Last night’s dinner turned out particularly well so I thought I’d put a picture of it here.
Smoked baby back ribs
Sea island red peas
Rice
Green salad
I started smoking the ribs when I rose yesterday morning at 6:00am and they were done by 4:30pm. I kept them warm in the oven until we were ready for dinner. The sea island red peas were very good—they were sweeter than I expected them to be.
Looks yummy!
I’ve never smoked anything and don’t own a smoker. But I like some good ribs. I’m a big sous vide fan, so I usually do them that way and then finish in the oven or on the grill.
I’m on my third smoker. This is the one I recommend if you ever find yourself in a position to make that investment.
Have an old barrel smoker made by one of my uncles. It is dying so need a new one soon. In pinch you can use a regular grill. Put your coals on one side with some wood chips/chunks or for gas grills put them if foil and poke holes in it and sit over a burner. Put the meat you are cooking on the side away from the heat. Monitor temp. Start with chicken wings as you don’t need to smoke them very long. Make your own rubs and barbecue sauces.
Steve