Bluezman
Sr. Member
- Apr 2, 2007
- 279
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- Minelab Musketeer Advantage
Made a little Q yesterday 
'Tis the season! I stopped at Wally mart and found these boneless beef ribs on sale. I didn't even stop to consider my diet. (BTW I've lost 52 lbs. in the last yr.) Since my diet is generally going pretty well; I indulge myself every once in a while... and this happens to be one of those whiles.
I believe the pkg. was a little over 4 lbs. (where did it all go?... and I'm out of beer too!) probably had something to do with that Beer and BBQ Breakfast I had this morning.
Oh well.I use Durkee's St. Louis Style Smokey Mesquite to rub down the beef the night before, and leave it covered w/ plastic wrap in the fridge.
The next day I take it out an hour before I'm ready to start smoking, It has to be close to room temperature when it goes in the smoker... smoke will condensate on cold meat in the smoker and create creosote particles which will taste bitter (not good at all) on the tongue.
1/2 hour after I take the the meat out of the fridge I fire up the smoker, setting the thermostat to 215* ( mine is a homebuilt electric ) , and when the temperature gets up to about 200* the plan starts to come together.
At this time the meat has warmed up enough and the smoker is ready, After setting up my remote temperature probe in one of the pieces, I introduce the meat to the smoker, maintaining a respectable distance around each piece on the rack so that the smoke can completely engulf them and permeate each piece. Also, at this time, I add 3 or 4 marshmallow sized pieces of apple wood to the smoker tray.
I set my remote temp to beep @ 140* (Rare), 145* (medium Rare), 160* (medium) or 170* (Doornail Dead).
The hard part is waiting, all the while smelling the delicious smoke wafting through the yard.
Waiting for this: 
The glazing/dipping sauce you see on the ribs is my own secret concoction. It's so secret that even I don't know the recipe. I didn't measure anything that went in it. I just went by taste and it tastes great! But here's a rough approximation:
1/2 c. catsup (Heine's)
1/4 c. honey (I used wildflower)
1 Tbs. Worcestershire sauce (L&P)
1 Tbs. Soy Sauce (Kikkoman's is good)
1 1/2 tsp. Tiger sauce (essential ingredient)
1/4 tsp. Browning sauce (Gravy Master, Kitchen Bouquet etc.)
If you don't have a smoker and you're going to try to fake it on the grill you might want to add a few drops of
liquid smoke (I hope no one saw that.)
When the meat comes out of the smoker, I put the glaze sauce on then put it in the oven for 10 min. or so at 375* to 400* just so that it gets thick and sticky enough to get all over your hands and around your mouth making one hell of a mess. Enjoy. Bluezman
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