Smoking Meat - How To BBQ

Besides buying the meat, the BBQ rub you use will be one of the most important things you do when smoking meat. I should say that I've gotten really good results with ribs bought at Sam's and Dillon's so I think in general you can save some money here and not go crazy with the most expensive meat you can find; my smoked meats are always exceptional. The rub I'm about to share with you is the one I use on beef and pork cuts of all kinds and I haven't found one better (and I've tried a lot). My BBQ rub is a Kansas City style which means its thick (not powdery) and relatively sweet (the meat won't be sweet; the flavor is subtle once the fat cooks off the ribs and the meat smokes). If you prefer you can search for a Memphis or Southwestern rub, but try this one first; I'm sure you'll agree with me that it's the best BBQ rub you've tasted. Myron Mixon may be the master but he wishes he had my rub!

Because this rub uses sugar you should not use it when grilling or otherwise cooking hot because the rub (sugar) will burn. This is specifically designed to be used while smoking meats; smoking meat always uses low temps in the 220 - 250 range.

Here's all you need:

- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon cayenne pepper

Mix the ingredients well and then store the rub in an airtight container for 3 months or so and use as needed. I will usually double or even triple these amounts since I go through it so much.

A couple of notes. When preparing the ribs there is a thin membrane on the inside (boney side) of the ribs. This membrane isn't porous and so smoke and flavor don't penetrate well with it on. Simply use a knife at one corner to lift it up and then use a paper towel to grasp on to the membrane and it should pull right off. Apply the BBQ rub generously all over both sides of the meat and let it sit at room temperature for 20 minutes or so; this will allow the moisture from the meat to bind with the barbecue rub so that when you put it in the smoker it creates a nice layer that won't flake off as easy.

While the meat and rub are sitting at room temperature I begin to get the smoker ready. I'm going to assume you're using a Weber Smokey Mountain (which I'll talk about in a minute), but if not the same steps will apply to almost any smoker. I use a chimney starter to get the charcoal going. This is one of those things that you can save some money on and pick up at Wal-Mart or somewhere similar to save a few bucks. Simply place some wadded up newspaper in the bottom section, set it down in a fire-safe place and load the top with charcoal. Then light the newspaper and the charcoal will slowly catch on; when the charcoal on top starts to have a grayish tint around the edges it's ready (10 minutes or so, it's not critical).

While that is heating up I prep the smoker. The Weber Smokey Mountain (and most others) has a water reservoir for two reasons- it helps to maintain the temperature of the smoking meat due to water's boiling temp and it helps to keep the meat moist. I line the bottom of the water pan with heavy duty aluminum foil to make clean up easier and fill the pan about half way (no more or you'll get water dripping down in to your coals). With the Weber, which has three main sections, take the top and middle section off and add charcoal and your wood chunks of choice (I like Apple wood for it's mild flavor, but experiment with mesquite, hickory or other woods to see which one you prefer) to the bottom section; fill about 1/2 or 3/4 to the top of the charcoal band, leaving room for the hot coals you'll add in a minute.

When the Chimney Starter is ready bring them to the smoker and carefully pour into the bottom section, over the coals and wood chips you've prepared. Then place the middle section (with the water pan already filled and in it) on top of the bottom charcoal section. Make sure your grill plates are in place and put the top section (lid) on. Always start with the top and bottom vents wide open until you get to temperature which we'll cover in a minute. Grab the meat that you've prepped already and if you're smoking ribs I recommend a rib rack to keep them standing on end for better smoking and for more room. Place the meat on the smoker rack (top and bottom rack if you have that much meat to smoke, otherwise just use the top rack). When you put the lid back on you'll need to keep an eye on the temperature for the first 20 minutes or so (if you DO NOT have a Weber Smokey Mountain then plan on watching the temp a LOT). The Weber has an "accurate" thermometer built in to the lid so this is pretty easy.

When smoking meats of any kind I aim for a smoking temperature of about 220 - 225 and when that happens close the bottom vents from wide open to about 3/4 open, and watch the temp. If it rises to more than 225 close the bottom (not the top, they always stay open) vents a little more (like from 3/4 open to 3/5 open... small adjustments at this point). Once you've seen the smoker maintain a temperature you like for about 10 minutes you can essentially forget about it for 5 or 6 hours.... at least I do (again, ONLY if you're using a Weber or other quality smoker). If I happen to have time I'll check the temp from time to time, but I have never once had a problem; I often leave town for a few hours while the meat is smoking and the Weber stays on temp once I have it set. Things like wind and outside temperature can have an impact on temperature control, but in general once you do it a time or two you'll figure that out... it's not a science.

For reference here's a picture of the charcoal and wood chips added to the bottom of the smoker. I have friends who've bought a generic store brand smoker (despite my pressure) and they found out what I knew- it's very hard to maintain a good temperature so the meat is either under-cooked when you're ready to eat, or black and burnt when you come back to retrieve it. You may save a few bucks up front buying cheaper smokers, but you may well regret it for a long time. Unlike cheaper bullet smokers, or any cheap smoker, this one is well built and maintains its temperature. I am all about saving money but this is one of those time tested and proven cases when you really get what you pay for. I have not had a single bad experience smoking meat with this smoker. I've smoked fish, turkey, chicken, beef and pork (and a slew of veggies) and every time the results are awesome. Of course there are some other good alternatives; I almost bought a Green Egg when I first started looking for a smoker, but in the end I couldn't justify spending $400 - $500 for a small one. The Weber is lightweight and so I usually leave it on my front porch while smoking meat just in case it rains or the winds pick up.

You've spent some time and money smoking meat and preparing dinner, so tell me you're not plopping that store-bought bottle of barbecue sauce on the table, too. It takes only a short time to make a sauce that you'll be both proud of and happy to eat. So let's get to it. Here are the things you'll need for the 6 cup recipe (yes, you'll have plenty to store, use and share):

Ingredients:

- 2 tablespoons chili powder
- 1 teaspoon ground black pepper
- 1 teaspoon table salt

- 2 cups ketchup
- 1 cup brown sugar
- 1/2 cup yellow mustard (the liquid hotdog kind)
- 1/3 cup Worcestershire sauce
- 1/3 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/4 cup steak sauce (whatever brand you use)
- 2 tablespoons tamarind paste (I buy from Amazon since I can't find it locally, you can cook without it if you must)
- 1 teaspoon hot sauce (your preferred flavor)

- 3 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 4 medium cloves of garlic, crushed or minced

Make it:

1) In a separate small bowl stir the first 3 ingredients together (the chili powder, ground black pepper and table salt). In a larger bowl you'll now mix together the ketchup, brown sugar, cider vinegar, yellow mustard, Worcestershire sauce, dark molasses, lemon juice, honey, steak sauce, tamarind paste, and hot sauce.
2) Over medium heat warm the vegetable oil in a large pan. Add and sauté the onions for 4 or 5 minutes. Crush and add the garlic then cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients and simmer over medium heat for 15 - 20 minutes with the lid off.
2) You can use it right away but it gets better as it ages and the flavors merge properly. Divide into portions of your liking and store in the refrigerator for a month or two (I've used mine up to 3 months later but I'll stick with safety for the sake of this article.