Greetings All,
Here are some pictures of some baby back ribs I cooked in my new smoker. I used an under $100 upright capsule style Brinkmann smoker. I am a complete amateur so I visited various sites (doubledanger.com, fabulousfoods.com, smoker-cooking.com, the-greatest-barbecue-recipes.com) to learn how to smoke meats and then put it to the test on smoking some salmon.
I made a few amateur mistakes (i.e. letting the water pan run dry, removing the grill cover too many times so precious heat escaped and not starting earlier in the day as to avoid an 11pm dinner time) but learned a lot. On round two I delved into the world of smoking pork ribs.
“Smoked” Baby Back Ribs
“Smoked” Baby Back Ribs
My mistakes on this go-around included, not starting earlier in the day so as to avoid an 11pm dinner time and creating my own rub recipe which failed to calculate the amount of salt which was in a store bought rub that I used as the base for my rub recipe. As a result, the final product would be deemed delicious by most East Coasters, Midwesterners or Southerners but not so much by the sodium conscious Californians.
“Smoked” Baby Back Ribs
“Smoked” Baby Back Ribs
“Smoked” Baby Back Ribs
My next effort will be either beef ribs or baby back ribs. Stay tuned.
Regards,
David E.
Date of Visit: 2/12/2011; Restaurant: David E’s Balcony; Key: (5 star maximum per category); Ambiance: ***; Service: N/A; Food/Drink: ***1/2; Grade: B+.
David J. Evangelisti, II 