Smokin! – i

Today is “supposed” to be up near 80 F.  Doesn’t feel like it will.  Windy, damp, cold; the house is 64 F.  Despite that, we are busy today, brewing beer and smoking baby back ribs for tonight’s guests.  (We invited ourselves, too.)  Menu is smoked baby back ribs, home made maple syrup baked beans, salad, and buttermilk biscuits.

Yesterday morning we mixed together a rub – about 2 cupsworth.  Today is smoking day.  And time enough to make the barbecue sauce and the mop.

Baby Back Ribs

For 4 people we have 8.5 pounds of ribs.  About 2.5 – 3.0 lbs. is usually good for the average person.

Rub

1/2 – 3/4 c. paprkia
2-4 T. fresh ground black pepper
1 t. salt (more or less to taste)
2-4 T. white sugar
2 T. dried chili powder
2-4 T. garlic powder
2-4 T. onion powder
1-2 t. cayenne

Rub thawed ribs with about half of total mixture. Let sit overnight in refrigerator. Pull out before setting up smoker and add more rub to both sides of ribs and sit at room temperature.

Set up smoker as required. We use a water smoker with briquets. Soaked hickory chips are sprinkled over the briquets prior to setting on water pan and positioning ribs in smoker. Two levels of ribs are set up in the smoker. Only the top one is going to have the mop placed on it. Anticipated cooking time is 6-8 hours, with a bit of time spent checking coals, chips, and water levels, along with mopping the ribs and flipping them over.

Mop

1/3 c. canola oil
2 c. apple cider vinegar
1 c. water
3 T. ground black pepper
2 T. paprika
2 T. Worcestershire sauce
2 T. aleppo pepper flakes

Place all ingredients into pan; warm up. Use to mop ribs every 1-2 hours, mopping both sides.

I keep this on the stove top, and warm it a bit with each application.

Mustard BBQ Sauce

1 6-oz. jar of Grey Poupon Country Dijon Mustard
1/3 c. water
3/4 small can tomato paste
2 T. aleppo pepper flakes
1 t. fresh black pepper
1 c. white vinegar
1 small onion, diced fine
2 T. garlic powder
1/4 c. agave syrup
1/4 c. brown sugar
pinch salt

Combine all ingredients in sauce pan; bring to simmer on medium heat. Once simmering, drop to very low flame, stirring occasionally, until sauce thickens. Adjust seasoning. Refrigerate until ready for use; warm just before serving. Or, you may bring sauce to room temperature by removing from refrigerator about an hour before serving.

You may like a more vinegary sauce – if you do, decrease the sugar. I added sugar to the original sauce because the bite of the vinegar was pretty sharp.

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2 thoughts on “Smokin! – i

  1. Welllll…if you put in a call, I’ll send the butler ’round with the Airbus and have him pick you up! You’ll be here in no time.

    Actually – I think this will be fantastic! More recipes tomorrow!

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