Monday, July 9, 2012

Smoked Spare Ribs


Whoah. Did I make this? That's what I said when I pulled this from the smoker. I've actually made this a few times now. It always helps to have good meat to start with, which I did. But then I did something that in some ways is pretty easy, and not too time consuming and ended up with something that I was amazed that I made. This is why I rarely go out to eat. That and the fact that I don't have the money to pay for this kind of stuff unless I make it myself. 


5 pound rack of ribs, membrane removed (mine was already cleaned and ready to go--want to learn how to do this? Here's a random video on the subject.)

Have the meat at room temperature. Rub ribs generously on both sides with this dry mix:

1/4 cup sugar
1/4 cup of kosher salt
2 teaspoon of cumin powder
2 tablespoons of paprika
cracked pepper
1 teaspoon of harissa, dried, powdered form

Let meat sit for a few hours at room temperature. Smoke at 225 degrees for about 5 hours, bone side up. You really have to do a temperature on smoked meats; time just won't tell. I pull mine at 165 degrees. I used a mixture of cherry and apple wood.

So, are you a smoker?


10 comments:

  1. I am a smoker, though I haven't tackled ribs yet - just chicken, pork butt and, oddly, hard boiled eggs. (They make amazing deviled eggs.) Your ribs look delicious and have me craving barbecue at an unreasonable hour!

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    1. Hard boiled eggs are SO GREAT smoked! And yes, amazing deviled eggs. I do believe I have a post on them. : ) Chicken and pork butt, ain't too shabby smoked, too!

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  2. What kind of smoker do you have? I have been thinking of getting one.

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    1. Pat - I'm pretty sure it's this one:
      http://www.woodlanddirect.com/Outdoor/BBQ-Smokers/Smoky-Mountain-Original-Wide-Gas-Smoker-34?gdftrk=gdfV23673_a_7c1677_a_7c8224_a_7c2100092&gclid=CIyB2PexkLECFUFV4AodmWWheg

      I didn't buy it, but a friend has loaned it to me seemingly indefinitely. Which is nice. I must say, I really like it, but I would still do some research before I got a new one. It's super easy to use.

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  3. I'm not a smoker, but I want to be after reading this. Drool.

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    1. You do! But you've got so much on your (figurative) plate already! Maybe soon...

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  4. Love it! And harissa on anything smoked has got to be terrific. Just think, would harissa-spiced "Canadian" bacon become Tunisian bacon?

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    1. Thanks, Scott! Hmmm, I don't know about that, but maybe I need to find out? ; )

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  5. Do not know about dried harissa! Are you making or buying?

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    1. Buying! A friend of mine sends it to me (from Seattle; nowhere truly exotic). It's my favorite these days. More punch than smoked paprika, a lot less spicy than cayenne.

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