Hi All
I am from northern canada and took a real interest in smoking meat about 3 months ago. I bought a new braunfels smoker(the only one in canada) about 2.5 months ago and started learning how to smoke meat on my own with a little help from the competition bbq shows on food tv. Needless to say i ruined about 1000.00 worth of meat over the course of learning. From to strong smoke flavour to not being cooked long enough to battleing with temperature variations...... I almost gave up a couple of times. over the last month (1 smoke per week ) i have been getting better and better until sunday past i was told that my ribs were the best that the 11 people had ever tasted. Heres how i did it :
Rub
1 tblspn CUMIN
PAPRIKA
CHILI POWDER
GARLIC POWDER
ONION POWDER
BROWN SUGAR
2 tblspn KOSHER SALT
1 tspn cayenne powder
black pepper
white pepper
I removed the membranes and covered my ribs with a very thin layer of yellow mustard and then large amounts of rub. I set them in the rib racks and went out to fire up my smoker. I use lump charcoal for the heat and Hickory chunks for the smoke. I got that all going and filled my tray of water to balance the heat. Thiswasoneofmybigappifanys,icouldcontrolmygreatvariatiosinheatbyusingwater.Heatdropsandwood,heatrisesaddwater...thisiswheneverythingfellintoplaceforme.
Once i had everything perfect and a balance of 210 degrees heat i put my ribs in ( 11am ) I did absolutely nothing except add wood, charcoal and water as needed and rotated the ribs in the rack once at 3pm.
At 630 pm they were ready..... moist juicy and full of flavour. I almost cried after taking a bite.... They were every bit as delicious as i had dreamed ( never tried smoked ribs before) 11 large racks of ribs were gobbled up in less than 15 minutes.
For any having problems out there.... Stick to it... It will pay off in the end
Ps No bbq sauce for us
I am from northern canada and took a real interest in smoking meat about 3 months ago. I bought a new braunfels smoker(the only one in canada) about 2.5 months ago and started learning how to smoke meat on my own with a little help from the competition bbq shows on food tv. Needless to say i ruined about 1000.00 worth of meat over the course of learning. From to strong smoke flavour to not being cooked long enough to battleing with temperature variations...... I almost gave up a couple of times. over the last month (1 smoke per week ) i have been getting better and better until sunday past i was told that my ribs were the best that the 11 people had ever tasted. Heres how i did it :
Rub
1 tblspn CUMIN
PAPRIKA
CHILI POWDER
GARLIC POWDER
ONION POWDER
BROWN SUGAR
2 tblspn KOSHER SALT
1 tspn cayenne powder
black pepper
white pepper
I removed the membranes and covered my ribs with a very thin layer of yellow mustard and then large amounts of rub. I set them in the rib racks and went out to fire up my smoker. I use lump charcoal for the heat and Hickory chunks for the smoke. I got that all going and filled my tray of water to balance the heat. Thiswasoneofmybigappifanys,icouldcontrolmygreatvariatiosinheatbyusingwater.Heatdropsandwood,heatrisesaddwater...thisiswheneverythingfellintoplaceforme.
Once i had everything perfect and a balance of 210 degrees heat i put my ribs in ( 11am ) I did absolutely nothing except add wood, charcoal and water as needed and rotated the ribs in the rack once at 3pm.
At 630 pm they were ready..... moist juicy and full of flavour. I almost cried after taking a bite.... They were every bit as delicious as i had dreamed ( never tried smoked ribs before) 11 large racks of ribs were gobbled up in less than 15 minutes.
For any having problems out there.... Stick to it... It will pay off in the end
Ps No bbq sauce for us
