A few different recipes tried last weekend, after we got a smoker for Jeff’s 5 year anniversary present from work.
Sweet Smoked Pork Ribs
1/4 cup salt
1/4 cup white sugar
2 tbsp packed brown sugar
2 tbsp ground black pepper
2 tbsp ground white pepper
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp paprika
1 tbsp ground cumin
10 lbs baby back pork ribs
1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce
1. Stir together the salt, white sugar, 2 tbsp brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika and cumin in a small bowl to make a dry rub. Rub the spice mixture into the ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 mins prior to cooking.
2. Place the ribs onto the wire rack of the smoker. It is ok if the meat is touching, but do not stack it.
3. Place the racks into the smoker. Fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees. Smoke for 1 hour.
4. Stir together the apple juice, 1/4 cup brown sugar, and barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and starts to shrink back from the bones; 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
5. Once the ribs are done, wrap them tightly with aluminum foil and allow to rest 10 to 15 mins. Then serve.
A couple of notes on this recipe. It says sweet, but the rub is rather salty, so use as much as you want to taste. Also, be sure to remove the membrane on the bottom side of the ribs, as that will let the rub and sauce penetrate better.
The ribs we used
I make the spice rub.
Jeff rubs in the spices.
Completely smoked. 🙂
Roasted Crispy Cheese Potatoes
This is a copyrighted recipe from Foodie With Family, so if you’d like to make it, please go to http://www.foodiewithfamily.com/2009/10/27/roasted-crispy-cheese-potatoes-a-study-in-delectable-simplicity/. 🙂
They are delicious, honest.
Aunt Elsa’s Pineapple Upside Down Cake
This is a recipe shared by Eva Longoria on The Chew.
2/3 cup unsalted butter, at room temp.
1/2 cup packed light brown sugar
maraschino cherries, drained
1 1/2 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 tsp vanilla
Preheat the oven to 350 degrees. In a small saucepan, melt 1/3 cup butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until butter and sugar are blended, about 2 to 4 minutes.
Pour caramel into your cake pan of choice, preferably a 9 inch round. Arrange the pineapple on top of the caramel, placing a cherry in the middle of each pineapple ring. Set pan aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. Add the remaining 1/3 cup butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for another 2 minutes. Pour the batter over the pineapple.
Bake until the cake is golden brown and a toothpick or fork inserted in the center comes out clean. Remove pan from oven and tilt in all directions to release cake from the sides of the pan. Let cool in the pan for about 3 mins. Turn the pan over onto a serving plate and let stand for 2 to 3 mins. Lift the pan off the cake. Use a spatula to remove any fruit stuck to the pan and place on the cake. Serve warm or at room temperature.
I realized, too late, that I didn’t have a round cake pan, so I used a 9 x13 metal pan. They turned out more like bars, but still extremely tasty.