Smoking Hot

Ah, summertime. I love summer. It reminds me of all the good things in life. Like sweet buttery ice cream on a scorching hot day, or the first taste of fresh picked watermelons. Ooh that last one made me shudder. Yet most of all, what do we love to do in the summertime? Grill. Anyone worth his salt in the culinary world (no pun intended) knows how to operate and dominate a grill. I love BBQ. Ribs, whole chickens, even spring lambs, doesn’t matter to me, I’ll cook it all low and slow. This brings me to my next question, what if, and that is a very big if, you have a smoker as well?

Smokers open up a whole new can of worms for culinary affection-ados, in the sense that with a smoker, you are now dry curing your food, over a much lower temperature and for a greater period of time. The beauty of this is that delightful smoky flavor, or anything else you’d like to add, and succulent meat that just falls off the bone and melts like butter on your tongue. I absolutely get giddy at the thought of so many different combinations one can do on a smoker with just a little bit of time and patience. Basically, in honor of my new smoker (What, you didn’t think that I write about things that happen to me?) I will post some of the best recipes of this summer and easy instructions on how to replicate them.

This week your going to grab one rack of ribs (pork, preferably) and soak them in a bag with about 1 cup of balsamic vinegar for about 6 hours. Now your grill (or smoker) should be heated and you should have a temperature of 250-300 degrees. This is the range we are shooting for (unless its a smoker then its 200-250), so take out your now marinated rack of ribs and rub on brown sugar, cumin, all spice, and a little mustard powder. Using your fingers press it gently into the meat until coated. Once you have your temperature set, place ribs onto the grill and cook slow and low, rotating the meat every 15-20 minutes. After every two rotations, flip your meat and repeat. Once your meat comes out deliciously brown and caramelized, usually after 1-2 hours (grill) or 2-4 (smoker). For you smokers, I recommend using apples to add just that extra hint of flavor to your meat. Once complete, take a temp and enjoy. Man, there is something about mailiard reaction and ribs that makes me squirm.

Anyone have a great summer grilling recipe?

Go try mine!

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