Doing a double smoke today
First: Habanero's Pastrami, I would try some new recipe but this one is so good and now that I make all my own lunch meat, why mess with something close to perfection.....
Second: Baby Back Ribs: Wet Rub
I never used a wet rub, so if anyone has advice that would be great. Here is the recipe, courtesy of Steven Raichlin's How to Grill cook book. I loved this recipe off the grill and wanted to try it in the Smoker. Thinking of using 3 to 4 hours of Pecan to smoke.
2 Shallots
4 Stalks Lemon Grass
1 cup Cilantro
4 Cloves Garlic
2" of Ginger
3 Jalepeno's
1/4 Cup Soy
1/2 Oil
3 Tbs Fish Sauce
3 Tbs Lemon Juice
3 tsp Coriander
1 tsp Black Pepper
Also need advice on reheating he ribs. I want the ribs for tomorrow, but will not be home to smoke so I was going to Smoke and FTC tonight and then reheat on the grill. Is that OK? Do I cut down how long I smoke for?
Thanks,
Jon
Quote from: NewToSmok on October 23, 2009, 10:45:48 AM
Also need advice on reheating he ribs. I want the ribs for tomorrow, but will not be home to smoke so I was going to Smoke and FTC tonight and then reheat on the grill. Is that OK? Do I cut down how long I smoke for?
I would wrap them in foil and put them in the oven. IMHO they will dry out less than on the grill.
Pictures:
(http://i776.photobucket.com/albums/yy44/jprausch/IMG_0061.jpg)
Pastrami Waiting to be smoked
(http://i776.photobucket.com/albums/yy44/jprausch/IMG_0060.jpg)
Ribs sitting in a tupperware. I cut the racks in half so they fit.
NTS, looks mighty good. Looking forward to seeing how the ribs do in that wet rub.