January 30, 2011
The weather was beautiful this weekend; a great time for the inaugural cook on my new Mak 2 Star General smoker. I set up 3 racks of St. Louis cut ribs which I bought at Cash and Carry; I also did 8 brats from New Seasons of various styles. I normally do baby back ribs but thought I’d try the meatier St. Louis cut this time.
The cooker needed to be “seasoned” which I think really means burning off all the machine oil from manufacturing. So, I loaded in some pellets; turned it to high and let er’ rip about 45 minutes.
After church and swimming, I came home, loaded the smoker with apple pellets and turned in on to 225 degrees. Once it got up to temp at 12:30, on go the ribs for 3 hours. This was so much easier than using the Weber kettle grill with the smokenator. I didn’t have to fuss with adding charcoal, wood, water, stirring the goals; sweeping the ashes out. I just set the temp and went in the house to start the barbecue sauce.
A cool part about this recipe is you make your own onion puree. You chop an onion into quarters, put it in the food processor with a little water and whirl it until it looks like an onion slurpee.
Heat a little oil in the bottom of the pan, bloom the spices for about 30 seconds then add all the other ingredients. Bring to a boil and simmer for 15 minutes.
Back to the ribs after a couple of hours.
After 2 hours of smoking, I add the links; they show up on top here, but I put them on the side first and moved them upstairs after they cooked a bit.
After 3 hours of smoking, I put the ribs in foil with a little apple juice and back on the heat for 40 minutes. Then they came back out of the foil boats for another 40 minutes to firm up.
Then I fired up the gas grill to high, moved the ribs over there, painted them with sauce and sizzled the sauce for a few minutes on each side. Here they are when all was done.
The smoke ring doesn’t show through here; need to work on my picture taking skills
Dinner is served.
They were easy to make, but they weren’t my best ribs ever. They had a nice mild smoke flavor, but were a little tough and didn’t have a rich meaty pork flavor. The smallest rack was the best leading me to think that they should have cooked longer. But that’s part of the fun; figuring out what works and what needs work.
Rating: ★★ 2 Stars