Super Summer Fare

Who doesn’t love barbecue? It is one meal that my whole family will eat and that is a very rare thing. I have an electric smoker that could almost smoke a whole pig (not really, but it is pretty big). I’d like to say that I made it myself and that I use whole pieces of wood etc. but I just don’t have that dedication to smoking.

I bought 3 full racks of baby back ribs to smoke. I used the cookbook “How to grill” by Steve Raichlen for the time and temp guideline and also the basic bbq rub recipe. I doubled the recipe to accommodate the ribs and some to add to my homemade sauce. I will give the recipes for the beans and the best slaw I’ve ever eaten in the next two blogs.


1/4 c firmly packed brown sugar
1/4 c sweet paprika
3 T black pepper
4 T coarse salt
2 tsp garlic powder
2 tsp onion powder
2 tsp celery seeds
1 tsp cayenne pepper


  1. Prepare the ribs by removing the membrane on the inside of the ribs.
  2. Mix all ingredients together and rub into the prepared ribs.
  3. Smoke at 225F for 4 to 5 hours until the meat shrinks from the ends of the bones.
  4. Prepare the basting sauce and apply a coat with one hour, then 30 minutes left to cook.

Basting Sauce Ingredients

1 jalapeno, minced
1 sm onion, minced
1/2 cup of above rub mix
1/4 cup vinegar
1 can tomato sauce


  1. Saute onion and jalapeno in 1 T oil until soft.
  2. Add the rest of the ingredients and mix well.
  3. Simmer until thick, adjust the seasonings to taste.( ie. salt, vinegar or sugar)

Meat and Mains

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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