Last week I got into a big jet plane… all the while never ever being able to get the song of the same name by Angus and Julia Stone out of my fricking head… they owe me money for that for sure. Anyway, I get into the plane and in turn that same plane took me from Brisbane in Southern Queensland as far as it could travel west to the worlds most isolated capital city; Perth, Western Australia.
The people on the plane were very nice. They even fed us while we were in the air.
But what gets me is, well, even on the same airline, for the same money, a flight from one destination may have some pretty average food and not much of it, yet when you head back the other way the food is almost bearable and it just keeps coming. No consistency… it’s like the meals are produced on rotating roster by the local Women’s Auxiliary Crochet Society, the Hospital canteen and possibly even the local footy club, using whatever was in the fridge and looking like it was getting close to it’s use-by date… and yes, I am seriously critiquing airline food.
I am learning to move on though… step by step… one day at a time.
So… it may or may not come as a surprise to you, but I do not carry a barbecue where ever I travel, but oft the occasion does arise where I find myself donning someone else’s kitchen apron – usually with something novel on the front like bare bosoms or “cooks do it in the kitchen” – and getting saucy with whatever barbecue apparatus it is that they may have.
How though? What if you want a bit of smoky goodness but what they have is the barbecue equivalent of a Lada Niva, what are you gonna do? Ghetto Smokehouse to the rescue! What the fuck is Ghetto Smokehouse, you ask? Also, you’re probably curious to get some kind of evidence that I have shown some kind of commitment to being permanently off the “glass barbecue”. For the answers to these questions and more you will need to read on my friends… read on…
GHETTO SMOKED PORK RIBS WITH BIG RED RUB & CAROLINA MUSTARD SAUCE
• First you need to procure yourself some pork ribs from your favourite butcher. We got the nice man/lady/lady-man to leave a bit of extra meat on a few little pork riblets , but you can use this same method for whatever it is you would like to smoke. Unless it is a cigarette, you will need a mouth to smoke one of those
• Give your ribs a good coat of Big Red Rub* or your favourite BBQ spice rub. Set them aside to marinate while you get your “Ghetto Smoker” sorted
• To get your “Ghetto Smoker” up and running you need a barbecue with a lid, woodchips (hickory is good and also available at just about every barbecue store or the larger hardware stores, but there are heaps of other woods you can use – google “smoking wood” to suss a few… actually “smoking wood” is not a good thing to put into the big search engine) and a little alfoil (aluminum foil)
• Wrap a few large handfuls of wood chips in a little foil basket/package. That little package goes over a low flame on the grill bars until it starts smoking, and then your ribs or whatever it is that you want to be smoking go on the hot plate or grill bars just next to it. Once again you want to have little to no heat at all directly under your ribs – they are going to get most of their heat from the smoker flame once the lid goes down. If you put the heat up things can go pear shaped pretty damn quickly and your shit will end up looking worse than Anakin Skywalker after he decided it would be a good idea to head into the Jedi temple and start killing younglings… so yeah, low heat
• It’s going to take 2 ½ hours or longer for your ribs to be cooked and delicious, but if they are not quite ready when you check them (and you will mutha effing check them) you will put them back in for another half an hour or so
• NB. YOU NEED TO TAKE A PEEK EVERY HALF HOUR OR SO. You want the temp inside the chamber to be 150-160Cish. If it’s getting a little cool turn the in direct heat up a little (not the heat under the ribs… remember Anakin). If the wood chips burn out put some fresh wood chips back in to ensure your smoky satisfaction. If you need your dinner in 20 minutes head down to Micky D’s drive-through for a bagful of guaranteed disappointment
• Once ready slice ribs, brush with a little Carolina mustard sauce* and serve
• Bam. Effing bam!
*I know I said I don’t take a barbecue travelling but a man needs his condiments. Sending home made condiments to friends who reside in your holiday destination (best sent to peeps you are reasonably sure won’t use them so they remain unopened until you arrive) is also a sound way to ensure your homemade goodness is ready and waiting for you.
29 responses to “Pork Ribs in the Ghetto Smoker”
The inconsistency of airline food is just one of those great mysteries my friend, never to be understood by the likes of us. If you ever sent me your delicious sounding condiments ahead of time, rest assured, I would eat them. Your BBQing prowess knows no bounds. I salute you.
I would eat them too!
See Mrs Cheer, it’s people like you that I would not see condiments to ahead of time and expect to see them when I arrived 😜.
But I would like to send you some bbq condiments for yourself to enjoy… Seriously. Flick me an email with yer addy.
😂😂 Ah, I don’t want you to think I was hinting because I totes wasn’t! But what a lovely offer!! 🤗
Didn’t take it as a hint Mrs Cheer. I’m just a nice guy 😜
Such a brilliant idea to send condiments (and other things) to friends so that they are magically already there when you arrive. Please come to the UK and teach me how to BBQ/smoke properly – this looks great!
I’m an ideas man 😜.
UK next year hopefully 👍.
Cheers my friend
How exciting – if you are near Suffolk and have time, please come and visit 🙂
Fo sho 👍
I don’t see ghetto. I just see amazing ribs. Also, I admit I haven’t tried the red rub just yet, but once the warmer weather kicks in, I’ll be mixing up a batch to dress up some barbecue. Can’t wait.
Cheers my friend.
Good luck with the red rub… It’s done me proud! It’s been having a great time with any chicken and pork bits I chuck on the bbq!
Now I’m gonna have Elvis in my head for the next ten hours (or until children stop going hungry in the ghettoooooo) but it’s worth it as this is AMAZING. Absolutely delicious meaty wonderment. Thanks for showing us how to use the condiments, I can’t wait to try that Carolina mustard sauce *fist pump*
In the ghetto! That is some classic shit right there my friend… My brain took me straight to the Southpark version..
You enjoy that saucy goodness now ya hear!
Lovely post. I do a bit of transatlantic flying and the food is always crap. Lovely looking smoked food. I need to get the smoker fired up. Sorry for my absence over the past while. Life has kept me busy elsewhere.
Busy eh? I just don’t know what that feels like 😜
All good Conor. Good to hear from you.
One day I’ll be asking you for a DNA test as either you are my long-forgotten son or we are indeed identical twins, separated at birth. Just sayin’. And thanks for the ghetto smoker set up.
One can only hope, Ginge 😜
Some airline food is really rather good! I always take some of my own though just in case! http://cookingwithmrfitz.com/?s=Plane&x=0&y=0
Send me the condiments.. I ‘promise to look after them’.. Ahem 😉😏😊
Hook me up with an address and they’ll be in the mail! You got my email yeah? 👍
Yup will do 😁
Hopefully we’ll be heading your way next year… They’ll be safe until then, right?
Umm yeah of course.. Cough cough..
They were pretty lip licking worthy 👍😜
I can bet there were!
Meant to say ‘They’
Got it 👍
Dose ribs lookin lip smackin good!