charity smoke - addendum

[squirtthecat]

To follow up the carnivore's paradise package I did last weekend, my good buddy Bubba is doing 3 racks of loin back ribs for me today..    He's using a Smokin' Tex, so this will be a nice comparison of features.

PS.  Today is his bday.  He is a member of the forum, but hasn't logged on recently.  So birthday shouts to 'hal4uk'.


Sam's Club run:




Getting ready to rub 'em up:




Ready to rest overnight:




Good morning!




Smokin' Tex - well seasoned:





He's firing up his smoker now, we'll check back with him later.

[squirtthecat]

And, away we go..

[KyNola]

Let 'er rip Hal and Happy Birthday!

KyNola

[classicrockgriller]

Ribbbbbbbbs on your Birthday, sounds like a good plan.

Happy B-Day Hal !

[hal4uk]

I wish the ribs were for my birthday!!!

SquirtTheCat somehow convinced me this is to benefit some poor, starving, nekkid, and blind private school children...
(why do I feel like Lucy's holding the football for me?)

[squirtthecat]

You're a good egg, Noonan...

Can't wait to see how that rub turns out!

[hal4uk]

Looking at the pictures...  It kinda looks like I just "dusted" the ribs, but they were heavily rubbed...
There wasn't much paprika in the rub, so they don't have that red look.

The Smokin' Tex cooks different from the Bradley.  It doesn't really have a "flow" of smoke.  The smoke (and the moisture) are pretty much retained throughout.  There's an exhaust hole on the top, but only a slight amount escapes.  Since the moisture is retained so well, it's more difficult to get a good "bark".  On the plus side, there's no concern that the meat (ribs, in this case) will dry out.  Anyway, to compensate, a high sugar content in the rub will caramelize and improve the bark.  The Smokin' Tex will make some dandy ribs, but the sugar is very important...

Usually, I season the ribs with a bit of seasoning salt and cajun spices, and then rub it all over with brown sugar.  This works very well, but it turns into an insane sticky GOO, which is quite messy.

To make my life easier, I mixed up a rub with a heavy dose of raw cane sugar.  This went on much easier.  Rib rubbing is always messy work, but this was much better.

We'll find out later today how well it worked, but anyway...
Here's what I concocted:

1C           raw cane sugar
1/3C       white sugar
1TBSP each:       
                cajun seasoning
                Old Bay seasoning
                paprika
                kosher salt
                seasoning salt
                lemon pepper
1/2TBSP each:
                onion powder
                garlic powder
                chili powder
                ground cumin

[squirtthecat]

Looking forward to a sample of that rub...  I got you some of those Ball plastic containers for the extra.


Oh, and since you are slaving away over the pit on your bday, I picked you up some dinner fixin's at the store...

Cube steak, broccoli and a fifth of Jim Beam.   

I know, I know, I didn't have to.  But I insist.

[classicrockgriller]

That rub looks good....I might have to go a little heavier on the cajun spice.

[squirtthecat]

CRG, I'll let you know later how it tastes. (at least how it tastes 'raw')

He told me about it last night when he was mixing it all up.  Sounds good!

[KyNola]

Hal,
The rub sounds really good!

Welcome to our world buddy!

KyNola

[hal4uk]

ClassicRockGriller:  Yeah, it reads rather benign, but the Old Bay seasoning also has quite a kick...
It's certainly not real "hot", but it's noticable.  It tastes sweet, then sneaks up a little...

I've been known to set some heads on fire (shut up, SquirtTheCat).
So, I'm learning to "mellow" (some) in my old age ;-)

The Old Bay also adds some mustard, celery, bay, etc..
The smoke sure smells good right now!

Hi Larry!  We'll see how it comes out... 

STC...  If you get me any Jim Beam, I'll pour it on you, set you on fire, and send a photo to Bill Samuels Jr.

[classicrockgriller]

Yep it does (old bay with some kick)

That was interesting how you added more sugar to get a char.

[squirtthecat]

STC...  If you get me any Jim Beam, I'll pour it on you, set you on fire, and send a photo to Bill Samuels Jr.

Phew, I just found the receipt.   It wasn't Jim Beam, it was Walkers.     CU in 45 or so.

[Tenpoint5]

Looks good from this angle Hal.