Ribs: Not Your Every Day Smoked Pork Spare Ribs

"Our family's favorite. Slightly sweet and spicy with a light non-tomato based baste, that doesn't overpower the delicious falling-off the bone meat. We have also used this recipe on pork shoulders.. Devine!! BBQ sauce is never needed, but if you must, only use your favorite! Enjoy!" — Tanlor 

View the original article here

Ribs: Bill's Smoked BBQ Baby Back Ribs

Feb 01, 2010 As advertised, very good flavor and very very tender. Couple of personal notes. I use a charcoal smoker that has the water pan andI use the water that I soak the Apple Wood Chunks and Apple wood chips in for the water pan. ( Soaked over night). Another Apple flavor source. I did 8 pounds of ribs. Cooking time was 5.5 hours. My Brinkman smoker does not have a temp gage. I always place 4 towels on my smoker for efficiency during smoking, and it was also 5 degrees outside today. It was 5.5 hours as expected. After smoking I basted the ribs andplaced them in the oven for 30 minutes at 350 degrees, more juicy and even more tender. Did some in and some out of the oven. Oven cooked slightly better. Jucier and the sauce cooked in. What was great was NO Smokey flavor. Using just Apple wood, the boiling in Apple Juice, charcoal with NO mesquite flavor all eliminate smokey flavor. This was a great change of pace for doing ribs on the smoker. Not overpowering either. Not salty as well. Very good recipe, and I look forward to doing again and for a group.

—Hawkeye Riggs 

View the original article here

Savory Sight: Smoked Salmon Pizza

Smoked salmon pizza from sevimel reminds us of Wolfgang Puck's recipe.

Creamy, salty, tangy, and rich, this pizza is totally crave-worthy!

For more - and the recipe - visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

View the original article here

Roasts: Smoked Standing Rib Roast

Sep 19, 2006 Simple but the flavor is out of this world! For real bone-deep flavor, cut the roast off the bones, slice back the fat cap, then rub seasonings all over the meat, put the fat cap back in place and tie the bones back on with cotton kitchen string. Not only will the flavor get all the way to the meat, but just cut off the strings and carving will be a snap!

—VORCHA 

View the original article here

Ribs: Slow Smoked Pork Spareribs

Aug 17, 2009 After reading the review by jho I feel that the directions to this recipe need to be reviewed. This recipe does not call for specific type of wood chip as every person has already decided on what they like, I developed this recipe using hickory and apple chips, but I've also used whatever I had on hand, just make sure that the chips are well soaked. The barbecue sauce portion is meant to be used if desired and adds a subtle taste that should not override the smoked flavor of the smoking process. The sauce should only be used on the ribs after the ribs go through the slow smoked process and should be done on a regular grill over indirect heat, you want the sauce to be very sticky. You may also use the sauce as a side on the table instead of cooking the sauce on the ribs. Some of my guests over the years prefer the ribs without the sauce. When using the rub you may adjust the amount you rub onto the ribs. There should be some leftover rub when you are finished applying the rub to the ribs. This recipe was never meant to be used directly on a grill. Direct grilling has a tendency to dry out the meat. This recipe was developed using a Brinkman Slow cooker using charcoal I have used a Brinkman gas slow cooker as the heat can be better controlled. I am now using a BBQ Grillware slow smoker when cooking these ribs. The main secret to moist great tasting ribs is slow cooking at a temperature of 225 to 250 degrees. The water/wine in pan helps keep a moist environment.

—Chuck 

View the original article here

Main Dish Seafood: Smoked Salmon Pasta with Scotch

Jun 22, 2009 Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

—Carolyn 

View the original article here

Main Dish Seafood: Farfalle with Asparagus and Smoked Salmon

Sorry, I could not read the content fromt this page.

View the original article here

Main Dish Fish and Shellfish: Smoked Steelhead Trout (Salmon)

"Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes." — SHADOWS1 

View the original article here