It's Back! (like the McRib)

And we're back after almost a year of vacation from this blog. Danny and I have been busy with life from moving out, to graduating and more. We'll be posting here more to practice our cooking skills! Today's post is on the mouth-watering ribs we smoked this weekend.

Featuring in this blog:

 

• Boo (the cutie pup following us around beggin' for her own rack of ribs)
• R2D2: The Forgette Smoker
• Rub Recipe from the book: Low and Slow: Master the Art of Barbecue in Five Easy Lessons   by Gary Wiviott with Colleen Rush

Here's what you'll need to make the Rub:

Ground Chipotle Pepper 

Ground Cayenne Red Pepper

Freshly Ground Black Pepper

Dried Thyme

Dry Mustard

Morton's Salt

Mixing Bowl

Whisk

Rub Recipe:

• 1/2 tablespoon Ground Chipotle Pepper 
• 1/2 tablespoon Ground Cayenne Red Pepper
• 1 tablespoons freshly ground Black Pepper
• 2 tablespoons Morton's Salt
• 1/2 tablespoon dried Thyme
• 1/2 tablespoon Dry Mustard

Mix all the ingredients into the mixing bowl using a whisk. Make sure to whisk thoroughly and break all the powdered clumps. (The dry mustard tends to clump into small balls so gently mash them with the tip of the whisk). The rub should look something like this:

 

This recipe makes enough rub for about 4 full, meaty racks. Before you spread it around your ribs, make sure you try a taste to see if the spice heat is just right for you. We also have a rub that is not spicy at all just in case you cannot handle an ounce of heat! (email us if you'd like that recipe too!) Anyways, I used a spoon to sprinkle the rub evenly on the ribs and after spread it around with my fingertips. (Wash your hands before and after!) After they're all prepared, the spiced ribs are ready to be placed in the smoker.

 

Those are pictures of Danny preparing the smoker before the rub is made. The smoker must be set to 250 degrees fahrenheit. The goal is to keep the smoker at approximately 250 degrees throughout the whole time the ribs are smoking. These ribs were smoked for about 3 hours. Towards the last hour, Danny likes to spray them with a sweet juice to add more flavor. In the past he's used apple juice and cranberry juice. For this recipe we used cranberry juice and sprayed every rack.

 

After all your hard work, check the temperature of the ribs to see if they're all done. The temperature should be around 160 degrees fahrenheit. We put our ribs in the smoker around 3pm and checked on them towards 5:30pm and noticed that they were all done around 6pm. Enjoy the ribs and add some BBQ sauce if you want to add more flavor but if you like the dry rub taste, then they are just as good without the sauce! Thanks for reading our post! Try it out because you won't regret it! 

Enjoy this song by Smokey (get it?) Robinson: