Smoked Pork (again)

Well was gonna smoke another Pork Butt, though as it turned out the choice from the freezer was a fresh picnic ham. So I says what the heck, I am here and so is the meat. It turned out a Little dryer than a pork
butt. (less fat) Smoker at 250-275° using hickory wood for smoke. Smoked until internal temp was 190°. covered with foil for about an hour. Total cook time was 6 hours. I tried some new rub. The recipe for the rub comes from a book by 

Cheryl and Bill Jamison "Smoke And Spice"

Here is the recipe: Says chicken rub although it does work super on chicken it also worked really good on the pork. Thanks Bill

Chicken Rub

This is a great all purpose poultry rub. It works well on grilled chicken wings or even deep fried turkey. Use Hungarian Paprika if you can find it because it has a much richer, sweeter flavor.

Yield: Makes about 2 cups

Ingredients:

·                             3/4 cup paprika (Hungarian if you have it)

·                             1/4 cup black pepper, freshly ground

·                             1/4 cup celery salt

·                             1/4 cup sugar

·                             2 tablespoons onion powder

·                             2 tablespoons dry mustard

·                             2 teaspoons cayenne

·                             2 tablespoons lemon zest

Preparation:

Mix everything together. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.

Looked and taste Great:

Beef Ribs

Yep, its been a long dry spell for cooking. We have been rebuilding our kitchen among other things. I am so tired of fast food. Nothing like home cooking.
 But I am now back in the swing of things. Well almost.
I was shopping our local Mexican store again the other day and saw these beef ribs (with meat on the bones). That was a rear find as most that I find are shiners, the only meat on the ribs is what is holding the bones together. Anyway just had to have some, listed below is the results of the Beef Rib cook.
Meaty Ribs:

Believe me this kind of  Rib is hard to find.
I started my trim by removing most of the fat, for some reason I just don't like the taste of the fat on ribs. The taste is real strong to me. Next all the silver skin and the membrane has to be removed. The membrane is located next to the bones. On beef it is kind of heavy. Get it started coming and grasp with a paper towel and pull. It is  harder to remove than that found on pork ribs.
After the trim job I just used salt and pepper as my seasoning. Rubbed both sides with a 50% mix.
Had the temperature on the UDS (ugly drum smoker) up to 275°. Placed a cover over the fire basket, just to defuse the heat around. And to catch any drips that might happen to fall. Placed the Ribs over to one side, bone side down. Replaced the lid and let her cook. And after about 5 1/2 hours we have this.
Tender, moist and wonderful tasting ribs:

For some reason they shrunk more than normal, but they sure went down easy. More good eats !! Bill