Photos by MJ Klein, including FOOD PHOTOS!
Part of the 2010 USA Trip Series
This post is for people who love real smoked BBQ!
On our last day in the US on this trip, I wanted to use the wood smoker again. It had been so long since I had cooked with one that I needed the practice to get back on my smoking game. So I chopped up some wood and started another cooking fire in the fire box, using white oak, which is what I normally like to cook with.
Once the wood is burned down as in the previous photo, you can add the food, which is what I did next.
As you can see there are 2 types of ribs on the cooking rack.
These are Arkansas ribs.
These are baby-back ribs. These types of ribs are not my favorite, but other people like them, so I decided to cook a couple of racks along with some Arkansas ribs.
Once the food is placed in the smoker, you have to close the cooking chamber lid and adjust the damper for the correct amount of air coming in. On some smokers, there is a smoke stack damper. This damper should never be used as it makes the food taste bitter. The correct place to adjust the smoker is at the intake damper.
I have some more wood in case I need to use it. When adding more wood to a smoker, you either have to burn it down with a second fire first, or you have to open the cooking chamber until the wood is burned down. Only lump charcoal or burned-down wood can be used for cooking.
I’ve talked about this before but it bears mentioning again: When properly adjusted, the smoke will have a light blue tinge to it.
A few hours later, this is the result of the effort – perfectly smoked ribs!
Because you can’t have too many smoked pork rib photos!
Closeup of the Arkansas ribs, my favorite!
Closeup of the baby back ribs. These ribs were every bit as good as they look in these photos. I was finally back on my game!
All the ribs together on a platter, ready for the table.
My sister cut up some green tomatoes, in preparation for frying them – a Southern tradition.
My favorite way to cook corn is to roast it over a fire. The smoky flavor of the fire roasted corn matched the rib flavor perfectly.
This is my sister frying up the green tomatoes.
And this, our final shot, is the fried green tomatoes. They went along with the rest of the meal deliciously.
We have one more installment to show you in this series – what happened to us on the way back home to Taiwan. Thanks for reading! Please leave us your comments below as well as your recommendations. Use the Apture bar above, or the ShareThis service below for social media sharing. We look forward to your comments!
Articles in series 2010 USA Trip:
- Our 2010 USA Trip
- Getting There Is Half The Fun
- Back In The USA
- New England, Day 1
- New England, Day 2
- New England, Day 3
- New England: The State of Maine
- New England: Back to New Hampshire
- New England: Mount Washington Cog Railway
- Northern New Hampshire
- Back to Massachusetts
- Salem, Massachusetts
- Famous Kelly’s in Revere
- Boston’s North End
- Boston: Last Day in New England
- Back to North Carolina
- Our Visit to Krispy Kreme
- Our Last Day in the USA
- On The Way Back Home