Here's a simple one from the Neely's, courtesy of The Today Show.
1 1⁄2 cups paprika
3⁄4 cup sugar
3 3⁄4 tablespoons onion powder
Pretty basic, perhaps too basic.
Tuesday, August 17, 2010
Sunday, August 8, 2010
Ribs R On
Been a lull but back on the smoker today. 3 slabs of ribs from Sams in the smoke starting at 12:40.
Last night rubbed them with Meathead's Memphis Rub, wrapped in foil and in fridge overnight. Today straight to the smoker. Rub is getting low and will not make it on the next smoke - so I will have to make more.
Logistically it's a mess getting these on. Each slab needs to be halved to fit on the shelf, and that's one slab per shelf. I brought each out and put them in one at a time to minimize the mess and drips, using a cutting board underneath.
A slight modification to technique - I wrapped the top of the smoke box in foil and lined the water pan. We'll see how that helps cleanup. Next up is a good scrub of the smoker bottom - getting messy! I will need to take out the heating element - that does not look hard. There are some metal twist ties holding it down and I got them off but one broke and they won't last. I'll have to find more wire to replace.
A half hour later the box is getting up to temp - just reaching 200F. I will watch it another half hour to settle the temp in. Timer is going and they will be pulled at 3:45 (or so) to be wrapped in foil and braised with apple juice. Another hour then they will be ready - around 5.
Great news: wife is bringing a slab from Sugar's along with some Carolina Red sauce for fun and comparison. Should be a yummy night!
Last night rubbed them with Meathead's Memphis Rub, wrapped in foil and in fridge overnight. Today straight to the smoker. Rub is getting low and will not make it on the next smoke - so I will have to make more.
Logistically it's a mess getting these on. Each slab needs to be halved to fit on the shelf, and that's one slab per shelf. I brought each out and put them in one at a time to minimize the mess and drips, using a cutting board underneath.
A slight modification to technique - I wrapped the top of the smoke box in foil and lined the water pan. We'll see how that helps cleanup. Next up is a good scrub of the smoker bottom - getting messy! I will need to take out the heating element - that does not look hard. There are some metal twist ties holding it down and I got them off but one broke and they won't last. I'll have to find more wire to replace.
A half hour later the box is getting up to temp - just reaching 200F. I will watch it another half hour to settle the temp in. Timer is going and they will be pulled at 3:45 (or so) to be wrapped in foil and braised with apple juice. Another hour then they will be ready - around 5.
Great news: wife is bringing a slab from Sugar's along with some Carolina Red sauce for fun and comparison. Should be a yummy night!
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