Here’s lookin’ at you, rib.
Mediterranean Barbecue Ribs
I smoked up a batch of ribs in my Weber Smokey Mountain cooker over the weekend. Half the batch was done using my usual rib rub but for the other half, I wanted to try something different.
Tag Archives: Smoked
Tri Tip Roast on the WSM
Barbecue – meat cooked in the heat and smoke of a wood fire – is an American tradition. Different parts of the country have their distinctive styles of barbecue: pulled pork from North Carolina, pork spareribs from Tennessee, beef brisket from Texas. Even California has it’s own distinctive style of barbecue: the tri-tip.
Smoked Tri Tip Roast
Tri-tip is a cut of beef not normally seen in parts outside the western United States. It’s a triangular-shaped (hence the name “tri-tip”) piece of meat from the bottom of the sirloin. It is tender, has just the right amount of fat, and can be roasted, braised, made into ground beef, cut into steaks and grilled, or as I like to prepare it, smoked.
Barbecued tri-tip is very popular in the Central Coast area of California, around Santa Maria. The way they do it is to season the roasts simply with salt, pepper, garlic powder and parsley, then cook them on large grills suspended about a foot over coals made from the red oaks common to the area. Since I don’t have a large grill or logs of red oak readily available, I will be cooking my tri-tip roast in my trusty Weber Smokey Mountain bullet smoker. Yes, Veronica, it is possible to do high-temperature grilling on the WSM.
But first, a rant about lighting charcoal.
WSM Smoked Turkey
Do you have a lurking turkey? You know, the spare one you bought on sale around Thanksgiving time ’cause it was dirt cheap, and you figured you could use it “sometime later”. But of course, you forgot all about it sitting there behind the two dozen other things you’ve stuffed in the freezer since then.
Yeah, I had one of those. Two of ’em, actually. (We have a big freezer in the garage.) I needed to make some space in the freezer, so I decided to smoke one of the turkeys.
(And dang, did that sucker make a huge blunt!)
Just kidding. By smoking, I mean instead of heating up the kitchen with a hot oven, I would cook the turkey outside using my Weber Smokey Mountain water smoker. So I defrosted one of the turkeys and then spatchcocked it. “Spatchcocked”? Ooh, sounds naughty!
Continue reading WSM Smoked Turkey
Ribs on the Weber Smokey Mountain
Pork Spareribs on the Weber Smokey Mountain smoker
I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM.
Continue reading Ribs on the Weber Smokey Mountain