Link to the item: http://www.basspro.com/Masterbuilt-Extra-Wide-Propane-Smoker/product/10219561/80511
After a dismal first go at trying to smoke my regular jerky recipe (heat too high, not enough ventilation and scorched most of it), I did a lot of research and decided to go with ribs this time. I normally braise them in the oven, but figured that this would be my best choice for a real go at using the smoker.
Hit up Costco for a pack of ribs. I picked some that had enough fat, without being overbearing.
The dry rub I made up was a mix of cumin, kosher salt, dark brown sugar, garlic powder, ground black pepper, chili powder and a bit of cayenne. Pulled out the mortar and pestle to give it all a good grind, but it was a bit small, so I had to finish up in one of the Kitchen-aid bowls.
Pure Canadian pork.
I took a bit of time to strip the membrane off the back of the ribs. It was a bit of a pain as the membrane kept tearing, but I was able to remove it all before adding in the rub.
From here I switched from the iPod Touch camera to the Sony as I wanted better resolution and colour for the photos. The rub I used really took on a nice colour after about an hour allowing it to penetrate a bit into the meat. Did both sides, but heavier on the meatier side of the ribs.
Loaded up the top 2 racks with the ribs. I was able to fit 3 per rack, but spaced it out with the shorter ribs on top and the meatier ribs below.
After an hour, I opened up the smoker briefly to spritz down the ribs with a spray bottle. The spray bottle contained a mixture of 3/4 cup unsweetened apple juice and 1/4 cider vinegar. I also refilled the water pan with a mixture of apple juice, cider vinegar and RO water to keep the humidity up. Added another couple of handfuls of chips to the pan too.
Sauce making time! In a medium pot, I added in 2 cups of Heinz ketchup, 3/4 cup apple juice, 1/2 cup cider vinegar, 1/2 cup mustard, 2 tablespoons of Worcestershire sauce, 1/2 tablespoon black pepper, 1/2 teaspoon chili powder, 2 tablespoons of brown sugar and heated it slowly until I saw some bubbles, then lowered the temperature and simmered for 15 minutes while stirring frequently.
Next attempt will be either lamb or a brisket I think.
I also have some apple wood and cherry wood coming to me from a friends property. He needed to remove some trees and I get some of the wood which I am going to season for later.