Rib recipes using the smokenator 1000

[ronb]

Does anyone have some good St. Louis or baby back rib recipes using the smokenator? Done ribs before but never with the smokenator.  Weather has been cold in Atlanta (snow and all) but it's starting to warm up a bit. I will be firing up the Weber 22.5 soon and I've had my smokenator for a couple of weeks. Getting ready to do a dry run soon.

[ncsmoker]

This is my go to rub for everything from ribs to butts to brisket. This was published by Bill and Cheryl Jamison in the 1995 July issue issue of Bon Appetit magazine from their book Smoke and Spice. They are well known Barbeque guru's with numerous barbeque books published and various awards at barbeque championships.

3 TBS Black pepper
3 TBS Demerara sugar it doesn't burn like brown sugar you can use dark brown sugar per the original recipe.
3 TBS Paprika
2 TBS Kosher salt
1 TSP cayenne or as desired
1 TSP oregano
1 TSP thyme

I have updated the recipe by adding the oregano and thyme from the original recipe, from newer recipes.

I make a double or triple batch when I make this as I do a lot of smoking.

NC

[ronb]

Thanks for the rub info but I was looking for the actual cooking method.

[ncsmoker]

ron will be glad to help there also. There are only slight differences in the two types of ribs. First step is to remove the silver skin from the bone side. Then use a rub of your choice. I leave them out covered for a couple of hour to come to room temp. Fill and start your SN and let it come up to 240 dome 225 grill, use the recommended openings for the top and bottom vents.. Baby backs will take about 4hrs. Place them on the grill bones down. After the first hr. stir your coals and place them up against black coals. Do not add new coals. Turn the ribs over and turn them so the side away from the coals is now facing the coals. Do this every hour. After 3 hrs. take away the water and allow the smoke ring to firm up. You will need to adjust the vents to maintain temp without the water. You won't need to add coals for baby backs. You will know they are done when the bones show a little from the meat and you can pick them up about a 1/4 from the end and you can pull one gently off the bone or the meat starts to separate from the bone but is still is held slightly. It depends on your preference of doneness.

Start out the same for St. Louis except they will take about 6hrs. At the 4hr point you will need to add coals this time. Stack your ribs on the grill and cover them with the lid. Sweep all your white hot coals to the center. Add as many new coals as possible usually 30-40 through the round holes and square hole. Then sweep the white coals back up against the new coals. This is where the hinged grate comes in handy, if your don't have one I hardily recommend it, especially if you do a lot of smoking like I do. The temp should come back up in 10 or so. There are times when I have not had enough coals to relight so have had to do a restart but this is very infrequent. In this case just wrap the ribs in foil and put in the oven at 200, when your relit put them back on the grill to continue smoking.

At the 4hr point the SN needs the ashes swept from it also you can see Pg. 8 in the instruction booklet for some of the info I have given you here.

If you have any questions on what I have given please feel free to ask. I'm glad to help.

I actually live just 3hrs north of you within sight of the SM National Park so I smoke all year round.

This is a barbeque and grilling news letter that provides recipes on various meats that you might want to subscribe to. It's free. bbq.about.com/od/rib1/ This is just a section of the pork ribs. If you go to the bottom you can sign up for the news letter. It will provide info on ribs, butts, briskets and other cuts of meat during the year. Plus you can search the site for recipes for anything you might want to cook.

NC

[ncsmoker]

Smoked a 7lb pork butt and a 13lb brisket with my rub and the SN and Oak and Apple wood. After 8 hours I took off the butt and wrapped it foil and a towel. The brisket took another 6 hours and then I took it off and did the same. The pork was ready to pull after to 3 hours. The brisket was ready to slice the next day. The SN is a great tool I added coals after 4hrs, and 8grs and 12hrs. Then I shut down the kettle when I took off the brisket. Forgot to mention took off both butt and brisket at 180 before wrapping in foil and towels.

This weekend got some turkey breasts at $1.28. Smoked them with Cherry and took them off when they reached 160, wrapped in foil and towel and left them for an hour. Most tender most smoked birds I have ever had.

Tom

[friardave]

do ribs need to be wrapped?

[Don Thompson]

Ribs can be smoked unwrapped for the entire time as described by Tom (ncsmoker) on March 1, 2014. We also like to use the 3-2-1 method where ribs are smoked for at total of six hours. The first three hours with the regular Smokenator set up (briquettes, wood, water in the pan,dome temperature at 240.) For the next two hours ribs are wrapped in foil. Let the water evaporate out of the pan which will cause the temperature to go up to 300 or more. For the last hour unwrap the ribs and continue to cook with no water in the pan. You can use your favorite sauce or just let the ribs get a nice bark on them.