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> Smoker Recipes, Anyone got any?
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freekenny 
Posted: 18-Jul-2004, 12:22 AM
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ZodiacWillow

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QUOTE (Camchak @ 19-Jun-2004, 07:13 PM)
What about ribs?

Smoked Pork Ribs
Makes 4 racks of ribs.

4 racks baby back ribs
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Barbecue Sauce and continue to smoke for at least 1 more hour.


I have made ribs on numerous occassions like this Camchak thumbs_up.gif
Instead of removing the membrane from the ribs I leave it on..my opinion I believe it helps 'keep in' the flavors as well as the juices of the meat and adds to the flavor...I also use fresh ingredients..example: garlic & onion..*soak the cloves for about 30 minutes in extra virgin olive oil then rub on the ribs..you can leave the cloves of garlic as well as the onion slices on the ribs as they smoke..of course this is all about preference in taste* ~smile~ I have also found that one really needs to be careful with the Kosher Salt..the last time I made ribs when I used the Kosher Salt with the Brown Sugar, yikes!, the Kosher Salt was too overpowering..used too much when I rubbed the ribs with it perhaps?
Also, if fresh, good peppers aren't available I have found that HOT SAUCE works really well fireman2.gif For me, the hotter the better! In the water pan in the smoker I not only add water but, a couple bottles of beer or wine.. thumbs_up.gif
Smoke them for about 3 hours and Yummy!! And you are spot on when saying to marinate overnight! Best done that way I believe!
Of course the barbecue sauce can be made out of anything that has a vinegar and hot sauce base ~smile~ The simpler the better for me...


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capttrk1 
  Posted: 21-Jul-2004, 03:34 AM
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ZodiacHawthorn

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this is a favorite of the guys in the firehouse .It comes from the book Smoke and Spice by Cheryl and Bill Jamison.You can buy this book almost anyware or you can e-mail me.Its call the Renowed Mr.Brown
Southern Succor Rub
1/4 c black pepper 2tble salt
1/4 c paprika 2 teas. dry mustard
1/4c turbinado sugar/ I use brown sugar 1teas. cayanne

6/8pd Boston butt or picnic ham
Southern Sop (optional) I find this gives it a nice flavor
2c cider vinegar 2 tble salt 1 tble cayenne
1c water 1tble Worcestershire sause
3tble ground black pepper 1tabl paprika
Note( I add1/2 cup of Jack Daniels to mop I find it adds a nice mellow flavor and the alchol will burn out.)
The night before you barbaque,combine the rub in a bowl.Massage half this into the pork well ,placeinto a plastic bag and let sit in refrigerater over nite. Before you cook,remove pork from refigerater ,pat down with remaining rub and let sit 45min at room temp. The rule here is Slow and Low.Temp should be in200-220 range and the trick is to keep it from getting to Hot. when you reach temp place the meat on . stir any remaining rub into the mop and warm over low heat. Cook meat1 1/2 hrs per pound or until internal temp is170-180 degrees. Mop the pork about once an hour Remove the pork and let it sit 10-15 mins to retain the juices.I cover my meat with foil for the first 3-4 hours so it dosn,t get too black. I try to use cherry ,apple ,wood with this meat for a nice soft flavor . relax have a few cold ones and enjoy you will piggy heaven.


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Shadows 
Posted: 04-Jun-2013, 03:48 PM
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I had forgotten that this topic was here. Some great recipes, does anyone have more to add?


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Shadows 
Posted: 20-Jul-2013, 02:50 PM
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Shadows Smoked Sticky Beef Back Ribs

This is what I used for the rub:

1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt

user posted image

The ribs rubbed:

user posted image

Covered with foil and placed in fridge overnight.
Placed in smoker.
Heated smoker to 210° - 250°.
Added cherry wood and grape vine to the fire box.
Smoked for 4 hours ,

user posted image


Slathered with Sweet Baby Ray's BBQ sauce mixed with beer to make a thin sauce every 15 minutes for 1 hour.

user posted image

Left in smoker an additional hour.


I smoke things using natural charcoal and woods. My smoker is not a fancy propain, nor electric one. I have to tend to the fire and smoke on an hourly schedule to keep the temp right and the food slow cooking.
I use a two sided grill/smoker that can be used as a grill or a smoker.
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