Sunday, March 23, 2014

Smoked Beef Ribs and Smoked Chicken

Every week I plan on tearing apart the beast and rebuilding her into a super smoker, yet every week I continue to find a reason to feed her more wood and charcoal to smoke meat, this week was no exception. On Thursday +Phil Cockreham said he wanted some beef ribs after looking at the blog, so it inspired me to make some as well this weekend.

As I maneuvered through the meat section I grabbed two racks of choice beef ribs and a whole chicken.  The beef ribs were for Sunday dinner, the chicken is for use in a Brunswick Stew recipe that +Phil Crews gave me to try out. I already have some smoked pork that I froze and set aside, so I just need to gather up the other ingredients and put it together.

Beef ribs are great, but they are not super meaty, at least not from the grocery store.  I am sure a good butcher could cut a rack that would be amazing... After removing the membrane from the back on the racks I used a simple rub of paprika, cayenne, salt, and pepper rubbed in to all of the crevices.

For the chicken I used a rub mixture of salt, pepper, paprika, garlic, and brown sugar.  I like a little sweet in my chicken, and this rub gives it that extra punch of flavor.  I also split the chicken to allow the breast to get as much smoke as possible.

I put the ribs and chicken on the smoker at 225 degrees.  I pulled the chicken when it reached 160 degrees (temp will climb to 165) and let it rest before I cut it up.  The chicken was on the smoker for a little over 3 hours.  I wrapped the ribs at 3 hours in foil, and pulled them after 4 1/2 hours when they were flexible.

Both turned out amazing, and I can't wait for some leftovers tomorrow!