One of my favorite things to do when the weather turns cooler here in Florida, is to fire up my little black box. It seems that whatever I put in this magical box turns out absolutely wonderful.
A few weeks back, I woke up to a beautiful 58 degrees and I knew it was time. After a quick trip to the local meat market, I ended up with 2 slabs of baby back ribs, a whole chicken, a turkey leg and a few German brats. The ribs got rubbed down with Corkys, the chicken and turkey ended up with a nice homemade rub (recipe to be posted soon) . I made sure we had a few chunks of Apple wood and I was ready to go.
Timing and temperature are the two most important things when it comes to smoking, so I made sure we stayed at 280 for the entire time.
The ribs went in first. An hour and a half later, the poultry went in along with another chunk of wood. The brats only needed a little over an hour so they went in last. After 4 1/2 hours of watching the neighbors walk by the house nice and slow (as if they were expecting an invitation to dinner) the wait was over and it was time to eat.
I paired the smoky meat with bbq baked beans, garlic bread, and a good German beer.