Here's something I posted on another website after a Father's Day experimentation smoking ribs.
I would have liked a bit cooler weather for tending a fire.
I made a relatively simple rub consisting of five tablespoons of kosher salt, five tablespoons of raw sugar, and two tablespoons of Tony Chachere’s Creole Seasoning.
I slathered on some basic ol’ yeller mustard (French’s to be exact), followed by application of the rub.
Then it was out to prep the smoker. A couple years ago we had a pretty cold winter (for southern NM anyway), which unfortunately killed my largest nectarine tree. The only good thing about that is that I ended up with some nice smoking wood. I used some of that, and an old Folger’s coffee can full of water to provide some moisture while smoking. I lit the fire and warmed the grill, then put the rack of ribs on the top rack.
While the ribs were smoking, I set out to mix up the meat’s accompanying dish – a simple classic potato salad of just a few basic ingredients. The red potatoes and eggs were boiled and diced, the red bell pepper and green onions were diced, and the mayo, kosher salt, and fresh black pepper were added to the mix to create a pretty decent side dish.
To be continued.
