Smoker's (as in Meat) - Page 2

Dallas91 · 07-05-2006

Quote:

Originally Posted by Babaloo

tell your husband to not be such a man...

....and read the instructions.

Hope this helps.

Instructions are nothing more than a "In Case of Emergency, Read This".

**Heather** · 07-05-2006

As difficult as it is for me to continually admit that James has once again excelled at something, the ribs he made were the best ribs I've ever had in my life. Different from Cowboy's ribs, but just as good.

NiceTom · 07-05-2006

I know someone who works at Smokey Bones (a rib chain), who had the coolest job title-The Smoker. If it were me, I'd have business cards printed.

Michele · 07-05-2006

Here's the recipe for the Dry Rub we use for Pork Butt.

1 cup Brown Sugar
1/2 cup Paprika
1/2 cup Kosher Salt
4 tbsp Garlic Powder
4 tbsp Onion Powder
4 tbsp Cumin
4 tbsp Corriander Seed
4 tsp Black Pepper
4 tsp Chili Powder

Mix well. Rub generously onto meat. Cover meat with Saran Wrap.
Refrigerate 24 hours.

This is the BBQ sauce I make. It´s a vinegar based sauce so not too sweet.

Memphis BBQ Sauce
3 tbsp Butter
1/2 cup White Onion - diced very small
2 cups Tomato Puree
1 cup Cider Vinegar
1/4 cup Worchestershire Sauce
4 tsp Sugar
3/4 cup Dry Rub Mix (see recipe above)

Saute onions in butter intil soft. Add in all other ingredients, bring to a boil, reduce heat, simmer 20 minutes to thicken.

Jillian · 07-05-2006

Quote:

Originally Posted by Michele

Here's the recipe for the Dry Rub we use for Pork Butt.

1 cup Brown Sugar
1/2 cup Paprika
1/2 cup Kosher Salt
4 tbsp Garlic Powder
4 tbsp Onion Powder
4 tbsp Cumin
4 tbsp Corriander Seed
4 tsp Black Pepper
4 tsp Chili Powder

Mix well. Rub generously onto meat. Cover meat with Saran Wrap.
Refrigerate 24 hours.

Thanks Michele, I think we'll use this rub!

Loree · 07-05-2006

Since you will be using your smoker anyway, buy some good cheese and smoke it also if you have room.
We have a smoke house on our property because we used to raise pigs and we smoked ham and bacon and ribs. We always added some cheese to the smokehouse, too. It is ssssssoooooooooooo good.
We used apple wood and it was fabulous.

**SunKneeMarie** · 07-05-2006

Quote:

Originally Posted by Heather

As difficult as it is for me to continually admit that James has once again excelled at something, the ribs he made were the best ribs I've ever had in my life. Different from Cowboy's ribs, but just as good.

yeah, doesn't that get old??

Playaluvers · 07-05-2006

I agree with all the rub ideas. Adds lots of flavor, also as far as the wood for smoking the fruit woods are great for for pork. But just about any other like hickory, mesquite, etc are just as good. Make sure to soak the wood very well in water so that it won't burn up quickly. We usually smoke ours baby back pork ribs 8-10 hours at temps 175 - 200. They are so nice and falling off the bone. Good luck!

Michele · 07-05-2006

Quote:

Originally Posted by Loree

Since you will be using your smoker anyway, buy some good cheese and smoke it also if you have room.
We have a smoke house on our property because we used to raise pigs and we smoked ham and bacon and ribs. We always added some cheese to the smokehouse, too. It is ssssssoooooooooooo good.
We used apple wood and it was fabulous.

That sounds delicious. How do you keep it from melting?

**sctx** · 07-05-2006

as long as your smokin meat, might as well throw some jalepenos in there too. We did 2 pounds of pecan smoked baby back ribs and a 2 pound trimmed brisket yesterday, the ribs were ready in less than 2 hours, threw the brisket on the Weber grill for about 10-15 minutes to speed it up some (Lulu was hungry). Had some grilled shrimp in various marinades and some fresh grilled corn ears too. I prefer to smoke the meat to the medium-medium rare point, that way, when you heat it up in foil the next day, it's not as dry. Applewood smoked salmon filets and mesquite smoked whole chickens are another common feast here, smoking time is less than an hour for the salmon and an hour per pound on the chickens

roni · 07-05-2006

Quote:

Originally Posted by sctx

as long as your smokin meat, might as well throw some jalepenos in there too. We did 2 pounds of pecan smoked baby back ribs and a 2 pound trimmed brisket yesterday, the ribs were ready in less than 2 hours, threw the brisket on the Weber grill for about 10-15 minutes to speed it up some (Lulu was hungry). Had some grilled shrimp in various marinades and some fresh grilled corn ears too. I prefer to smoke the meat to the medium-medium rare point, that way, when you heat it up in foil the next day, it's not as dry. Applewood smoked salmon filets and mesquite smoked whole chickens are another common feast here, smoking time is less than an hour for the salmon and an hour per pound on the chickens

That is what I did yesterday. It is good, but I prefer apple wood (or other fruit) for poultry - mesquite is more widely available though, until I chop down those two apple trees in the backyard.

**sctx** · 07-05-2006

Quote:

Originally Posted by roni

I chop down those two apple trees in the backyard.

please hug don't chop

**james** · 07-05-2006

Quote:

Originally Posted by sctx

please hug don't chop

.

Sourcerer · 07-05-2006

Quote:

Originally Posted by Heather

As difficult as it is for me to continually admit that James has once again excelled at something. . . .

Minucker!

Jillian · 07-06-2006

I have another question, say you were to do the ribs on the grill, slowly, do you boil them first or just put them right on?

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07-05-2006	#17 (permalink)
Heather Staff Join Date: Jan 2003 Location: Playa del Carmen Posts: 9,325	As difficult as it is for me to continually admit that James has once again excelled at something, the ribs he made were the best ribs I've ever had in my life. Different from Cowboy's ribs, but just as good.

07-05-2006	#18 (permalink)
NiceTom life=playa Join Date: Aug 2001 Location: Fort Wayne, IN Posts: 547	I know someone who works at Smokey Bones (a rib chain), who had the coolest job title-The Smoker. If it were me, I'd have business cards printed.

07-05-2006	#19 (permalink)
Michele añejo Join Date: Apr 2004 Location: Playa del Carmen, QR, MX Posts: 2,709	Here's the recipe for the Dry Rub we use for Pork Butt. 1 cup Brown Sugar 1/2 cup Paprika 1/2 cup Kosher Salt 4 tbsp Garlic Powder 4 tbsp Onion Powder 4 tbsp Cumin 4 tbsp Corriander Seed 4 tsp Black Pepper 4 tsp Chili Powder Mix well. Rub generously onto meat. Cover meat with Saran Wrap. Refrigerate 24 hours. This is the BBQ sauce I make. It´s a vinegar based sauce so not too sweet. Memphis BBQ Sauce 3 tbsp Butter 1/2 cup White Onion - diced very small 2 cups Tomato Puree 1 cup Cider Vinegar 1/4 cup Worchestershire Sauce 4 tsp Sugar 3/4 cup Dry Rub Mix (see recipe above) Saute onions in butter intil soft. Add in all other ingredients, bring to a boil, reduce heat, simmer 20 minutes to thicken.

07-05-2006	#21 (permalink)
Loree añejo Join Date: Dec 2005 Location: north of Pittsburgh Posts: 9,477	Since you will be using your smoker anyway, buy some good cheese and smoke it also if you have room. We have a smoke house on our property because we used to raise pigs and we smoked ham and bacon and ribs. We always added some cheese to the smokehouse, too. It is ssssssoooooooooooo good. We used apple wood and it was fabulous.

07-05-2006	#23 (permalink)
Playaluvers way into it Join Date: Mar 2006 Location: Portland, Oregon Posts: 139	I agree with all the rub ideas. Adds lots of flavor, also as far as the wood for smoking the fruit woods are great for for pork. But just about any other like hickory, mesquite, etc are just as good. Make sure to soak the wood very well in water so that it won't burn up quickly. We usually smoke ours baby back pork ribs 8-10 hours at temps 175 - 200. They are so nice and falling off the bone. Good luck!

07-05-2006	#25 (permalink)
sctx political anarchist Join Date: Jul 2003 Location: Body in San Marcos Tx....Tankah in my mind Posts: 27,730	as long as your smokin meat, might as well throw some jalepenos in there too. We did 2 pounds of pecan smoked baby back ribs and a 2 pound trimmed brisket yesterday, the ribs were ready in less than 2 hours, threw the brisket on the Weber grill for about 10-15 minutes to speed it up some (Lulu was hungry). Had some grilled shrimp in various marinades and some fresh grilled corn ears too. I prefer to smoke the meat to the medium-medium rare point, that way, when you heat it up in foil the next day, it's not as dry. Applewood smoked salmon filets and mesquite smoked whole chickens are another common feast here, smoking time is less than an hour for the salmon and an hour per pound on the chickens

07-06-2006	#30 (permalink)
Jillian life=playa Join Date: Sep 2005 Location: 30 Min west of Boston Posts: 778	I have another question, say you were to do the ribs on the grill, slowly, do you boil them first or just put them right on?

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