Up until now I have been a traditional Weber Smokey Mountain (WSM) user. Most weekends I would have some meat or fish smoking on the WSM. I was lucky enough to get a new Weber SmokeFire at the end of May. Since then I haven’t even looked at my WSM.
The Weber SmokeFire has had some teething issues and from all accounts the initial Apple Iphone app had some issues. There have been stories and videos of flareups. This was not my experience.
Beef short ribs are one of my favourite pieces of meat to smoke and eat. The long smoking time allows all of the fat and collagen to render making these ribs the juiciest ribs you have ever tasted.
Allow at last six hours but plan for more. The ribs shown in this post took eight hours. I wrapped them after six hours and covered them in a double wrap of tin foil. After they came off the heat I rested them in a cool box for two hours while still wrapped and insulated in a towel.
The basic recipe is as follows:
A rack of short ribs – 4 – 6 ribs
Equal measures of salt, pepper and garlic powder
A binding sauce – I used French’s Yellow Mustard
That is it, nothing overly complicated. To start with I removed some of the hard fat from the ribs. This fat won’t render down properly, stopping the flavour in the rub getting to the meat.
Who doesn’t like nice tender tasty ribs? This was originally going to be Baby Back Ribs, but my local butcher had run out. The next best thing was a rack of spare ribs. The butcher had already trimmed the rack so I was good to go.
So, I was searching in the freezer the other day for something totally different from turkey legs. I didn’t even realise that we had turkey legs. They must have been leftover from the extras I purchased last Xmas.
They needed using as there was a bit of freezer burn. I found a nice brine in one of my Weber Cook Books. A top tip is to not over brine the turkey. I had mine in the brine for a bit longer than twelve hours, which gave the turkey a slightly more salty flavour then I would have liked, although the sweetness was very nice.
Smoked for about three hours at 140°C (285°F). I let the temperature get up to 82°C. These were probably the best turkey legs I have ever tasted.