Ribs in the smoker to test out a Christmas present from my son

 

Charlie gave me a thermometer for the smoker that reads four different thing and send the temps. to my phone.  I tested the air temperatures in the front and back of the smoker.  The sides were store bought potato salad, Mexican street corn, BBQ beans, coleslaw and green beans.

Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar 1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

3T +1 tsp. gran. garlic

Cool Smoke BBQ Sauce 3T+ 1 tsp. cayenne

2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar

Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe above

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt 1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt

1 T. sweet paprika 2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Sprinkle rub on ribs (1/4 C. peer side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  Remove from smoker and 

Drizzle with  1 stick butter &1/4 C. honey & brown sugar. Wrap in two layers of heavy foil, return to smoker for another 1 1/2 - 2 hours. 

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side. ( usually set sauce inside under the broiler)  

BBQ Beans

1  can Bushes pork and beans

1 TBS Rib rub seasoning 

1/4 C. Firmly packed brown sugar

3 oz. BBQ sauce

1/4 C. Molasses

1 1/2 tsp Liquid smoke  Put beans open pot and place in the smoker with cooking meat for 2 hrs for natural smoke

1/4 C. brisket chopped fine. (use what ever meat you are cooking)

brisket fat if desired to taste. ( seldom add any additional fat other than from the meat)

Mexican Street Corn Salad

Serves 4

This easy Mexican street corn salad is the ultimate summer side dish! Lightly creamy, spicy & bright, it's a recipe you'll make again and again. 

Ingredients

• 4 ears fresh corn, husked
• Extra-virgin olive oil, for brushing
• 1½ tablespoons mayo, (or vegan mayo)
• 1 garlic clove, minced
• Zest and juice of 1 lime
• ⅓ cup chopped scallions
• ¼ cup crumbled Cotija, or feta cheese
• ¼ cup finely chopped cilantro
• ¼ teaspoon smoked paprika or chili powder
• 1 jalapeño, diced*
• ¼ teaspoon sea salt

Instructions

• Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
• In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.

Notes

*Roast the jalapeño alongside the corn if you'd like.

KFC Coleslaw Copycat - make your restaurant favorite right in your kitchen! Perfect for the summer BBQ's and potlucks!

• 1/2 C. mayo
• 1/4 c. milk
• 1/4 C. buttermilk
• 1/3 cup granulated sugar
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 and 1/2 tbsp white or apple cider vinegar
• 2 and 1/2 tbsp lemon juice
• 4 cups shredded then diced cabbage about 1/2 of a medium head
• 1 medium carrot
• 1/4 medium yellow onion minced

Instructions

1. Shred the cabbage and carrot and dice finely.
2. Mix all veggies in a large mixing bowl.
3. In a medium mixing bowl, whisk together the dressing ingredients. Pour over the veggies and stir all with a wooden spoon.
4. Cover the bowl with a saran wrap and place in the fridge for at least 4 hours, preferably overnight.
5. Stir again before serving.

Easy Southern Green Beans Recipe

Now, these easy Southern Green Beans combine fresh green beans, smoked bacon, and onion into the most perfect side dish imaginable.

• Author: Small Town Woman Prep Time: 20 minutes Cook Time: 90 minutes Total  Time: 1 hour 50 minutes Yield: 6 
• INGREDIENTS
• 4 slices bacon diced
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 lbs fresh green beans trimmed
• 2 1/2 – 3-1/2 cups chicken broth
• Optional 1 teaspoon Cajun seasoning (please see notes)
• 2 tablespoons butter
• Salt and black pepper to taste

INSTRUCTIONS

1. In a large pot or Dutch oven over medium heat, cook the bacon until almost completely browned. Add the onion and cook for an additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove the bacon/onion mixture to a bowl using a slotted spoon. Reserve the bacon grease. Do not wash the saucepan.
2. Add the green beans and enough chicken broth to cover the green beans. Add the Cajun seasoning.
3. Bring to a low boil. Cover and reduce to simmer. Simmer for 1 – 1 1/2 hours, stirring occasionally. Drain chicken broth, return bacon/onion mixture, and heat for 1-2 minutes. Add butter, stir, and serve. If needed, season with salt and black pepper to taste. 

NOTES

• Try adding a ham hock or smoked sausage to the simmering beans. Or chunks of red potatoes or new potatoes. 
• Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power. 

Potato salad was store bought