How To Make Tender And Delicious Braised Lamb Shanks!

Lamb Shanks

Delicious Fall Off The Bone Tender Braised Lamb Shanks

A family favourite dinner in these parts, slow cooked lamb shanks are an incredibly satisfying dish served with a creamy herb and garlic mashed potato and honey glazed carrots. 

Meat shanks make up the meat around the tibia. Lamb shanks are more often than not, cooked whole and very slowly.

Lamb shanks are a fairly inexpensive cut, compared to nearly every other cut off the animal. Cooking them requires little to no effort, just time. 

When you simmer lamb shanks in a sauce that you will later serve it with, the results are special. The meat literally, just slides off the bone. Not like pork ribs, in this case you actually want the meat falling off of the bone. 

Bones & Marrow
Bones & Marrow Broth Co.

Bones & Marrow Broth Co.

Today’s feature product is Bones & Marrow Broth. We use this lovely product in soups, stews and in this case, a sauce. It makes up part of the base of what will later become the sauce the lamb not only slowly simmers in, but the sauce it is also served with. 

 

Below is an example of another way to use chicken broth. It is a picture of a wild smoked duck leg on a bed of “dirty rice.” The rice was cooked in chicken broth. It just adds a whole new layer of flavour to your dish. 

Lamb shanks can be made several different ways and using a wide variety of cooking methods including, the oven , the smoker, stove top, or a slow cooker. If you have not gathered it yet, lamb shanks are meant to be cooked slowly.

Duck Leg Plating

Bone Broth 

Broths and stocks are very versatile. They can be used in several different applications. Most people think only of soups when they hear the word broth, when in fact it can the the base to a whole host of sauces.

A lot of love goes into making a beautiful bone broth. It takes some serious time. If you do not have this time, check out buying the ready made stuff. Bones & Marrow is my favourite. They have mastered the process and have created a wonderfully unique product, second to none. 

Bones & Marrow

Braising Liquid

The braising liquid is made up of several key componets such as, bone broth , fresh herbs , bay leaves , tomatoes and spices. 

Equipment Needed:

  • Oven safe large sauce pan . I use the Ricardo Brand. I will leave a link to them on this page. 
  • Oven. 
  • Measuring cup and spoons. 

Braised Lamb Shanks Ingredients List:

  • 4 Lamb Shanks 
  • 3 Carrots – Sliced
  • 1 Diced Yellow Onion
  • 2 Cloves of Minced Garlic
  • 2 Cups Chicken Broth
  • Rosemary – a few sprigs
  • 2 Cups Red Wine
  • 1 Can of Tomato Paste – 369 ml
  • 1 tbsp Golden Yellow Sugar
  • 2 Bay Leaves
  • 1 tsp Chipotle Chili Pepper
  • Juice of 1 Lemon
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • Salt and Pepper
  • Green Onions ( garnish)

Method :

  1. In a large oven safe sauce pan , add the canola oil and place over medium high heat. Meanwhile, season the shanks with salt and pepper and pre-heat your oven to 350ºF.
  2. When the oil is hot, add the shanks. If your pan is large enough to do all 4 at the same time, do so. However you do not want to crowd the pan, so do them 2 at a time if you have to. 
  3. Brown all sides of the shanks. This takes some time. Expect roughly 8-10 minutes to brown all sides. It will be worth it in the end. 
  4. When they are properly browned, remove the shanks and set aside. 
  5. Add your onions and carrots to the same pot and saute until the onions are translucent. 
  6. Now you can add the garlic. You add the garlic later because it burns a lot faster than the onions do. It is important to give the onions and carrots a head start. 
  7. Add the wine and deglaze the pan. Be sure to get all the brown bits off of the pan as that holds a ton of flavour. 
  8. Return the shanks to the pan and add the chicken broth. 
  9. Add the tomato paste and incorporate
  10. Add the bay leaves, chili powder, onion powder, rosemary sprigs, sugar, lemon juice, paprika and a touch more salt and pepper. 
  11. Bring the works to a slow simmer and cover.
  12. Place the entire thing in the oven  (This is why it is important that your sauce pan is oven safe) and cook for roughly 2-2.5 hours depending on your oven. 
  13. Keep an eye on it. You want a very slight simmer inside of the oven. Adjust your temperature accordingly if you have to. Chances are you may need to reduce the temperature a little bit. 
  14. After 2 hours, check on your lamb shanks. The meat should just slide right off. If it does not, return it to the oven for 30 more minutes and repeat. 
  15. Once done, remove from the oven and serve the shanks on top of some creamy herb and garlic mash. Pour the sauce over the shanks and ENJOY!
  16. Top with green onions. The green is great for presentation. 
Bones & Marrow
Bones & Marrow
Bones & Marrow

This is an extremely simple recipe and it will come out perfect every time if you follow these simple steps. I hope you enjoy it. Feel free to email me with any questions you may have HERE. Also, be sure to check me out on Instagram for more food inspiration. 

Enjoy!

Lamb Shanks

TENDER AND DELICIOUS BRAISED LAMB SHANKS!

Is There Anything Better Than Smoked Brisket? Try This Recipe!

Smoked Brisket 1

Smoked Brisket 

Smoked Brisket!! Is there anything better? My absolute favourite meat to smoke on my pellet grill is brisket, particularly the packer. The packer is the entire brisket. Point and flat. The point is the fatty portion of the brisket, whereas the flat is the part that lays out flat (obviously where it gets its name). Smoked Brisket does take some time to make but your end result is beyond worth it.

The “Don’ts” When Smoking Brisket

Often you will read on internet blogs or online recipes that it takes a certain amount of time to cook one of these beauties and that you should leave it on the grill for a certain amount of minutes for each pound. This is false information and it results in countless overcooked, dry briskets. This is something you have to learn on your own. You can not even really take the information I am giving you (with regards to time) and just run with it. There is much more to it. 

  • Do not, leave your brisket unattended all day. Things can go wrong. I know it’s “low and slow,” but issues can still arise. Do you cover the tip of the flat in foil after a few hours? I don’t know, and neither will you unless you check on it. 
  • Do not leave your brisket unwrapped from start to finish. This will result in a drier brisket in the end.
  • Do not get nervous when your brisket plateaus. This is normal. It will stall for a long time, but it will push through eventually. Do not, turn the heat up to accommodate this stall. 
  • Do not start with smoking just a brisket flat. Do the entire thing and trim very little. Fat can be your friend and contrary to what you may believe, it is essential for flavour and protection of the meat during the cooking process. 
  • Be sure to cook with the fat cap down if you are just starting out. This will further protect the meat. Do not worry about losing rendered fat by cooking this way, if you trimmed correctly there will plenty to go around. 
  • DO NOT USE BBQ SAUCE!! A beautifully Smoked Brisket requires none of that. Sure you can dip it in or slather it on a sandwich later, but for not try and make it so that it is just fine on its own. 
Smoked Brisket 2

Trimming Your Brisket

Ok, touchy subject in my neck of the woods. Fat is considered an enemy of the state here in southern Manitoba. Which is really weird as I would argue some of our local dishes and heritage food is some of the fattiest in the world. Anyways, fat on meat is often disregarded as garbage. This couldn’t be further from the truth. You need it. When you get your brisket home and are ready to trim, keep this in mind, you’ll need at least 1/4″ of fat over the brisket to yield a juicy, tender finished product. Do not take it all off. Sure , a little trimming is fine, but be careful. Get yourself a good boning knife! We recommend Dalstrong and just clean loose ends off and slightly trim the more concentrated areas. 

Injection

Some people inject their briskets. I do not. This is up to you.

Note Taking

Every cook is so different. There are however similarities to each cook. I like to take notes throughout each cook, jotting down important points and areas to remember. This allows me to go back and tweak things or remain constant. If I run into an issue, I make note of it as to avoid the problem the next time. 

If you simply just throw your brisket on and cook it for 14-17 hours, like some sites will tell you, you will find a very disappointing end product. Temperature is far more important than time. Meat probes are essential. They give you a pretty good idea of where you are throughout the cook and inform you promptly when each stage is complete or beginning. 

Typically briskets on my pellet grill take anywhere between 9-12 hours of time on the grill. I will then leave them in my Cambro box for 2 hours plus wrapped in a beach towel. 

Brisket 4

Rubs & Bark Creation

I’m a purist when It comes to beef. Salt & pepper only. Sometimes garlic. The odd time I’ll experiment with rubs, but I really enjoy the central Texas method of just rubbing it down in what beef loves most (Salt & Pepper), and a whole lot of it. I love it, point to flat in a nice layer. This will be the base of the bark. The crusty exterior protecting the meat.

It is essential to have a good bark if you want a good quality brisket in the end.  The combination of the spices, the smoke and the meat protein result in a chemical reaction. The bark should resemble a meteor when done. You must let your bark form before you wrap up your brisket in peach paper or aluminum foil (more on this later). You do, however run the risk of slightly ruining the bark by wrapping up your brisket.

I will touch of the differences between peach paper and aluminum foil in a minute. 

Ratios:  I encourage you to play around here, but if this is your first brisket maybe try a 4:1 or 3:1 (pepper : salt) ratio. 

Kitchen Hack: Keep your old spice containers. Clean them out and use them for dusting your meats later with salts and peppers. This allows for an even spread over the beef.

Place on the Grill

Once you have your meat trimmed up and it is covered in your rub, it is now time to place it on the grill. At this point you should have started your grill up and had it ready. I cook mine at 225ºF. I will leave it on the grill for 2 hours like this. I will place it on fat cap down to protect the meat and move it away from the hottest spot of my grill ( I will make a post on how to determine heat points in a grill). 

After 2 hours I will spritz the brisket with a little mixture of apple cider vinegar and water (3:1). I will do this roughly every hour on the hour to bring the temp of the outside down a little bit. This helps control the cook. 

Be sure to add a water pan to your grill. This will slowly evaporate and help maintain moisture as well. 

I set up my probes at different spots in the brisket, keeping a keen eye on where I am at during the cooking process. 

Once I reach an internal temp of roughly 165-170ºF , I will pull the brisket off and wrap it in peach paper. It’s doesn’t matter which brand you use.

Wrapping Your Smoked Brisket

This is important! I will always use peach paper when wrapping brisket. It preserves that bark you worked so hard to create. With foil (it will help speed up the cook), one can easily ruin a bark. Foil is great for pulled pork, but not good here. 

I will leave my brisket wrapped in the paper for the rest of the cook. Once my brisket reaches an internal temperature of 201ºF, I will pull it off the grill, wrap it in a beach towel and place it in my Cambro for a few hours before slicing. 

After a few hours , I will remove the smoked brisket from the Cambro, and place it on a cutting board allowing it to rest a further 30 minutes. It will still be very hot at this point. 

Smoked Brisket 6

Cutting Smoked Brisket

It is very important to cut against the grain with meat. Make sure you do this.

Time to serve your delicious Smoked Briskt! I hope this little post helped.

I will be making a future video showing how exactly I do everything, but for now I hope this helps you all with your brisket. Feel free to message me with any questions that you may have. 

Enjoy Making Your Smoked Brisket!

Check out this highlight video from one of our Smoke & Fire Events! Don’t forget to SUBSCRIBE to our YouTube Channel!

Smoked Goldeye That You Can Make All Year Long!

Manitoba is home to a wide range of fresh water fish. Often overlooked and very underrated is the Goldeye. This sleek predator is abundant in several river systems in the south and is without a doubt, one of my favourite local snacks. If you haven’t tried Smoked Goldeye before, your missing out an a tasty treat!

Goldeye
Goldeye are small and slender. The average size is roughly around 12" long however I have caught one pushing 18". This fish is on the Manitoba leader board.

Where To Find It?

The early months of June in Manitoba provide some of the best goldeye fishing around. The Pembina River. A river with countless bends, forks and surprises. There are numerous places to fish and there is a pretty good chance you are going to have a good day catching Goldeye no matter which part of it you find yourself on. It is home to several species, including Rock Bass, Channel Cat, Suckers, Bullheads, Walleye, Goldeye, Creek Chub, and the occasional Pike.

For more information on the Manitoba Goldeye Click Here.

 

Smoking fish is a wonderful way to cook the meat. It adds a wonderful depth of flavour that really brings it back to nature. Smoking Goldeye is really quite a simple game. It consists of a simple brine, an overnight pit stop in the fridge and then a few short hours in a smoky bath.

Cleaning Goldeye

Once you get home, you will need to clean your fish. For some, this is the most tedious part. I actually enjoy every step. I find I respect the fish more if I take part in each step along the way. To clean the fish you will first need to scale said fish. Take the dull side of your boning or fillet knife (We recommend Dalstrong Knives for their quality!) and run it against the fishes body tail to nose (against the grain if you will). This will pop the scales off and expose the smooth skin underneath. Once all of the scales are removed, you’re ready to gut the fish. To do this, simply make a shallow incision from the anal fin all the way up to the lower jaw. Gently spread the cavity open being careful not to rip it. You can now grab all the fishes insides and pull it out. Clean out all the blood and rinse the cavity until its completely clean. It should be a uniform whitish pink colour (no dark red). Once this is complete, you are ready for the brine.

 

The Brine

Your fish are best smoked after they have spent the night in a solution of water, maple syrup , brown sugar, soy sauce, salt, some spices and herbs. Simple really. To do this, bring an appropriate amount of water to cover your fish, to a slow rolling boil. Add some salt and brown sugar and stir. It should dissolve into the liquid. If it does not, you’ve added too much sugar. (basically it equates to roughly 1 cup of sugar for every 2 L of water).

Brine Ingredients:

  • 2 L Water
  • 1 Cup Brown Sugar
  • 1 Cup Coarse Salt
  • 1/2 Cup Maple Syrup
  • 4 Bay Leaves
  • 4 Cloves Of Minced Garlic
  • 1/3 Cup Soya Sauce
  • 1 Tsp Ginger
  • 1 Tsp Dried Thyme
  • 1 Tsp Pepper

Bring your water to a boil and add in the sugar, salt and syrup. Once the solids are dissolved, turn the heat off and add the rest of the ingredients. Stir and then let sit to cool. Once it has cooled off, pour over the fish in a sealable container. Place in fridge over night.

Goldeye 3

Ready For Smoke

Your fish are now ready for the smoker. Personally we use Lumber Jack Pellets.

  1. Pre-heat smoker to 180℉
  2. Remove fish from brine and pat dry outside with a paper towel and inside.
  3. Lay or hang fish. If you own a Vertical Smoker, make sure you have Smoking Meat Hooks.

Some people start smoking at an even lower temp and gradually raise it. I just let it roll here for a couple hours. You’re looking for an internal temp of 140℉-150℉. The longer you leave your fish on the smoker, the drier they will become so it is all personal preference at this point.

STORAGE: Your smoked Goldeye will last a few days in the fridge, however if you’re like us, it will never last that long!

Goldeye 4

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How To Make Smoked Pulled Pork That Will Blow You Away!

..because who doesn’t want to eat the most delicious Smoked Pulled Pork?

Everyone loves Smoked Pulled Pork. It’s one of those things that nearly everyone can do. It is easy and hard to mess up. Yet, we’re always seeking the best way to do it. Everyone has their own way, but I encourage you to give this one a try! You won’t be sorry! However, I’ll admit, like most smoked foods, it’s a time commitment.

Unlike, brisket which is arguably the most popular meat to smoke, it’s not a huge dent to the pocketbook. Yes, the pulled pork was incredibly trendy a few years back. Everyone was doing it! Now we look to the all mighty brisket as the poster child of smoked goods, which by right, it deserves. It’s far more difficult to make and requires way more attention. That being said, pulled pork is still a go-to for family events, bbq’s, and backyard parties, so you best know how to make it work.

The Smoker

First things first! For this recipe, you will need a smoker. What kind? Well, that’s up to you! We will be using our Pit Boss Pellet Grill for this recipe. It’s easy and requires little to no attention over the 10 or so hour cook. You can make delicious Pulled Pork using your regular oven, however everything tasted better SMOKED.

KevinSmoker

Tools We Recommend (optional)

We included some of our affiliate links so you can check it the exact products we use! (we do make some pennies on any items you purchase yourself, however we would recommend these products even if they didn’t give us all the pennies, they’re amazing!)

Ingredients

  • 1 Bone-In Boston Butt
  • 1 Bottle of Mustard
  • Salt + Pepper
  • 1/2 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 1/2 Cup Apple Juice

Method:

Ok. Let’s begin! First things first, you’re going to want to trim it up a bit. Take off some of the fat, but not too much. You want this melting into the meat as she cooks. If there is a huge fat cap on the thing, feel free to take it down a peg.

Side Note: some people preach that brine is necessary for pulled pork. Meh, I don’t do it. This cut of meat does not need much help. Brine if you want. It is not essential.

Pre-heat your grill to 270℉

1) Now that you’ve trimmed up Boston Butt (still sporting a liberal amount of its fat), you can now coat the pork in mustard. Rub it down and get a generous coat over the entire thing. You want this to be even. The mustard mixed with the salt and pepper is going to make up the base of your bark.

2) Once coated, sprinkle on the salt and pepper and be very generous. When you break this butt up, all this will mix into the entire batch therefore you don’t have to be shy. Coat it as much as you want!

3) Ok, now you’re going to draw in some apple juice into your injector. You’ll now fill up the pork with apple juice. Watch it expand. Space your injections out and try and cover the entire piece of meat.

4) Fill up your water tray and place it on the grill.

5) Next, lay the pork butt on your grill. I suggest putting it in the center of the smoke, in an area of in-direct heat. Be sure to have the fat cap up. By doing this, this will allow the fat juices to flow down through your shoulder.

6) You are going to leave it to sit in the Smoker for roughly 2.5 hours. At this point, you are going to fill up a spritz bottle with water and apple cider vinegar. Spritz your pork butt all over. This is going to help keep the outside hydrated. You will do this now once, then every 30-40 minutes or so. You don’t need to go crazy. Just get the surface coated to cool it off a bit.

7) If you have a meat probe, stick it in and keep an eye on it.

8) Once you see the fat cap split, it’s time to wrap. (roughly 6.5 hours in)

9) Remove the butt from the grill and wrap it up. You can choose to wrap it in foil, or you can wrap it in butcher paper. We recommend wrapping it in Butcher Paper because it lets the butt breathe and doesn’t harm your bark.

10) Once wrapped up, place it back on the grill. Turn the grill up to 290℉ and leave it there for roughly 3 hours or until an internal temp of 203℉ (personal preference) is achieved.

11) Remove the butt from the grill and allow it to rest on the counter for roughly 40 minutes.

12) Unpack and serve up! Slather it with your favorite BBQ sauce and continues to pull it all apart.

Play Video

Deep Fried Crocodile Snack That Your Family Will LOVE!

crocodile. deep fried crocodile

Deep Fried Crocodile

Alright, let’s face it.. Deep Fried Crocodile isn’t exactly something you would see at the dinner table in any Canadian  home, let alone the bald prairies from which I reside. We are used to a far more less exotic deep fried dish, chicken tenders. 

That’s not saying that it doesn’t have a place, because it should and it does..in my house anyways. 

Texture:

Many compare the flavour of crocodile and alligator similar to that of the above mentioned farmhouse chicken. Now I do not disagree with some of the flavour similarities, I do find however that it is far closer in flavour to frog legs. Texture is similar as well. I see no reason to compare this tasty treat to the chicken outside of the use of it to convince a skeptic that they do indeed taste delightful. Texture is similar to frog as well and if that is also an area unexplored to you, let’s just say the North American Pike (Jack fish, however I do not use that name often as it is wrong and a completely different fish all together). If someone was to ask what the texture of crocodile tail was like, I’d simply say dense pike. are 

Crocodile

Taste:

Chicken has that neutral flavour, well suited for additions from the outside to make it palatable. It really doesn’t taste like much. It’s what you do to it that makes it so good. It’s boring on its own. Crocodile is different. It does have some elements that set it apart and make it worth trying. It’s sweet. Not sweet like sugar, but a mild little snap of that taste we all just love. 

Therefore, you could easily whip this recipe up, lay it in front of your unsuspecting guests and nobody would be the wiser, unless of course you were entertaining someone from the deep south, where this is a staple.

Oddly enough, my first experience with crocodile was not done south. It was right here in Manitoba at a campground restaurant. I was merely 10 years old and the thought of eating something I just watched on Peter Pan was intriguing me to me. I’ve always been this way. Wanting to try something new. I rarely order safe at restaurants and always pick out the one thing that just pops off the menu as something different. It should come as no surprise to my parents that I got into this line of work. 

SERVING SIZE & TIME:

This recipe should serve 4-6 people and should only take 2.5 hours (including preperation)

Ingredients:

  • 1 lb crocodile tail fillet
  • 1 c. buttermilk
  • 1 c. panko
  • 1/2 c. flour
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chipotle chili pepper 
  • salt & pepper
  • juice of 1/2 lime 
  • lime zest
  • fresh cilantro
  • canola oil for frying

Method:

  1. Start of by heating up your deep fryer and brining it up to temperature
  2. Begin prepping your crocodile tail by removing it from the package and rinsing it under cold water. (If it came frozen, be sure to thaw it out in the fridge over night and not on your counter).
  3. Place the tail on a cutting board and cut into bit sized pieces roughly 1″-2″ in size.
  4. Pour the buttermilk into a large bowl or freezer bag. 

 

5. Mix the panko, flour and spices together in a medium sized mixing bowl. 

6. Once they are done, remove from the hot oil and place on paper towel. 

7. Squeeze lime juice over them as well shred some lime zest. 

8. Top with fresh cilantro and serve alongside a homemade spicy aioli.

9. Enjoy! 

I highly recommend, if given the opportunity, give crocodile or alligator a try. You will not be sorry. 

The following is my take on the southern dish I experienced a few short years ago. It is a deep fried crocodile recipe that incorporates buttermilk in the same fashion as the well known chicken tenders. 

Fried until a golden crispy brown, these bite size snacks will impress even the most hardened skeptic. It passed the test with my kids, and they are tough to please at the dinning room table. 

Come along for this ride, find yourself some crocodile tail and get frying. See how we did LIVE on our Youtube Channel

 

Watch With Kevin! Deep Fried Crocodile

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Smoked BBQ Side Ribs Recipe You Need To Try!

Smoked BBQ Side Ribs

3-2-1 Smoked BBQ Side Ribs 

Smoked BBQ Side Ribs are one of my favourite dinners. Have been since I was a little kid. My dad, has been making me ribs several different ways for many years. My favourite being, smoked. Smoked ribs are not hard to do.

If you create a plan and follow it the best you can, you will have a successful cook every time. I always write down a game plan starting when I want to pull them off and all the way down to the beginning where you put them on.

The easiest way to smoke ribs is to use the 3-2-1 method. These numbers represent hours of cook time. This recipe is one that I use for my family and customers as well. I hope you enjoy it as much as we do. Remember to always make notes as you go, so you can either repeat your successful cook, or tweak where it maybe went slightly sideways.

Ingredients: 

  • 1 rack of side ribs
  • 4 tbsp mustard
  • salt & pepper (3:1 ratio / pepper : salt)
  • 1 cup of your favourite bbq sauce (or make your own)

Sauce :

(create ahead of time)

  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/4 cup sugar 

 

Method:

When you go to your local butcher, be sure to grab the nicest, thickets, cleanest rack you can get. Marbling is great. Fat is good and makes for more tender and juicy Smoked BBQ Side Ribs.

Pre-heat your grill to 225ºF

Cleaning it up :

  • To begin, you need to make a choice. We start by cleaning up the rack and squaring off all the sides trimming the excess pieces. This may seem like a slight waste, but those will just burn up anyways, so it is better to take them off now. Your finished rack will have a much cleaner look to it. It also helps with air flow within the cooker. Here’s where the choice comes in. some people like to remove the sternum bone. This is completely up to you and it is a personal preference. If the skirt is still attached, remove this and save it. It is good meat and works perfectly in sausage. You will often hear that it is necessary to remove the hidden membrane before you begin to cook. This is completely up to yo. It does not need to be removed. If you have time, take it off, but if you are doing a bunch for a group, I suggest leaving it on. 

Slather & Rub :

  • Now it’s time to slather the ribs with mustard. You do not need much. You just want a thin layer covering the entire thing. If you put too much, it will just flake off. I’ve suggested using 4 tbsp. You may need less or you ay need a touch more. 
  • Now add the salt and pepper. I like to mix my salt and pepper ahead of time into one shaker with the ratios I have listed above. Then sprinkle it all over the pork starting at one end and moving to the other. Try to get a uniform, even layer. 

Time to Cook THOSE Smoked BBQ Side Ribs:

  • Now it is time to get those ribs on the smoker.
  • Once your smoker is up to temp, add the ribs. They will sit here now for roughly 3 hours. (the first stage in the “3-2-1” method). 

Time to Wrap:

  • After 3 hours, it is now time to remove. the ribs and wrap them in aluminum foil.
  • Lay out a large sheet of foil shiny side facing up. You want the full side out.
  • Give the foil a spritz of the sauce you created ahead of time and listed above.
  • Lay the ribs on the foil meat side down and fold in the ends. Tuck the foil under the ribs. Walk your fingers along the foil, but be sure not to tear the foil. Now fold the top and bottom over and tightly pull it in. This is another point where the bones might tear the foil. Be careful. Walk your fingers along the edge and take your time. Ripped foil defeats the purpose.
  • You can now lay the ribs back on the grill meat side up. You do not want to cook this too far. You want to preserve as much fat in the ribs as possible. This stage usually takes roughly 2 hours at the same temperature of 225ºF. The fats will render in the foil, trapping it inside. 

Last Stage :

  • After roughly 2 hours, remove the ribs from the smoker. 
  • Carefully unwrap the foil so as to not mark up your ribs. You’ve done all this work, you want them to look clean when you’re done. 
  • Now is the time to lay on an even layer of your favourite bbq sauce. Brush the sauce over the ribs and make a uniform layer. The ribs at this point are very delicate, so take your time and be gentle. 
  • Place the ribs back on and crank the smoker up to 270ºF. This will turn that lovely bbq sauce into a beautiful layer of flavour with a matted, yet glossy look. 
  • This stage may not take the full hour. It may be as little as 30 minutes. Keep an eye on them and check every so often. You want the ribs tender, but not falling off the bone. You still want to be able to slice them once they are done. 
  • You should notice the bones sticking out at some point. This pull back is normal. 
  • Remove the ribs, when they are done. You can do this by touching and feeling them. Taking the ribs temperature is not really going to help you here. This is learned from experience. You should be fine if you follow the 3-2-1 method, but it is still important to check in on them as every rack is different. This is where the notebook comes in. Make notes of your times and temps as you go, as well everything else you did along the way. This will help you correct mistakes or tune in even further a successful cook. 

The Cut:

  • I will usually let the ribs rest for 20-30 minutes after I pull them off the grill. I will often wrap them in loose foil or peach paper and place in a cooler. Resting meat is very important after any cook. It allows for the juices to soak back up into the meat.
  • Once rested, cut the ribs between the bones. I will cut with meat side up because it looks better, but bone side up gives you a better visual. 
  • Last step..Enjoy your hard work!

 

A good quality slicer makes life a lot easier when cutting the ribs. A nice clean line will present better to your guests and there is just something so satisfying slicing into meat with a beautiful blade that cuts so smooth. Personally, when I am making Smoked BBQ Side Ribs, I use my 12” Gladiator Slicer from Dalstrong (This is the US Link) or you can go to http://www.dalstrong.ca and use the discount code CHEFKEVIN to receive 10% off your purchase. . I have several slicers that I use for different cuts. 

Watch Me Make Smoked BBQ Side Ribs

Try This Smoked Jalapeño Poppers Recipe!

Looking for a fun way to kick off any backyard BBQ party?!?

Look no further. These simple little delights are sure to impress.

Time: Approximately 2 hours. Probably a little less, maybe a little more. Keep an eye on them. They should look like this (see above).
Serves: 12 people

Ingredients:

  • 12 jalapeños
  • 1 (8 oz) brick cream cheese
  • 1 yellow onion (roasted)
  • 4 garlic cloves (roasted)
  • 1 pkg bacon
  • salt & pepper
  • Hardcore Carnivore Amplify seasoning (optional)
  • Canola oil
  • 1/4 cup shredded parmasan

Method:

1) pre-heat oven to 325℉ (convection)

2) place peeled and halved yellow onion, along with garlic cloves on a baking sheet and drizzle with the oil.

3) place in oven and leave it there for roughly 20 minutes .

4) Meanwhile pre-heat your smoker to 225℉

5) Split your jalapeños in half (lengthwise) and remove the seeds .

6) place cream cheese in a food processor and pulse until smooth.

7) remove onion and garlic from the oven and let cool down a little bit.

8) add them both to the food processor and let the tool do it’s thing. Blend.

9) fill each pepper half with a level amount of cream cheese.

10) season with salt and pepper and sprinkle on the hardcore amplify.

11) wrap each pepper in a roughly 4″ piece of bacon.

12) lay them in a tin foil pan .

13) smoke them for roughly 1.5 hours and then open the lid. This is when you add the shredded parm to each popper.

14) close the lid and continue to cook until golden brown. (roughly 30 minutes) .

15) remove from heat and serve.

Hope you enjoy this delicious smoked version of a classic appetizer. 

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Cheers!