SMOKIN!: Slow Smoked Baby Back Ribs

Smoked Baby Back Pork Ribs

I am crazy about BBQ. Crazy.  A couple of years ago, I got all worked up over smoked foods and it has become a hobby.  

Yesterday I was at Sprouts Market and they had some beautiful baby back ribs on sale - minimally processed - no additives - no hormones.  Naked pork.  I got 4, count em, 4 slabs.  They are great to smoke and freeze in individual freezer bags for a quick meal later on. Check this out - rub recipe after the jump too!

Holiday Food: Applewood Smoked Ribs

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.

APPLEWOOD SMOKED PORK RIBS

2 racks St. Louis style pork ribs split in half

RUB:

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)

PROCESS:

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!

Great Eats: Mexican Street Corn

I found this wonderful recipe courtesy of Style Blueprint Nashville.  Images and text courtesy of the site.  Check this out. I am headed to the Mexican grocery to get supplies!

Mexican Street Corn

Posted by Liza on Aug 10, 2011 in Food & Entertaining

Home » Food & Entertaining » Mexican Street Corn

I experienced Mexican street corn for the first time at Mas Tacos, a little slice of Mexican food heaven in East Nashville. Wow. I was obsessed then and I remain obsessed, still. Be prepared when you go: they only take cash, it takes a while to get your food and there are not many seats.  But, if you have an adventurous spirit, you will be blessed — yes, blessed — with some seriously tasty food.  All the items I sampled from the menu stood out, but the winner, hands down, was the Mexican Street Corn.

Mexican Corn at Mas Tacos

So, what’s a girl with a can-do attitude and a fearless culinary spirit to do?  Recreate the dish, of course.

My first two attempts did not go well.  This is when I realized that I needed to scrap the American substitutes and go authentic for ingredients.

The Supermercado at 6321 Charlotte Pike provided exactly what I needed: crema (Mexican crème fraîche) and Cojita cheese (which is similar to the flavor of mild feta mixed with Parmesan, with the consistency of pizza Parmesan.) There are many types of crema to choose from, but I prefer the crema from Guatemala.  And as an aside, while shopping, we picked up the best corn tortillas I have ever tasted: La Providencia brand – 36 for just $.99!

Mexican Street Corn

Ingredients (for six servings):

• 6 ears of corn
• Crema
• Cojita cheese
• Mexican chili powder
• Salt
• Limes

Directions:
Grill the corn, either directly on the grate or wrapped in foil, for about 10 minutes. (Grilling makes a difference, trust me.)
Use a BBQ sauce brush to coat the corn with crema.  Next, roll it in the Cojita cheese and sprinkle with Mexican chili powder and a little salt.  Then, squeeze the juice from half a lime over the corn and wrap it in foil.  Eat.

Start with hot cooked corn, preferably grilled, but boil if you must.

Paint on some crema

Roll corn in cojita cheese

Sprinkle with some Mexican chili powder and salt. Squeeze fresh lime juice over each ear. For authenticity, wrap each ear in foil to serve.

If you want to cut off, that is fine. I'm thinking some chopped cilantro and fresh jalapenos might make a great addition when served this way. And butter. When does butter not make everything better?!

This corn makes an excellent pairing with Tortilla Soup. Or, for simplicity, cut up some heirloom tomatoes, sprinkle with sea salt and enjoy a perfect vegetarian meal.

Mas Tacos is located at 732 B Mcferrin Avenue in East Nashville. Open Tue-Fri 11am-4pm; Sat 11am-3pm.  Call (615) 543-6271 for more info.

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Smokin!: Ribs For The 4th of July

When I moved to Texas, I bought a smoker. I believe it was part of the ritual.  For a year, it sat there, staring at me when I went in the backyard.  So last season I tried a few times. Good results, but not spectacular.  Until today.  I dialed it in.  I smoked some St. Louis style ribs and they were the best thing I've ever done in that smoker!

I started with two slabs of St. Louis style ribs, seasoned only with salt, pepper and garlic powder.

I seasoned them and slipped them into a vertical rib rack.  Holds 5 half slabs.  You have to have one of these bad boys.

The ribs went on the bottom rack (I also smoked a brisket on the upper rack, but that's a totally different story).  The water pan was filled with Budweiser Platinum Light beer.  I know. I know. But it was. As it evaporated it was replaced by water.  About once an hour as needed.

The smoking pellets I used were made from Jack Daniels barrels.  I also added some, but not a lot, of well soaked Mesquite chips.  Mesquite is better used in grilling I  think.  It has a very strong flavor and if you aren't careful, it can be overpowering.  I like applewood and cherry. Light woods. Light flavors.  You have to really be careful that the chips do not actually burn.  It can make the food taste like it was in a fire and not "smoked".

After 5 1/2 hours at 225 degrees, I removed them from the rack, brushed them with a vinegar and water based sauce we get from a tiny place called "The Pig" in Jacksonville, Florida.  I let them go another 45 minutes and then removed them to rest before I was overcome and had to attack them.

These ribs have that beautiful pink smoke ring about 1/8" deep.  They have a nice "bark" on the outside and when you twist the bone, they give it up and let go.  Delicious.

Holiday Eats: Foolproof Ribs

I got lazy. I admit it. I didn't want to spend 6 hours smoking ribs.  I have and they were wonderful.  This Memorial Day weekend, I have to travel on holiday to a business meeting on Monday.  Today I wanted to have ribs. So. Here's how I did it.

I used two slabs of "St. Louis Style" pork ribs.  Trimmed and leaner than most.  For the initial cook, I use a mixture of basic cooking spices I buy in the form of "Adobo" spice. It is a combo of garlic, pepper, onion, oregano and other spices that give a good base of flavor.  I don't particularly like a complicated "rub" after trying them several times.  Just not my taste.

I split the racks in half, just for ease in handling. I place them, bone side down, in a half-sheet pan lined in foil in a 300 degree preheated oven.  Cook until just done, about 2 hours. Check the internal temp at about 160 degrees. I just jiggle the bone and when they move easily, they are done.

After they stand for about 15 minutes, I use whatever finishing sauce I want and pop them under the broiler until they are hot and the glaze is set.  Next time, Ill get to this stage and put them on the grill for that little "crisping up" I think they could use.  Bon appetit!