and, it's probably going to be a lonely one, 'cause I have not heard others complaining about this. I rarely smoke meats/poultry/fish/etc. because the standard fare is cover the product with so much highly spiced rubs, then smoke for hours, then slather with sauce of one sort or another.
I am a carnivore - a meat flavor carnivore!! Salt & Pepper on my steak, nothing else. A perfectly roasted chix with s&p or maybe a sprinkling of Good Sh*t (a compound I learned to use working in kitchens (2 parts kosher/1 part each granulated garlic & white pepper) - we used this mixture on 95% of our meats, etc.
Since I was doing ribs and chix, I thought I would try just a very basic seasoning rum for them. I loved it - you could taste the meat in both!
If anyone is interested, here is the recipe I typed up this morning of what I did with the ribs -
4th Smoked & Grilled Baby Back Ribs*****
This simpler method and seasoning brings out the best in the ribs – you get wonderful flavor you can enjoy and not be hit in the face with highly seasoned rub.Developed July 3, 2013
2 2-1/4 lbs. rack of ribs
--------
Rub:
1 Tbs kosher
1 Tbs packed brown sugar
1 1/2 tsp dry mustard
1 1/2 tsp dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
-------
Glaze:
1/4 cup honey
2 Tbs hot water
-------
12 oz bottle of favorite beer
-------
Favorite BBQ sauce (or just spray the ribs with 50/50 apple juice and water while you heat them
1. Day 1:
2. After removing the membrane from the underside of 2 2-1/4 lbs. rack of ribs, set aside and combine the rub ingredients and rub both sides of the ribs. Lay the ribs in a pan large enough to hold them in one layer with just a slight overlap of the racks. Wrap tightly with plastic wrap and refrigerate overnight.
3. Soak your wood chips overnight – I use apple and/or mesquite.
4. Day 2:
5. Start your smoker and keep temperature at 200°F. While the smoker is heating, get the ribs ready and combine the honey and hot water for the glaze to be used as you smoke.
6. With tongs transfer the racks of ribs to 2 or 3 smoker racks and when smoke starts, put the racks in the smoker. Smoke for 2 1/2 to 3 hours keeping the temperature as close to 200°F. as possible and brushing the tops of ribs with the honey/water glaze each time you need to add wood chips or every 45 minutes or so. I also spray the underside of the ribs with apple juice/water mixture (50/50) to help keep moist.
7. After the smoking time, remove from the smoker and lay in a roasting pan which has a rack placed inside and pour the beer over the ribs. Wrap tightly in foil and bake in a 300°F oven for 1 1/2 to 2 hours until ribs are very tender but NOT falling off the bone. To enjoy the ribs to the fullest, you want just the slightest pull to the meat as you bite into them. To serve at a later time, cool the ribs, wrap tightly and refrigerate until ready to finish off.
8. Day 3, later in the day or when ready to serve:
9. You can prepare the ribs to this point up to 2 days ahead of serving. When ready to serve, heat your grill to medium heat. Cut the ribs into 1 or 2 rib sections and lay on the grill. You want to just warm thoroughly and baste with BBQ sauce or spray with apple mixture turning every 5 or 6 minutes, basting with each turn of the ribs.
Source
Author: a Chef's Journey
------
This morning I lightly oiled the chix and rubbed under and on the skin some Good Sh*t and smoked/roasted for 2 hours 10 minutes. The two batches of soaked chips stopped smoking about 1 1/2 hours into it. So, not heavily smoked. The chicken is delicious and the flavor of chicken comes thru!! I did spray with apple mixture as it smoked and roasted.
I'm getting rid of all the heavy, heavy highly spiced rubs and go the suble route - as Julia (I think she said it) said "Moderation in all things"
So, that's my little tirade for today - now, I'll go find my room and wait for the thunderstorm of not seasoning my smoking products!!
I am a carnivore - a meat flavor carnivore!! Salt & Pepper on my steak, nothing else. A perfectly roasted chix with s&p or maybe a sprinkling of Good Sh*t (a compound I learned to use working in kitchens (2 parts kosher/1 part each granulated garlic & white pepper) - we used this mixture on 95% of our meats, etc.
Since I was doing ribs and chix, I thought I would try just a very basic seasoning rum for them. I loved it - you could taste the meat in both!
If anyone is interested, here is the recipe I typed up this morning of what I did with the ribs -
4th Smoked & Grilled Baby Back Ribs*****
This simpler method and seasoning brings out the best in the ribs – you get wonderful flavor you can enjoy and not be hit in the face with highly seasoned rub.Developed July 3, 2013
2 2-1/4 lbs. rack of ribs
--------
Rub:
1 Tbs kosher
1 Tbs packed brown sugar
1 1/2 tsp dry mustard
1 1/2 tsp dried thyme
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
-------
Glaze:
1/4 cup honey
2 Tbs hot water
-------
12 oz bottle of favorite beer
-------
Favorite BBQ sauce (or just spray the ribs with 50/50 apple juice and water while you heat them
1. Day 1:
2. After removing the membrane from the underside of 2 2-1/4 lbs. rack of ribs, set aside and combine the rub ingredients and rub both sides of the ribs. Lay the ribs in a pan large enough to hold them in one layer with just a slight overlap of the racks. Wrap tightly with plastic wrap and refrigerate overnight.
3. Soak your wood chips overnight – I use apple and/or mesquite.
4. Day 2:
5. Start your smoker and keep temperature at 200°F. While the smoker is heating, get the ribs ready and combine the honey and hot water for the glaze to be used as you smoke.
6. With tongs transfer the racks of ribs to 2 or 3 smoker racks and when smoke starts, put the racks in the smoker. Smoke for 2 1/2 to 3 hours keeping the temperature as close to 200°F. as possible and brushing the tops of ribs with the honey/water glaze each time you need to add wood chips or every 45 minutes or so. I also spray the underside of the ribs with apple juice/water mixture (50/50) to help keep moist.
7. After the smoking time, remove from the smoker and lay in a roasting pan which has a rack placed inside and pour the beer over the ribs. Wrap tightly in foil and bake in a 300°F oven for 1 1/2 to 2 hours until ribs are very tender but NOT falling off the bone. To enjoy the ribs to the fullest, you want just the slightest pull to the meat as you bite into them. To serve at a later time, cool the ribs, wrap tightly and refrigerate until ready to finish off.
8. Day 3, later in the day or when ready to serve:
9. You can prepare the ribs to this point up to 2 days ahead of serving. When ready to serve, heat your grill to medium heat. Cut the ribs into 1 or 2 rib sections and lay on the grill. You want to just warm thoroughly and baste with BBQ sauce or spray with apple mixture turning every 5 or 6 minutes, basting with each turn of the ribs.
Source
Author: a Chef's Journey
------
This morning I lightly oiled the chix and rubbed under and on the skin some Good Sh*t and smoked/roasted for 2 hours 10 minutes. The two batches of soaked chips stopped smoking about 1 1/2 hours into it. So, not heavily smoked. The chicken is delicious and the flavor of chicken comes thru!! I did spray with apple mixture as it smoked and roasted.
I'm getting rid of all the heavy, heavy highly spiced rubs and go the suble route - as Julia (I think she said it) said "Moderation in all things"
So, that's my little tirade for today - now, I'll go find my room and wait for the thunderstorm of not seasoning my smoking products!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com