[Chahlie]

Hi All,

Well it's been a quiet day here in Portland, OR. The heat wave we were experiencing seems to have broken...It's July 4th weekend and I am smoking some beef ribs and country style pork ribs...I know this has nothing to do with carving but it does involve the use of wood!!!! LOL!

And Now I must be off to help a friend clear some space so his mother-in-law can move in with him and his wife...I pity the poor guy!

Chahlie

[Kenny_S]

Maybe you need to carve him a Mother-in-law stick, if you catch my meaning. :

[Chahlie]

HI All,

'Mother-in-law' stick??? Please elaborate...maybe I will carve him one if I knew what it was! LOL!

Are there patterns out there for In Law sticks Â*??????? And Chahlie, how about the receipe for the smoked ribs. I have some wood to spare.

[Chahlie]

Hi All,

In response to Hugh...'recipe for the smoked ribs'

Short recipe...ribs+rub+low heat+smoke+time(patience)='Q'

for a bit more detailed explanation...

I have a New Braunsfels Silver Smoker grill but these ribs can be done quite well with any smoker or even a Webber kettle.

I start out by trimming any excess fat from the ribs...and removing the inner membrane from the ribs

then I apply a dry rub that consists of the following- 2 cups brown sugar
1 cup white sugar
1 cup salt
2 tbs chili powder
1 tbs black pepper
1 tbs garlic powder
1/2 tbs ground cummin

This dry rub is enough to do several batches of ribs and/or any other meat you may want to try it on. It keeps well in an airtight container like forever...but I usually dont keep any around longer than a few weeks...before it is used up. I am a firm believer in grilling/BBQing is a year round activity. I have had success on beef, pork, chicken, turkey and salmon with excellent results.

Applying the dry rub consists of sprinkling the dry rub liberally over the surface of the ribs, then rubbing the dry spices into the surface of the meat.

Next put your prepared meat into a pan and cover with foil or plastic wrap and go prepare your cooking device.

With a Webber prepare for indirect cooking...

With my Silver Smoker I put the fire in the offset firebox...

Once your fire is ready then you put your ribs on
add your ribs to the your cooking area
adjust your cooker to for low temp cooking

Ribs to be tender and juicy should be cooked low and slow
I have a temp. gauge on my grill and try to keep the temp between 225degF and 250degF. For beef ribs I cook them in the smoker 6-8 hours minimum...for pork ribs 5-8 hours testing for doneness after 5-6 hours

As for the wood I use for smoke generation...

my last attempt was with some Cherry orchard prunings and the smoke did a wonderful job...complimented the beef and country style pork ribs.

But any hard wood will work...
Hickory
Oak
Mesquite
all have a strong smoky flavor when used

Fruit woods seem to offer a more subtle smoky flavor

Cherry
Pecan

most experts say that using smoke generating wood for more than 6-8 hours will creat a bitterness in the meat. I have to this point not tested this wisdom.

I have found quite a bit of useful information at

www.smokering.com

I am sorry for the rambling here...making 'Q' is just about as unique as each carving we do. Nobody does it the same way but we can usually come up with something reasonable if we try.

Well til next time enjoy yourselves and have a good carve or some good 'Q' or both!!!


Chahlie

That really sounds great. Thanks until your better paid. Can't wait to try it.

[Kenny_S]

Chahlie,
It starts off being a wife tamer but can easily be transformed in to a Mother-in-law stick.

Now ladies, Please, Just kidding. I have a wonderful Mother-in-law : and planning on visting her and my Father-in-law next week for a few days. :'(

[Hi_Ho_Sliver]

heh heh, not any more you don't Kenny!

[Kenny_S]

Any of the nut or fruit trees are good for smoking depending on the taste you are looking for. I smoke with Saaaafrass and some with Pecan. Sassafras smoked meats is Muey bueno. May try both with the supplies run low.