Smokin’ at the Cottage

I love cooking and now that I can add a smoker to the mix, I enjoy it even more.  There is nothing like imparting the flavour of smoke in your food.  That and fire make for great food!

 

 

 

This plate of deliciousness was prepared on my Rocky Mountain Smoker.  Well everything but the potatoes.

Start by getting your coals started.  Dig out your fire starter and get it going.

 

 

 

Get your charcoal in place and once the fire starter is good, pour it on and allow the charcoal to get nice and hot.

 

 

 

 

While the charcoal is getting ready, get out the ribs and get them ready.  The best thing for ribs is to pull the membrane off the back of the ribs.  The membrane makes it easier to pull the ribs apart when eating.  One trick I found is that once you get the membrane loose, grab a paper towel to pull it the rest of the way off.  The paper towel makes it easier to grip.  Once the ribs are ready, smother with French’s mustard and then sprinkle liberal with your spice rub.  For your spice rub, be sure to follow the 1/3, 1/3, 1/3 rule.  1/3 salt, 1/3 sugar and 1/3 spices.

 

 

 

 

 

 

The best temperature for smoking is around 250ºF .  If you can keep your smoker around that temperature for the duration of the smoke, you’ll never be disappointed with your results.

 

 

You generally only want to smoke for part of your cook.  You don’t need to smoke the entire time your ribs are cooking as you don’t really add much more smokiness to the meat, you just end up using up more flavoured wood than you need.

 

 

When you see the smoke, you know you’re onto something good.

 

 

 

 

 

A couple hours into your smoke you can then wrap your ribs in tinfoil to finish their cook.  Then about half an hour before you are ready to serve, remove them from the tin foil and you can start adding your favorite BBQ sauce, or you can just go natural and let your spice rub shine through.  To help keep the smoke chamber nice and moist, fill the bottom bowl with water.  This helps regulate the temperature and keep the moisture level high.  You can add flavour to your water or use apple juice and impart even more flavour.  Speaking of apple juice.  Throw some into a spray bottle and spray your ribs every 15 minutes or so to help with the crust.

 

About an hour or so from the end of my rib cook, I threw on some beef sausage.  Might as well take advantage of the smoker while it’s running.

 

 

 

 

When the sausage is done, you are ready to eat.  Having smelled it for the past 3 or 4 hours, you definitely want to eat.  That is one good looking photo right there!

 

 

 

The Foodie.

 

thefoodie

Advertisements