Smoking Basics

Large cuts such as Brisket, Roasts and Ribs are prime candidates for smoking, but even a Ground Beef burger can benefit from a hint of smoke. Whichever cuts you choose, always remember that time, patience and practice pay off — don’t be afraid to tweak your technique to suit your tools and tastes.

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PREP THE SMOKER
Whether you’re using a classic smoker, kamado (ceramic, typically egg-shaped) grill, traditional kettle grill or electric smoker, you’re still applying the same basic elements: indirect heat, wood smoke and time. Follow the guidelines for your type of smoker, and if your smoker’s heat source is directly below the meat, use a drip-pan to prevent flare-ups and avoid producing too much smoke, which can lead to bitter taste. Always work in an open, well-ventilated space.

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WHAT WOOD YOU DO
With smoking, the wood itself is an essential part of any recipe. Different hardwoods produce different results, from the deeper smoky flavor of mesquite to the mild sweetness of apple wood to the versatility of hickory. Some aficionados say it’s essential to soak hardwoods before smoking so they’ll burn longer, while others believe soaked wood won’t produce enough clean smoke. Likewise, wood may be smoked in logs, chunks, chips or pellets. Follow the guidelines for your recipe, but feel free to experiment.

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BRING THE HEAT
Just as there are many options to consider with both smokers and hardwoods, the heat source is also an important factor. Serious ‘cuers swear by lump charcoal, which contains only burnt wood, burns hotter and longer, and produces a flavorful smoke. Briquettes are commonly used as well, and are particularly effective when employing the “snake” method, similar to a long-burning fuse. Other heat sources include propane gas and a simple flip of the switch, when using an electric smoker.

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RUB IT UP
While most of the flavor will come from the smoke and beef, seasoning rubs can blend nicely with the natural flavor of the wood. Rubs can be wet or dry, spicy or sweet, bold or subtle, or just basic salt and pepper. Whichever you choose, keep in mind it’s called a rub for a reason: Don’t be afraid to get hands-on and work the rub into the surface of the meat to get the most flavor (and prevent it from falling off). Rubs can be applied just before you begin smoking or hours in advance and refrigerated until it’s time to get started.

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LOW AND REAL SLOW
Although a flavorful touch of smoke can be achieved in an hour or less, larger and less tender cuts will generally need to be smoked up to 12 hours or more. Specific times and temps depend on the cut and intended results, so refer to your recipe.

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Pumpkin Short Rib Ravioli

By Lindsey Anson • October 29, 2024

Pumpkin short rib ravioli is a delicious pasta dish that is perfect for fall by combining the savory flavors of braised short ribs with the sweet, earthy taste of pumpkin. The ravioli are made from fresh pasta dough filled with a mixture of tender, shredded short ribs that have been cooked low and slow in broth with herbs and spices, and pureed pumpkin for added creaminess and flavor. For the Pasta: 2 cups flour 1 tsp salt 4 egg yolks 1/2 pumpkin purée For the Short Ribs: 1 lb beef short ribs S&P 1 tbsp butter 1 onion, chopped 3 cloves of garlic, minced 1 tbsp tomato paste 2 cups dry red wine 2 cups beef stock For the ribs: 1. Generously season ribs with salt and pepper. Preheat oven to 350 F. In a large Dutch oven over medium high heat, melt tbsp of butter and sear each side of ribs to form a nice crust, about 3 mins each side. Remove from pot and set aside. 2. Add onions and garlic to beef drippings in the pot and sauté until translucent, about 4 mins. Add 1 tbsp tomato paste and stir into onions, letting it caramelize and slightly stick to the pan, around 4 mins. 3. Add red wine and gently scrape bits from the bottom of the pan, add beef stock and return ribs to the pot. Cover with a lid and bake for 2.5-3 hrs. Ribs should fall off the bone and be very tender. Shred with a knife and fork and spoon juices over the beef to keep moist. For the pasta: 1.On a clean surface, pile your flour and make a well in the center. Add eggs + pumpkin. Using a fork, carefully drag the inside ring of flour into the center and mix to gradually incorporate all flour. Use a dough cutter or your hands to knead as dough begins to form. 2. Once dough is completely mixed, cut in two parts and begin rolling both pieces (individually) on a floured surface (add flour to rolling pin) to as thin as you can get them. 3. Use your ravioli cutter to measure how far you need to space out the filling. Arrange quarter sized amounts of shredded beef evenly spaced on the bottom ravioli sheet. Once full, lay the top sheet over top and stamp out your raviolis. Combine dough scraps and re roll to make more raviolis until you’ve used it all. 5. Boil for about 2-3 minutes and strain. Enjoy!