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?
2 comments:
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 www.smokenator.com for more info.
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.
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