WrestleMania was this past Sunday so the only appropriate thing to do was smoke ten pounds of pork. I pulled the trigger on a smoker a few months ago and it has become one of my better culinary purchases. I now drive past BBQ restaurants and chuckle to myself that I can make the same quality meat, if not better, at home. The best part is if you find a good butcher and spend a little bit of time on prep, the wood and smoker do the rest of the work for you and produce better results than your average smokehouse. If you’re looking into getting into the smoking game, I highly recommend starting with an electric box smoker. All you do it add wood chips and monitor the temperature.
To drive home the simplicity of smoking ribs, here is an eight step instructional process, with step eight being the most important.
- Buy some ribs.
- Cut the membrane off the bottom
- Rub with mustard aka rub glue
- Rub with rub
- Put in smoker for two hours at 225
- Wrap in foil. Two more hours at 225
- Brush on sauce. One more hour at 225
- Eat. Yum.
How good were these ribs? So good I didn’t take a picture of the finished product. I was too busy eating. Sorry!
Lastly, this is the first installment in a series of posts on me and my smoker. This is my fourth smoke and I’m thinking about graduating to smoking with wood only. Wherever I go, you will see it here.