Each go at the smoker is slowly getting better. This time it is pork ribs (american style) and beef brisket. Each meat had their own marinade, smoked with a mixture of hickory and apple wood, and basted with a home-made BBQ sauce in the final hours. The final cooking time was about 8+ hours. Details below.

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For the pork ribs, I marinated 8 racks for 24 h in:

1 cup brown sugar

2 Tb salt

2 Tb ground cumin

2 Tb ground coriander

2 Tb ground paprika

1 Tb ground allspice

1 Tb ground cinnamon

2 Tb oregano

Half a dozen fresh coriander roots, minced

 

For the beef brisket, I marinated two slabs weighing in total 2 kg (4 lb) for 24 h in:

2 Tb salt

1/4 cup of my corned beef spice mix (below, and details here)

6 cloves garlic, minced

 

Pickling spice (master mix)

2 Tb black peppercorns

2 Tb mustard seeds

2 Tb coriander seeds

2 Tb hot red pepper flakes

2 Tb allspice berries

1 Tb ground cardamom

2 cinnamon sticks, crushed into small pieces

24 bay leaves, crushed into small pieces

2 Tb whole cloves

1 Tb ground ginger

 

For the BBQ sauce, sauté  the following in 1/2 cup butter:

1 red onion, minced

3 cloves garlic, minced

Then add:

1/2 cup raw apple cider vinegar

1 can diced tomatoes (12 oz, 330 g, approx.)

1/2 cup brown sugar

1 Tb oregano

1 Tb ground cumin

1 Tb ground coriander

1 tsp allspice

small bunch of fresh coriander (cilantro), ripped apart

Cook for about 60 minutes on low heat, then strain through a fine sieve.

 

For the smoked meat, I heated the offset (Texas) smoker using natural red gum charcoal, and added a mixture of hickory and apple wood chips (pre-soaked in water) at regular intervals. I maintained the temperature between 80 – 90 C (175-195 F), rotating and moving the meat at regular intervals, and basting the meat two times in the last 2 hours. Total cooking time was 8+ hours.

 

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