Well made some ribs for xmas. Didn't get to make a video with the baby and xmas gift shopping but I can tell you this, I love ribs coming out of the SRG. Going to make another batch soon.
Used a Memphis rub that I got from the smoking forums. Marinated over night. I cut down the sugar so it wouldn't burn. Cooked with the lid down, about 45 degrees outside and windy
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1-1/2 T. of chili powder
1 tsp, cumin
1 tsp. each of dried oregano and thyme
In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.
marinade for 3 hrs to overnight, can be used on all meats
Here they are hanging.
Here they are cooked out. A bit overcooked. Didn't think they would cook that fast. Was in the SRG for 50-60 mins on high.
Towel wrapped to try to recover some moisture.
Final product. Damn good and not too dry. Could of been more moist, but the SRG saved me
Here is the smoked salmon that came out of the Masterbuilt electric smoker. A bit dry, since I am a bit rusty using the smoker. The SRG has been taking all my time
Salmon was soaked in
lemon pepper salt seasoning to taste or lemon juice
garlic powder
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
for 2 hrs.
Some good eating!
