- Couple of full racks of ribs (pork)
- Cayenne pepper
- Black pepper
- Salt (kosher or season)
- Garlic Powder
- 1/2 can of beer
- 3 cups water
- 1/2 bulb of garlic
- Soaked Mesquite or Hickory wood
First start your wood chips soaking for at least 30 minutes, I tend to go with an 1 1/2 hours. While that is soaking, start up the charcoal at some point. No need to rush this as the chips are soaking and the meat is still refrigerated (or not, your choice). Next start powdering the ribs in the dry spices (salt, peppers, and garlic) and gentle push them into the meat (no need to rub as most of the time, you just rub them off). Next pour the 3 cups of water and the 1/2 can of beer into the water basin for the smoker. Crush the cloves of garlic with your hands and put into the water basin as well. Next put the meat on the racks, and the basin and racks in the smoker. Drink the rest of the beer (probably the rest of the 6 pack too) as this will now cook for 3-7 hours depending on how hot your grill gets going and how thick the ribs are. What you are waiting for really is a deep red color to the meat and that it is firm to the touch/press. Serve and enjoy with your favorite barbeque sauce.
Along with this dish I also served a creamy port asparagus. Take some washed fresh asparagus and cut in half. Heat up a skillet with some butter and olive oil in it. Next sautee the asparagus with a little salt, pepper, and garlic powder (fresh would be better). Once you are starting to get a little bit of brown on the asparagus (but it should still be firm) add about a shot of port to deglaze the pan. Once that is complete add half a cup of milk or creme and use some flour to thicken. Enjoy.