Made a rib rub for porky ribs. Just whatever I had, ya know? Dash of this and that that all smelled good (bonus points for ability to induce sneezing, too).
I let the dry rub sit with a dash or two of liquid smoke for a day or something like that, then popped it in the indoor smoker for a dry smoke. Low & slow, all that good stuff.
After a few hours it was ready. Pretty moist for a dry smoke. Eh. I wasn’t a fan. It was a little too pungently porky for me. I think a sear over some charcoal would have been better to dry them out a bit. The liquid smoke was okay, but didn’t really go with the chips I used. Oh well. At least it wasn’t terrible.
Pinkosity! At least they looked smokey and good. I think the stove top Nordicware smoker tends to cook things quicker than I’d like. Smokey meat is great in 2-3 hours, but that is not much time to truly infuse meat with smoke.
I think I am going to try to experiment with leaving the smoker on super-duper low heat for extended periods of time, or just turning the heat off and letting the residual heat have a go for a few hours before turning it back on. Needs. More. Smoke. Must experiment more.