The smoker got some use today.

I smoked some pork ribs in the smoker along with some beans, corn and a potato.  The potato needed more cooking in the microwave.  The smoke added a very nice flavor to the beans. I left out the liquid smoke in the recipe.

The ribs, beans and corn smoked for 2 hours @ 225 for most of the time. The ribs and potato stayed in the smoker for another hour or so.  Last time I did the ribs, I let them smoke for 4 hours and ( in my opinion) they got a little overdone.  They were nicely cooked this time.

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, spraying every 30 min.  

Drizzle with butter & honey & brown sugar. Wrap smoker to 203º to 211º  

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.

This is the reciipe that Bill Gates gave on the Martha Stewart show years ago.  I made a smaller portion and left out the liquid smoke and added smoke flavor by putting them in the smoker for 2 hours.  It was good that way.  I think I'll do it that way from now on. I used rib drippings instead of beef and chopped up and added some rib meat instead of brisket fat.

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.