Most of the time you smoke more than 1 rack of baby back ribs depending on your needs and size of your grill. Since it takes as many Pacific Pellet gourmet hickory wood pellets to smoke 1 rack as it does to smoke 8 racks on my MAK 2 Star General wood pellet smoker-grill I normally do a minimum of 3 racks. Nowadays there is only my Sous Chef and myself at home so I'll vacuum seal and freeze one or more of the racks for future meals or refrigerate a rack for the next day's feast. After all, you can never get too much of a good thing!
That required me to develop a safe and easy method of reheating baby back ribs on the MAK 2 Star rather than using the oven or microwave. The key is to ensure that the ribs do not dry out.
- If frozen always allow enough time to defrost the hickory smoked baby back ribs in the refrigerator
- Remove the ribs from the fridge while your wood pellet smoker-grill is preheating to 250ºF
- Reheat the baby back ribs at 250ºF for 45 to 60 minutes until the Internal Temperature of the ribs reach 155ºF
- Violà ... It's that easy! Bon Appetite ...
Baby back ribs get their name because they are shorter than spareribs and not because they come from baby pigs. The ribs are leaner and more tender than spareribs (St. Louis ribs). Low-and-slow hickory smoked wood pellet grill baby backs are to die for. Once you've smoked your own you'll be hard pressed to go back to one of those rib joints cause they can't compare with what you can do at home!
Ingredients: 3 baby back rib racks (6 to 9 lbs), Roasted garlic extra virgin olive oil, and Jans Dry Rub
- Remove membrane - wedge spoon handle under membrane to loosen. Use paper towel to grasp the membrane and peel off
- Season ribs - rub baby back rib racks with olive oil and lightly dust with Jans Dry Rub
- Preheat wood pellet smoker-grill - preheat MAK 2 Star to 225ºF using Pacific Pellet hickory wood pellets
- Smoke ribs - using a rib rack, smoke the baby backs with hickory at 225ºF for 90 minutes before bumping the pit to 250ºF
- Internal Temperature - smoke the ribs low-and-slow for another 3½ hours until the Internal Temperature of the ribs exceed 185ºF
- Rest ribs - pull the rib racks and rest them for 15 minutes under a loose foil tent before serving
Chicken, Carnitas (pulled pork), beef (pulled), shrimp, spinach, verdes, and cheese are some of the more common stuffing when preparing your favorite enchiladas. There are a gazillion recipes for enchiladas using various sauces. I don't profess to be an expert in Mexican cuisine but I'm always looking for new ways to use up leftover chicken, beef, and pork. Had me some chopped smoked brisket in the freezer and figured that enchiladas would be a delicious option. After all, who doesn't like enchiladas?
With the help of my sous chef (my bride of 43 years) we configured a prep station. Nothing exotic ... mixture of chopped smoked brisket/sauce/olives/onions, shredded cheese, softened corn tortillas (briefly fried in hot oil on both sides and dried), and red enchilada sauce. Dipped both sides of tortillas in sauce, used small portion of brisket mixture, cheese, rolled the enchiladas, and placed them seam down in a shallow bed of red sauce. Topped casserole with additional red sauce and an ample amount of shredded cheese. Covered the casserole tightly with foil. Baked enchilada casserole in a preheated 350ºF oven for 60 minutes. As an example, serve with a side of beans, rice, salad, and/or guacamole.
Best of all there's plenty of enchiladas to graze on for the next few days or vacuum seal them in small portions for future use.
Leaner the Meat - Higher the Heat ... Not all wise sayings hold true but you'll find that naturally lean pork loin roasts are well adapted to roasting at 350ºF. Smoke the pork loin at 180º to 225º for an hour before cranking up the pit temperature to 350ºF if desired. Either way you'll enjoy an exquisite meal.
- Season - Score the thin layer of fat on a 3 to 4 pound pork loin before rubbing all sides with roasted garlic extra virgin olive oil. Dust the loin with a generous amount of Jans Dry Rub.
- Rest - Wrap the seasoned pork loin in food grade plastic wrap and refrigerate for 2 to 4 hours allowing the seasoning to permeate the pork.
- Roast - Preheat MAK 2 Star General wood pellet smoker-grill to 350ºF using Pacific Pellet Gourmet Apple wood pellets. Roast the pork loin for approximately 80 to 90 minutes until the Internal Temperature reaches 145ºF.
- Rest - Remove the roasted pork loin and rest loosely under a foil tent for 15 minutes before carving.
- Slice - Carve the pork loin to your desired thickness. I prefer to slice mine thinly in order to use the leftovers for some great sandwiches.
- Serve - The Money $Shot$ ... Roasted pork loin, fried red onions and diced leftover infrared baked potatoes, and a nice green salad with avocado slices.
- Vacuum Seal - Depending on your family needs vacuum seal the rest of the pork loin and freeze for future use. Great way to build up a wonderful stash of meat.
Started by cold smoking some strip steaks on my MAK 2 Star General using the Super Smoker Box accessory. See Cold Smoked New York Strip Steaks post. Refrigerated the hickory cold smoked steaks for a day to allow the smoke to mellow out through the meat. Setup the MAK 2 Star for direct cooking by uncovering the Flame Zone and using a Searing Grate. Set the MAK 2 Star to HIGH and preheated the pit with Pacific Pellet Hickory Gourmet barbecue wood pellets. Pit temperature reached 475ºF plus which is ideal for grilled cold smoked strip steaks.
Removed the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature. Rubbed the steaks with roasted garlic extra virgin olive oil and seasoned them with Pete's Western Rub. You'll find the recipe/ingredients for the rub in my upcoming Ulyses Press The Wood Pellet Smoker and Grill Cookbook coming out in the Spring of 2016 just in time for barbecue season.
Grilled the steaks for ~ 3 minutes, rotated them 90º to get the cross hatch grill marks, and grilled for an additional 2-3 minutes before flipping. Once flipped, grill the steaks for 3 to 7 minutes until cooked to your preference. Use a digital thermometer to check your Internal Temperature. I find that 135ºF gives me a nice medium rare steak. Rest the steak loosely under a foil tent for minutes before wolfing it down!
Served steamed fresh green beans and a loaded ultimate infrared baked potato with the grilled cold smoked steak.