Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.
Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”
Recipe Information
Ingredients:
Apple Juice
McCormick's Sweet & Smoky Dry Rub
Dried Tomato & Garlic Pesto Mix
Yellow Mustard
Brown Sugar
3 Pork Loin baby Back Racks or more
Preperation:
Using a butter knife and paper towel. Remove the membrane on
the back of the ribs. this is very important. Paper towel
allows you to grip the membrane for removal.
Coat ribs front and back with yellow mustard. Shake on Dried
Tomato & Garlic Pesto mix. Apply generous amounts of
McCormick's sweet & smoky dry rub. Put some apple juice in a
spray bottle and mist lightly with apple juice. Sprinkle
with brown sugar. Don't be shy with the brown sugar.
Preheat smoker to 225-230 degrees.
Smoke ribs for 2.5 hours. Mist ribs with apple juice hourly.
Remove ribs and place on foil. Splash on apple juice. Again
don't be afraid to put some on there. Wrap foil around ribs
and place back into smoker.
Cook another 1.5 hours then remove the ribs from the tin
foil and place them back in the smoker. This is a great time
to throw some beans in a pie tin and place in the smoker.
Stir them every 15 minutes. Cook ribs for another 30 minutes
to an hour until done.
Using a butter knife and paper towel. Remove the membrane on
the back of the ribs. this is very important. Paper towel
allows you to grip the membrane for removal.
Preheat smoker to 225-230 degrees.
