- Jun 16, 2015
- 2
- 10
Hi all
i live in San Leandro ca.
I have been smoking for a few years.
Got started with a rub recipe on texascook.com (great site) that i have been tweaking for a while.
includes
Fresh ground black pepper,onion flakes, brown sugar,chili powder,cayenne pepper, cumin,brown sugar,ground oregano, paprika,
powdered mustard, ground celery.garlic powder and salt.
Winter ribs
I first started with ribs, dry rubbed, double warped in foil. and baked for 2.5 hours at 200 degrees and finished off on coals to crisp up the outsides. or put under the broiler for 10 minutes to crisp up.
Outstanding way to have excellent ribs in the winter.
i would wrap in such a way that all juice is caught in the foil.
than drain and separate and discard oil. add orange juice contreau and a good bbq sauce, reduce by 25% for a great drizzle.
Anyway from there.
i built a portable pit smoker that takes apart and stores about 4 inches flat but when put together measures 3 feet by 3 feet by 24 inches tall. I have cooked for up to 25 people with room to ad corn on the cob and a couple of ball tips.
Recently picked up a masterbuilt 30 double door on craigslist for free, needed some work but was in great used condition..
I just screened in, the burners secondary air intake with perforated steel, after a good cleaning.
Best advice i can give is cook low and slow.
Get spice shop spices and dont skimp on the amount used.
i use about 1 to 2 ounces of rub per rack of ribs.
Michael
i live in San Leandro ca.
I have been smoking for a few years.
Got started with a rub recipe on texascook.com (great site) that i have been tweaking for a while.
includes
Fresh ground black pepper,onion flakes, brown sugar,chili powder,cayenne pepper, cumin,brown sugar,ground oregano, paprika,
powdered mustard, ground celery.garlic powder and salt.
Winter ribs
I first started with ribs, dry rubbed, double warped in foil. and baked for 2.5 hours at 200 degrees and finished off on coals to crisp up the outsides. or put under the broiler for 10 minutes to crisp up.
Outstanding way to have excellent ribs in the winter.
i would wrap in such a way that all juice is caught in the foil.
than drain and separate and discard oil. add orange juice contreau and a good bbq sauce, reduce by 25% for a great drizzle.
Anyway from there.
i built a portable pit smoker that takes apart and stores about 4 inches flat but when put together measures 3 feet by 3 feet by 24 inches tall. I have cooked for up to 25 people with room to ad corn on the cob and a couple of ball tips.
Recently picked up a masterbuilt 30 double door on craigslist for free, needed some work but was in great used condition..
I just screened in, the burners secondary air intake with perforated steel, after a good cleaning.
Best advice i can give is cook low and slow.
Get spice shop spices and dont skimp on the amount used.
i use about 1 to 2 ounces of rub per rack of ribs.
Michael
