Kris Kringle’s Arctic Ribs

[ecowper]

Our Santa by the smoker pictures the other day got me thinking …. How would Santa do his ribs? Well, I decided that it would have to taste like Germany and Scandinavia got together and here’s the rub and glaze I came up with.

Fair warning: I have not yet cooked this, so I can’t guarantee the rub/glaze outcome

Santa’s North Pole Rub

• ¼ cup dark brown sugar (or muscovado if you’re feeling extra Nordic)
• 2 Tbsp coarse black pepper (Tellicherry or butcher-grind)
• 1 Tbsp smoked paprika
• 1 Tbsp hot paprika
• 1 Tbsp granulated garlic
• 1 Tbsp granulated onion
• 1 Tbsp ground allspice
• 2 tsp ground ginger
• 2 tsp dry mustard powder
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground star anise
• 1 tsp ground cardamom

Mrs. Clause’ Glaze

• 1/2 cup Lingonberry juice (can sub cranberry juice)
• 1/2 cup mid shelf bourbon (unless you can get your hands on a Nordic whiskey)
• 2 tbsp butter

Method

1. Mix the dry rub together.
2. Prep ribs as normal (remove membrane, dry brine, etc)
3. Set up smoker to run 250F
4. Mix the glaze in a small saucepan, bring to a simmer over medium-low heat and reduce it by about 1/2, until it coats the back of a spoon nicely
5. Make sure you have a drink and a cigar and a Santa hat handy
6. Apply a mustard binder to ribs and then liberally apply rub
7. Smoke ribs until passing bend test
8. During all that smoking, enjoy the drink, cigar, and Santa hat
9. Apply the glaze, cook nice and hot until glaze is well set
10. Slice and serve with Henrik’s Potatoes Gratin, lingonberry or cranberry sauce, and some pickled veggies

[ecowper]

I decided I’m going to cook these on Sunday. I’ll update this thread with the outcome and any changes I decide to make to the recipe.

[Purc]

That's my kind of Santa.

[Donw]

I’m assuming Reindeer ribs?

[ecowper]

I am sure I could get some, but not in time for Sunday :-)

[bbqLuv]

😂👍

[jayjordan]

I’m assuming Reindeer ribs?

[SheilaAnn]

Betcha can get lingonberry juice at IKEA. An old roommate (from Norway) always went there for certain foods.

[ecowper]

I was thinking I could get it from Amazon/Whole Foods …. The closest IKEA is 35 minutes away

[Johnny Booth]

But it is at IKEA as well. 😎

[ecowper]

put together the rub …. It smells fantastic. Not at all like typical rib rubs from KC or Memphis. Very Scandinavian, reminds me of the couple times I’ve been to Sweden and Denmark. I’m sure I will need to tune it after I’m done with this first round, but definitely on the right track.

[Sweaty Paul]

Watching for updates and more pics! Good Luck!

[ecowper]

The ribs are about 2 hours in …. Just 1 rack of back ribs. I have some Boozy Cranberry Sauce and will be making Henrik’s Potatoes Gratin to go along with the sides …. And naturally the dog is “helping” ….. I am running the SnS Kettle at 250F using Cowboy briquettes and a couple chunks of apple wood. So far, smells and looks great

[ecowper]

Sweaty Paul Dozer is an American Field Lab, both his Sire and Dame were Field Labs and both Chocolate …. Bred for hunting and retrieving aka a Pointing Lab ….. as opposed to an English Bench Lab …. Bred for showing and companionship ….. he is busy, intense, and always needs something to do and something to challenge him.

[Sweaty Paul]

Busy and inquisitive dogs are good. Looks like you will always have a helper! Makes it fun and sometime very challenging too! My labs want to be a part of it all and occasionally make walking and carrying food items more like an obstacle course!

[ecowper]

Dozer loves it when he sees me getting into the humidor. That means we are going outside and I’m going to toss the ball for him as I smoke and read. And yes, he absolutely “helps” in the kitchen and outside with the smokers. Obstacle course is a nice way of explaining a super busy 3 1/2 year old Lab …… not my first one, but probably my busiest … which is saying something

[ecowper]

Ribs are now 3.5 hours in and just about ready to come off. Not going to glaze them this time (mostly cause I’m super low on whiskey after the holiday and hosting a bunch of drinkers on Wed and Fri). Also, I want to taste the rub and see what needs adjusting and tuning. I’ll probably do them one more time dry, after tuning the rub, and then do the glaze for my Grand Finale

Here’s how they are looking

[Sweaty Paul]

Looks spectacular!

[ecowper]

Well, the rub definitely needs some work. It’s too savory, so I will be tuning the rub for sure. But I think it would be stupendous on a red meat as is ….. beef ribs or ribs off a game animal ….. who’s got some reindeer ribs? …… A glaze would help to offset the savory for sure.

Great outcome for my first cook with a new rub, though. I’ve concocted a rub that ended up simply getting tossed more than once, so just needing tuning is a good thing.

Served with potatoes gratin, cranberry sauce, and pickles.

[Sweaty Paul]

Now I'm hungry!

[WI Bubba]

They look really good. Can't wait to see what changes you make to the rub.

[bunky2021]

Every single thing about this...from the recipe to your cooking to the glaze, the sides and the dog rendering much-needed culinary/supervisory assistance...is tremendous. Thank you for sharing!

[ecowper]

Very welcome and Merry Christmas!