Sunday, July 12, 2009

Tea smoked ribs

St. Louis-Style ribs (They're lean)...

Rubbed (Rub is personal. Mine's Brown sugar, paprika, cayenne, garlic powder, salt, pepper, and some other stuff.)

And wrapped and refrigerated overnight.

A stove top smoker. They are cheap and fun!

Lapsang Souchong tea for the smoke. Nasty tasting tea. Great for smoking.

Tea scattered about the bottom of the smoker.

Rack goes in next.

Then the rubbed ribs out of the refrigerator.

Flames on medium-low for a half hour or so. (Tight-fitting lid keeps smoke inside.)

Then in the oven for two hours at 250 degrees.

Great Northern beans...

Bacon. (Three slices for beans, three slices for me...)

Add a chopped up small red onion...

And tomato paste and some vegetable broth...


Tea Smoked Ribs, beans and corn. Dinner!

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