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Smoked Beef Ribs.....revisited

post #1 of 13
Thread Starter 
I ran something similar awhile back, but lost my original photo host to a non-renewal of domain. So, I thought I would post a new one. Especially after seeing Meowey's post. I had quite a few beef ribs in the freezer. Individual boned ribs and one rack. I popped the individual ones in a gallon baggie with some Mojo. Oak wood, is the choice of wood for this smoke.

The rack I cut in two and put Jeff's Rib Rub on one and MDM Rib Rub on the other.

Lots of humidity out now, plus I am using my Great Outdoor Smokey Mountain vertical smoker. Mainly because I need the use of its many racks. Since this smoker cannot reach the higher heat of my R2D2 I decided to go with play box sand instead of water.

I'll use a 13 x 9 aluminum deep dish pan for the mojo ribs.

Man, tell me that Mojo marinade doesn't look good

Into the smoker it all goes. I will shoot for around 225 to 250* I am planning on a 5 hour smoke since I will be adding potatoes also.

The potatoes are rubbed with butter then a mixture of black pepper, salt, basil, paprika, onion powder and sugar is placed in a shallow bowl. Roll the potatoes in it to thoroughly cover it well.

Into the smoker they go. These will smoke uncovered for two hours, then wrapped in Aluminum foil for 1 1/2 hours, then a 1/2 hour uncovered to crisp up the skin some. Check with a fork for doneness. Ribs are looking good also.

The mojo ribs will stay uncovered. Their browning up nicely. Spoon some mojo over them to keep them moist.

I need to foil up the beef rack ribs. These will stay in the foil for 1 1/2 hours or so.

post #2 of 13
Thread Starter 
Ended up get a phone call from one of our County commissioners concern a matter of interest I am involved in, so ribs ended up staying in smoker for the total of 6 hours. No matter, I think the mojo ribs look fantastic.

The racks had 1/2 hour out of the foil to firm them up some and give them more bite.

Look at that color. Even though they look over smoked they were great. Wife loved them too.
post #3 of 13
WOW that looks GREAT!!
post #4 of 13
A meal fit for a king!! Very nice.PDT_Armataz_01_37.gif
post #5 of 13
Looks real good....Please refresh my memory....what is the mojo marinade?
How does the sand in the water pan work, compared to water???
post #6 of 13
It all looks so good! Nice jobe Flash, So abot the MOJO...icon_mrgreen.gif
post #7 of 13
Thread Starter 
Mojo Criollo is a Spanish marinade. This one by Iberia. You can find it in Wal-Mart or most grocery stores. Might have to look in the ethnic isle. Sand allows for higher and more consistant temps. Water adds alittle moisture to the smoking process, but is really there to help stablize the temps. Remove the water pan and you are basically grilling your food because the temps will really shoot up. We have high humidity here in Florida, so water is not really needed. I do spray the meats with apple juice or a mixture of lemon/canola oil (50/50) to keep it moist if it appears its drying out. Remember to put a sheet of foil over the sand to catch the drippings.
post #8 of 13
Wow! Nice post. Great looking ribs!!!


Take care, have fun, and do good!


post #9 of 13
Looks great. Gotta try the spuds. Always wondered about that
post #10 of 13
Great job, they look awesome!! PDT_Armataz_01_37.gif
post #11 of 13
Wow, those ribs look great!!

how did you prepare the potatoes? Did you boil them first? Poke holes? or did you just rub them and throw them in the smoker? and for how long?
post #12 of 13
I had wondered about smoking potatos before as well and never tried it. Do they take on a good flavor from the smoke?
post #13 of 13
Thread Starter 
Boil!! Boil!!! PDT_Armataz_01_08.gif
Sacrilige, Sacrilige PDT_Armataz_01_07.gif
Oh wait, I thought you were talking about boiled ribs PDT_Armataz_01_29.gif

No, you need to re-read my post. Basically I am just poking several holes in them by using a fork. Rub the outside of them with butter. (lard or bacon drippings would be better....but I am trying to remain somewhat health consious PDT_Armataz_01_28.gif ) Then I just add the different spices to a bowl and try to evenly coat the outside of the potato with the spices. This potatoes were in the smoker for around 4 hours. Time will vary depending on size and temps you smoker reaches.
This was the first time my wife got to try them and only the second time I have done them. She was quite pleased and with the easy effort the fork made into the potato when they were done.....they were DONE.
I hate under cooked baked potatoes. PDT_Armataz_01_17.gif

Vlap.....I thought they tasted great.
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