Hello Everyone.
I am using a smoker that has had countless hours of use but is new to me. A local restaurant had it added to their arsenal about a year ago when they introduced smoked items on their menu and have upgraded because of the popularity. It is a four rack Great Outdoors (Landmann), stainless propane. Anyway, it's new for me.....
So what I did for the maiden voyage at the house was cook up some baby back ribs. I wanted to get used to the smoker as far as using gas. I'm smoking a pork shoulder for Easter so if any adjustments need to be made, this would be an easy run for me. I have been using charcoal up until now so I wasn't sure what to expect with gas. I used a dry rub on them was all. I did not prepare a sauce like I normally would because I wanted to Gage the intensity and flavor of the smoke and how it penetrated the meat. It was absolutely fantastic.
My dry rub was a little on the mild side. I had my folks over (parents make excellent Guinea pigs.... no pun intended) and they are not into the spicy as much as my wife and I are. The rub was a basic rub.
Cayenne Powder
Garlic Powder
Cumin
Paprika
Chili powder
Black Pepper
Cinnamon
It had great flavor, just not spicy enough for my taste, but that's an easy fix.
So here we have the ribs with the dry rub on.
It's a relatively light dusting but enough to get the flavor. They stayed covered on the counter for about 2, 2 1/2 hours getting to room temperature... and noon came around and into the smoker they went.
The smoker was relatively easy to maintain between 225 and 230 degrees which is where it was for about 4 hours. The wood that I used was a mixture of apple and alder. I like that combination. It's not as pronounced as say mesquite, but you can still tell it came from a smoker.
After 4 hours I took the ribs off, I brushed on a little bit of rice vinegar mixed with the juice of one orange and wrapped them in foil. Put them back in the smoker for almost an hour and turned the heat up to between 240 and 250 degrees.
Now I have to apologize for the condition of this next picture. This is the best one I found. I had a smudge on the camera lens and didn't realize it
So this is it, unwrapped and making the house smell ohhhh soooooo gooooood!!!!!!
These are the cuts. These guys came out just perfect. The meat was firm yet tender. They pulled off the bone without chewing. The meat didn't fall off when you picked up the bone. It was my best ribs to date as far as the cooking portion of it. I didn't change anything except that I was using a different smoker and that seemed to have made the difference. It was just pure carnage after that!
Need I say more? It was a feast and just down right delicious.
Very pleased with the results.... now to spice up the rub!!
One more run on it before Easter. Doing stuffed burgers on Friday so hopefully will post on how that turned out.
Thanx everyone for checking in!!
I am using a smoker that has had countless hours of use but is new to me. A local restaurant had it added to their arsenal about a year ago when they introduced smoked items on their menu and have upgraded because of the popularity. It is a four rack Great Outdoors (Landmann), stainless propane. Anyway, it's new for me.....
So what I did for the maiden voyage at the house was cook up some baby back ribs. I wanted to get used to the smoker as far as using gas. I'm smoking a pork shoulder for Easter so if any adjustments need to be made, this would be an easy run for me. I have been using charcoal up until now so I wasn't sure what to expect with gas. I used a dry rub on them was all. I did not prepare a sauce like I normally would because I wanted to Gage the intensity and flavor of the smoke and how it penetrated the meat. It was absolutely fantastic.
My dry rub was a little on the mild side. I had my folks over (parents make excellent Guinea pigs.... no pun intended) and they are not into the spicy as much as my wife and I are. The rub was a basic rub.
Cayenne Powder
Garlic Powder
Cumin
Paprika
Chili powder
Black Pepper
Cinnamon
It had great flavor, just not spicy enough for my taste, but that's an easy fix.
So here we have the ribs with the dry rub on.
It's a relatively light dusting but enough to get the flavor. They stayed covered on the counter for about 2, 2 1/2 hours getting to room temperature... and noon came around and into the smoker they went.
The smoker was relatively easy to maintain between 225 and 230 degrees which is where it was for about 4 hours. The wood that I used was a mixture of apple and alder. I like that combination. It's not as pronounced as say mesquite, but you can still tell it came from a smoker.
After 4 hours I took the ribs off, I brushed on a little bit of rice vinegar mixed with the juice of one orange and wrapped them in foil. Put them back in the smoker for almost an hour and turned the heat up to between 240 and 250 degrees.
Now I have to apologize for the condition of this next picture. This is the best one I found. I had a smudge on the camera lens and didn't realize it
So this is it, unwrapped and making the house smell ohhhh soooooo gooooood!!!!!!
These are the cuts. These guys came out just perfect. The meat was firm yet tender. They pulled off the bone without chewing. The meat didn't fall off when you picked up the bone. It was my best ribs to date as far as the cooking portion of it. I didn't change anything except that I was using a different smoker and that seemed to have made the difference. It was just pure carnage after that!
Need I say more? It was a feast and just down right delicious.
Very pleased with the results.... now to spice up the rub!!
One more run on it before Easter. Doing stuffed burgers on Friday so hopefully will post on how that turned out.
Thanx everyone for checking in!!
