Date: July 16th, 2011
Ribs recipe: http://www.thesmokerking.com/page1b.html
Modifications: I used the same rub we use for our pulled pork: http://www.crumblycookie.net/2008/05/30/crockpot-pulled-pork/. I didn’t use a mop or a spray for the ribs, just smoked them for two hours, wrapped them in foil and smoked for another hour. The rack I had was 2.65 pounds, and following the “one hour per pound” rule worked perfectly.
- 1 head of cauliflower
- 1 head of broccoli
- olive oil
- salt and pepper
Cut up the broccoli and cauliflower and toss with the olive oil and salt and pepper. Wrap in foil and put on a hot grill for 20-30 minutes, until the veggies are tender.
- 3 large russet potatoes
- 8 oz cream cheese
- 1 stick butter
- 0.5 cups sour cream
- salt and pepper
Cut the potatoes into fourths and boil for 20 minutes, until potatoes are soft. Drain the water and add the cream cheese, butter, salt and pepper, and sour cream. Stir (don’t even need to mash) until all the ingredients are worked in and the potatoes are broken up and creamy.
Time to table: 3 hours smoking, 40 minutes for the potatoes and veggies, while the ribs were smoking.
Servings: 4 adults, 2 toddlers, with a little leftover potatoes. The ribs were gone.
Notes: We made the food and then ate this at our neighbors with them and their daughter. The ribs were heavenly, and incredibly easy to make. Smoking food is easy as long as you have the time to do it, and the food comes out so awesome it’s unbelievable. Erin tricked Annie by combining the cauliflower and broccoli with her mashed potatotes, and she ate them. It’s not lying though, because Erin TOLD Annie she was doing it!
Ribs, post-rub, mmmmmmmmm
The ribs were nearly too long to fit on the smoker
Roasted broccoli and cauliflower
Annie with her meal, making good progress on her potatoes with hidden veggies!