Warmest day of the year so far in our part of Ontario so just had to fire up the old WSM. My local butcher saved me six nice big beef ribs and rationalized that the cost was more than offset by money saved since our local Legion is shut down. I can a couple dozen jars of jerk paste each year made with scotch bonnet peppers that we grow at our place and marinaded them overnight with that.
Onto the smoker about 10:30 with chunks of cherry and kept the temp between 225 and 250 for the next six hours. Started with a full water pan, don't always use one but seems to work well with beef ribs and today was warm enough to keep temp up.
After about four hours the bark seemed set so I began spraying the ribs and the back of the cook's throat with beer at regular intervals. Wrapped in butcher paper after six hours and cooked for another two hours. Served with rice and peas. I expected more heat from the jerk paste but must have mellowed during the cook. Nice and juicy, flavourful and pretty good smoke ring.
Onto the smoker about 10:30 with chunks of cherry and kept the temp between 225 and 250 for the next six hours. Started with a full water pan, don't always use one but seems to work well with beef ribs and today was warm enough to keep temp up.
After about four hours the bark seemed set so I began spraying the ribs and the back of the cook's throat with beer at regular intervals. Wrapped in butcher paper after six hours and cooked for another two hours. Served with rice and peas. I expected more heat from the jerk paste but must have mellowed during the cook. Nice and juicy, flavourful and pretty good smoke ring.
