The Pokey Smokers

This smoky sauce is great on ribs.  We’re trying it on pulled pork, as well.

(more…)

BBQ pulled pork with smoky bbq sauce.
(more…)

This recipe took first place at the 2007 Winter Sizzler.

BBQ ribs with smoky sauce.

(more…)

BBQ pulled pork with vinegar sauce.

Ingredients

• 1 pork picnic, bone in
• 1 1/2 cups vinegar sauce, recipe follows
• 3/4 cups Perfect Picnic rub, recipe follows

Vinegar Sauce

Adapted from Smoke and Spice, p 292

Combine, dissolve, shake…

• 3/4 cup cider vinegar
• 3/4 cup white vinegar
• 2 tablespoons white sugar
• 1 tablespoon turbinado sugar
• 1 tablespoon smoked kosher salt
• 1 teaspoon fresh ground pepper
• 1.5 teaspoons cayenne pepper (this was probably too much!)

Perfect Picnic Rub

Adapted from Smoke and Spice, p 62

• 5 tablespoons ground black pepper
• 1/4 cup turbinado sugar
• 2 tablespoons kosher salt
• 1 tablespoon wasabi powder
• 1 teaspoon smoked chipotle powder
• 1 tablespoon dried onion flakes, slightly ground

Directions

Trim away major fat from pork. Inject pork with 1 cup sauce. Dust with butt rub. Wrap and return to cooler for as long as possible.

8:00PM: Start smoking the beef brisket over oak wood smoke, at 215 degrees, measured at upper grate.

10:30PM: T-14:30 0:00 elapsed Add pork picnic on bottom rack, fat side down. Add apple wood.

6:00AM: T-7:00 7:30 elapsed Check on pork while starting ribs. Baste.

9:00AM: T-4:00 10:30 elapsed Begin checking for doneness when temp hits 180. When fork tender, wrap in foil and add to heated cooler.

12:30PM: T-30 14:00 elapsed Turn in ribs. Unwrap pork and begin pulling. Sauce with remaining vinegar sauce in squeeze bottle.

12:55PM: T-5 14:30 elapsed Fill turn-in box - A bunch of “torpedoes”

BBQ ribs with chipotle-tamarind sauce.  These came in dead-last at the Cape Cod Classic in 2006.  Nasty!

Ingredients

• 2 racks fresh pork spareribs, 3lbs each, trimmed St. Louis style
• 1/2 cup powderpuff rib rub, recipe follows
• 1/3 cup chipotle-tamarind sauce, recipe follows

Powderpuff Rib Rub (1/2 recipe)

Adapted from Raichlen’s Barbeque Bible - Sauces, Rubs & Marinades, p 25

• 1/8 cup celery seed
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1/8 cup paprika
• 1 tablespoon black pepper, coarse-ground in a molcajete

Chipotle-tamarind sauce

• 1 frozen chipotle pepper in adobo
• 1/4 cup tamarind extract
• 1 tablespoon honey

Directions

Trim ribs to St. Louis style if needed. Peel membrane. Cut out middle 8 bones (for turn-in). Dust with rub, cover with plastic wrap, put on ice.

5:30AM: T-7:00 Use a dry, foil-lined waterpan. Start a full chimney of Kingsford briquettes. Dump after 30 minutes, add 2 chunks apple wood. Target temp is 215 at upper grate, 230 lid.

6:00AM: T-6:30 Lay one slab flat, bone-side down, on the center of each grate, with extra bones kept away from edges.

11:30AM: T-1:00 5:30 elapsed Check for doneness. Baste with apple juice. If nowhere near done, foil and return to cooker.

12:15AM: T-15 6:15 elapsed Baste and taste one end-rib from each rack. Pick a winner.

12:20AM: T-10 6:20 elapsed Place ribs meat-side down on cutting board. Slice each rib with a single long, slow pull of the knife. Reassemble rack. Flip meat-side up and brush with chipotle-tamarind sauce.

12:25AM: T-5 6:25 elapsed Fill turn-in box - 6 bones back to front, angled slightly to show top and cut edge.