Monday, October 24, 2011

What That Smoker is For

And now for the final smoked item: pork spareribs. I think pork spareribs are the THING you fire up the smoker for. Well, that, and home-cured bacon.
We have never used the smoker without a slab or two or more of pork spareribs in there. (Not baby-back ribs, not short ribs.) Sometimes there may be something more interesting going on, like bacon or oysters, but you always want to fit in the ribs.
A little bath in a marinade of vinegar and beer, Worcestershire sauce and hot sauce. Soaky, soaky. Then a gentle cooking with a kiss of hickory smoke, and yer done, baby.
Look at that meat! It was like eating all-day meat lollipops. The meat came from Marin Sun Farms (they didn't grow it, though), and it resembled a Sunday roast.
We decided we didn't even want barbecue sauce, because the meat was so plump and glowing, infused with a not-bad marinade. The first time I've ever had spareribs without sauce, and it was a smart gamble.
I have nothing funny to say.

28 comments:

kudzu said...

Now you're talking ---- fabulous. This is why I always order sauce on the side with smoked meats: unless it is perfect, I don't want it to interfere with that gorgeous flavor.

cookiecrumb said...

Kudzu: I really think we ought to have shared. But there were only four ribs on that rack!
Next time.

Ms Brown Mouse said...

O, drool, I want some of that!

cookiecrumb said...

Mouse: We devoured it (in a ladylike way) all at once. Pretty good. :)

namastenancy said...

I knew that it was already all gone - otherwise I think you would be besieged by a group of your followers, clamoring for a bite.

cookiecrumb said...

Nancy: Ha ha. Yeah, this was the smallest amount of ribs we've ever done. We'll be firing it up again soon. Look for smoke signals. :)

SimplyStated said...

There are 10 things I demand from civilization: freedom, electric light, adequate waste removal, indoor plumbing, a decent and fair justice system, books, music, film, beer and the continued cultivation of the pig.

The pig rules. Every frickin' single part of it.

Zoomie said...

I definitely need a smoker!

cookiecrumb said...

Simply: I like your bill of rights!

Zoomie: You and your beloved would belove one, guaranteed. Craigslist?

Little Pots & Pans Co. said...

Seriously CC, if a very flustered looking woman shows up with her hair on fire ringing your doorbell Halloween eve, take pity and throw her some salmon candy! (and a beer wouldn't hurt either!) You're killing me with all these tasty treats :-)

cookiecrumb said...

Little Pots: I'll be looking for you. You can pitch a tent in the back yard. Salmon candy, yay! And beer.

Chilebrown said...

You make it sound so easy.

Zoomie said...

How long did it take and how much fire tending was required?

Greg said...

You multitasker! Nom nom..

cookiecrumb said...

Chilebrown: It was easy. Cranky used to make such a huge production of it, and everything ended up tasting like ashes.

Zoomie: This was the shortest smoke we've ever done, about three and a half hours, vs. five previously. Lots of fire tending, both for the charcoal and for the wood chunks.

Greg: It gave us meals for three days! :)

cookiecrumb said...

ANONYMOUS

EB of SpiceDish said...

I want to smoke everything now. Especially pig. yes pig. Always pig.

Chilebrown said...

Cookiecrumb, Yes it is easy and tasty. To be consistent with great results is a lot of restaurants and competitors dream.

Zoomie, You are too stubborn to use a true smoker.

cookiecrumb said...

EB: Always the pig! :)

Chilebrown: Cranky wants to smoke all through the winter. What a nut.

Zoomie said...

Chile Rowan, not so much stubborn as impatient... :-)

Hungry Dog said...

Meat lollipops. Sounds a little risque but also delicious. I'll take two...

meathenge said...

I really appreciate the absolutely wonderful picture of meat. You were totally able to give it a surreal color and not have it look scary. That, right there, is not an easy thing to accomplish. xo, Biggles

cookiecrumb said...

Hungry Dog: Perfect for Halloween!

Meathenge Man! Oh, wow, thanks. This was really beautiful meat in the first place, but I confess to "apping" on it.
Couple of weeks now, yes? Or is it this week?

meathenge said...

Creative license rules. Have fun, that's my motto.

Tami, her son & Shadow the kitty moved in over the weekend. Ceremony is this coming Saturday here at Meathenge Labs. Working myself in to a frenzy getting the yard/house ready for the event.

xo, Biggles

cookiecrumb said...

Biggles: I'm so excited for you! Don't worry about the house, you will dazzle your guests with your love. And that piece of floor candy somebody found.
I wish you a serene, meaningful and joyous occasion.
xx

meathenge said...

Floor candy recently sharpened his claws on my wool oriental rug! Better get used to it, eh?

Thank you so much and it's going to be awesome, I can just feel it.

Time to head off to Catahoula for some coffee.

xo, Biggles

Zoomie said...

Biggles, Oh, wow! I knew things were going well but not _this_ well! Hooray for love! I'm with Cookie - don't sweat the house, just take time to savor and experience the day. The guests won't notice and it will need doing again after they leave, anyway.

Get the cat a scratching post and s/he will leave your Orientals alone.

meathenge said...

I already have "scratching posts". They in the form of stereo speakers. One pair of which has already been moved in to the garage.

xo, Biggles