Ribs and sausages in the Mini WSM

Put my partly homemade Mini WSM to work again. Awesome and very fuel efficient for smaller cooks. Today the crave for smoked ribs were there again. Added some raw pork sausages at the end too. Kept the smoke temp between 110 and 120 degrees Celsius.

Approx 1kg spareribs, St. Louis cut.

Smoke from two small chunks of cherry wood. Maverick ET-733 to supervise the smoke temp.

After 4 hours.

Wrapped the ribs in foil to avoid over smoking, as I wanted to smoke the sausages as well

One small chunk of cherry wood for the sausages.

Fresh smoke...

After 1:15 hours it looks like this

Ribs were unwrapped and sauced and look like this after 25 minutes with sauce.

The Mini WSM dismantled to work as a grill for searing the sausages a bit.

Looking good. (And still plenty coals left after 6 hours).

Partly fall off the bone ribs.

So total time for the ribs were 6 hours (1:15 in foil) and the sausages 1:40 plus searing. Both ribs and sausages were awesome with a slight smokey taste. Some might like firmer ribs. Well just to take them off earlier then.

Cherry smoked salmon with brown sugar

Salmon is very good for grilling. Today it was also lightly smoked using cherry wood. Was first salted and left approx 30 minutes in the fridge while the grill was prepared. Then patted dry and coated with a liberal amount of brown sugar. Used two small chunks of cherry wood for smoke that was put on the hot charcoal just before the fish went on. The temp of the grill today? Not sure. "Pretty hot".

Approx. 800 gram salmon filet coated with brown sugar.

A hot 47cm Weber kettle with some cherry wood for smoke.

Cherry smoke rising into an almost cloudless sky.

15 minutes later. 

Most of the sugar has melted off and left a beautiful, tasty glaze.

Juicy piece of fish.

This how juicy it can be after 15 minutes.

The brown sugar and lightly smokey flavour, makes this a really fine eating.

Beer brats - again

Made these beer brats with Thuringer sausage made by a German here in Hvaler, Norway. Gøber. So really short travel for these to my grill. The beer bath is just some butter, onions and beer. Sweat down the onions a bit in butter before adding the beer. The longer the sausages stay in the bath, the more flavor it takes from the beer. These stayed one hour. Maybe a bit too short?

Some cherry wood for a touch of smoke flavor. Beer bath prepared on the side.

Smoked a while on indirect heat.

Finish off with some direct heat for nice color.

Topping up with some more beer.

Not bad. With Norwegian sauerkraut and some onions from the bath.

Spare ribs in the Mini WSM

No need to fire up the big UDS just for a small 1kg spare ribs. So the partly homemade Mini WSM came in handy today. It did an awesome job with the help of some cherry and hickory wood chips.

Lump charcoal in small pieces in the Weber Smokey Joe part of the smoker.

Just a few lit to get it going. This is Weber's small chimney.

Minion method and wood chips. This lasted for more than six hours!

1kg St. Louis style ribs.

We're smokin'.

Sprinkled with some apple juice after some time in between beers.

What to do while waiting for ribs.

Sauced with honey mustard BBQ sauce.

Looking good.

Looking even better.

Falling off the bone some places but still not too tender.

Just perfect this time.

Baconsalt

Baconsalt er lett å lage og gir en ekstra piff på biffen eller hva det måtte være. Alt blir jo bedre med bacon. :-D

Grov salt og sprøstekt, kaldt bacon mikses sammen og det er det hele.

Legg baconet på tørkepapir så det blir helt tørt og sprøtt.

BBQ spareribs med cornbread.

Fyring i UDS'n i dag. Alt for lenge siden sist. En spareribs på 1,7 kg skulle i røken. Brukte en blanding av epletre og kirsebærtre for røk. Enkelt tilbehør med kun cornbread.

Etter tre timer.

Skvettet med litt øl innimellom.

Etter fem og en halv time ble det smurt med saus

Etter drøyt 6 timer er det klart.

Med cornbread.

Ikke noe i veien med dette. Ramlet nesten av bena. :-)