You ll Need 2 slabs baby back ribs Lime pepper Jane s Krazy Mixed-Up Salt BBQ Sauce 2 cups ketchup 1/4 cup apple cider vinegar 2 tablespoons fresh lemon juice Smoked Baby Back Ribs with BBQ Sauce Serves 4 to 5 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon garlic pepper To wrap or not to wrap? That is the question most asked when smoking ribs or pork butt. I use both methods, but prefer to wrap. With this recipe, you get the best of both methods. They are left unwrapped long enough to absorb smokey flavor, then wrapped in foil with BBQ sauce to get that fall-off-the-bone result. The last step of returning to the smoker for 30 minutes unwrapped is critical, as it gives the ribs a great finishing texture. Warning: These ribs are dadgum messy. Who cares, as long as they are dadgum good?! 1. Preheat smoker to 225 F. 2. Sprinkle ribs generously with lime pepper and Krazy salt. Place on middle rack of smoker and smoke, uncovered, for 2 hours. 3. BBQ Sauce: Meanwhile, in a heavy saucepan over low heat, combine ketchup, cider vinegar, lemon juice, garlic powder, onion powder and garlic pepper and stir well. Simmer, stirring occasionally, for 10 to 15 minutes. APPLE 4. Remove ribs from smoker and wrap in aluminum foil. Return to smoker and smoke for an additional 2 hours. Remove from smoker, baste with BBQ sauce and return to smoker, unwrapped, for an additional 30 minutes or until internal temperature reaches 165 F. Serve remaining sauce on the side. 52 Smoked
You ll Need 1 (1-pound) package sliced bacon 1 (16-ounce) package cocktail sausages Toothpicks 1/2 cup packed brown sugar Smoked Sugary Bacon Wraps Serves 8 to 10 I made these Smoked Sugary Bacon Wraps at my daughter Bailey s 14th birthday party. My intention was to serve them up as an appetizer for the adults, but the kids ate them up as soon as they were done! Some folks refer to these as meat candy because the brown sugar gives them a sweet flavor. Plan on making plenty of these because they disappear fast! 1. Preheat smoker to 275 F. 2. Cut bacon strips into thirds lengthwise. Wrap each piece of bacon around a cocktail sausage. Pierce with a toothpick and dredge in brown sugar. Place on a baking sheet and then place on rack in smoker. 3. Smoke sausages for 2 to 2 1/2 hours, until bacon is crispy, making sure your baking sheet doesn t block the airflow along the sides of the smoker. You may also want to use a sheet that has holes for drainage. Another suggestion is to smoke them for about 15 minutes to absorb that delicious smokey flavor from the wood chips, then finish in the oven at 350 F for an additional 20 to 30 minutes, until bacon is cooked through. hickory 74 Smoked
Pulled Pork Sandwiches Serves 6 to 8 SMOKED My brother Bill and niece Missy own Clearview BBQ in Columbus, GA. I tried and tried to get Missy to hand over their recipe for pulled pork sandwiches. She wouldn t surrender it, even for her favorite uncle! We developed this recipe for you, but if you re ever in Columbus, make sure you stop by Clearview and give their BBQ a try. (And ask Missy to give that recipe to her Uncle John!) 1. Preheat smoker to 250 F. 2. Rinse meat and pat dry. In a small bowl, combine 3 tablespoons of the seasoning and onion salt. Rub dry mixture all over pork. 3. Cut 5 slits in top of pork butt and place a garlic clove in each. Place meat on middle rack of smoker and smoke for 2 1/2 hours. Remove meat and wrap in foil. Return to smoker and cook for an additional 2 1/2 hours or until internal temperature reaches 195ºF. You ll Need 1 pork butt (4 to 5 pounds) 5 tablespoons Dadgum that s Good! Seasoning (page 12), divided 1 tablespoon onion salt 5 cloves garlic 1 package large sandwich rolls 1 double recipe Dadgum that s Good! BBQ Sauce (page 13) or your favorite brand 1 (16-ounce) jar dill slices hickory My brother and niece s BBQ place in Columbus, GA. DADGUM That s Good, Too! 73