Smoking Recipes - Char-Griller JR. AKORN Kamado kooker 06614 Owner's Manual

RACK of BABY BACK RIBS: (set-up grill for smoking; see above)
First remove membrane by placing the tip of a meat thermometer between the membrane and a
bone near the end of the rack of ribs. Work membrane loose and peel it off. Then wash them.
Apply the rub to all sides and let stand at room temperature for 30 minutes.

Smoke for 1½ hr at 325° F.

Remove and brush all sides with honey BBQ sauce.

Put rib rack in foil pan with 1" apple juice. Cover with foil & cook 1 hr at 325°F or until Pork's in-

ternal meat temp is: Med 160°F; Well Done 170°F; Insert tooth picks to test tenderness.
Remove and serve. To serve later, wrap & refrig, To serve, re-brush honey BBQ sauce & warm

Rub: cup each of dry BBQ rub & honey, 1 ½ cup apple juice and 2 cups honey BBQ sauce.
RIBS - Low & Slow: (set-up grill for smoking; see above) Some prefer direct heat for thicker bark.
The following ribs will have texture and 'bark' to them. For other hints, visit www.nakedwhiz.com
Ingredients: Baby Back Ribs (preferred over side ribs); Mustard and favorite rub; "U" shaped Rib
rack
Preparation: Use Smokin' Stone™ for indirect heat
Remove membrane (or have butcher remove). Pliers & grabbing it with a paper towel helps.

Rub generously with mustard and favorite rub

Stabilize the AKORN™ to 250° (both vents almost closed)

With The AKORN™ temp stabilized, Cook ribs for five hours.

Apply favorite hickory sauce if after five hours, the rub has not formed a nice crust and the

meat has not pulled back about an inch on the bone.
After 5½ hrs, If rib pulls off easily when twisted, they are done. Or cook 15 mins or done.

RIB ROAST: (set-up grill for smoking; see above)
Preparation Directions:
Place 4 lb standing Rib Roast in casserole dish. Rub seasonings to entire roast (as listed)

1 TBS paprika, 3 TBS crushed garlic, 2 TBS Worcestershire & 2 tsp Adolph's tenderizer.

Apply salt & pepper to suit your tastes.

Set roast aside in V rack.

In casserole dish, mix 1 cup rock salt, 1 TBS flour, one egg wht, 1 TBS water to tacky paste.

Place roast back in casserole dish and press the salt/flour mixture on to the roast surface. Con-

tinue to do so until the entire roast surface is covered with the salt/flour mix.
Note: Use cheese cloth to hold the salt to the surface of the roast if desired.
Cooking Directions:
Over a drip pan with no water, place roast in to roasting rack

Cook roast 15 minutes per pound at 500 to 525°F for medium rare

Put Meat Thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done

When cooking is done, remove roast and allow it to sit uncovered for 10 minutes

Let roast set for 10 mins, break shell of salt away from roast & remove. Salt will be brittle and

may have to scraped from meat surface. Let roast sit another 5 mins, slice and serve.
Au Jus Sauce:
In 10" skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 TBS water.

Stir & heat over med heat until water becomes dark & viscous from the chunks of roast.

Add 1 to 2 cups of water and increase heat under pan.

When water just starts to boil, add 2 teaspoons of beef bullion crystals.

Stir until crystals are completely dissolved.

Remove from heat, strain to remove any chunks of roast used for flavoring and serve.

OM06614B.1

SMOKING RECIPES

™ & © Char-Griller / A&J Mfg.
18