7
6
Smoked Salmon
140g x 4 portions Salmon
1 Cup / 120ml maple syrup
1 Tablespoon / 15ml Butter
Coarse Salt
2 handfuls smoking chips or pellets, your favourite
flavour
Clean each fillet of salmon taking care to remove
all bones and the skin.
Place in fillets in a shallow baking dish and pour
maple syrup over the top, turn each fillet to coat
evenly.
Sprinkle with salt, cover and refrigerate for 24 hours.
Place your favourite flavour smoking chips or
pellets into smoker box and prepare the smoker.
Starting with a high heat of 90°C to get a strong
scent of your favourite smoke.
Place seasoned fish onto the cooking rack and
cook for around 1 1/2 hours to 2 hours.
When ready to remove the salmon from the
smoker, prepare the butter in a small frying pan.
Place the fillets into the hot butter in the frying pan
and cook gently for about 2 minutes per side.
Remove from the frying pan and serve.
Smoked Barbecue Baby Back Ribs
Total Time: 3 hrs 30 mins
Active Time: 30 mins
Makes: 3 racks, about 45 ribs
Ingredients
3 tablespoons salt
2 tablespoons packed dark brown sugar
2 tablespoons Mexican mild chili powder
2 - 3 tablespoons smoked paprika
(depending on taste)
1 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
½ - 1 teaspoon ground mustard seeds (depending
on taste)
3 full racks baby back pork ribs (about 1kg)
3 tablespoons vegetable oil
2 cups barbecue sauce
Instructions
Remember you are smoking and this is a slow
process. Also if you are looking then you are not
smoking.
1. Combine the salt, sugar, and spices in a small
bowl, using a fork to break up any chunks;
cover and set aside for at least 15mins.
2. Pat the ribs dry with paper towels and place
on a work surface. Remove the thin membrane
attached to the underside of the ribs by doing
the following: Flip the ribs over so they’re
bone-side up. Starting at the end of 1 rack,
slide the tip of a paring knife between the
membrane and the bone, then lift and cut
through the membrane.
3. Rub the ribs all over with the vegetable oil,
evenly sprinkle with the spice mix. Place the
ribs on a baking sheet, cover with plastic wrap,
and refrigerate for at least 30 minutes and up
to 8 hours. When ready to cook, remove the
ribs from the refrigerator and let them come to
room temperature, about 30 minutes.
4. Prepare the Gasmate smoker as per the
instructions, ensuring to use water in the water
tray and your favourite smoking pellets/chips
in the smoking box.
5. Place the ribs into the Gasmate smoker,
ensuring 1 rack of ribs per cooking grate, bone
side down.
6. Smoke for at least 45mins at around 65degs.
7. Once the smoke starts to die down. Slather
some barbecue sauce on the rib racks.
8. Start to close some of the air vents and work
the smoker up to around 90-100degs.
9. Cook the racks of ribs for a further 2 – 2 1/2
hours. Check for doneness by lifting up one
end of a rib rack. The rack should bend slightly
in the middle. If it does not bend, continue to
cook, until it does bend.
10. Serve the ribs warm with extra sauce
