While Laura starts her second day of teaching the teachers at Mission Yoga, I have the responsibility of cooking ribs for dinner if I would like to give it a whirl.  Of course!  Oh, and definitely pork ribs (Charlie will be sending hate mail as soon as he sees this note!).  Laura usually grinds the rub, and I usually cook them, but just me today.  Well, with Maggie and Sir Kitty Kitty if he should decide to show up!


After a bit of googling, some of the recipes I'm spicing together come from Bobby Flay and the Food network (here) and the, and in general a lot of looking around at the various spices and such that Laura actually has in the kitchen (which is quite a lot!).  Here's what I've decided on using (and it may not work--you may want to see below to see if I've updated this list):


2 2/3 pounds pork baby back ribs
     rinsed and dried

1/8 tsp cloves
5 cardamon pods
1 tsp dried whole sage

3/4 tsp cuminspiceGrinderFix1/2 tsp coriander
1/8 tsp ground mustard
1/2 tsp black pepper corns
3/4 tsp mustard seed
3/4 tsp garlic powder
1 tsp chipotle powder
1/2 tsp smoked paprika
1/2 tsp regular paprika
1/2 tsp onion powder
1 tablespoon dried oregano
1 tsp salt

and since there will be room in the smoker, take 3/4 pound of pork belly (dried between paper towels), grind a tablespoon salt and tablespoon black pepper, rub it down, and throw it in there (yes, this is an experiment for me!  uncured bacon?).

How to:

  1. Grind all the ingredients above (except the pork products) in a spice mill (after you take it apart and fix it as needed), pat down on the ribs, and let stand from twelve hours to just a few minutes;
  2. Setup your smoker, get it going, and wait 4-6 hours.  If this step is a bit shy, look at and SpicesInc for some methods.
  3. ...I'll be back in a few hours to tell how they turned out.
  4. ...more to come... 
  5. Well then... 8 hours later and things look done.  About 200 cooking temp with 160 internal temperature on the ribs and pork belly and ready to eat!

Tasted great!!!  Here are some photos of the process and final product with Laura's "Vegetables roasted with Love!"




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