Hot Smoked Salmon…
www.macsbbq.co.uk
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Low and Slow Spare Ribs
The important thing to remember when buying ribs (or any meat) is to ensure you get
the best quality available..... You're going to spend about 5 hours cooking them, so you
don't want to start off with meat that will not turn out right, no matter how you
prepare and cook it.
1.
Prepare ribs by removing the membrane from the underside of the ribs. Trim off
any loose fat or meat.
2.
Pat the ribs dry using a paper towel, apply a rub, making sure to cover the ribs
completely. You can use an “off the shelf” rub or make your own, just blend a few
dried spices and herbs together. Wrap the ribs in Clingfilm or use a "foodsaver"
bag (one that seals) to place the ribs in, and refrigerate overnight.
3.
Remove the ribs from the fridge about an hour before you want to cook them,
this will ensure that they are at room temperature. Baste the ribs with Napoleon’s
bbq sauce or make your own by using cola, tomato sauce/ ketchup, honey and
whatever herbs and spices you like.
4.
Get the charcoal going and place the water pan in position and place the ribs on
the cooking grill/rib rack. The cooking time should take 5 – 6 hours, so make sure
you are using a full load of good quality charcoal and keep the smoker
temperature between 200-250°F.
5.
Add wood chips or chunks through the bottom door on to the fire to create
smoke, this should be done for the first 3 hours. You will need to baste the ribs
every hour during this period.
6.
After 3 hours, remove the ribs from the smoker and place them on some heavy
duty tin foil, baste heavily with the sauce, wrap the tinfoil around them, making
sure there are no holes in the foil. Put the parcel back on the smoker for another
2 hours, keeping the temperature at between 200-250°F (there’s no point putting
any wood for smoke on the fire at this stage).
7.
Remove the foil from the ribs and place them back in the BBQ.
8.
After 6 hours total cooking time, baste for a final time, drop one of the grills onto
the fire bowl brackets and quickly sear the ribs on either side for 30 seconds,
caramelising the sauce.
Enjoy!
Spare Ribs…
Salmon Steaks
6 salmon steaks (1- 1.5 inches thick)
2 cups cold water
2 tbsp. sea salt
1-1/2 tsp. white wine vinegar
1 tsp. dried mixed herbs
1/4 cup extra virgin olive oil
1.
Combine the water, salt, vinegar and mixed herbs. Stir until salt dissolves.
2.
Place the fish steaks into a non-reactive dish (glass) and pour the mixture over.
3.
Cover and refrigerate for 30 minutes, use this time to set up your smoker.
4.
Once the smoker is ready, water pan in and filled about 1/2 way, place the steaks
on the cooking grill. Put the lid on (remember to open the lid vent fully) and add
the wood of your choice to the charcoal, using the bottom access door.
We recommend a mild wood such as Alder for fish. Cook for about 2 hours at 220ºF,
or until the fish flakes easily.
