Posts Tagged ‘meadow creek smoker’

Smoked Ribs Recipe PLUS Beginner Tips for the Most Amazing Pork Ribs

Smoked rib recipes are a dime a million. YouTube and Google are jam packed with information on how to smoke ribs. Unfortunately, most of the recipes out there don’t make it easy to master the timing of a smoked rib, and a beginner would never realize the learning curve that’s involved in mastering amazing ribs.

No doubt about it, pork ribs can be quite tricky to master. If you’re not careful, one time your ribs might be the most amazing ribs you could dream of eating; other times they will be over smoked and dry—or undercooked with the thickest parts still clinging hard to the bone.

In this article, I reveal my tips for getting consistent results, along with step-by-step instructions and mouth-watering photos to get you on the right track and cooking some of the world’s best ribs this weekend!

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This past weekend we had some friends coming over, so I fired up my Meadow Creek SQ36 Offset Smoker to smoke a couple pork butts and chickens. We had grilled shrimp, pulled pork, and smoked chicken for dinner along with sides and dessert.

With the holiday coming up, I decided it would be fun to share my secrets and tips for smoking pork butts. I’ve compiled a recipe with simple instructions and mouth-watering photos to help you quickly master amazing pulled pork.

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Our annual trip to Meadow Creek has become a fun tradition for us. Melvin always schedules Dealer Day on a Thursday, the same week they host a KCBS judging class, a benefit auction, and Meadow Creek Open House. The judging class is Friday morning; in the afternoon, they always have a large benefit auction. The food stand is open all day where they sell barbecue lunches, Amish-made pies and ice cream, and other goodies as a fund-raiser for medical bills. Open House is always a big deal on Saturday, where Meadow Creek gives away thousands of barbecue meals.

The meat for the judging class, food stand, and open house is cooked on-site with Meadow Creek chicken cookers and pig roasters and a Southern Pride smoker.

Friday and Saturday they had some people demoing different smokers and grills, including Big Green Eggs and a Meadow Creek TS250 Smoker and a TS70P Smoker.

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A little man at our house turned three last week, so I decided it’s time to fire the smoker one more time and get some food on the table. It was a lot of work when I felt like goofing off, but we greatly enjoyed the delights my dependable “friend”, the Meadow Creek SQ36 Smoker, puffed out for us.

On the menu were a rack of baby back ribs, five pounds of sausage, a couple chickens, 5 chicken breasts, 2 pork tenderloins, and a pan of beans. It was simply fantastic.

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