|Smoking ribs and corn on Labor Day 2012|
It's becoming a tradition for me to cook something special on the holidays: New Year's is always a standing rib roast. Christmas is a turkey... you know. The usual. Warm weather holidays have increasingly found me smoking ribs, or brisket. today no exception. RIBS.
|Perfect. Smoke ring, tender, delicious without a sauce.|
I started with St. Louis style pork ribs. I use a simple rub and smoke for 5-6 hours. Recipe below!
|Standing at attention: two racks, split and smoked upright.|
2 racks St. Louis style pork ribs split in half
3 TBS each: garlic powder, onion powder, chili powder, ground cumin, paprika (I use Hot Hungarian smoked paprika), black pepper and sea salt.
2 TSP ground chipotle pepper (watch this: smoky and delicious but too much just over whelms the palate)
Split the racks in half. Pat dry and rub all over with the rub. I like to let them rest a while (an hour or so is fine) at room temperature. I use an upright rib rack placed mid-way up in the smoker. Fire up the smoker - mine is a propane based upright smoker. I use plain water in the water pan, but beer is good too. I use applewood chips and keep the temp down to no more than 225 degrees. These ribs went for 5 hours today while I finished the trim in my powder room and did a fwe other chores. Open only the bottom to replenish the chips in the first two hours. Over smoking makes a bitter taste. Likewise if you make the chips burn you get a sooty, burned, acrid flavor. Not nice.
These are by no means strict rules. I just wing it as much as anyone else does and these came our great. They are going to be paired with some smoked corn on the cob and a sourcream-dill potato salad. Yep. Not for the faint of heart, but delicious once in awhile. Enjoy!