Smokalicious Baby Back Ribs And Chicken
The Key Is The Smoker
The key to doing this is the type of smoker you use. I have tried them all over time and some you have to tend and some you can forget. I like the kind I can forget therefore I prefer the electric smoker as my culinary weapon of choice. No charcoal to watch, no messy cleanup of ashes, no propane to run out of or those things that can make grilling tedious at best. At the link you can see the one sitting in my pit. It is relatively inexpensive and the only thing I have had to replace over the years is the lava rock every several years.
It's an easy set-up with lava rock and a heating element at the bottom, then a metal bowl to hold your water and above that two cooking grates that are stacked one above the other. The electric heating element maintains a constant heat which is the key to becoming a master smoker. The beauty of this model is that you can also roast your meats without smoking it that is your preference.
The amount of meat to buy is dependent on how many people you need to feed but this is what I usually do:
2 Racks of baby back ribs (Smithfield is my brand for the meatiness)
2 Whole chickens cut in half and cleaned thoroughly
1 Bottle of Adam's Seasoned Salt or its equivalent
Season your meat by coating the outside with the seasoned salt and place in meat racks (purchased separately) and set aside while you prepare your smoker. Rib racks will accommodate both ribs and chicken.
I prefer mesquite chips but if your prefer a hickory smoke or have another preference that will work too. Take a large bowl and fill with chips and cover with water. This is critical unless you want the Smokey Bear to show up to put out a wood fire. Let them soak for about 15 minutes.
Take soaked chips and place on top of the lava rocks at the bottom of the smoker and plug it in. Place the metal bowl full of cold water in its place above the heat source, then place your first grate in. I put the a chicken and rib assortment in each meat rack. Put your first meat rack in, then place the second grate in its place followed by the your second meat rack.
Then place the cover on your smoker and let er rip. The beauty is that once you put that top on, you can go play for three hours. Don't lift the lid, not once. The heat will escape and interrupt the cooking process. I takes a full three hours to insure your meat is smoked and cooked to perfect.
If the meat appears to be pink that is because smoked meat is usually pink in color. After 3 hours though it will be cooked for consumption.
Grab a plate and plenty of napkins and enjoy the feast that follows.
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