Wife had some Dental continuing education thing all day Saturday so perfect time to break out the smoker and play while enjoying the weather and some adult beverages.
Been wanting to do some beef back ribs and I had a package in the freezer already so I stopped by Publix on the way home from work Friday to see what else I might want to pick up. They had an unusually large selection of beef back ribs so I picked up another package and decided to do some homemade moinks. This time of year the corn is on sale so picked up some of that as well.
For the ribs I went simple, Kosher salt, CBP, granulated garlic and onion powder. Made a little glaze of Worcesterchire, beef broth, and some honey for the end of the smoke.
For the moinks I used 1/2 ground chuck and 1/2 ground pork this time. I usually like to do 1/3 chuck, 1/3 pork, and 1/3 veal but decided to change it up a little. I sweated some onion, garlic, and a little kosher salt and mixed in to the meat with parsley, some kosher salt, CBP, 1 egg and not sure what else if anything. Kinda went freestyle. I wrapped them in bacon and used some Tony Cachere's cajun on them.
The corn I peeled the husks back and removed the silk, rinsed and puled the husks back up and soaked them in water till ready to go on the smoker.
Got the WSM loaded up minion style and used a couple chunks of apple. Got it cruising at 225° and loaded her up with the back ribs. Let them cruise for about 5 -6 hours and took them off and wrapped in foil. Increased the heat to 250° and put the moinks on. Drained the corn, rubbed with butter and sprinkled lightly with Tony's cajun and pulled the husks over and on the WSM for about an hour. Went in the pool and relaxed till the wife got home. Right before pulling the moinks and corn off I glazed the moinks with Hot Bone Suckin Sauce. That stuff is good! Dinner was excellent but I don't have any plated shots as the adult beverages had complete control by then. Thanks for lookin!
Not sure what happened but pictures are out of order, oh well.
Been wanting to do some beef back ribs and I had a package in the freezer already so I stopped by Publix on the way home from work Friday to see what else I might want to pick up. They had an unusually large selection of beef back ribs so I picked up another package and decided to do some homemade moinks. This time of year the corn is on sale so picked up some of that as well.
For the ribs I went simple, Kosher salt, CBP, granulated garlic and onion powder. Made a little glaze of Worcesterchire, beef broth, and some honey for the end of the smoke.
For the moinks I used 1/2 ground chuck and 1/2 ground pork this time. I usually like to do 1/3 chuck, 1/3 pork, and 1/3 veal but decided to change it up a little. I sweated some onion, garlic, and a little kosher salt and mixed in to the meat with parsley, some kosher salt, CBP, 1 egg and not sure what else if anything. Kinda went freestyle. I wrapped them in bacon and used some Tony Cachere's cajun on them.
The corn I peeled the husks back and removed the silk, rinsed and puled the husks back up and soaked them in water till ready to go on the smoker.
Got the WSM loaded up minion style and used a couple chunks of apple. Got it cruising at 225° and loaded her up with the back ribs. Let them cruise for about 5 -6 hours and took them off and wrapped in foil. Increased the heat to 250° and put the moinks on. Drained the corn, rubbed with butter and sprinkled lightly with Tony's cajun and pulled the husks over and on the WSM for about an hour. Went in the pool and relaxed till the wife got home. Right before pulling the moinks and corn off I glazed the moinks with Hot Bone Suckin Sauce. That stuff is good! Dinner was excellent but I don't have any plated shots as the adult beverages had complete control by then. Thanks for lookin!
Not sure what happened but pictures are out of order, oh well.
