Posted: 9/15/2006 9:37:32 AM EDT
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Well, the wife is gone for the day until dinner time. I'm working from home, so I though I'd throw on some ribs. First, let me first start by saying, that I have a gas smoker. The el-chepo from Walmart. So, I know that those purists out there will say that I'm cheating. But you know what? Good. Cause my cheat produces great ribs with very little hassle. Second, know that I use the 3-2-1 method for ribs that calls for wrapping in foil. So, for the same purists, I know I'm using a "crutch", but I don't care. Once again, I produce great ribs for little work. Third, well, I'm sure that someone else will complain about something, so, for that person, know that I produce great ribs with little hassle. Fourth, did I mention that I produce great ribs with little hassle? Method: 3-2-1. Temp 225 to 250. 3 hours uncovered in smoker; 2 hours wrapped in foil; 1 hour with foil open. For the last hour I add a bit more rub and throw some pepper jelly on top for glaze. Ribs: standard cheap pork ribs. I am doing only one small rack. Dinner is just for myself, wife and son. Rub: Don't have a clue. I was going through the spice drawer and found two sets of rubs I made earlier in the year. Both were almost empty, so I mixed them and threw them on the ribs. Other than pulling the membrane from the ribs after defrost, that is the only prep. There are lots of good rub recipes on the net. Just google "Smoked Pork Rib Rub". Now to business: Here is my smoker. It has seen lots of use, but never been cleaned.  I smoke ribs with Hickory. Hell, I smoke everything with Hickory because a buddy gave me a shit load of it for free. And, yes, I know my deck is in bad shape. The house actually has 3 decks and this one has the lowest priority.  The smoker comes with a little firebox. I tossed that and cut the bottom off a coffee can. It holds more and bigger chunks of wood. More smoke for longer.  Here is the soaked wood in the firebox.  Here is the slab of ribs ready to get started.  Rib cooking temp needs to be between 225 and 250 (low and slow). You have to get above 212 to boil the water in the bowl.  Updates soon. |
What an IDEA! Smoked Gator! Here is one they pulled off my dock last year: 
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looks good. Slight hijack, i took a canoe for a 7 mile trip in the everglades a few years back. Id never seen so many gators in my life. Nothing like having a 7 foot gator two feet to your left and a cottonmouth 2 feet to your right, You swamp rats are nuts. |
These things happen. |
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5 hours down. Only 1 to go: Pull the ribs and open the foil.  Then back on the smoker for the last hour.  Before you put the ribs back on, you need to do one more thing. It's a secret. You have to promise not to tell anyone. This is the last step that will set your ribs apart. This last step will make you a rib connoisseur and hero to your friends. Dare I tell you..... Coat your ribs with this: (doesn't have to be this brand) photos.ar15.com/ImageGallery/Attachments/DownloadAttach.asp?iImageUnq=49484 |
Here's the finished product: With some home made slaw:  I reserved the juices and poured them over the ribs. Total cook time 6 hrs 30 minutes. These were el-chepo spare ribs. However, the exact same recipe works with St. Louis style ribs. Babyback use a 2.5-1.5-.5 cook time. Anyone can do good BBQ. It doesn't take a $2k grill or a $500 smoker. I bought my smoker on sale at Wallymart for $89. My brother-in-law just got the same smoker for $69 on close out. Enjoy good BBQ. |
Dude..how much do you weigh...  Easy ribs for us heretics who have no clue about southern BBQ: Take ribs cut to serving size... Throw in crockpot for 6 to 8 hours on low...with 2 bottles of BBQ sauce + 1/2 cup of maple syrup (the real kind)+ 1chopped onion. Take ribs (ready to fall off the bone at this point) and crisp up on the grill. 2 minutes each side.  |
Ban him 
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Now you know the error of your ways. Time for you to go to Wallymart. Since it may be a bit cooler in ID than FL, just put a couple pieces of heat proof insulation on the smoker. It will then be more fuel efficient. |
In an oven, you can do 300 for 3-4 hours. Rub and cook. Then Broil on high for 3 minutes to crips. Then apply sauce (if wanted) for the last 10 back at 300. You'll not have a smokey flavor; though still good. |
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