17Apr/110
3-2-1 Ribs!
Main ingredients:
- 2 Pork Rib racks
- Rub of choice
- Apple Juice
- BBQ Sauce of choice
Method:
- Cut Rib racks into sections of 3 equal sized (easier to handle)
- Place rub of choice on both side of the rib racks and make sure you cover them well.
- Place ribs into smoker for 3 hours at 225 degrees.
- After 3 hr hour smoke wrap ribs in heavy duty alum foil and put about 1 oz of apple juice and close up tight.
- Place wrapped ribs into smoker for another 2 hrs at 225 degree.
- After the second run in the smoker unwrap ribs and place on the grill grates and baste the meat side of rib with your BBQ sauce of choice.
- Put back into smoker for 1 hr at 225 degrees.
- Once the ribs are done with its last hour pull them and let them rest for 20 minutes covered in tin foil.
- Enjoy!
Personal Note:
- These are super tasty. We ate every rib we cooked. Definitely going to have to do this again.
Pictures:
Recipe was given to me by Mr Nick Zechmann!
2Apr/110
Smoked Brisket #1
Meat:
- 1 4.5lb Beef Brisket Flank
Marinade:
- ½ cup orange juice
- ½ cup coke
- 1-½ tbsp. fresh ground black pepper
- 1-½ tbsp. celery salt
- 1-½ tbsp. cinnamon
- 1-½ tbsp. sea salt
- 1-½ tbsp. garlic pepper
- 1-½ tbsp. oregano
Rub:
- 1-½ tbsp. fresh ground black pepper
- 1-½ tbsp. celery salt
- 1 tbsp. chili powder
- 1-½ tbsp. sea salt
- 1-½ tbsp. garlic pepper
- 1-½ tbsp. oregano
Finishing Sauce Rub:
- 1/4 cup brown sugar
- 1/8 c. honey
- 1/8 c. orange juice
- 1/8 c. ketchup
Method:
- Place the brisket and marinade in a pan and cover with plastic wrap. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
- After marinading period remove the brisket from the refrigerator and let it come to room temperature.
- While the brisket is coming to room temperature, apply rub.
- Set Smoker to 225 degrees F with ½ hickory and ½ oak wood
- Smoke Brisket till internal temperature 180 (rule is 1.5 hours per pound)
- Remove the brisket from the smoker and place on a piece of aluminum foil large enough to wrap the brisket.
- Turn Smoker down to 150 degrees F
- Pour finishing sauce in foil pouch and wrap securely
- Place Brisket back in smoker for 1 hour
- Let brisket rest for 20 mintes
- Slice into perpendicular to grain with 1/8" slices
Pictures:
