Sweet And Smoky Baby Back Ribs; Rosemary And Garlic Smoked Pork Roast - Rival K.C. Smoker Owner's Manual And Cookbook

Sweet and Smoky Baby
Back Ribs
Two racks baby back pork ribs, 1 1
Sauce:
1
/ teaspoon onion powder
2
2 cups ketchup
2 tablespoons Worcestershire sauce
1
/ cup molasses
4
1 / cup brown sugar
4
1 / teaspoon hot pepper sauce
2
1. Soak 1 cup of wood chips in water for one hour.
2. Rinse and pat dry ribs. In a bowl, combine the sauce ingredients and
1
blend well. Reserve / for serving.
2
3. Liberally coat each side of ribs with sauce.
4. Drain wood chips and place into insert of the roasting pan and cover
with the drip pan. Place ribs on the bottom and top racks.
5. Turn the smoker dial to ON and set the temperature dial to 225 °F.
6. Smoke ribs for 3 hours. Turn over and smoke for an additional 1
hour. Baste both sides of each rib with
Cook until ribs bend easily and begin to break away from the bone.
Remove from Smoker Roaster and baste before serving.
Makes 8 servings.
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/ to 2 1 / lbs. each
2 2
1
/ cup of the barbeque sauce.
2
Rosemary and Garlic
Smoked Pork Roast
4 sprigs rosemary
2-3 pound boneless pork top loin roast
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
1 / teaspoon pepper
2
1 / teaspoon salt
4
1 / lemon or lime
2
1. Soak wood chips for 1 hour, drain, and place in roasting pan. Sprinkle
4 rosemary sprigs over wood chips and cover with drip pan.
2. Trim fat from meat. Prepare rub ingredients. Sprinkle rub evenly over
meat.
3. Place meat on rack in Smoker Roaster. Cover and turn smoker dial to
ON and set temperature dial to 225 °F.
4. Cook for 1 to 3 hours, until meat registers 155 °F internal
temperature.
5. Remove meat from Smoker Roaster and squeeze lime juice over meat.
Let meat stand to allow juices to settle for 10 minutes.
Makes 8-10 servings.
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