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An Easy Beef Jerky RecipeThis excellent beef jerky recipe is an easy way to turn your meat into something tasty and fun to eat. I've used this recipe for years, and everyone I've shared it with really likes it a lot. This jerky recipe works well with beef and with goose meat, too.
Preparing The Meat
First off, get the beef ready for the marinade. Trim off any fat, sinews, and silver skin, and rinse off meat.
For the most tender jerky, try to slice the beef across the grain. You may not be able to do this if the piece is small or narrow...that's ok. Just slice what you can across the grain.
Cut the beef about 1/4 inch thick, trying to keep the slices as uniform as possible. Doing this will help the jerky smoke evenly, and finish up at close to the same time.
After you've prepped the meat, mix up the marinade. Here's the recipe:
Beef Jerky Marinade
(for 2kg of meat)
Mix together one half cup each of water and soy sauce. To this, add one tablespoon of Quickuritฎ. (This is a curing mixture that will inhibit bacteria growth.) Next, add one-quarter cup of brown sugar, one and one-half teaspoons of Cajun spice mix, one tablespoon of black pepper, one teaspoon of cayenne pepper, one tablespoon of garlic powder, and one teaspoon of celery salt. Mix thoroughly, making sure that the sugar and Quickuritฎ is dissolved.
Add half of the marinade to the beef and gently stir until the marinade is absorbed. Add the rest of the marinade, stirring again, and let the whole shebang soak for at least an hour.
Smoking Bee Jerky
This beef jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. If possible, keep your smoker temperature between 160 to 200 degrees Fahrenheit. The thin pieces of meat will absorb smoke easily, so be careful not to oversmoke.
It will take from two to six hours, and maybe more, for the venison jerky to finish. It should be fairly dry, but still pliable. It will have shrunk up by about one-third its original size.
The Beef Jerky Is Done!
When you remove the jerky from the smoker, it's best to put it into a sealed container or plastic bag for at least one day. The flavor of the smoke will even up, soaking deeper into the meat.
Alternative Jerky Drying Methods
If you don't have a smoker, or would rather dry the jerky inside, you can use a food dehydrator or your oven. To give a smoky flavor to the jerky, add two tablespoons of Liquid Smoke to the beef jerky marinade.
To oven-dry jerky, stick a toothpick though one end of the strip of meat and hang it through the upper oven rack. Place a pan or foil on the lower rack to catch the drips. Set the oven temp to 170F and leave the oven door cracked open a couple of inches.
This beef jerky recipe makes for some fine eating meat snacks, and as I said before, it works equally well with beef and goose. It usually doesn't last too long, so make plenty!
Smoked Rib Recipes
When it comes to smoked rib recipes, these will really please everybody. There's nothing much better than sitting down to a big plate of smoky, tender ribs...but first, you have to do the smokin'!
Smoked Mustard Crust Spareribs
Inspired by smoked pork shoulders that start with a mustard massage, this mustard crust spareribs recipe is quite tasty. The rib rub seasonings cling tightly against the meat, held in place by spicy whole grain brown mustard.
If your smoker has room for a whole sparerib slab, the only rib preparation step you'll need to perform is removing the membrane. If a whole slab won't fit on your smoker, go ahead and follow the 12 step program to perfectly trimmed ribs.
When it comes to the mustard you have choices. Prepared yellow mustard is inexpensive and works quite well. It's sticky and really hangs on to the dry rub
seasoning. Dijon mustards have a finer texture and a smoother flavor.
But my favorite is a spicy brown mustard - one that you can clearly see those brown mustard seeds floating around in. Thick, rich and bold, this type of mustard adds a lot of flavor to a smoked slab of ribs.
Mustard Crust Spareribs - The Recipe
The ingredients for this recipe include...
One slab of pork spareribs
One bottle of spicy brown mustard
One tablespoon of honey
One tablespoon paprika
Two teaspoons onion powder
One teaspoon garlic powder
One teaspoon black pepper
Combine the mustard, honey and spices, mixing well. Rub the mustard plaster onto all sides of the sparerib slab. Smoke at 225 degrees Fahrenheit, with hickory for smoke. Continue to smoke until the ribs are tender and a crust is formed. Serve the mustard crust spareribs with a sweet and tangy mustard barbeque sauce. Another option is to make an easy dipping sauce by combining...
One cup spicy brown mustard
One-quarter cup honey
One teaspoon black pepper
Stir together for a sweet and spicy honey mustard sauce. A perfect match to the perfect slab of ribs.
Apple Butter Pork Ribs
I have always loved the sweet taste of apple butter. Pork ribs smoked with an apple butter baste are simply scrumptious. Man these are good!
To begin, purchase a whole pork spare rib slab and trim it, saving the cut-offs to be snacks. Place the slab in a baking pan and cover with apple juice or cider. If you roll the ribs up, the slab can also be marinated in a gallon freezer bag. Leave the ribs at least 4 hours in the juice, or overnight if you can.
Heat up the smoker to 225 degrees Fahrenheit, and throw in some hickory wood. Remove the ribs from the apple juice, pat dry with a towel, and
season with salt and pepper. When the hickory begins to smoke, place the ribs in the smoker.
Combine one cup of apple butter with one-quarter cup water and one tablespoon of soy sauce. Begin brushing this mixture onto both sides of the ribs after 3 hours of smoking. Continue basting every 10 minutes until the ribs are tender.
Be careful to keep the smoker temperature down while the ribs are being basted so the sweet apple butter doesn't burn.
Easy Barbecued Pork Spareribs
If you don't have a lot of time, this easy barbecued pork spareribs recipe is the one for you. You won't be spending a lot of time making rib rubs or homemade bbq sauce. Just smoke 'em, slather 'em, and slurp 'em down.
To make the easiest go of it, buy the pork spareribs already trimmed. A St. Louis style slab is perfect for this recipe.
Season the slab with a bit of salt and pepper, and if you have it a little onion powder and garlic powder, too.
Use your smoker or prepare your gas grill for smoking. The temperature needs to be close to 225 degrees Fahrenheit for about 5 hours.
When the ribs are almost done (140-145 degrees internal temperature), brush on a 50/50 mixture of your favorite bbq sauce and water (or beer), and cook for another 10 minutes. Repeat the "brush and cook for 10" routine until the ribs are tender.
Remove the barbecued pork spareribs from the cooker and allow to cool for 20 minutes before serving with a big pile of smoky baked beans.
Smoked Rib Tips
A batch of smoked rib tips makes a great pre-barbecue appetizer or a tasty main course. I like to cut them into finger food size pieces before they are
seasoned and smoked
As you can see on this page, the rib tips comprise the right two-thirds of the long strip of meat above the bony slab. (The left end holds the sternum bone.) It contains small pieces of cartilage and some fat, but also a lot of tasty meat.
Cut the rib tip strip into two inch sections, and
season the pieces with dry rub before smoking them for 2 to 3 hours.
Rib Tip Dry Rub
This dry rub mix keeps the flavor mild and mellow.
INGREDIENTS:
Two tablespoons paprika
One tablespoon kosher salt
One tablespoon onion powder
One teaspoon garlic powder
One-half teaspoon ground black pepper
Mix up these ingredients and lightly coat the rib tip sections. For more flavor, marinate the riblets in a beer and hot sauce marinade for a couple of hours before
seasoning with the rib tip rub.
Smoked Bourbon Spareribs
Jim Beam flavors these smoked bourbon spareribs with a down home backwoods goodness. The earthy taste of the Jim Beam marinade also creates a fine sauce for dippin'
To make the marinade, combine...
One-half cup of Jim Beam
One-half cup brown sugar
One can of beer
Two tablespoons soy sauce
Two tablespoons Worcestershire sauce
One tablespoon chopped garlic
One teaspoon black pepper
Heat the marinade ingredients in a saucepan, bringing to a boil and dissolving the sugar completely. Allow to cool.
Marinate a whole sparerib slab overnight in the Jim Beam juice. Remove the slab from the marinade and allow it to drain. Pat dry before smoking at 225 degrees Fahrenheit. Hickory is the wood of choice for smoke with this recipe.
Again, put the marinade in a saucepan and bring to a boil, reducing by half. Add one cup of tomato sauce, one quarter cup of cider vinegar, and two tablespoons of molasses and continue to simmer until thickened. Serve with the smoked bourbon spareribs.
Hawaiian Spareribs
Eat a few of these Hawaiian spareribs and you'll think you're on the Big Island. Simply smoke a sparerib slab, then bathe it in a luscious pineapple bbq sauce for Hawaiian flavor
One cup pineapple juice
One cup tomato sauce
One-half cup sugar
One-quarter cup teriyaki sauce
One-quarter cup lemon juice
One tablespoon onion powder
One teaspoon salt
One teaspoon black pepper
One-half teaspoon powdered ginger
Combine all of the bbq sauce ingredients in a saucepan and bring to a boil. Reduce the heat to low and continue boiling until the sauce is slightly thickened.
Take a trimmed sparerib slab and marinate it for 2 hours in unsweetened pineapple juice. Drain well, then
season with salt, pepper and just a touch of powdered ginger. Smoke until very tender. If you can find guava wood for the smoker, use it for authentic flavor.
Allow the ribs to cool slightly, then cut into individual pieces and drench with the sauce. Serve your Hawaiian spareribs on top of a pile of steamed white rice.
Hoisin Pork Ribs
The flavor of these hoisin pork ribs is wonderfully complex. Satisfyingly sweet and smoky, this rib recipe is sure to become one of your favorites
Hoisin sauce can be found at most grocery stores in the international section, and is commonly considered a Chinese barbecue sauce. Made with fermented soybeans, sugar, vinegar, garlic, red chili peppers and other ingredients, this sauce is both sweet and pungent. Because of the sugar content, it will burn if exposed to high heat. Brush it on the ribs when they're almost done to prevent burning.
Season a trimmed sparerib slab and
season it with kosher salt, black pepper and garlic powder. Smoke with apple or alder wood for a light smoky flavor. When the ribs are just about done, brush both sides with hoisin sauce, and continue cooking for another 20 to 30 minutes.
Serve the hoisin pork ribs with extra hoisin sauce thinned with water or wine for dipping.
Wood Choices For Smoked Ribs
Pork ribs can be smoked with about any kind of smoking wood, but hickory and oak are the most popular. I enjoy apple-smoked pork ribs every now and then. But my usual method uses a combination of oak and hickory, at a ratio of two to one.
Get the inside scoop on pork ribs and other meats from an
honest-to-goodness wife of a butcher at
All-About-Meat.com
Vickie knows how to get the most bang for the buck when it comes to buying meat, and explains the methods that'll make an inexpensive cut taste like a million dollars.
I like the flavor hickory imparts to the smoked ribs, but I prefer it to be on the light side. Oak adds a lighter smokiness to the meat...and has a different taste. When I use apple wood, it's apple and apple alone.
FYI, I've used mesquite for smoking pork ribs, but the flavor just didn't do it for me. In my opinion, the stronger flavor of mesquite smoke is better suited for beef.
Baby Back Ribs Recipe
Just about everybody loves baby back ribs, and the baby back ribs recipe on this page will be the one you just gotta have! This simply succulent recipe is a breeze to prep and tastes simply marvelous
What Are They?
To classify as babyback ribs, the slabs should weigh under 1 3/4 pounds each. As a rule, the smaller sides are taken from younger pigs, but occassionally larger slabs can have a little extra taken off to meet the weight limit.
Preparing the ribs is quick and easy, since most of the trimming has already been done. The main consideration is to be sure that the membrane has been removed from the bone-side of the slab. Simply push a butter knife under the fell (the membrane) between the ribs and lift. Grab the flap with a paper towel and peel if off. There may be fat deposits left after the fell is removed. Scrape those off.
Smoker Cooked Baby Back Ribs Recipe
The star of this recipe is the combination of great whole spices that are best if hand ground with a mortar and pestle. An electric spice mill will do the job nicely, too, but the babyback ribs will be lacking a bit of great texture that only mortar-ground spices provide.
Here's the recipe...
The Rib Rub
3 tablespoons black peppercorns
3 tablespoons brown sugar
1 tablespoon of mustard seeds, black
2 teaspoons canning salt
2 teaspoons red pepper flakes
A dozen or so Juniper berries
4 cloves garlic
3 tablespoons peanut oil
3 tablespoons good quality balsamic vinegar
(This makes enough dry rub for three slabs of babyback ribs)
To grind the rub ingredients, the garlic and salt are processed first, until well crushed and paste-like. Next throw in the juniper, mustard and black pepper. (If a mortar and pestle is used, coarsley grind the peppercorns first.) Lastly, combine the oil and balsamic vinegar with the spices and mix thoroughly.
Rub the mixture into both sides of the slabs, then wrap with plastic wrap and refrigerate for at least one hour, and preferably up to four.
Smoked Baby Back Ribs
No, baby back ribs don't come from baby pigs! Smoked baby back ribs are very popular. That's why they are one of the most expensive cuts of meat from the hog. Lots of people just love them, so demand has driven up the price.
Back Ribs
Also called "back ribs", they come from the upper part of the pork rib cage, next to the loin along the back. Hence, back ribs. It's common in the meat industry to call them "baby" only if the slab weighs under 1พ pounds.
Unlike spare ribs, baby back ribs require little preparation before they are ready to go in the smoker. The most important part of preparation is to remove the membrane that lines the bone side of the slab. (If you hang your ribs when you smoke them, don't remove it)
Remove The Membrane
The membrane is a whitish-looking and shiny covering on the bone side of the slab that is tougher than heck. It also prevents seasonings and smoke flavor from reaching the meat. If you want tender and flavorful smoked baby back ribs, get rid of the membrane.
Take a butter knife or a screwdriver and slip it under the membrane at one end of the slab. Pry the membrane up so you get a flap going. Using a paper towel, grip the flap and slowly peel the membrane off of the ribs. If it tears, pry up another flap and peel some more. One of my meat smoking cronies uses a pair of fish skinning pliers to do the job. Works great!
Final Preparation
The only thing left is to trim off any excess fat and loose meat, then wipe it dry if it needs it. Don't get too carried away trimming the fat
the small pieces will melt away as the baby back ribs smoke.
Now it's time to
season the ribs. I marinate the ribs first, then give them a light coating of dry rub.
Smoked Baby Back Ribs
Marinade Ingredients (per slab)
2 cups
2 Tsp
1 Tsp
1 Tsp
1 tsp
1/2 Tsp apple juice or cider
non-iodized salt
chopped garlic
chili powder
white pepper
cayenne pepper
Marinate the baby back ribs for at least two hours. Overnight is better. Turn the ribs in the marinade so both sides get it good.
Remove the ribs from the marinade and let them drain for five minutes or so. Now it's time for some spice.
Spice Rub Ingredients (per slab)
1 Tbs
1 Tbs
1 tsp
1 tsp
1/2 tsp
1/2 tsp
1/2 tsp onion powder
granulated sugar
chili powder
non-iodized salt
black pepper
cayenne pepper
cumin
Mix the seasonings well and lightly coat the slab on both sides. Let it rest at room temp while you get the smoker started up. When the smoker reaches 220 degrees, add a little hickory or oak, and throw in the ribs. Smoke the ribs at 220 for 3 hours, then turn them over. Increase the smoker temperature up to 250 and smoke for another hour. Check for doneness. The meat should be just tender enough to tear when you pull two bones apart. Check every 45 minutes until done.
Your smoked baby back ribs should be fairly dry on the outside, and tender and moist inside. Barbecue sauce is optional. The seasonings from the marinade and the dry rib rub flavor this smoked babyback rib recipie nicely
Smoked Peppercorn Pork Ribs
If you enjoy the spicy-hot flavor of black pepper, you'll love this peppercorn pork ribs recipe. The aroma from the smoker as these slowly cook really can test your Cracked Black Pepper and Pork
The pork spare rib slab is coated with a black pepper based
seasoning mix and refrigerated overnight before hitting the smoker. For those of you who really love the pepper flavor and heat, follow the pepper rub recipe as directed. If you prefer just a hint of black pepper flavor, add less pepper to the mix as you combine the ingredients.
Black Pepper Rib Rub Recipe
Start out with...you guessed it...Black pepper! Combine one tablespoon of coarsly cracked black pepper, one tablespoon of coarse-ground black pepper, and one tablespoon of finely ground black pepper. (Trust me on this, OK?) To this, add two tablespoons of brown sugar*, two teaspoons of onion powder, one and one-half teaspoons of salt , and one-half teaspoon of garlic powder. Mix thoroughly.
* Dry the brown sugar before adding it to the black pepper rub. Set a plate of sugar on the counter top (covered with a paper towel) to dry for a couple of days before using it in dry rub recipes.
Seasoning The Pork Spare Ribs
Rub a good amount (as much as you dare) of the black pepper rib rub onto the spare rib slab. Wrap the slab in plastic wrap and keep it refrigerated overnight. As the rib slab rests, the pepper flavor will infuse into the meat fibers, turning the ribs into a black pepper lovers little slice of Heaven!
Smoking the Peppercorn Ribs
After a good night's sleep, fire up the old smoker and get it heated up to 225-250 degrees Fahrenheit. A combination of oak and hickory for smoke works well with this recipe. Two or three fist-sized chunks of smoker wood is just about right. Place the slab of peppercorn pork ribs into the smoker and keep the fire burning for four to eight hours, or until the ribs are tender. Cooking time will vary due to the size of the slab, and also the characteristics of the individual slab. Some slabs are just tougher than others!
One of my favorite barbecue sauce recipes, this Kansas City Style Barbecue Sauce goes along great with peppercorn pork ribs. Give it a try if you want...it's easy to make. And keep plenty of cold drinks on hand, just in case the heat of the pepper gets the best of you!
Spicy Hot Ribs
Freshly ground chili powder adds heat and great flavor to this spicy hot ribs recipe. Fire up the smoker and try a slab or two of these tongue tingling sensations!
Powdered Chili, Chili Pepper, or Chili Powder?
There is a difference.Chili pepper, also called powdered chili, consists of one ingredient...dried chili peppers. There are many varieties of peppers that can be used, each having distinct flavor characteristics.
Chili powder, on the other hand, is a combination of chili pepper, cumin, oregano, garlic powder, and sometimes salt and preservatives. It's a convenient combination of spices, and is nice to have in the pantry.
But if you want the best flavor, make your own from freshly ground ingredients. Try my Fresh Ground Chili Powder Recipe and use it to
season the spicy hot ribs.
In a pinch, go ahead and use commercially available chili powder, but don't get the cheap stuff. Buy good quality name brand chili powder for this recipe. It will be ok, but not nearly as good as using freshly made chili powder.
Spicy Hot Ribs Recipe
Start out with a pork spare rib slab. Follow preparation instructions on the About Pork Spare Ribs page for trimming the slab Kansas City style. Or you can buy one already trimmed at the butcher shop.
Ingredients
For each slab of ribs, you'll need two tablespoons of chili powder, two tablespoons of brown sugar, two teaspoons of cider vinegar, and six ounces of tomato sauce.
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