Got some beautiful beef ribs (the dogs will love those dinosaur bones tonight) and rubbed them last night with some homemade KC rub which is the classic beef rib rub. Put them in the SmokeMaster 1000 at 2pm MDT with the smokebox up to 155F. The chunks of black cherry are putting out that whispy white smoke you love to see and my second batch of charcoal is about ready to go in the hotbox. I figure about 5 hours at 225-250F will have those ribs right at 185F.
Anyone else doing true BBQ (not grilling) on this Independence Day?
We grilled all weekend in celebration of Canada Day.
Friday - Cedar planked salmon with maple salt and cedar chips
Saturday - Chicken wings with Mike’s Just Barbeque Breast and thigh rub
Sunday - Pork ribs with Kona Joe’s Coffee Rub (14 racks, two big green eggs and hickory chunks for smoke)
Unfortunately the weekend of grilling has left us very low on the rubs we brought home from Hawaii and I’ve just discovered the shipping cost wince It’s ALMOST enough to make it worth a trip just to shop.
Update:
Smokebox holding steady at 205F and that’s the temp my Smokemaster 1000 likes to stay at. Actually, it’s up to 210F because I just threw some charcoal in the hotbox so I expect the temp to creep up to about 215-220F as it starts to burn then head back down to 205F. Meat is out of the danger zone taking 40 minutes to get to 140F so I am more than happy to add an hour or 2 to my ETE (estimated time to eating).
Ribs just went on here too. One rack of St. Louis style and one baby back, dry rubbed. Babies will undoubtedly be done first, but that’s okay – they’re for the missus, and she likes them a little overdone. Using apple for the smoke this time. The smoker was holding steady at 220F last I checked, but it’s time to look again.
I planned on having them on earlier, but one of the packs of ribs I bought yesterday was off. I opened the sealed plastic pack late last night, and nearly vomited when the smell washed over me. It was too late to go back to the store, so I went this morning to a different grocer for a new slab. I’ve been patiently waiting for the rub to set in until now.
Coleslaw is waiting in the fridge, and I’m about to go down and stuff some jalapenos w/ cream cheese and variously crab and pineapple. They’ll then get wrapped in bacon to go on after the ribs come off.
I did a high heat greek chicken on the Weber Smokey Mountain. I took out the water bowl and put the chix right on the top grate @350. Then, I finished with the grate right on the charcoal ring to crisp up the skin. It’s resting now.
After that was some longanisas direct.
Finally, I put the smoker properly back together for the low & slow stuff. 24 wings brined overnight then rinsed & dried a couple hours, rubbed w Magic Dust. Then, cut a St Louis rack of spares in half so it fits on my 18" WSM. Dusted with rub and ribs and wings on the smoker sitting pretty at 250-260. They’ve been on for 15 mins. The ribs will take a while but I’ll probably be too full to even try them by then.
In the meantime, I think I’ll make another cucumber salad. Spicy, sweet, salty, crunchy, bright. Just the thing for this 100 degree evening.
I smoked a half brisket today. Served it on toasted kaiser rolls alongside grilled shrimp and pesto bowtie pasta. Saturday, a chicken will the the smoking target.
I smoked 4 racks of dry rubbed baby backs in the Weber Smokey Mountain. 225 deg F for 7 hours with apple wood. On the conventional charcoal grill I did skewers of sea scallops wrapped in Serrano ham. A perfect combination.
This year it is two slab of beef ribs, one of St. Louis pork ribs and two salmon fillets with sea salt and brown sugar. The ribs are getting sugar maple and apple and the salmon will get white cedar later on.
I don’t know what we’re going to eat today, but I have both ribs and pulled pork in the freezer from the last time I did pork smoking. I’ve also got some chicken salad made from the leftover smoked chicken.
I used the last of the charcoal when I made burgers last weekend. The inlaws were visiting and I decided to go old school. So there will be no grilling today. Plus we’re expecting precip.
Maybe I’ll just go with good ol’ American spaghetti!
Ribs have the nice brown bark and I can hear the fat sizzle as it is rendering off. Bout 90 minutes before the pork ribs go in. 2 hours in the smoker then sauce* and finish up in the oven while I change wood for the salmon.
Just placed an 8 pound pork butt, rubbed with Memphis Dust (ala amazingribs.com) in my Weber smoker. Currently fighting the T-storms blazing across our skies here in MB to get my heat back up, but I am looking forward to some tasty pull pork sammies for lunch tomorrow. I’ll post pics tomorrow if Saint Cod posts pics of the ribs
I am a novice smoker. My ribs just went on the smoker too. I have a starter stick burner, charbroil’s lowest cost outside fire box. I just have two racks of baby backs, but there are only three of us eating. I used Penzey’s Barbecue 3001 for the rub. I splashed a little olive oil on the ribs and rubbed them down good. I let them sit in the fridge over night. My smoke chamber is at 210f and I just dropped some hickory chunks on the charcoal.
I smoked some pork butts for 12 hours and St. Louis ribs for 6 hours, both using the aforementioned Memphis Dust for the rub. I had to get up at 4:30 AM to start the butts so they’d be ready by 5pm. My smoker is home-made and it tweets. Yes, tweets.
