour! We tried two different glazes, so you can pick the one you like best.
Glaze #1 - Peach
Glaze #2 - Cherry
(Optional)
This recipe is meant to take about one hour from start to finish. Having said that, you can do some extra prep work if you're the forward-thinking kind:
About 6 hours before you want to cook, mix 3/4 cup of Chicken Soak to 1/2 gallon (64 oz.) of water. Shake well. Add the wings, and let them soak for 6 hours. Rinse excess off thoroughly afterwards.
Either way, when you're good to go, grab a large enough bowl to hold all the wings. Coat with olive oil, then season with SPG. Make sure the rub goes everywhere!
In the meantime, fire up your cooker! If you're using a Pit Barrel like we did, install the grill grates but leave the rods out - this will allow it to reach a higher temperature.
Once ready, arrange the chicken wings on your cooker, and close the lid. Give them a flip after 15-20 minutes, then let them cook.
While the wings are cooking, go ahead and mix the glaze of your choice! We mixed 1 cup of BBQ sauce with 1/4 cup of rib glaze (check the ingredients list above!), but feel free to use whatever you like. Mix well and warm the resulting sauce up before applying to the chicken.
After 30-40 more minutes of cooking, start checking the internal temperature. Your target is 165ºF (79ºC). When you hit the target temp, bring them wings off the cooker and toss in your BBQ sauce/glaze of choice.
Finally, place the glazed chicken wings back on the cooker, just long enough for the glaze to set. About 5 minutes at a high temp should be enough!
Only thing that's left to do is put 'em on a plate and serve to your friends and family!
________________________________________________________________________________________________
Whip up a batch of these tasty loaded pastrami fries to celebrate The New Year! A delicious recipe that combines classic flavors with a modern twist, making it the perfect dish to enjoy with friends and family.
For the Russian Dressing (AKA burger sauce)
Let's get right into it! Add oil to your fryer and heat according to the manufacturer's instructions. While it's heating up, thaw your pastrami and set it aside. Once the oil is hot, make your fries according to the instructions on the bag, until they are golden and crispy.
In a bowl, whisk together all of the Russian Dressing/Burger Sauce ingredients. Season with SPG and Dirty Bird to taste, then store in the refrigerator until ready to use. Finally, melt 1 tablespoon of butter in a cast iron skillet, and add the sliced jalapeno peppers and onions. Cook until softened, and set them aside.
Now that our prep work is done, it's time to start cooking! Add your pastrami (or meat of your choice) to the same skillet used to cook the peppers and onions. You want the meat to soak up all that spicy jalapeno goodness. Cook until heated through.
In the saute pan, melt 1 tablespoon of butter, then add flour, Dirty Bird and SPG. Cook for 1 minute, gradually stirring in milk, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until the mix becomes thick and bubbly. At this point you want to reduce the heat to low, add the shredded cheese, and stir just until melted and smooth.
Once your fries are finished cooking, remove them from the fryer and place them on a paper towel-lined plate. Assemble your loaded pastrami fries by grabbing a cast iron skillet and layering the fries, cooked peppers and onions, pastrami, and cheese sauce. Repeat the layering until you've used all of your ingredients.
Top with jalapeno slices and onions (optional) for an extra kick. Serve and enjoy.
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
This smoked chuck roast is a simple, reliable way to get deep beefy flavor without committing to an all-day brisket cook. It’s rich, forgiving, and perfect for piling onto sandwiches once it’s pulled!
In this rib showdown, we’re taking St. Louis cut ribs to two delicious extremes: the sweet, comforting Honey Butter Ribs and the bold, fruity Blueberry Glazed Ribs. Whether you crave classic backyard flavors or a chef-inspired twist, both recipes show off how versatile and mouthwatering ribs can be.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
