Tag: Smoking Meat

4:40AM Light The Chimney with about 12 Kingsford briquettes and set up the pit for snake method smoking using mesquite chunks and cherry wood chips.

Outside conditions 39 degrees with a light drizzle.

I’m trying a little something different as the beef ribs are so rich and I wanted to cut back on the salt so I put together a beef rub consisting of-

3 tbsp restaurant grind black pepper

1 tbsp onion powder

1 tbsp sugar

2 tsp granulated garlic

2 tsp ancho powder

1 tsp cayenne powder

At the dollar store I picked up this $1 sugar shaker to use to disperse the rub.

First a light slather of yellow mustard for the rub adhesive and then  I applied ground Himalayan salt to the ribs as if I was seasoning a steak ( a lot less salt than the 50/50 pepper salt ratio I was using before).  Once the salt was on I shook on the rub using the sugar shaker.

5:20AM Ribs Hit The Kettle-

6:57 Update: Temps have fluctuated from 250- 325.  I’m not sweating the temps, they’ll be done when they’re done.

9:40AM.  Probably the first time ever that I didn’t lift the lid once start to finish.  The temps within the first hour varied from 250-325 but after exactly two adjustments she settled into a much tighter range of 270-289.

They were fantastic but probably could have benefited for spritzing at 20 minute intervals during the final hour.  I also will absolutely use this rub again as they had a much better pepper/salt flavor.