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!

Eat This: Pork Filled Asian Dumplings

I love Asian dumpling.  Pot stickers are a favorite and this is my own interpretation.  I used this as a boiled dumpling, but you can also pan fry and steam as well.  These are really delicious; a bit tedious, but well worth the effort.

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!

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!

Texas Style Food: Handmade Spicy Pork Tamales

 

I love tamales. I hate paying $2 each for them though.  We were invited to a family tamale making day by my friend Steven. I watched and helped with the masa application on the corn husks. It was fun and I just knew I would end up doing it myself.  And I did. It is amazing what a Boston butt pork roast can become.  Homemade sauce, made from spicy smoked Ancho chiles. The photo above was my final product: 5 dozen spicy pork tamales.  They are delicious.  It is easier than you might think!

 

 Ready to steam!

Steaming away under cover of a cotton napkin - helps concentrate the heat and steam for a delicious finale!