Need an idea for what to smoke with ribs

warsmokeeagle · Jan 22, 2013

I plan on cooking some baby backs this weekend, but I think my wife wants something else. I thought about a butt, but I'm not sure I'm ready for that. I only started using a smoker a couple of weeks ago. What do you suggest? Chicken breasts maybe? Thanks for the input!

kathrynn · Jan 22, 2013

Chicken is always good to try! Brats are great too!

mdboatbum · Jan 23, 2013

ABT's are always a crowd pleaser. There are about 9 billion recipes on here for them. A quick search will net you a bunch. Something I really like that's a little odd is smoked portabella caps. Usually takes about an hour or so. you can fill with something like a bread and spinach stuffing if you want, but I like them plain. Another oddball is smoked Brussels sprouts. Cut 'em in half and soak them for an hour or 2 in Balsamic vinegar or some sort of vinaigrette and then smoke them until they start to caramelize and soften, usually an hour and a half or so at 225˚. You won't believe the difference in flavor between these and Brussels sprouts that have been steamed or boiled. They're sweet and complex, without all that nasty, noxious flavor and aroma so many people hate about them.

humdinger · Jan 23, 2013

KathrynN said:
Chicken is always good to try! Brats are great too!

Bingo - This gives you more options. Chicken quarters are always cheap and bone-in breast always turn out great. Since this is your first go at it, just grab a five pack of Johnsonvilles, or if your local deli/butcher does brats, that's a good option too.

I like the brussel sprouts idea too. I've been looking for good "greens" recipes to accompany all the meat I do. Thanks.

kathrynn · Jan 23, 2013

I keep forgetting about ABT's! Those are great! Brussel sprouts ....didn't think about that. Sounds good!

pastorgadget · Jan 23, 2013

I always do at least one rack of ribs and one whole chicken (Beer Can Style). Both are great as leftovers. We use take the leftover chicken and make into pulled chicken for leftovers, it usually does not last long. Ribs are also great with a quick reheat on the grill. If you only want 1/2 rack of ribs to eat. Cook a full rack but 1/2 it. If you use the 2-2-1 method after the two hours foiled take one 1/2 and leave foiled and let it cool and put it in the freezer/Fridge later. When you want them throw them on the grill to finish them.

warsmokeeagle · Jan 23, 2013

Thanks, everybody! Pretty sure it's a dumb question, but I'm a newbie. What's ABT?

mdboatbum · Jan 23, 2013

warsmokeeagle said:
Thanks, everybody! Pretty sure it's a dumb question, but I'm a newbie. What's ABT?

Atomic Buffalo Turd. It's a stuffed jalapeno wrapped in bacon and smoked. Do a little digging on here and you'll find literally hundreds of variations. They're really incredible!

warsmokeeagle · Jan 23, 2013

Ah! Thanks for the clarification. I think we'll pass on the buffalo turds, though. We're not real big on jalapeños.

I did come across a recipe for smoked and stuffed burgers. Anybody ever try those? I think it was one of Jeff's recipes.

smoking b · Jan 23, 2013

warsmokeeagle said:
Ah! Thanks for the clarification. I think we'll pass on the buffalo turds, though. We're not real big on jalapeños.

I did come across a recipe for smoked and stuffed burgers. Anybody ever try those? I think it was one of Jeff's recipes.

Yup - smoked burgers are great! They don't take long either & you can make them a LOT of different ways

bama bbq · Jan 23, 2013

I think you should go for the Butt. You've done ribs -- it's the next evolutionary step! Go for it!

vegassmokeout · Jan 24, 2013

ABT's are the bomb. My 12 year old has to have them everytime. They are not hot because of the cream cheese. love them.

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bruno994 · Jan 24, 2013

Burgers for lunch (quick), your ribs for dinner (4-6 hour cook) and throw in a butt (smoke it until you pull your ribs, then finish in the oven) for the next few days (sammies, nachos, tacos, etc.). When I smoke, I do alot, enough to feed the next few days and freeze some as well for later use.

warsmokeeagle · Jan 24, 2013

I like the way you think, Bruno994

humdinger · Jan 24, 2013

bruno994 said:
Burgers for lunch (quick), your ribs for dinner (4-6 hour cook) and throw in a butt (smoke it until you pull your ribs, then finish in the oven) for the next few days (sammies, nachos, tacos, etc.). When I smoke, I do alot, enough to feed the next few days and freeze some as well for later use.

This is good advice. I always use country ribs to fill up my smoker when I'm doing other stuff. They're relatively cheap and versatile to use throughout the rest of the week.

bruno994 · Jan 24, 2013

Warsmokeeagle, if you do decide on some chicken breasts, go bone in and brine the night before or at least 4 hours before they hit the pit. The white meat will have a tendency to dry out while smoking, a brine, a simple mixture of water with equal parts sugar, kosher salt and your choice of spices and herbs will not only help keep moisture in the meat, but also infuse other flavors as well. I like my chicken spicy, so I add cayenne and some of my chicken rub to the brine, combined with the salt, it really gives it a kick, but not so spicy that it can't be eaten by those not liking hot food.

My brine:

2 quarts water

1 cup kosher salt (if you don't like a salty taste, cut this down to 1/2 cup)

1 cup sugar (brown or white, if you cut the salt down, cut the sugar down to match as well)

1 TBSP cayenne

1 TBSP chicken rub (or whatever you like on birds)

1 TBSP minced onion

Make sure you have separated the skin from the meat a little so that the brine can get in between the two and really surround the meat.

About 30 minutes before hitting the smoker, pull the meat out of the brine, rinse off with cold water, season both sides and off to the smoker. You can also soften some butter and mix in your rub then put a heaping serving of the butter / rub mix under the skin on the meat.

pgsmoker64 · Jan 24, 2013

Brats and shrimp are a good choice - cut 'em up for appetizers while you wait on the ribs.

Chicken wings, macaroni & cheese (lots of great recipes on this site - check out the latest SMF Throwdown).

Hot dogs - spiral cut with a sweet/spicy rub like Jeff's rub - best hot dog I've ever eaten.

Potatoes and onions - the possibilities are endless.

Good luck and get smokin'

Bill

humdinger · Jan 25, 2013

PGSmoker64 said:
Brats and shrimp are a good choice - cut 'em up for appetizers while you wait on the ribs.

Chicken wings, macaroni & cheese (lots of great recipes on this site - check out the latest SMF Throwdown).

Hot dogs - spiral cut with a sweet/spicy rub like Jeff's rub - best hot dog I've ever eaten.

Potatoes and onions - the possibilities are endless.

Good luck and get smokin'

Bill

Oh yeah, the hot dogs. Great idea. Fun easy, fairly cheap and look so cool when finished.

http://www.smoking-meat.com/october-18-2012-smoked-hotdogs-spiral-cut.html

warsmokeeagle · Jan 25, 2013

Thanks, guys. I think I've been sweet-talked into cooking the butt, but it looks it's going to be a butt with ribs and maybe a few smoked burgers. Now I need to find somebody to bring enough beer.

kathrynn · Jan 25, 2013

warsmokeeagle said:
Thanks, guys. I think I've been sweet-talked into cooking the butt, but it looks it's going to be a butt with ribs and maybe a few smoked burgers. Now I need to find somebody to bring enough beer.

Do what we do at the house....BEER and a dish to pass. That way you have your own beer stash...and everyone else has to bring what they want to drink and munch on. If they ask what dish....baked beans, cole slaw, chips dips, tater salad...etc....delegate! You are spending enough on the meat!

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