It is an absalutely beautiful day for a Sunday afternoon smoke, and I have plenty of goodies to smoke up today. I'm sitting out on our covered deck with the computer and Blackberry for a internet modem while the kids re-arrange our family room in the house...computer desk, sofa, love-seat and everything is getting moved, so I asked my oldest boy to set me up outside...I'm up and running like nothing is different, except I have tons of fresh air, and get a wisp of smoke from the Vault sitting about 12 feet away in my kitchen...aaaaaaaaaaaaahhhhhhhhhhh, this is the life!
The weather is sunny, calm winds and lower 70"s, so I'm a happy smoker.
My wife was thinking about Bbq a couple days back when she grabbed me up 3 slabs of ribs to do a burn on (1 spare & 2 loin backs), and I have a few large cans of Bush's Beans to mix up and smoke as well...hmm, I just asked about the beans with the family this morning and it seems it's been far too long since we've had any, 'cause we can't remeber when, so that's a must. 9 lbs of smoked beans is on it's way to the rescue!
I'm doing a 1/3 slab of LBR's no-smoke style for the wife, as she's still having problems with smoked meats lately, so her's will get a foiled steam and then hit the open grates at the very end. The rest are getting the cherry/hickory treatment with a wet pan. The last smoked LBR's I did were no-foil/straight smoked. Today I'm doing a variation of the 3-2-1 method in a foil tented large baking pan.
I also have a brand new pair of Weber Rib Racks to test-fire, so I decided to try 'em out today. The spares won't stand up in the racks, as they are not high enough for an untrimmed slab, but St Louis cut would work out great, as do the LBR's (BB's should work great, too).
The membrane-side of the spares and the flap meat, rubbed with my Ancho Chili/Jalepeno Rub and resting a bit before I flip to rub the meat-side:
The meat side of both, ready for a smoke:
The LBR's, getting my Red Bell Pepper Rub:
LBR's onto the Weber Rib Racks:
Into the Smoke Vault 24 to get happy @ 11:00 am Mountain Time @ 225*:
Rendering out 2 packages (24oz) of smoked bacon for one of my variations of Dutch's Beans:
2.75 hours in, I took a peek for pull-back...the spares aren't doing much just yet:
The LBR's are coming along nicely, though:
I did a simple and easy version of beans, using Rotel diced Chilis & Tomatoes, crushed Pineapple and Bacon...30 minutes into the smoke while I looked at the ribs:
I have 2 skins from picnic shoulders I smoked up a while back...just thawing them for the past 90 minutes or so, and I'll give them some slicing and frying soon. I have the bacon grease in a stainless copper-bottom pot to add some canola oil with and toss on my outdoor cooker. I haven't tried this yet, but I'm thinking a low temp fry so they don't burn before they get blistered and crisp.
These will make a great snack for today. I'm surely the cholesterol police will come running very soon, so I'll be ready...LOL!!!!!!
I'll toss some cajun seasoning on some, and maybe some wicked hot stuff on some others as they come out of the fry and drip dry on some papper towels.
The ribs have been smoking for 3.75 hours now, so, we're about half-way to the dinner bell...
More to come!
Thanks for peekin'!