This is what Barry made for dinner last night and they were DELICIOUS! He used our stovetop smoker. It works really well – smoking the meat, not the house. Apple wood was his wood choice and it gave the pork a great taste.
The Cameron Stovetop Smoker® is a fast, easy and delicious way to
smoke meats, poultry, seafood, vegetables, and more.
Smoked Short Ribs 6 to 8 servings (allowing 1/4 lb. + serving size)
Baby backs are cut from the blade and center of loin.
Spareribs come from the belly of the hog. The sparerib is the longest and largest type
of pork rib. The best spareribs weigh
two and a half pounds or less per slab.
This is the meatiest of pork ribs.
2
–pounds boneless Short Ribs
3 tablespoons wood chip – your choice of wood variety
1. Rub
the seasoning into the ribs.
2. Place
the wood chips in a small pile in the center of the Cameron Stovetop Smoker®
base.
3. Place
drip tray on top of wood chips inside the smoker base.
4. Place
the wire rack on top of the drip tray, then carefully arrange the ribs on the
rack to allow good circulation of the smoke.
5. Slide
the lid closed and place the entire unit on the heat source and set for medium
heat. Smoke-cook for 45 minutes per pound.
This is what they look like when completely smoked. |
6. Ribs can be served straight from the
smokers. Or, finish in either of the
following methods:
a. Grill in an indoor grill pan for 10 to 15
minutes.
b. Brush lightly with BBQ sauce and place ribs on
cookie sheet; put into a 450° oven, watching and turning twice to crisp.
Barry brushes the ribs as he grills then on the stove top. |
7. Serve with extra BBQ sauce on the side.
Note: The smoking stage can be done in advance and
the ribs then refrigerated until just before serving. Reheat or finish using
one of the two methods outlined above in step #6.
Cameron Stovetop Smoker® Cleaning Hints: For easier clean up place a foil liner in the
drip tray before cooking. Spray the rack with release agent such as Pam when cold
- just makes for easier clean up.
Alternative
Oven Method
– If you don’t have a Cameron Stovetop Smoker®, preheat oven to 250°. Lay the rubbed ribs in a pan; cover w/ foil
and bake for approximately 3 hours or until tender (time depends on number of
ribs). Finish using one of the methods outlined above or broil using oven
broiler.
Other Stovetop
Smoker recipes . . .
For additional stovetop smoker recipes, go to:
· Salmon
Recipe without
photos:
Smoked Short Ribs 6 to 8 servings (allowing 1/4 lb. + serving size)
Smoked Short Ribs 6 to 8 servings (allowing 1/4 lb. + serving size)
Baby backs are cut from the blade and center of loin.
Spareribs come from the belly of the hog. The sparerib is the longest and largest type
of pork rib. The best spareribs weigh
two and a half pounds or less per slab.
This is the meatiest of pork ribs.
2
–pounds boneless Short Ribs
Gate’s BBQ Rub
3 tablespoons wood chip – your choice of varieties
Gates BBQ Sauce
1. Rub the seasoning into the ribs.
2. Place the wood chips in a small pile in the center of the Cameron Stovetop Smoker® base.
3. Place drip tray on top of wood chips inside the smoker base.
4. Place the wire rack on top of the drip tray, then carefully arrange the ribs on the rack to allow good circulation of the smoke.
5. Slide the lid closed and place the entire unit on the heat source and set for medium heat. Smoke-cook for 45 minutes per pound.
6. Ribs can be served straight from the smokers. Or, finish in either of the following methods:
a. Grill in an indoor grill pan for 10 to 15 minutes.
b. Brush lightly with BBQ sauce and place ribs on cookie sheet; put into a 450° oven, watching and turning twice to crisp.
7. Serve with extra BBQ sauce on the side.
Note: The smoking stage can be done in advance and the ribs then refrigerated until just before serving. Reheat or finish using one of the two methods outlined above in step #6.
Cameron Stovetop Smoker® Cleaning Hints: For easier clean up place a foil liner in the drip tray before cooking. Spray the rack with release agent such as Pam when cold - just makes for easier clean up.
Alternative Oven Method – If you don’t have a Cameron Stovetop Smoker®, preheat oven to 250°. Lay the rubbed ribs in a pan; cover w/ foil and bake for approximately 3 hours or until tender (time depends on number of ribs). Finish using one of the methods outlined above or broil using oven broiler.
Thanks for this post and that idea!!
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