The Seasoned Ladle

We like to BBQ. These smoked ribs with a simple dry rub are just delish.
Instead of mustard, I used lemon juice as binder. This gives me more control of the seasoning, and the sugars in the lemon juice will caramelize to make that nice crust.
The recipe I used is below. As always, I encourage home cooks to take it and make their own.

1 rack of pork spareribs, substitute with beef ribs is desired
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ground cinnamon (I used 1/2 tsp, we like cinnamon)
1/4 tsp turmeric
1/4 tsp crushed red pepper
1/4 tsp black pepper
juice of 1 medium lemon

Pat the rack of ribs dry, and trim of any excess fat. Leave some fat on the ribs, just remove any extra.

Mix all the spices together, this creates the dry rub.

Cover the ribs with lemon juice, this acts as a binder for the dry rub.

Cover the ribs with the rub and let marinate for 30 minutes.

Vegetables:
1 pound of Brussel sprouts
2-3 trimmed green onions - remove the root base and the top of the green.
1 tbsp of avocado oil - can substitute with olive oil.
1 tbsp of cajun seasoning.

Place the vegetables in bowl.

Add the oil and mix to coat the vegetables.

Add the seasoning and mix it into vegetables until they are well coated.

Place the vegetable mixture into a oven safe pan.

Start your smoker, and once the smoker has heated to 250 Fahrenheit, place the ribs bone side down on the rack.

An hour into the smoke, add the pan of vegetables, covered with aluminum foil and allow the vegetable to steam.

Remove the ribs and vegetable from the smoker after another 1.5 hours. The ribs should have been in the smoker at 250 Fahrenheit for ~2.5 hours.

Allow to rest for 10 minutes, then carve the ribs and serve with the vegetables.

We like to BBQ. These smoked ribs with a simple dry rub are just delish.
Instead of mustard, I used lemon juice as binder. This gives me more control of the seasoning, and the sugars in the lemon juice will caramelize to make that nice crust.
The recipe I used is below. As always, I encourage home cooks to take it and make their own.

1 rack of pork spareribs, substitute with beef ribs is desired
1/2 tsp salt
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp ground cinnamon (I used 1/2 tsp, we like cinnamon)
1/4 tsp turmeric
1/4 tsp crushed red pepper
1/4 tsp black pepper
juice of 1 medium lemon

Pat the rack of ribs dry, and trim of any excess fat. Leave some fat on the ribs, just remove any extra.

Mix all the spices together, this creates the dry rub.

Cover the ribs with lemon juice, this acts as a binder for the dry rub.

Cover the ribs with the rub and let marinate for 30 minutes.

Vegetables:
1 pound of Brussel sprouts
2-3 trimmed green onions - remove the root base and the top of the green.
1 tbsp of avocado oil - can substitute with olive oil.
1 tbsp of cajun seasoning.

Place the vegetables in bowl.

Add the oil and mix to coat the vegetables.

Add the seasoning and mix it into vegetables until they are well coated.

Place the vegetable mixture into a oven safe pan.

Start your smoker, and once the smoker has heated to 250 Fahrenheit, place the ribs bone side down on the rack.

An hour into the smoke, add the pan of vegetables, covered with aluminum foil and allow the vegetable to steam.

Remove the ribs and vegetable from the smoker after another 1.5 hours. The ribs should have been in the smoker at 250 Fahrenheit for ~2.5 hours.

Allow to rest for 10 minutes, then carve the ribs and serve with the vegetables.