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Ribs Tutorial

7 Aug

Another late night of football practice, and Mama is tired!   I want to get something up on the blog, since I haven’t posted in a few days, so I’m going to be lazy and steal one of Allen’s old facebook posts.  He took these photographs after a few friends had asked how he makes his ribs.  It provides a good instruction on how to make great ribs, so its worth sharing again.

A couple of things before you start.  First – this is not a quick process.  You will be layering flavors on the ribs in a number of steps.  Plan to take the time needed to prepare the ribs and cook them for a few hours while providing close oversight.  Second – buy good quality meat.  I recommend finding a butcher you trust and will get you the cuts you want, even if its unusual or special order.  Here in Auburn, we go to Longhorn Meats.


Step 1 – Marinade

Before you cook your ribs, you need to prep them.  Trim the ribs to lengths that will fit in your smoker and remove the silver skin from the underside.  Place them in your marinade and let them rest for a good while.  How long you ask? Well, it depends.  In this instance, the ribs marinaded for about 4 hours.  Other times, we have let them soak overnight.  The nature of your marinade and how much flavor you want will influence your decision about how long to keep the ribs in the marinade.  Because we are talking process and not recipes in the post, I’ll leave that decision to you.

Step 2 - Rub

Step 2 – Rub

Now its time to get the smoker ready.  We like to use milder wood for smoking ribs – like apple or pecan.  After soaking your chips/chunks, get them going in the smoker.  While you are waiting for the smoke to develop, remove the ribs from the marinade, pat them dry and apply your rub.

Step 3- Prepare your glaze and use it.

Step 3- Prepare your sauces.

While the ribs are smoking make the sauce and the spritz/mop. If you’re ok with settling for mediocre ribs you can skip this step and just buy store bought sauce.  But we highly recommend doing this step, as it will really improve your ribs.  Besides making your own sauce is fun.   Spritz or mop the ribs every half hour to keep them moist and give them another layer of flavor.

Step 4 - Finish the Ribs.

Step 4 – Finish the Ribs.

We have found that about 2.5 hours is plenty of time to cook the meat and give a good smokey flavor.  At that time, they go in a pan and are covered liberally with the sauce. Cover the pan in foil and throw them back in the smoker.  After half an hour, turn the smoker off, but leave the ribs in for another half hour as they slowly cool down.

Ready to serve.

Step 5 – Ready to serve.

You’re ready to eat.  Slice them apart and serve them up.

Chow Time!

Chow Time!


Pork Tenderloin with Sweet Chili Glaze

31 Jul
Tenderloins ready to come off the grill.

Tenderloins ready to come off the grill.


A couple pork tenderloins

1 quart water

1/2 cup sugar

1/2 cup kosher salt

1 recipe sweet chili glaze

Take your tenderloins out of the package, rinse them, pat them dry, trim off any silverskin or excess fat.  Make a brine by combining the water, salt, and sugar.  Brine your tenderloins for about 45 minutes.  Remove the tenderloins from the brine and pat them dry again.  Smear your chili sauce all over the tenderloins.  Preheat your grill on high for about 10 minutes.   Once the grill is good and hot cook your tenderloins using a 7-6-5 method.  Put the tenderloins on the grill, close the lid and wait 7 minutes.  Flip the tenderloins, close the lid and wait another 6 minutes.  Turn off the grill and without doing anything to the meat just let it set in the cooling grill for another 5 minutes.  Check your tenderloins with an internal meat thermometer.  They should be 145-150.  If they are not quite there yet just close the grill and let them set for another 5 minutes.  After you remove the tenderloins let them set for 5-10 minutes before slicing and serving.  When I first saw this method of cooking I was pretty skeptical because until then I had always cooked loins low and slow, but I was surprised by how well it works.

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