(NAPSA)—A growing numberof a smokers are appearing in back- yards across the country. In fact, according to the 20th Annual Weber GrillWatch Survey, smoker ownership among U.S. grill owners has climbed from 12 to 17 percent during the last four years. Fans of this “low and slow” barbecuing turn to smokers, as they allow food to develop deep flavors while cooking at lower temperatures. “Flavor and tenderness are the top two components of great barbecue,” says Chef Jamie Purviance, author of the new top-selling cook- book “Weber’s Way to Grill.” “The best way to achieve a distinct smokyflavor and moist, tender bar- becue is by using a water smoker. It’s the easiest to use for this kind of cooking and allows you to smoke foods at temperatures well below 300 degrees for many hours.” Weber’s Smokey Mountain Cooker smoker has been a staple at worldwide barbecue competitions and backyardsalike. For tips on using a water smoker or smoking foods on a gas or charcoal grill, visit www. weber.com/recipes/tips. Try this delicious recipe from “Weber’s Wayto Grill”: Slow-Smoked Spareribs With Sweet-and-Sour Barbecue Sauce Rub 3 tablespoons koshersalt 2 tablespoons pure chile powder 2 tablespoonslight brown sugar 2 tablespoons granulated garlic 2 tablespoons paprika 4 teaspoonsdried thyme 4 teaspoons ground cumin 4 teaspoonscelery seed 2 teaspoonsfreshly ground black pepper 4 racks St. Louis-style spareribs Mop 1 cup apple juice Slow-Smoked Spareribs with Sweet-and-Sour Barbecue Sauce % cup apple cider vinegar 2 tablespoons Worcestershire sauce 5 fist-sized chunks hickory or apple wood (not soaked) Sauce 2 cups ketchup 1 cup apple juice *% cup apple cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons honey 2 tablespoons reserved rub 1. Prepare your smoker, following manufacturer’s instructions, for indirect cook- ing over low heat. 2. In a medium bowl, mix the rub ingredients. Set aside 2 tablespoonsfor the sauce. 3. Removethe tough flap of meat called the skirt, hanging from the boneside of a full rack of spareribs. Cut off the long strip of meat, called the brisket, which runsalong the bottom of the rack. Also trim off any meat dangling from either end of the spareribs. Use a dinner knife to get under the membrane and lift it so that you can grab an edge with paper towels, and peel off the membrane. Season the ribs all over with the rub, putting moreof it on the meaty sides than the bonesides. 4. In a small bowl, mix the mop ingredients. 5. Smoke the spareribs, adding 2 wood chunksat the start of cooking and 1 chunk each hour after that, until the chunks are gone. Cook until the meat has shrunk back from the bonesat least 4 inch in several places and the meat tears easily when youlift each rack, basting the ribs on both sides with the mop every 2 hours. The total cooking time could be anywhere between 5 and 6 hours. Not all racks will cook in the same amount of time. Maintain the tempera- ture of the smoker between 225 and 250F by opening and closing the vents. 6. In a medium saucepan over medium heat, mix the sauce ingredients and cook for about 5 minutes. Remove the saucepan from theheat. 7. When the meat has shrunk back at least % inch in several places, lightly brush the ribs on both sides with sauce. 8. Cook the ribs for 30 to 60 minutes more. Remove them from the smoker and, if desired, lightly brush the ribs on both sides with sauce again. Then cut the racks into individual ribs. Serve warm with the remaining sauce on the side. Makes8 servings. For more information, visit www.waytogrill.com. 2008 Weber-Stephen Products Co. Recipe from “Weber’s Way to Grill” by Jamie Purviance. Used with permission.
