Recipes
Barbecued back ribs
Serves 6 - preparation time 0:15
3 lbs……….. pork back ribs
2 cups…….. pecan or hickory wood chips
Sauce
1 cup……… ketchup
2 tbls……… brown sugar
1/2 cup……. water
1/3 cup……. worcestershire sauce
1 tbls……… 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 smoker set heat control to low, 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).
*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
5-10 lbs….... prime rib of beef, rolled and tied
5…………… cloves garlic, slivered
6 tbls………. Dijon mustard
2 tbls………. fresh thyme, chopped
1 tbls………. 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 smoker set heat control to low, 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).
*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.
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