Kansas City Style Ribs

MEAT PREPARATIONS
- Peel off tough membrane that covers the bony side of the ribs.
- Depending on the size of your smoker, you might have to cut the rack in half
- Apply rub to ribs on all sides. Use the bad to the bone rub

SMOKER PREPARATIONS
- Place a small, bottomless coffee can in the center of the charcoal chamber.
- Fill around the can with unlit charcoal and wood chunks.
- If using a vertical smoker wrap the water pan with foil foe easy cleanup.
- Place mixture of water and apple juice in the water pan
- Put hot coals inside the can, then carefully remove using a thong.
- Pre-heat the smoker to 250 degrees before placing ribs

BBQ
1. Place ribs with meaty side up in the smoker. If using rack, make sure that meaty side is up.
2. Maintain the temperature at 250 degrees
3. After an hour spray apple juice every 30 minutes.
4. When a good bark forms, pull the ribs. (Approximately 2-3 hours)
5. Place a sheet of foil on a flat surface
6. Place the rib on the foil and spread brown sugar, rub and honey.
7. Pour apple juice into the foil
8. Wrap tightly (https://www.youtube.com/watch?v=dMZbUpbzXao)
9. Place the wrapped ribs back to the smoker at 250% for 2 hours.
12. Prepare a mixture of BBQ sauce, honey and a little bit of rub for the mop.
13. After two hours, pull the wrapped ribs.
14. Unwrap the ribs and grill them for a few seconds, while mopping
15. Burrito wrap the ribs and let them sit for a few minutes in a cooler.

Bad to the bone rub

1/2 cup brown sugar
1 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1/4 cup paprika
1 tbsp black pepper
1 tbsp chili powder
1 1/4 tsp cayenne

Filipino sopas

Filipino sopas Chicken (Lechon Manok)

Ingredients:
8 piece chicken legs
1/2 stick of butter
5 cloves of minced garlic
1 medium sized sliced onion
1 sliced beef kielbasa
2 medium size thinly sliced carrots
5 cloves of minced garlic
1 can of evaporated milk
1 sliced cabbage
1/2 box of shell pasta
3 cans of chicken stock

Instructions:
1. Boil chicken legs with onion
2. When done keel aside stock amd shred chicken
3. Saute garlic and onion with butter
4. Put kielbasa and pasta in saute.
5. Add the shredded chicken in the mix
6. Add the chicken stock and let boil
7. Add evaporated milk
8. Add carrots
9. Add sliced cabbage and let boil for a few minutes

Filipino Rotisserie Chicken (Lechon Manok)

Filipino Rotisserie Chicken (Lechon Manok)

Ingredients:
1 whole chicken
8 oz Sprite or 7up
3 tbsp brown sugar
5 cloves of minced garlic
1 medium sized sliced onion
12 pieces calamansi (juiced)
1 thumb size chopped ginger
2 stalks lemon grass
2 tbsp ground black pepper
3 bay leaves
1 tbsp salt
3 tbsp soy sauce
1/2 tsp cayenne pepper
1 tsp paprika
garlic bread spread

Marinade:
Sprite or 7up
soy sauce
calamansi juice
garlic
ginger
onions
pepper
sugar
cayenne powder

Instructions:
1. Place the whole chicken and marinade in a ziploc bag. Refrigerate overnight.
2. Stuff the chicken cavity with lemon grass, bay leaves, garlic, and black pepper.
3. Inject chicken with marinade and melted garlic spread
4. Rub the chicken with garlic spread, salt and pepper
5. Place chicken on rotisserie and tie tightly
6. Place rotisserie on hot spit
7. While roasing brush chicken with garlic bread spread, pepper and paprika
8. Roast chicken until breast temperature is at 165 degrees
9. Serve with mang tomas dipping sauce