Suka
CGN Ultra frequent flyer
Not a wild game recipe, although no reason not to use it on wild game. First, trim your ribs, rinse and dry.
Make your rub
1/2+ cup brown sugar
1/4 cup paprika
1 tbsp cracked black pepper
1 tbsp coarse salt
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayene
This rub while not real spicy, is quite peppery, alter as you see fit, but don't let it scare you, it's not that spicy, but has pepper bite.
Apply generously on your ribs:
I smoke for 2 or 2.5 hrs anwhere between 160 and 200, it's all good.
Then 1 hour cranked up to 300 to finish.
Also in the smoker is, top shelf:
Corn on the cob; cover with about twice as much butter and coarse salt as your wife thinks there should be, and roll them up in tinfoil, cook them same as the ribs.
Potato/onion/carrot medley, in tinfoil, at least 1 hr longer than the corn/ribs, or the potatoes will still be crunchy, option in oven at 350 for just over an hour.
Second shelf; pastrami, more or less a ham made from beef. After brinning if you simmer it it's corned beef, if you smoke it, it's pastrami.
3rd and 4th, ribs.
With about 1/2 hr left on the ribs I take some liquid honey, nuke it for 7 seconds and thin it with water about 20%; brush it over the ribs.
Enjoy!
Note: I've tried this rub on chicken, don't go there. On ribs it's simply excellent. If you're worried about the bite, I'd suggest go a little lighter on the black pepper only, as it's the dominant, "bite". Have fun, and if you have a good rub for chicken, I'm listening.
Make your rub
1/2+ cup brown sugar
1/4 cup paprika
1 tbsp cracked black pepper
1 tbsp coarse salt
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayene
This rub while not real spicy, is quite peppery, alter as you see fit, but don't let it scare you, it's not that spicy, but has pepper bite.
Apply generously on your ribs:
I smoke for 2 or 2.5 hrs anwhere between 160 and 200, it's all good.
Then 1 hour cranked up to 300 to finish.
Also in the smoker is, top shelf:
Corn on the cob; cover with about twice as much butter and coarse salt as your wife thinks there should be, and roll them up in tinfoil, cook them same as the ribs.
Potato/onion/carrot medley, in tinfoil, at least 1 hr longer than the corn/ribs, or the potatoes will still be crunchy, option in oven at 350 for just over an hour.
Second shelf; pastrami, more or less a ham made from beef. After brinning if you simmer it it's corned beef, if you smoke it, it's pastrami.
3rd and 4th, ribs.
With about 1/2 hr left on the ribs I take some liquid honey, nuke it for 7 seconds and thin it with water about 20%; brush it over the ribs.
Enjoy!
Note: I've tried this rub on chicken, don't go there. On ribs it's simply excellent. If you're worried about the bite, I'd suggest go a little lighter on the black pepper only, as it's the dominant, "bite". Have fun, and if you have a good rub for chicken, I'm listening.
