From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-207846-503272
8 - 10 lbs. of baby back pork sparerib racks
10 – 12 hickory
hardwood chunks (Use the large chunks that are approximately the size
of the palm of your hand rather than the hardwood chips)
Dry Rub
consisting of mixed spices including 3 Tbsp. of fresh ground pepper
and seasoning salt and one Tbsp. each of garlic salt, paprika, onion
salt, ground hot pepper or pepper flakes, ground rosemary and any of
your other favorite spices.
2 - 3 bottles of you favorite
barbecue sauce
For Charcoal Grill –-
Soak hardwood chunks in water for
approximately 2 hours before using. Place charcoal briquettes around
on one side of the charcoal grate 2-3 coals deep and apply lighter
fluid. Light coals and wait until ash first appears on coals. Place
tinfoil pie pan on side of grill on opposite side of from coal and
fill with water. Place hardwood chunks directly onto hot coals and
place cooking (top) grate on grill. Rub ribs with the Dry Rub of
mixed spices on both sides. Place rib racks on cooking (top) grate and
place lid on grill with air vents almost completely closed. You should
soon see large amounts of smoke billowing from grill. Turn ribs a few
times during the cooking process for even smoking.
For Gas Grill --
Soak hardwood chunks in water for
approximately 2 hours before using. Place tinfoil pie pan on one side
of grill and fill with water. Light other side of grill and, when
hot, place hardwood chunks onto hot grill. Rub ribs with the Dry Rub
of mixed spices on both sides. Place rib racks on side of grill over
the pie pan. Turn gas grill down to low on the side with the hardwood
chunks. Place top on grill with air vents almost completely closed.
Turn the ribs during the cooking process for even smoking.
With either preparation method, you may baste the ribs with your
favorite barbecue sauce towards the end of the smoking process. Again
use your judgment on the timing of the sauce. If the fire is hot then
wait until the ribs are almost done and the fire has died down
somewhat before applying the sauce. The slow cooking through the
smoke will turn the sauce into a thick glaze on the ribs. Since you
are using indirect heat, the sauce will not blacken the ribs as is
sometimes the case when using barbecue sauce over direct heat. The
smoking process produces a lot of flavor all by itself so you may
elect to leave some ribs without any sauce. The water in the pan will
keep the ribs moist throughout the cooking process.
The Skinny: The slow cooking of the ribs should cause most of the fat
to drip away resulting in lean, meaty ribs.
Veggie Salad
2 cups fresh corn kernels, cut off the cob and blanched in boiling
water so corn kernels are still crisp; or
1 16-oz. can shoepeg
corn (small white and sweet kernels)
2 cups fresh peas, blanched
in boiling water so peas are just barely done; or
1 16-oz. can
peas.
2 cups fresh green beans, chopped in 2-inch pieces and
blanched in boiling water so beans are still crisp; or
1 16-oz
can green beans
1 cup celery, finely chopped
1 cup apple
cider vinegar
1 cup sugar
One half cup vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp.
lemon juice
Combine all ingredients together in a large bowl. Refrigerate
overnight and serve chilled. You will be surprised at how good this
simple recipe is. Make sure to prepare it the day before so that the
flavors have time to blend. Feel free to add or substitute other
ingredients such as edamame, kidney or black beans. Please use the
fresh ingredients if you are fortunate enough to have them handy.
The Skinny: Use your favorite sugar substitute