Smoke Gets In My Eyes
(as often as possible)
(as often as possible)
I currently do my smoking on this Master Forge propane fueled rig with a tub for wood chunks / chips. I know that propane rhymes with "profane" for many 'Q purists, but I like the steady heat and not having to tend it every 10 minutes. I formerly smoked in a native-rock smoker that I
built myself. (pictured below) I smoke over
apple or crab apple or pear wood. Midwest suburban neighborhoods host a billion or so Bradford pear trees. These trees love to snap off in high winds. Helping a neighbor clean up a downed Bradford results in a year's supply of great smoking wood!
Gid & Clark’s Championship Rib Rub
(Gideon is my youngest son who has always taken a real interest in helping me
perfect this outstanding concoction.)
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| native stone smoker |
4 cups dark brown sugar
1 cup black pepper, freshly ground
1 1/2 cup chili powder
1/4 cup paprika
1/4 cup celery seed, finely ground
1/4 cup cumin, finely ground
1/4 cup dried cilantro, finely ground
2 tbsp chipotle pepper, finely ground
1/8 cup ground bay leaves
cayenne pepper to taste
2-4 individual cloves of garlic*
1 cup kosher salt to taste**
1 cup black pepper, freshly ground
1 1/2 cup chili powder
1/4 cup paprika
1/4 cup celery seed, finely ground
1/4 cup cumin, finely ground
1/4 cup dried cilantro, finely ground
2 tbsp chipotle pepper, finely ground
1/8 cup ground bay leaves
cayenne pepper to taste
2-4 individual cloves of garlic*
1 cup kosher salt to taste**
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| many, many moons ago |
Fresh ground ingredients make a world of
difference. I've found it easiest to estimate the celery seed, cilantro,
chipotle, and bay leaves and grind them together in a coffee / spice grinder.
* If you like a bold garlic flavor, add garlic
powder to taste. I don't care for a heavy garlic taste. I take the fresh cloves
and smash them flat with the broad side of a butcher knife. I add these clumps
whole to the container in which I keep my rub. The garlic "seasons"
the rub, rather than becoming a major component of the taste.
** Always add salt at the end of the mixing
process. Add it slowly and only to the point that you just begin to taste the
salt. Kosher salt has a more mellow, palatable taste than table salt. This is a
sweet, savory rub and not a lot of salt is needed to round out the taste.
Rub is ready to use at once and
only improves with age. In spite of the name of this preparation, you really
don't need to rub the Rub into the meat. Sprinkle liberally on ribs, brisket, or pork butt at least
one hour before cooking, overnight is even better. Some people coat ribs
with a film of mustard and then add the rub. I don't care for the mustard
taste on ribs - and yes, you do taste it! If you want to get fancy, mix
brown sugar with a liquid (cranberry juice, root beer, Dr Pepper), coat the
slab and then sprinkle on the rub. Wonderful.
If you're not familiar with brining meat prior to smoking, you're really missing out. Here's a short introduction (at a website worth perusing).
This rub is great on all meats to be barbequed and
really brightens up burgers and steaks on the grill, as well. Mix up a batch,
apply liberally, smoke slowly, and send me a note about how much you
liked it.
I make my own sauce, sort of. I start with a
jug of Cattleman’s BBQ Sauce (from
Sam’s Club), warm it on the stove and add honey, brown sugar, mustard, liquid
smoke, worchestershire sauce, cayenne, ground bay leaf, cilantro, black pepper
– what ever strikes my fancy on the day. In a gallon of sauce, a 15oz can
of very finely chopped tomatoes will give a beautiful texture. Finely chopped and well-cooked bell peppers / onions would do
well, too. It doesn’t squirt out of a bottle well, but it is
beautiful.
(Note: I once brewed up some of my sauce and
offered it alongside the legenday KC Masterpiece sauce. Mine was the
hands-down preference. I started to crow a little until one of my guests
soberly said, "Clark, half the BBQ cooks in town make better sauce
than KCM. Rich Davis (KC Masterpiece originator) is a better promoter
than anyone else, not a better sauce creator." Look around,
there's no review of the legendary KCM restaurants on this site.
Why? Because Rich Davis is a better promoter than business man.
He's got a string of unpaid bills and bankruptcies trailing behind him.
Moral of the story? Get out in the backyard and have fun. Life is
about the smiles you share. Chill.)
Rib Tips
Take a moment and watch this excellent short video showing how to prepare
ribs prior to cooking.
Other BBQ Resources
The Passion of Barbeque - I created and published this book that
still makes me proud 20+ years later. Featuring
the recipes and wisdom of the Kansas City Barbeque Society, this book was
virtually an instant classic. Get a copy if you can.
If you want a world-class smoker, check out BBQ Bonanza. A good friend of mine has one
and swears by it.
Keep The Door Shut - I recommend a meat thermometer with a remote unit.
You can keep tabs on your progesss without losing the magic fog.
When it comes to BBQ, I'm no one's disciple... I'm
more of a John the BBQist type wandering in the wilderness. I have noted some
luminaries are worth checking in with occasionally, for inspiration if not
instruction. Steve Raichlen is one of them. (site
1, site 2)
also see...
