Talk about slow cooking. This past weekend we purchased a Brinkman Smoke’n Pit grill from Home Depot. I’ve been very interested in trying to smoke true BBQ so I got a multitasker for the job. Not only can this grill smoke meat but you can also use it for regular grilling as well. So I set off to my first smoking experience ever on Sunday. Lighting up the side box at 9:30 AM for a full day of smoking some Santa Barbara style pork ribs as well as a 5 lbs. pork shoulder that would later become pulled pork. After doing hours of research on the Smoking Meat Forums I determined that I pretty much wanted to try to keep the smoker at or around 225 degrees as the meat slowly cooked. Although I had never really used any other than a gas grill in the past using charcoal actually wasn’t too difficult, in fact it was sort of fun keeping an eye on the grill. I used a rub that I found from the now inactive BBQ Junkie website.
BBQ Rub
1 1/2 cups brown sugar
1 cup paprika
1/4 cup salt
1/4 cup black pepper
1/4 cup cumin
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup cinnamon
1 1/5 dashes of ground cloves
Mix together and sprinkle liberally over your spare ribs or pork butt before smoking.
Everything turned out great. The only slight change I will make next time is using a little less rub on the meat, I really caked it on, since the recipe said to apply liberally. Everything was a success and all those that partook in my fabulous smoked meat said it was great and was impressed!
