Hickory Smoked Beef & Pork Ribs


Ingredients: Ribs
Chipotle Raspberry BBQ Sauce (recipe on our web site)
Ingredients: Garlic Herb Bread Pudding
4 cups milk
3 tablespoons dry, roasted garlic
1 large sweet onion, rough chopped
3 tablespoons minced fresh rosemary
Coarse black pepper to taste
3/4 teaspoon salt
Cubes of bread to fill 9x13 baking dish


Directions: Ribs
I did it real easy this time. Remember to always pull the white membrane off the back side. I sprayed them with my Worcestershire spray then I hit it with salt, coarse pepper and garlic. Rub your spices into the meat and you are ready for the smoker. Remember LOW AND SLOW is the rule today.
Note: I use a spray bottle when cooking on the smoker filled with a Worcestershire sauce and liquid smoke mix to keeps things moist and add tons of flavor. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
The last 30 minutes or so brush them down good with your BBQ sauce. Yes, they were as good as they look.
I had ribs on the smoker, so I smoked up a bunch of onions and garlic for this one. You don’t need to smoke it, but it adds another layer of flavor.
Directions: Garlic Bread Pudding
In a saucepan, scald the milk with the 3 Tbsp dry garlic and rosemary. Let stand off the heat for 15 minutes or so. Tear your bread up into bite sized pieces to fill a 9x13 baking dish. Don’t forget to spray the dish with a cooking spray. Crumble your cheese and add the smoked onions and garlic.
In a bowl whisk together the whole eggs and the yolks, add the milk, whisk until smooth and pour over the bread. Add pepper to taste. Bake the pudding in a preheated 350°F oven for 60 minutes, or until they are golden brown. Let the pudding cool for 10 minutes or so. You’ll want to serve the garlic bread pudding warm.
I always put the corn into the micro wave for 5-7 minutes with the husk on. Just give it a squeeze, when it is done it be tender. Just too easy.




Patti was in the mood for ribs. When I asked what kind beef or pork, she said “yes”. So I fired up the barrel smoker. Loaded it up with hickory and ribs and let it smoke for about 5 hours at 200 – 300. We made a Garlic Herb bread pudding, too. I had been thinking about it with corn and we sat down to some good eatin’.

If you have seen many of my recipes by now you must realize that I am a little fond of garlic. I have been trying to come up with a garlicky side dish and this is what we came up with.
It was toasty, rich and creamy, just full of wonderful aromas from the cheese, garlic and rosemary. Simply put “Good Stuff”.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste. Take it and run with it….
Ken & Patti


1.0 servings


Thursday, December 10, 2009 - 2:11am

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