Discussion in 'Cooking and Recipe Forum' started by USMC615, Jan 25, 2016.
Alright fellas, let's see what's hittin' the grills or smokers...
Here's an after pic of a couple slabs of smoked ribs.
Four hours at 225 degrees. Smoked with Hickory.
now we need a smiley with a knife and fork and a wrap around bib for the neck
Dog gone it dude -- those ribs look GOOD!
Do you share the rub recipe?
If you prefer Chicken....
On the Weber, no hardwood smoke. My wife gets tired of smoked meats, so I do these at her request.
I cut out the backbone and flatten them before cooking. Rub is a generic BBQ rub from a local restaurant supply. The best Poultry rub I've ever used.
Bacon wrapped fattie (filled with seasoned ground pork) on the pellet smoker.
Early Traeger "lil Texas model made in Oregon.
Oh, and candied steelhead salmon... smoked BC style over alder and apple pellets, 50/50 blend
Yes, its very addictive.
The weather was crappy and my wife wanted ribs, so I did these in the oven.
I didn't like them as well as on the smoker but my wife loved them.
My wife thought I was nuts the first time she saw me weaving Bacon into a blanket.
When she tasted the smoked meatloaf inside it, she changed her mind.
Really not much to share, that was my first attempt.
Remove the inside membrane from a slab of Baby Back ribs.
Rub both sides of slab with your favorite concoction, I need to work on mine to compensate for the lack of natural smoke flavor, although my wife really liked them.
I cooked mine at 250 for three hours then cranked up the oven to 350 to finish and set the crust. I don't remember how long I left them in at the higher temp, I just kept an eye on them till they looked right. It didn't take long.
As I experiment more, I'll post the results.
And what ingredients may go into this concoction?
Brown sugar, pepper, salt, garlic,?????
For a rub I use an spice blend that my brother gets in Seattle called: Voodoo. We always run out of Voodoo in a hurry though, in which case I revert to rubbing my meat with kosher salt, garlic powder, onion powder, ground ginger, fresh ground pepper (white, black and red blend), a small amount of sugar (unless its candied salmon). I control the heat with the amount of pepper. I like mine more mild. For my ex, I would add minced habanero, which for her was still not hot enough. Of late I have been adding tumeric powder, which is supposed to be good for your health. You can also add cumin if you like more of a curry style flavor, and chili powder for more of a TexMex theme.
This is my rub. I mix as I go, taste and adjust.
Smoked Paprika, sweet works as well
Chili powder- to taste
Seasoned salt-to taste
Crushed Instant coffee crystals or espresso powder- to taste. Don't be afraid of this, it really brings things together.
I normally mix up a batch of the above ingredients and keep in the freezer.
I add brown sugar when I'm ready to use and mix with the rub. I don't like a lot of brown sugar in my rub but my wife does. I generally lose.
For ribs in the oven, I added smoked salt. Just didn't use enough the first time. Next time, I might brush with diluted liquid smoke before adding the rub. I'll have to experiment.
alder! yum good job!
a TexMex theme: For my ex, I would add minced habanero, which for her was still not hot enough.
omg! I grew some couple seasons ago... had to try them ! 1/8th x 1/8th... piece, then on tongue, squished tween teeth.... YEOW! wished I had not! omg -
can send you few ghost peppers or maybe some Carolina Reapers if you want to further along her palate...
look nicely carmelized!!
I often just wing rubs, bbq sauces,brines and marinades. Just start w a typical base, add various seasonings/liquids and taste/add more of this or that till I like it. If it tastes good before the grill/smoker it will be fantastic when it's done.
Also I sometimes use other liquids besides water to soak wood,bark, chips for making the smoke.
Apple or other fruit juices, wines, and vinegar based BBQ sauce can add to the flavor of whatever wood/chips you are using and help give a moist smoke.
If you've never tried it Grape Vine has a wonderful smoke flavor.
Beer can Chicken.
lightly oil the bird, season the chicken how ever you want inside and out or use a store bought BCC rub.
drink about half the beer, cut off the top or open more holes w a churchkey and add some rub to the beercan.
I have a cheap can/chicken holder made of chromed steel w a circular base . I put a disposable pie pan on the smoker, add the seasoned chicken/holder and then add beer to the pan, about 1/2", more rub and thin slices of lemon. I like to spin the thing around after about an hour as my heat source is usually on one side of my smokers. Experiment w different beers, I'm fond of Newcastle but any beer w lot's of flavor will impart it's flavor into the chicken.
Apple,Oak or Hickory works well for the smoke.
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