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COOK WHAT YOU LIKE TO EAT!

I smoke my ribs in a native-rock smoker that I built myself. (I have the hernia surgery scars to prove it!) I smoke 'em over apple or crab apple or pear wood at around 250 degrees for four to five hours or until the meat has reached 170+ degrees internally and the rib meat has pulled back from the end of the bones by 1/2 inch or so. After three hours in the smoke, you can finish the slabs on the grill if you're running short on time... but then, you didn't plan very well, did you? If you don't have a smoker (and a hernia to go along with it), here's how you can add smoke to your gas grill experience: Make a large foil envelope, fill with water-soaked wood chips, seal, pierce top liberally, and place between flame shield (or ceramic bricks) and food grate. Set your grill to run about 250 and keep track of internal temp.

Gid & Clark’s Good Earth Rib Rub

(Gideon is my youngest son who has always taken a real interest in helping me perfect this outstanding concoction.)

4 cups dark brown sugar
1 cup black pepper, freshly ground
1 1/2 cup chili powder
1/4 cup paprika
1/4 cup celery seed, finely ground
1/4 cup cumin, finely ground
1/4 cup dried cilantro, finely ground
2 tbsp chipotle pepper, finely ground
1/8 cup ground bay leaves
cayenne pepper to taste
2-4 individual cloves of garlic*
1 cup kosher salt to taste**

Fresh ground ingredients make a world of difference. I've found it easiest to estimate the celery seed, cilantro, chipotle, and bay leaves and grind them together in a coffee / spice grinder.

* If you like a bold garlic flavor, add garlic powder to taste. I don't care for a heavy garlic taste. I take the fresh cloves and smash them flat with the broad side of a butcher knife. I add these clumps whole to the container in which I keep my rub. The garlic "seasons" the rub, rather than becoming a major component of the taste.

** Always add salt at the end of the mixing process. Add it slowly and only to the point that you just begin to taste the salt. Kosher salt has a more mellow, palatable taste than table salt. This is a sweet, savory rub and not a lot of salt is needed to round out the taste.

Rub is ready to use at once and only improves with age. In spite of the name of this preparation, you really don't need to rub the Rub into the meat. Sprinkle liberally on ribs at least one hour before cooking, overnight is even better.

This rub is great on all meats to be barbequed and really brightens up burgers and steaks on the grill, as well.

Mix up a batch, apply liberally, smoke slowly, and send me a note about how you liked it.

RIB TIPS...

Take a moment and watch this excellent short video showing how to prepare ribs prior to cooking.

Other BBQ Resources

The Passion of Barbeque - Creating and publishing this book still makes me proud 20+ years later. Featuring the recipes and wisdom of the Kansas City Barbeque Society, this book was virtually an instant classic. Get a copy if you can.

If you want a world-class smoker and skip that whole hernia part, check out BBQ Bonanza. A good friend of mine has one and swears by it.

Keep The Door Shut - I don't know what that guy in the picture in the left column is doing, but you'd do well to keep the smoke IN the smoker (the neighbor's are suspicious enough). I recommend a meat thermometer with a remote unit. You can keep tabs on your progesss without losing the magic fog.

When it comes to BBQ, I'm no one's disciple... more of a John the BBQist type wandering in the wilderness. I have noted some luminaries are worth checking in with occasionally, for inspiration if not instruction. Steve Raichlen is one of them. (site 1, site 2)