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Who Dat NFL Meal Recipe Video
|For the baby back ribs|
|Baby back ribs||3 Pound (2 slab of baby back ribs)|
|Jerk seasoning||2 Tablespoon (Adam's Jamaica jerk seasoning)|
|Barbecue marinade||4 Tablespoon|
|For the shrimp|
|Shrimps||3 Pound, devein (Gulf of mexico shrimps)|
|Extra virgin olive oil||2 Tablespoon|
Calories 553 Calories from Fat 265
% Daily Value*
Total Fat 29 g45.1%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 355.7 mg
Sodium 828.5 mg34.5%
Total Carbohydrates 11 g3.5%
Dietary Fiber 0.55 g2.2%
Sugars 5.8 g
Protein 61 g121.4%
Vitamin A 7.6% Vitamin C 7.3%
Calcium 10.8% Iron 26.3%
*Based on a 2000 Calorie diet
Things You Will NeedGrill
1) Rinse the ribs in cool water to remove any bone bits from the butchering and any bacterial film that grew in the package. Pat dry with paper towels.
2) If the butcher has not removed the membrane from the back side, do it yourself. Insert a butter knife under the membrane, then your fingers, work a section loose, grip it with a paper towel, and peel it off. Finally, trim the excess fat from both sides. If you can't get the skin off, with a sharp knife, cut slashes through it every inch so some of the fat will render out during the cooking.
3) Slather the meat with mustard. Sprinkle enough Jamaican jerk rub to coat all surfaces but not so much that the meat doesn't show through. Spread the rub on the meat, rub it in, and let it sit in the fridge for about 2 hours.
4) Peel and devein the shrimp. Place them in a zip lock bag and toss them with olive oil and the jerk seasoning. Let marinate for 1-2 hours.
5) Set up your barbecue pit. Get your BBQ Pit" warmed up to 225 degrees F. If you can't hit 225°F, get as close as you can. Don't go under 200°F and try not to go over 250°F.
6) Put ribs on the indirect side of the grill, meaty side up. Close the lid and let them smoke.
7) Halfway through the cook you will need to move the ribs closest to the fire away from the heat, and the slabs farthest from the flame in closer. Leave the meat side up. There is no need to flip the slabs. You can peek if you must, but don't leave the lid open for long.
8) Allow 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. Then check to see if they are ready. I use the bend test (a.k.a. the bounce test). Pick up the slab with tongs and bounce it gently. If the surface cracks, it is ready.
9) Cover with foil and let rest.
10) Now paint both sides with mixture made with barbecue sauce, honey, molasses and a little water. Put them directly over the hottest part of the grill in order to caramelize and crisp the sauce. With the lid open so you don't roast the meat from above, sizzle the sauce on one side and then the other. One coat of a thick sauce should be enough, but if you need two, go ahead, but no more! Don't hide all the fabulous flavors under too much sauce. If you think you'll want more sauce, put some in a bowl on the table.
11) Allow the ribs to rest for about 10 minutes.
12) Thread the marinated shrimp on skewers. Grill the shrimp kebabs for about 4 to 5 minutes each side.
13) Cut the ribs between the bones!!
14) Serve ribs and shrimp with beans on the side.