I ran something similar awhile back, but lost my original photo host to a non-renewal of domain. So, I thought I would post a new one. Especially after seeing Meowey's post. I had quite a few beef ribs in the freezer. Individual boned ribs and one rack. I popped the individual ones in a gallon baggie with some Mojo. Oak wood, is the choice of wood for this smoke.
The rack I cut in two and put Jeff's Rib Rub on one and MDM Rib Rub on the other.
Lots of humidity out now, plus I am using my Great Outdoor Smokey Mountain vertical smoker. Mainly because I need the use of its many racks. Since this smoker cannot reach the higher heat of my R2D2 I decided to go with play box sand instead of water.
I'll use a 13 x 9 aluminum deep dish pan for the mojo ribs.
Man, tell me that Mojo marinade doesn't look good
Into the smoker it all goes. I will shoot for around 225 to 250* I am planning on a 5 hour smoke since I will be adding potatoes also.
The potatoes are rubbed with butter then a mixture of black pepper, salt, basil, paprika, onion powder and sugar is placed in a shallow bowl. Roll the potatoes in it to thoroughly cover it well.
Into the smoker they go. These will smoke uncovered for two hours, then wrapped in Aluminum foil for 1 1/2 hours, then a 1/2 hour uncovered to crisp up the skin some. Check with a fork for doneness. Ribs are looking good also.
The mojo ribs will stay uncovered. Their browning up nicely. Spoon some mojo over them to keep them moist.
I need to foil up the beef rack ribs. These will stay in the foil for 1 1/2 hours or so.
The rack I cut in two and put Jeff's Rib Rub on one and MDM Rib Rub on the other.
Lots of humidity out now, plus I am using my Great Outdoor Smokey Mountain vertical smoker. Mainly because I need the use of its many racks. Since this smoker cannot reach the higher heat of my R2D2 I decided to go with play box sand instead of water.
I'll use a 13 x 9 aluminum deep dish pan for the mojo ribs.
Man, tell me that Mojo marinade doesn't look good
Into the smoker it all goes. I will shoot for around 225 to 250* I am planning on a 5 hour smoke since I will be adding potatoes also.
The potatoes are rubbed with butter then a mixture of black pepper, salt, basil, paprika, onion powder and sugar is placed in a shallow bowl. Roll the potatoes in it to thoroughly cover it well.
Into the smoker they go. These will smoke uncovered for two hours, then wrapped in Aluminum foil for 1 1/2 hours, then a 1/2 hour uncovered to crisp up the skin some. Check with a fork for doneness. Ribs are looking good also.
The mojo ribs will stay uncovered. Their browning up nicely. Spoon some mojo over them to keep them moist.
I need to foil up the beef rack ribs. These will stay in the foil for 1 1/2 hours or so.
