Owner Manual

1716
St. Louis-Style Ribs
Set cooking temp to 225 °F
Ingredients:
• 2 racks of St. Louis style ribs
• Salt
• Your favorite rub
• Your favorite BBQ sauce (optional)
Directions:
Skin the membrane o the backs of the two slabs of St. Louis-style ribs.
Season the bone side with salt and the rub.
Flip over and season the meat side with the salt and the rub.
Place the ribs in the smoker preheated to 225 F.
At 90 minutes, sauce the bone side and then flip over and sauce the meat side
(optional as you could serve the sauce on the side).
Re-sauce every 30 minutes until the rib meat pulls back from the bones 1/4 - 1/3
of an inch (about 2.5 - 3 hours).
Remove from the smoker, slice and serve.
Beef Recipes
Beef Roast
Set cooking temp to 225 °F
Ingredients:
• 3-5 lb beef roast
• Kosher salt
• Fresh cracked pepper
Directions:
Prepare a 3-5 lb beef roast for cooking. Season outside with salt and pepper or
a Creole rub for added spice. Place beef roast on bottom rack in the center of
smoking chamber. Cook beef until the internal temperature reaches a minimum
of 145˚F.
Large cuts of meat can typically be removed a few degrees prior to the desired
internal temperature. When internal temp reaches your target temperature,
remove and place on plate or tray and cover with aluminum foil. Allow the roast
to rest for 10-20 minutes while the internal temperature continues to rise. Always
check the internal temperature before serving to insure it has reached desired
temperature. Slice and enjoy!
Texas Style Beef Brisket
Set cooking temp to 225 °F
Ingredients:
• 1 lb (5 to 7 pound) beef brisket, trimmed
• ½ cup prepared barbecue seasoning rub
• 2 Tbsp ground chili powder
• 1 cup hot sauce of your choice
• 1 cup beer or non-alcoholic malt beverage
• 1 cup barbecue sauce
Directions:
1. Ask your butcher to prepare the brisket by removing some of the fat cap,
not all.
2. Mix chile powder, hot sauce and beer to make marinade
3. Place the meat in a shallow, nor-reactive pan and add favorite beef
marinade.
4. Cover and place in refrigerator for 4 - 8 hours.
5. Remove from fridge about an hour prior to placing in cooker
6. Rinse and pat dry.
7. Season with your favorite rub - that doesn’t conflict with the flavors of
the marinade.
8. Fill smoker box with desired wood chip flavor.
9. Cook meat, for 6 to 7 hours until meat is very tender (190 °F internal
temperature).
10. Baste with mop sauce once an hour.
11. To make Smoke House Barbecue Butter Glaze, combine barbecue
sauce, butter and remaining 1/2 cup beer. Simmer 5 minutes
until slightly thickened.
12. Slice meat against the grain using a sharp knife and serve with sauce.
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