4th of July BBQ and Smoke Weekend - Part 1 - Baby Back Ribs

Time to put some more mileage on my smoker and grill today.
Baby back ribs with smoked/baked potato and a side salad.


Aside from what is shown, I added some salt and pepper on the meat side only. Then a liberal sprinkle of the sweet and smoky spice mix (does not contain salt). The woodoo sauce is for basting. I smoked 4 hours3 should at 210F and 3 hours at 250F.

After 1 hour remove the bacon slices. Those slices are way better then anything one can buy at the store. 

Baste about once an hour with the woodoo sauce.

3 hours into the smoking process I washed 2 russet potatoes, put them into Aluminum foil and added it to the smoker. 1 hour before the smoking is done, the potatoes were transferred into an oven at 450F to finish the cooking process for 1 hours.
The spice combination makes a nice sweet taste with a good kick at the end.


The side salad
  • 1.5 cups of ripe water melons
  • 1/2 onion finely chopped
  • 2 tomatoes chopped into small bites
  • 5 babybell mushrooms cut in half and then cut into slices
  • 1 greenhouse cucumber peeled and sliced
  • 1/2 hand full of fresh mint chopped 
  • 1/2 hand full of fresh sweet basil chopped
  • 2 tbsp pomegranate molasses
  • juice of 1 lime
  • 2 slices of fresh smoked bacon chopped
  • salt and pepper to taste
Mix everything in a bowl. This can be a lunch with a toast as well. Store in the fridge until everything is ready.

Assemble everything:
-Mahlzeit-







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