OT-RUSTY and smoking question

[Guest guest]

Hi, Rusty,

I'm smoking some pork ribs (country style, not baby back) with apple

chips today--any suggestions on good things to add to the chips to get

nice smoke?

TIA,

Serra

 

 

 

--

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Love like you've never been hurt.

Dance like nobody's watching.

Sing like nobody's listening.

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[Guest guest]

Serra,

The one thing I forgot to mention is marinating the meat prior to

smoking. This can help tenderize and moisturize the meat as well as

add flavor. Or, you can use a dry rub - my favorite method of adding

flavor - and then spritz with apple juice periodically during

cooking. Remember to only add basting sauce containing sugars during

the last 30 min or so of cooking to prevent burning (blackening) of

the sauce. Sauce is best added at the table - the meat should stand

on its own merit (if cooked " properly " , you won't NEED any sauce!)

 

One other thing - cook as much as you can when you smoke! Leftovers

can be wrapped in heavy duty foil and frozen for weeks/months and

taste smoker-fresh when heated in the toaster oven (or the big oven,

just don't use the microwave!). I've kept ribs and brisket from my

smoker and enjoyed them in the depths of snowy winter - you would

have thought the smoker was still lit!!

 

I think I'm gonna have to load up the smoker this week!

 

Rusty

 

, Serra <serraangel@c...> wrote:

> Hi, Rusty,

> I'm smoking some pork ribs (country style, not baby back) with apple

> chips today--any suggestions on good things to add to the chips to

get

> nice smoke?

> TIA,

> Serra

..com