Anticipation

After two more "learning experiences" with a Brisket and Country Style Ribs, tonight we are back to the crown jewel of smoking...Baby Back Ribs.

The Brisket was great, but next time we'll do our best to actually buy a Brisket, not a Beef Tip Roast someone dumped in the Brisket bin in the store. I over washed the beef with Worschester Sauce in the bag and I think washed off a lot of the rub. Will try to not do that again. Taste was still excellent, but a bit dry. AJ and I polished it off in one meal and lunch the following day. Used Jim Beam sauce for the bourbon flavor and liked it, but until I know enough to make my own sauce, I'll probably stick with KC Masterpiece. I was a little cheap with the chips and the smoke flavor wasn't as strong as I would have liked.

The Country Style Ribs turned out to be scrumptious, very tasty, and the meat got better the closer to the bone you could get. Pork seems to be a favorite of mine, at least until I get up the courage to try Salmon. An hour before finishing, I took them out, sauced them and put them on a foil "tray" to preserve moisture. That worked out pretty good, providing a thick coating of rich sauce. We tried a few ears of corn, buttered and wrapped in foil, but were disappointed with the result. AJ blames the corn, not us. We did consume the full amount with no complaints.

AJ's brother Mike and his better half Sherrie will be here for the meal tonight, on their way to visit their Mom in Canon City. Sherrie has a world famous recipe for Caribbean style ribs cooked in the oven or crock pot. I'm anxious to see how mine compare in her mind. I'm sticking with the rub mix from Sublime Smoke over a Worchester Sauce wash finished with KC Masterpiece. When I get the cooking down, I'll start adjusting flavors to suit our own taste. Got a good tip from my friend and smoker mentor, Roy, on removing the membrane from the ribs and it worked very well. We just don't learn and will do more ears of corn and baked potatoes in the smoker, as well. Fortunately, AJ bought enough of the Olathe Sweet corn that we can also do some in the steamer, which we know will be delicious. We don't get to see Mike and Sherrie that often, so this will be a big treat for us.

1st smoking musings

7-7-07 my lucky day

Finally bought a smoker. I had wanted one for years. Had waited fruitlessly through many birthdays, Father's Days, and Xmases. In anticipation of several closings I TOLD AJ, "let's go get one." She agreed enthusiastically.
We both Googled like crazy before leaving for Denver. We came up blank at a few stores but did buy a Masterbuilt electric digital "water smoker" (approved by the National Wild Turkey Federation, I'll have you know) at Bass Pro Shop in Denver. Great price and, surprisingly, a knowledgeable clerk who really helped. Also picked up a couple each bags of mesquire and apple chips to start flavor testing. Went to Borders books and got a copy of "Sublime Smoke" a book the helpful clerk recommended and off to the store for ingredients.

1 rack Costco "Back Ribs" (more than enough for two)

Rub spices from sublime Smoke "Berry fine Ribs"

KC Masterpiece BBQ Sauce

Two mini watermelons and Deli baked beans and cold slaw.

Set up the smoker, very easy, hardly any assembly, two screws.

Cut the rack in two and followed directions for the rub. Overnight in the fridge.

Had a problem getting the membrane off and ended up letting the removal go after a yeoman's try Get Pliers suitable for kitchen

Soaked a QT of Mesquite chips overnight

Next morning

Timer and temperature settings very simple and quick 225 degrees 4 hours

Overfilled the water tray. Only a scant half full next time, start with warm water

Brought the smoker up to temperature (about 15 minutes)

Placed the two halves on the 2^nd rack, one up and one down

Loaded the chip filler and started to drool.

Used all of the soaked chips with two loads.

Got the idea somewhere to wrap the ribs in heavy foil after three hours. No foil next time

Flavors were wonderful. We'll try two sauces next time, maybe Jim Beam BBQ Sauce