Here we go with another Sunday afternoon smoking ribs and enjoying the 70* weather.
And we are off.
Angus on patrol guarding the pork from my salivating neighbors but he is a little distracted right here looking for scraps.
I went with a different approach today adding hickory chunks to my firebox. I've been doing lots of reading on the SMF and took some advice from a member, sorry I can't remember who. Instead of putting the chunks directly on the coals I pushed the coals to one side and put 1 chunk on the other side so it would not be directly touching the other coals. The heat from the coals was enough to ignite the wood without it flaming up. It worked out real well. I got a longer smoke time with one chunk using this method compared to using 2 or 3 chunks the way I've been doing it for years directly on the coals. I used a total of 5 chunks to smoke these ribs. Normally I would have used twice that amount. I have to say I can't believe I didn't think of this sooner. Just goes to show that you can teach an old dog new tricks. This was my first time in 15 yrs of smoking that I didn't get that thick white smoke when first adding chunks to the fire. I had a steady tbs the whole time and I could really taste the difference in the meat when it was done. This is the way I'll be doing it from now on.
Quick pick after about 3hrs in and time for a snack.
Angus still on patrol, doing his job and keeping those pesky neighbors away.
6 hour mark and they're coming off the smoker.
I sauced them at 5 1/2 hours in, sorry no picks. I tried a new sauce today, applesauce BBQ sauce It was real good if you like a sweet sauce which I do but not that sweet. It was a little to sweet for me even after I reduced the brown sugar from 2 cups to 1 1/2 cups. If I do it again I think I will only go with a 1 cup and see how that goes.
Here is the recipe
INGREDIENTS
* 1 cup applesauce
* 1/2 cup ketchup
* 2 cups unpacked brown sugar
* 6 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cinnamon
DIRECTIONS
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
I added about a half tablespoon of Cheyenne pepper for a little heat.
OK here are the final pics. I hope you all enjoyed the show.
And we are off.
Angus on patrol guarding the pork from my salivating neighbors but he is a little distracted right here looking for scraps.
I went with a different approach today adding hickory chunks to my firebox. I've been doing lots of reading on the SMF and took some advice from a member, sorry I can't remember who. Instead of putting the chunks directly on the coals I pushed the coals to one side and put 1 chunk on the other side so it would not be directly touching the other coals. The heat from the coals was enough to ignite the wood without it flaming up. It worked out real well. I got a longer smoke time with one chunk using this method compared to using 2 or 3 chunks the way I've been doing it for years directly on the coals. I used a total of 5 chunks to smoke these ribs. Normally I would have used twice that amount. I have to say I can't believe I didn't think of this sooner. Just goes to show that you can teach an old dog new tricks. This was my first time in 15 yrs of smoking that I didn't get that thick white smoke when first adding chunks to the fire. I had a steady tbs the whole time and I could really taste the difference in the meat when it was done. This is the way I'll be doing it from now on.
Quick pick after about 3hrs in and time for a snack.
Angus still on patrol, doing his job and keeping those pesky neighbors away.
6 hour mark and they're coming off the smoker.
I sauced them at 5 1/2 hours in, sorry no picks. I tried a new sauce today, applesauce BBQ sauce It was real good if you like a sweet sauce which I do but not that sweet. It was a little to sweet for me even after I reduced the brown sugar from 2 cups to 1 1/2 cups. If I do it again I think I will only go with a 1 cup and see how that goes.
Here is the recipe
INGREDIENTS
* 1 cup applesauce
* 1/2 cup ketchup
* 2 cups unpacked brown sugar
* 6 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cinnamon
DIRECTIONS
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
I added about a half tablespoon of Cheyenne pepper for a little heat.
OK here are the final pics. I hope you all enjoyed the show.
