Masterbuilt Explore Recipes for Perfectly Smoked Ribs and Ham

RECIPES

WARNING

PORK OR BABY BACK RIBS

2-4 lbs Pork or Baby Back Ribs

½ tbsp Salt

¼ cup Brown Sugar

2 ½ tbsp Chili Powder

MAPLE GLAZED HAM

5-7 lbs Ham Shank or Butt (fully cooked, bone in)

1 ½ cup Maple Syrup

1 tsp Ginger

¼ tsp Nutmeg

PERFORM “SOAPY WATER TEST” BEFORE EACH USE. SEE “SOAPY WATER TEST” SECTION IN

MANUAL. EXTINGUISH ALL OPEN FLAMES BEFORE CONNECTING REGULATOR TO GAS

CYLINDER. TURN GAS OFF AFTER EACH USE.

REGULATOR, BURNER AND GAS VALVE CONNECTION & OPERATION

1 ½ tbsp Ground Cumin

2 tsp Cayenne Pepper

2 tsp Black Pepper (freshly ground)

2 tsp Garlic Powder

2 tsp Onion Powder

Hickory Chips

Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room temperature.

Cook ribs for 3 hours at 225°F (107°C) in pre-heated smoker using hickory chips during the first 2 hours.

After 3 hours remove the ribs and wrap in heavy foil.

Cook for an additional 1- 1 ½ hours.

½ tsp Allspice

16 Whole Cloves

1 can Pineapple Slices (canned)

1 jar Maraschino Cherries

Hickory or Mesquite Chips

Remove thick skin and trim fat leaving no more than ½” thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours, basting frequently, until at room temperature.

When ready to smoke, remove ham from dish and stud with cloves. Place ham in pre-heated 225°F (107°C) smoker. Cook for about 2-3 hours. Baste with syrup mixture at least 2 times during cooking time. Before last hour of smoking decorate ham with canned pineapple and cherries and baste. Internal temperature of ham should be at 130°F-140°F (54°C-60°C) when heated through.

CLOCKWISE COUNTER CLOCKWISE

17.75”

(45cm)

APPROX.

12.25” (45cm)

APPROX.

YELLOW

BLUE

• Inspect hose before each use. If there are signs of wear, cuts, or leaks, replace

unit. DO NOT USE.

• Inspect burner before each use. Check burner and burner ventura tube for

insects and insect nests. A clogged tube can lead to a fire beneath appliance.

• Connect hose regulator to LP Gas Cylinder

1. Make sure gas cylinder valve is closed. Turn knob clockwise until it stops.

2. Make sure control knob on smoker is in the “OFF” position.

3. Remove protective cap from gas cylinder and coupling nut if applicable.

4. Center and insert regulator nipple into valve outlet on gas cylinder as

shown in figure on the left. Turn regulator coupling nut clockwise until it

stops. DO NOT OVER TIGHTEN.

• Perform Soapy Water Test.

• To use turn gas cylinder ON, turn regulator control valve ON, push burner control

knob in and turn counter-clockwise ¼ turn. Push ignitor button to light.

• If ignition does not take place within five seconds, turn gas control valve to off

position and wait five minutes and repeat lighting procedures. If ignition still does

not occur, see match light directions below.

• After use turn burner control knob OFF, turn regulator control valve OFF, then turn

gas cylinder OFF.

• Burner control knob adjusts burner flame. Turn knob counter-clockwise to decrease

flame. Turn knob clockwise SLOWLY to increase flame. Push burner control knob

HONEY CURED SMOKED SALMON

1 qt Water

½tbsp Salt ¾ cup Honey

¼ cup Golden Rum ¼ cup Lemon Juice 10 Cloves

10 Allspice Berries

1 Bay Leaf

1 Large Fillet of Salmon Hickory or Apple Chips

Combine all of the ingredients except salmon to make a brine. Place the salmon, skin side up, in a baking dish and cover with brining liquid. Allow fish to brine for two hours. Rinse salmon in cold water and pat dry.

Place salmon on a drying rack (or smoker rack that you will use to smoke the salmon on) and allow to air dry for at least 1 hour. Smoke the salmon skin side down for about 1-1 ½ hours at 160°F (71°C).

19

SMOKED CORNISH HEN & WILD RICE

2 Cornish Game Hens

¼cup Green Onion (chopped) 3 tbsp Butter

1 cup Wild Rice (cooked)

¼cup Pecans or Walnuts (chopped) ½ cup Lime Marmalade

¼cup Orange Juice

Salt (to taste)

Hickory Chips

Rinse and pat dry each hen. Season cavities with salt. Sautee onions in 1 tbsp butter. Stir in rice and chopped nuts.

Stuff hens with rice mixture. Close with skewers or kitchen string. Melt remaining 2 tbsp of butter in small saucepan. Add marmalade and orange juice, blending until smooth. Brush hens with marmalade mixture.

Place hens on grate in 225°F (107°C) pre-heated smoker and cook for 2-2 ½ hours. Brush with remaining glaze before serving.

in and turn clockwise to shut flame off.

• Visually check burner flame. A CORRECT FLAME should be blue with a small

amount of yellow at the tip. An INCORRECT FLAME is excessively yellow and

irregular. If an incorrect flame occurs, turn burner control knob to “OFF position,

turn off regulator and propane tank. Allow unit to cool and then clean burner.

Let burner completely dry before re-lighting.

MATCH LIGHT INSTRUCTIONS

1.Read all instructions and warnings before lighting.

2.Check gas control valve and gas cylinder valve to be certain it is in OFF position before connecting to gas cylinder. Perform soapy water test before each use.

3.Open door during lighting.

4.Turn gas control valve on, turn gas cylinder valve on.

5. Place a long, lit fireplace match stick close enough to burner to ignite.

6.After each use, first turn gas control valve off, then gas cylinder valve off. Always allow unit to cool completely before touching,

moving or storing. 4