RECIPES
BARBECUED BACK RIBS
serves 6 - preparation time 0:15
3 lbs…………….....pork back ribs
2……………….......cups pecan or hickory wood chips
SAUCE
1cup…………… ....ketchup
2 tablespoons........brown sugar
1/2cup………… .....water
1/3cup………… .....worcestershire sauce
1 tablespoon…. .....chili powder
dash hot pepper sauce
Salt and pepper to taste
PREPARE RIBS:
Peel the membrane off the back of the ribs using your
fingers. (This makes an enormous difference in the
tenderness of the ribs.) Cut each sleeve or rack of ribs
into 6" sections. Sprinkle with salt and pepper.
PREPARE SAUCE:
Combine sauce ingredients in a pot, bring to a boil
and then simmer until thickened.
PREPARE SMOKER:
Soak wood chips in water for a minimum of one hour,
before starting the smoker. Place an even layer of
soaked chips in the smoker box, and place the box on
the supports. Fill water bowl half way with desired
flavoring liquid. If you are using a juice or soda with
high sugar content, mix with 50% water to avoid
caramelizing the sugars. Ensure that fluid level is
maintained throughout cooking.
Light a small fire, and close door.
SMOKE RIBS:
When the smoker has reached 200°F-220°F (93°C-
105°C) place the ribs, bone side down on the racks of
the smoker. The ribs will need to cook for
approximately 4-5hours. Baste ribs with prepared
sauce once per hour or more. The ribs should be
checked for doneness with a meat thermometer to
ensure internal temperature of 165°F-175°F(74°C-
79°C).
The charcoal fire should be monitored closely to
maintain consistent heat throughout the whole cooking
time.
To adjust the level of smoke flavor in the meat, vary
the amount of wood chips used throughout the
cooking time.
SERVE:
Serve ribs with leftover sauce.
SMOKED PRIME RIB OF BEEF
serves 12 - preparation time 0:05
5-10lbs………... .... prime rib of beef, rolled and tied
5……………….. .... cloves garlic, slivered
6 tablespoons... .... dijon mustard
2 tablespoons... .... fresh thyme, chopped
1 tablespoon…...... freshly ground black pepper
2 cups…………..... mesquite or alder wood chips
PREPARE BEEF:
Cut garlic cloves into slivers and insert into the roast. Combine
the dijon mustard, thyme and pepper and spread mixture over
the roast.
PREPARE SMOKER:
Soak wood chips in water for a minimum of one hour, before
starting the smoker. Place an even layer of soaked chips in
the smoker box, and place the box on the supports. Fill water
bowl half way with desired flavoring liquid. This recipe works
very well with red wine and water mixed 50/50. Ensure that
fluid level is maintained throughout cooking.
Light a small fire, and close door.
SMOKE RIBS:
When the smoker has reached 220°F-250°F (105°C-120°C)
place the roast on a rack in the middle of the cabinet. Cook
roast for 3.5hrs – 5.5hrs or approximately 1/2hr per pound.
The roast should be checked for doneness with a meat
thermometer to ensure internal temperature of 140°F (60°C)
(medium rare).
The charcoal fire should be monitored closely to maintain
consistent heat throughout the whole cooking time.
To adjust the level of smoke flavor in the meat, vary the
amount of wood chips used throughout the cooking time.
SERVE:
Let stand 20 minutes before carving.
