Great Outdoors SmokyMountain Serie Manual Del Propietário Y Montaje página 19

RECIPES:
GLAZED PORK RIBS:
Ingredients:
Meat: 3 lbs Pork Spare ribs
RUB:
1/3 cup black pepper
2 tbsp white sugar
1 tbsp salt
1 tbsp garlic powder
1 tbsp Lawry Salt
Melt butter and add ingredients and cook at low heat for 30 minutes until it thickens. Stir often.
Using half of the rub mix, rub the ribs the night before and place in plastic bag and refrigerate. Before smoking, remove
ribs from bag, apply remaining rub and let ribs come up to room temperature (roughly 30 minutes).
Remove cooking racks and pre-heat smoker to 225º. Add cooking racks needed (coating racks with cooking oil or
cooking spray before placing ribs) and carefully place ribs on racks.
Smoke ribs for approximately 3 hours. Brush on Glaze and let smoke 30 minutes and then brush on 2nd coat of Glaze.
Test ribs in 30 minutes for proper internal temperature (160º+) If done, remove the ribs from the smoker and allow to sit
15 minutes and then serve.
THANKSGIVING TURKEY:
Ingredients:
Meat: 12-15 lb turkey (maximum size)
RUB:
2 tbs Black Pepper
2 tbsp Salt
2 tbsp Garlic Powder
2 tbsp Sage
2 tbsp Accent
Rub mix on all exposed parts of the turkey. Rub can also be added in cavities. Allow turkey to come up room
temperature (roughly 30 minutes)
Remove cooking racks and pre-heat smoker to 225º. Center cooking rack to the chamber to allow enough room for the
turkey (coating rack with cooking oil or cooking spray before placing turkey) and carefully place turkey on rack with
breast side down.
Allow approximately 45 minutes smoking time per turkey pound. Baste turkey every 60-90 minutes and turn turkey
slightly for every basting When turkey internal temperature at thickest part reaches170º-175º, it should be completely
cooked. Test several areas of the turkey to be sure. Remove turkey from the smoker and allow to sit 15 minutes before
carving.
GLAZE:
¼ cup unsalted butter
¼ cup vegetable oil
2/3 cup Ketchup
½ cup vinegar
½ cup maple syrup
BASTE:
1 cup melted unsalted butter
Any preferred seasoning can be added to baste
(if more baste is desired, increase butter
and seasoning)
Wood Chips:
2 tbsp Worcestershire sauce
½ tsp salt
1 cup minced onions
Wood chips: Your favorite flavoring
19
Mesquite or Applewood