Breaking out the smoker

[Aquaph8]

Hi all,
I was gonna smoke some baby back ribs today and thought this might make a cool thread. Anybody got any BBQ or smoker recipes or experience or really anything cooking related they want to share?

 

[Fatmike92]

ya please share! I want to get into BBQing and learn all the secrets of the trade

following along

 

[sportzfish]

Dry rub or wet?
As for BBQ sauces, I really like the Sweet Baby Ray's Sauce that is available at Costco. It makes me look like a genius whenever I have served it to guests on either chicken or ribs. Smoking them in a kamodo grill with this sauce is the perfect combination.

 

[kingator]

Hi all,
I was gonna smoke some baby back ribs today and thought this might make a cool thread. Anybody got any BBQ or smoker recipes or experience or really anything cooking related they want to share?

spray alil apple juice while u smoke keeps it nice and tender also rub some mustard on the ribs before adding a dry rub really will hold that rub together......and pork use a mild wood for smoking like pecan and apple mix ....

 

[Aquaph8]

I stole most of this out of the Webers Smoke cook book and dont claim it as my own but for sharing purposes Ill share a few things along the way

Hickory wood chips soaked in water before use

Dry Rub

salt
paprika
garlic
chile powder
mustard powder
dried thyme
ground cumin
celery seed
black pepper

Ths sauce will also be homemade and Ill share that later

 

[Steviereefs]

Sheshleek(pork)-(Belarusian)-4lbs of pork, cubed
one cup dry white wine, or a Lager beer
one tsp corriander,
a few shakes of black pepper,
some bay leaves,
some whole pepper corns,

Mix all together and allow to marinate for at least 4hrs, but best if marinated for a day.
Place the meat close together with green peppers, onions, or veggies of your liking in between the meat in one of those two piece flip grills to keep everything together
Cook 4" over a well aired, thick bed of red hot coals, keep a squirt bottle handy of water or half beer /half water for coal fire flare ups, to squirt flaring coals to keep meat from burning or catching fire. Cook the meat until to your desired wellness


Delicous served with a bed of your favorite rice, some cool fruit side dish, and of course some nice beer or wine!!!
Enjoy!!!!!




This is the eastern european version of shishkabob

 

[Aquaph8]

spray alil apple juice while u smoke keeps it nice and tender also rub some mustard on the ribs before adding a dry rub really will hold that rub together......and pork use a mild wood for smoking like pecan and apple mix ....

Thanks for the tips, Ive been spraying an apple juice/cider vinegar mix during smoking. I did a turkey for Thanksgiving and rubbed it with mustard before the rub went on but Ive never tried it with ribs. Ill will definitely try the pecan/apple chips on the next batch. Im loving this thread already :)

 

[Steviereefs]

I love smoked trout, Its my favorite. Im definatley going to try your recipe thank you for sharing!!!!

 

[Aquaph8]

Yours looks good too, every time I make kabobs I completely torch the sticks even after soaking them.

 

[ritter6788]

Smoked ribs.... That sounds good. ;)

 

[Steviereefs]

Yours looks good too, every time I make kabobs I completely torch the sticks even after soaking them.

Same here, I stopped using stick completely. The grill basket works the best, or the stainless steel skewers.

 

[fragmatic]

We (my sons and I) do BBQ cook-offs from time to time and have won some awards in the brisket and ribs divisions. I can't tell all our secretes but I will tell you that the first thing you need to do is remove the access fat.

Then soak your meat in a plastic bag with plenty of Dr. Pepper over night, with the air removed from the bag, in the refrigerator.

Make yourself a rub or sauce to your liking or buy one. If you do a dry rub apply it before it goes on the fire. Cook the meat or ribs over your outdoor fire of choice using a really hot fire at first to sere the outsides. This adds flavor and seals in the good juices. Then turn the fire down and add your sauce with a swab often but control the heat so that it takes about 3 hours. When the meat becomes done it should be just a little too dry to serve, so roll the whole thing up in foil and add more Dr. Pepper and leave it on a low fire for another hour to tenderize and moistureize.

I like to add plenty of dark brown sugar, apple juice, a touch of yellow mustard, some "special spices" (in your case "KC Masterpiece Steak Seasoning w/ garlic" will do just fine here) , and minced purple onion to my sauce. Remember to add plenty of salt and pepper.

-ENJOY- and if you have blood in your veins you well!

 

[Aquaph8]

Awesome tips, never would have thought Dr. Pepper

 

[Aquaph8]

Here is what Im starting with all rubbed up.

Ill start the sauce soon and post the ingredients