Thread: First smoke of the 2010 season!

3 slabs of spareribs for the 4 of us (son is having friend/girlfriend over) and some ABTs and corn. Using the large Weber. I'm trying the Bourbon Glazed Ribs from Smoke and Spice. And I'll add a few drops of honey to the ABTs, just for variety.



So who else is putting smoke into the air today, while waiting for liftoff?

Smoke 'em if you got 'em!

Maybe this will be the year I'll buy a WSM! How'd it turn out?

I did a couple small turkeys, a butt, and some ABTs a week ago. I took some pics of the pork, but haven't pulled the card from my camera yet. It was great to see the smoker come out of the snow drift it spent the winter in.

Well, the FOOD turned out pretty good. Cooked a little faster than expected, and resulted in, oh I'd say more like 15 servings than 6!

However:
The friend/girlfriend won't touch ABTs (or anything within a mile of a jalapeno, I gather).
Son wouldn't touch the corn on the cob (a perennial favorite with guests, I grill or smoke or like this time, boil with a touch of liquid crab boil).
They wanted it wet, but then didn't touch the extra sauce I made.

Personally, next time I'll do the pork butt and country ribs. And I don't recall EVER having ABTs left over!

Didn't think to take snaps.

The women folk at my house don't like jalapeno ABTs either, but if I give in and make some with slices of bell peppers they love them.

Kind of takes the "Atomic" out of them, but it leaves more jalapenos for the connoisseurs.

Haven't smoked yet this year. Eagerly waiting to though. I think I want to do a pork belly this year (ie bacon). Anyone ever smoke a pork belly on the WSM?

Originally Posted by HD MM

Haven't smoked yet this year. Eagerly waiting to though. I think I want to do a pork belly this year (ie bacon). Anyone ever smoke a pork belly on the WSM?

Not on the WSM, but I make bacon a couple of times a year. In fact, its time for a new batch. I use Ruhlman's cure recipe and then smoke on my SmokinTex. The last batch I made was 35#.

Note: I do not trim the pork belly square as per the instructions. I cure and smoke it as-is, and then trim it square before packaging. The scaps get cut up into small peieces for use in making greens, soups, etc. I also cure and smoke it with the skin on. The skin pulls right off after it comes out of the smoker and is great in beans.


1 5-pound slab pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite (see note), optional
3 tablespoons kosher salt or 1½ ounces noniodized salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.

1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.
2. Place belly in 2½ gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.
3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.

Originally Posted by StevenD

Not on the WSM, but I make bacon a couple of times a year. In fact, its time for a new batch. I use Ruhlman's cure recipe and then smoke on my SmokinTex. The last batch I made was 35#.

Note: I do not trim the pork belly square as per the instructions. I cure and smoke it as-is, and then trim it square before packaging. The scaps get cut up into small peieces for use in making greens, soups, etc. I also cure and smoke it with the skin on. The skin pulls right off after it comes out of the smoker and is great in beans.


1 5-pound slab pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite (see note), optional
3 tablespoons kosher salt or 1½ ounces noniodized salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.

1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.
2. Place belly in 2½ gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.
3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.

Thanks Steven. Looks like a good cure recipe!

Pork loin, ABTs, and garlic going on the smoker a bit later today.