Try these delicious smoked ribs and tomato salad at your next BBQ.

Ginger Hickory Smoked Ribs & Smoked Tomato Salad

Recipes copyright Roger Mooking 2012

Ginger Hickory Smoked Ribs

Ingridents:

• 1/2 Tbsp Dry Ginger
• 2 Tbsp Dry Garlic
• 1 Tsp Cayenne
• 1 Tbsp Ground Black Pepper
• ½ Tsp Sea Salt
• 1 ½ lbs Pork Back Ribs
• 3 cups of lump wood charcoal
• 2 handful of Hickory wood chips soaked in water for 1 hour then drained

Directions:

1. Preheat your grill to 300 degrees Fahrenheit using only one side of the burners. Or if you have a 4 burner grill heat the two outer burners, leaving the middle 2 off. Let coals heat up for about 30 minutes.
2. Soak wood chips in water for at least 1 hour.  Once coals are white hot, remove 1/4 of the total amount of soaked wood and drain most of the water off then add chips directly on top of the coals until they begin to smoke.
3. Combine all dry ingredients and rub all over the ribs evenly on both sides.
4. Place the spice rubbed rack of ribs on the side of the grill that does not have a flame below it so that you can cook them using indirect heat. If you have a 4 burner grill place them in the middle. Monitor the temperature to maintain a stable temperature of 300 degrees Fahrenheit maximum.
5. Every 30 minutes add more drained wood chips to the hot coals and replenish a few coals as necessary to maintain a slow rising smoke in the bbq chamber. 
6. Cook ribs for 2 ½ hours or until the meat starts to pull away from the bone awayy about 1/2".
7. Remove the ribs from the grill and cut them into individual ribs. Serve while still hot.

Smoked Tomato Salad

Ingredients:

• 12 Campari Tomatoes stems attached
• 4 Garlic Scapes
• 9 Brussels Sprouts halved
• 1 Tbsp Vegetable Oil
• 2 Tbsp Extra Virgin Olive Oil
• Sea Salt to taste
• Ground Black Peppercorns to taste

Directions:

1. Wash and drain all vegetables well and transfer to a clean bowl. Toss all vegetables with salt, pepper, and olive oil.
2. In the same grill that is setup with the hickory smoke packet, place tomatoes on the top rack of the grill and cook until the skins burst and they shrink slightly, this should take about 1 hour. Gently remove and transfer to a clean bowl and add olive oil.
3. Swish the bowl around until the tomatoes just release their juice and mixes with the olive oil. Set aside.
4. Place brussel sprouts and garlic scapes on the main grate of the grill next to the ribs and cook until charred and softened; approximately 25 minutes. Once cooked, chop garlic scapes into 1” lengths and add them to the bowl along with the brussel sprouts.
5. Toss gently and season to taste with salt and pepper. Serve hot or room temperature.