Anything You Smoke This Long is Bound to Make You Feel Good

I cannot believe I forgot to upload these pics and show off the ribs I smoked.

A few of the details:

I used a standard Brinkmann Smoke N' Grill, along with some all natural lump charcoal and a few mesquite wood chips.

These pork ribs were cut at the Purdue meat market here in West Lafayette (a brilliant student-led butcher shop). Then, they rested in my special homemade rub for 12 hours.

Without telling too many secrets about my rub (yes, I'm a firm believer in keeping culinary secrets)- I want to mention two important things about it:

1) It has a Smoked Paprika and Brown Sugar base.

2) It has a decent amount of Thai Chili Powder in it from Thai Chilies that were hand picked, home dried, then smoked & ground).

So, I smoked it "low and slow" style for...a long time. Pictured on the right are the slabs after having been on the smoker for approximately an hour. You can see that the rub had great coverage.

Within the last 30 minute of smoking, I mopped them with a homemade BBQ sauce, and finished them to perfection. The next photo shows the slabs just after they've been take

n off the smoker. Although it is hard to see, notice the nice size smoke ring on the rib meat.

Finally, I wanted to mention one last thing: I also smoked some eggs. I know what you're thinking, how on earth did you find a good enough flame to light an egg in my pipe. Seriously, I took some raw eggs, and smoked them for about 5 hours. They came out perfectly, plenty of smoke flavor made its way through the entire egg. Delicious. I think I'm going to try smoked deviled eggs someday soon.

PS- This cooking event couldn't have been possible with the support of the random lady at a garage sale who sold me the Brinkmann Smoker (new in the box) for $3. Thanks random lady.