For my next foray into smoking I chose to “try” beef back ribs.  You will typically find that you are unable to find these fresh and will have to settle for frozen.  I would suggest heading to a neighborhood butcher shop as you will likely find what you are looking for and at a better quality than your average grocery store.

The number one rule of “smoking” is to expect a fairly steep learning curve.  The number two rule is that prep is more important than anything that comes afterwards.  The “set and forget it” (not to be confused with the Ronco Rotisserie Oven) principle of smoking has been repeatedly stated for a reason.  My third rule is to take detailed notes and do your best not to repeat the same mistakes.  This will lend itself to being more effective in regards to rule number one.  And the fourth rule is “patience is a virtue”.

Brinkmann Smoker

At this smoking session I failed marginally on rule #1, majorly on rule #2 and monumentally on rule #3.  My first recommendation is to remove your grilling racks and line them with aluminum foil in advance.  Once your meats have been seasoned, place the meats onto the foil.  Then, have the racks at the ready so you can place them onto the smoker IMMEDIATELY after your coals turn a gray color (or when the flames have subsided).  I did take detailed notes prior to my first time smoking however I have a piss poor memory so I forgot things such as the aforementioned errors.

Brinkmann Smoker

Other things I experienced were that the Jack Daniel’s oak wood chips weren’t as pungent as the elder wood chips.  As a result, there wasn’t sufficient “smokiness” on the ribs even though I used the standard 3 cups worth.  I started smoking at 10:45am and completed the process at 6pm.  Because I lost precious heat by adding my meats late the ribs were still a tad underdone even at 6pm.  Although, smoking is a slow cooking process and can run 8 hours or longer.  Because I had trouble maintaining the heat our ribs were served at below room temperature.  Not ideal to say the least.

Brinkmann Smoker, Lit coals

My “cardinal sin” however was when I became paranoid that I would expose my guests to a deadly bacterium by not bringing the cooking temperature high enough out of the gate.  Thus, I decided to spray a little lighter fluid onto the coals in an effort to recapture some of the precious heat I lost due to my poor prep planning.  Of course the ribs on the rack just above the coals turned out closer to cool hardened scoriaceous lava versus fall-off-the-bone, salty, fleshy goodness.

Smoker, Flaming coals

“Nice Smooookkkke”

Another mistake I made was going too light on the seasoning rub.  On the pork ribs I went too heavy and made a recipe miscalculation which led to overly salty ribs.  And on these ribs I went too light.  Maybe next time I’ll be just right.  If I remember to rub down both sides I should win that game.

Our dinner consisted of burgundy marinated mushrooms, black pepper green beans and smoked beef back ribs.  Our wines of the night included: Lancaster Estate 2005 Cabernet Sauvignon; Stag’s Leap 2003 “The Leap” Cabernet Sauvignon; Caymus 2007 Cabernet Sauvignon.  The clear winner was the Caymus with a delicious almost port-like juicy fruit quality to it.  There was an aroma as if the wine may have been stored in whiskey barrels.  It was very smooth, full bodied and delicious.

Asparagus, Mushrooms and Beef Ribs

Rack of Beef Ribs on Plate

Date of Visit: 4/9/2011; Restaurant:  David E’s Balcony; Key: (5 star maximum per category); Ambiance: ***; Service: N/A; Food/Drink: ***; Grade: B-.