Hello newsletter friends and welcome to this special edition of the smoking meat newsletter where we will take a long, hard look at how to master smoked pork ribs. In this article, we are going to look into the different methods of preparing and smoking ribs to make them turn out super tender, juicy and flavorful beyond words.
Pork Ribs just happen to be my absolute favorite thing to cook in the smoker Read more [...]
Welcome to the Smoking Meat newsletter where we are always smoking up something and showing you exactly how we did it.
This week I decided to step outside of my own box and do something that I have been asked to do many times.. wet, sticky smoked ribs!
I have always preferred the ribs to be dry rubbed and smoked with maybe a little sauce on the side. This method calls for dry rubbing the ribs and then smoking Read more [...]
I wish I had a dollar for every smoked rib recipe.. there are many, many recipes but not all of them are worth their proverbial salt.. fortunately, I have learned of one recently that I really like and you will too.
It is called the 3-2-1 method and I must warn you that this smoked rib recipe bends the rules of most purist smokers.. it uses (gasp!) aluminum foil
during a portion of the process.
For Read more [...]
Welcome to this edition of the Smoking Meat newsletter! I have quite an interesting article lined up for you today and it involves traveling, visiting relatives and needing to smoke ribs. This is precisely what happened to me and I took it as a rare opportunity to show that skill is a greater asset in smoking meat than the tools and equipment used to actually smoke the meat.
As some of you may know, I am out of Read more [...]
Hello and welcome to this edition of the smoking meat newsletter where I have some exciting meat smoking information lined up for you.. specifically baby back ribs also called loin back ribs. One of the most frequent questions that I get in my email inbox is how to achieve "fall off the bone" tender ribs and while many of our competition friends and judges frown on ribs that are that tender, this is what most Read more [...]
Hello smoking meat friends! Welcome to this edition of the smoking meat newsletter and I am so excited to be talking about smoked baby back ribs. Smoked ribs are my own personal favorite when it comes to food.. it's my food passion and I am very picky when it comes to the flavor and tenderness of the ribs as well as the method used to cook them.
Every time I go to a new barbecue restaurant, I try their ribs Read more [...]
Hello friends and welcome to the December edition of the smoking meat newsletter. With Christmas coming in less than 10 days, I want to make sure that all of you are prepared for the cooking part of the holiday and for this reason, I am presenting a double feature newsletter where we will be talking about smoking the traditional ham as well as smoking up some mighty tasty 3-2-1 spare ribs!
Some of you may have put Read more [...]
Hello friends and welcome to the August edition of the smoking meat newsletter. I know that many of you are probably not doing a lot of smoking due to the extremely hot weather but if you do get in the mood for something smoked, then something quick and easy like ribs, chicken or even some appetizers are always on the menu.
This month, we are going to cook up some baby back ribs but we are going to do them a little Read more [...]
Hello friends and welcome to the December 2009 edition of the Smoking Meat Newsletter. Maybe it's just me but it seems like this year has come and gone way too fast! It is Christmas already and as is the tradition at the Phillips household, ribs are on the menu.
I have always liked turkey and ham but after eating all of that turkey and ham at Thanksgiving, I'm just ready for something a little different. Read more [...]
Hello and welcome to the June 2008 edition of the Smoking Meat Newsletter.
With July 4th just around the corner, we are going to look at some basics on how to make your independence day cook a major success.
In years past I have only covered one type of meat in this special holiday edition, however, this year, I am going to attempt to give you some very helpful pointers on ribs and chicken as well Read more [...]
Welcome friends to this edition of the Smoking Meat Newsletter! I am still pumped about the 1st Annual SMF Roundup in Clinton, MO where a large group of folks from SmokingMeatForums.com got together for a long weekend of smoked meat and more fun than anyone should be allowed to have;-)
I am already looking forward to our 2nd annual Gathering to be held in 2008 and the only thing you have to do to go is Read more [...]
This spare rib recipe smoked with apple wood just might be the best thing you have tasted in a long while.
Apple Smoked Spare Rib Recipe
2 slabs pork spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
Apple Wood Chips/Chunks
barbecue sauce (recipe follows)
Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on rack in smoker
Smoke Read more [...]
Smoking ribs is one of my favorite outdoor activities . I prefer spare ribs but the baby backs and country style are very good as well. Read on below for my complete tutorial on smoking ribs.
I think some folk have the idea that ribs are hard to smoke and get right but after reading this and following a few tips which I am going to show you I think you will find out that it is actually not that difficult.
Choosing Read more [...]
Hello and welcome to the August edition of the smoking-meat.com monthly newletter. We endeavour to keep the newsletter short and to the point with as much good info as possible without boring you to death with small details.
We have been running a poll at http://www.smoking-meat.com/barbecue-woods to find out what woods are used in what states of the US. If you have not submitted an entry please do so. We will be Read more [...]
When you talk about ribs, you are talking about a very wide variety of rib types including those from pork, beef, and lamb. There are also the exotic varieties such as buffalo, elk, wild boar, and venison.
My favorite has always been the pork spare ribs which I will cover in detail below. Regardless of personal preference they can all be smoked with your favorite woods and will work quite well with almost Read more [...]