Friday, July 16, 2010

Still grillin'

Earlier this week I smoked some more ribs. I was able to control the heat a little better and they had a much more smokey flavor, even with just three hours on the grill. They probably could have gone another hour or so. They had a good bite but it could have been better.

I also used my own rub on these, a combination of cumin, coriander, brown sugar, salt, pepper, garlic powder, onion powder, cayenne and smoked paprika. This time around I didn't keep track of the proportions for the rub, just kinda threw it together and tasted it until I thought it was good. I'll try to be better next time.

I'm trying to figure out what to cook this weekend. Nothing jumps to mind. Any suggestions?


cornflakegirl said...

Hi Zack, I haven't tried it yet, but have recently purchased a "Smokenator" which transforms Weber grill (more effectively) into a smoker. Lots of good reviews. It looks like you have a Weber kettle grill from your picture. Something to consider. I'm a novice at smoking ribs (typically pork baby backs) and looking for a method that will help control temperature and make the whole process easier. I'm hopeful the smokenator will do the trick. See for more info.

Zack said...

I am intrigued ... let me know how that works. I have my eye on another grill, one with a detached smoker box, that I was thinking of buying next year but if that thing works I might just get that.