Smokin' Barbee-Q-Babe Kathie Easom.
Kathy began smoking on an old (~1960) Montgomery Ward grill last summer. "She says she could smoke pork products, but not brisket" The temperature was consistently too high. "But it grilled perfectly with its cast iron grates."
Fast forward this year, she bought a Bar-B-Chef offset smoker. In the course of 4 weeks, she smoked ribs, butt, brisket and pork tenderloin. "Beautiful Kathy exclaims."
This summer, she hosted an open house for friends and family. Her game plan included 4 pork butts and 2 briskets the day before, ribs done a week in advance.
Her M.O. is to reheat day the day of the party and smoke a couple of racks for show - - sounds like a professional already!
Kathy loves to grill as well as smoke and wanted to share her story. She says, "By day, I am a Systems Engineer for a defense contractor. Nights and weekends - girl at the grill!" And, we can attest to that try Kathy's Chile Rub for Ribeyes, and let us know what you think.
Chile Rub for Ribeyes
|Here are the steaks that Kathy rubbed, grilled and enjoyed!|
|1||dried Ancho Chile|
|3||dried Chipotle Chiles - I like heat, if you don't try using 2 Anchos|
|1||tablespoon coarse ground black pepper|
|2||1 inch thick Ribeye steaks|
Tear the skins of the Chiles into pieces and place skins and seeds into a dry skillet. Toast, with stirring, until the color of the seeds begins to change and the smell of roasted Chiles begins to fill your kitchen...or backyard if you are doing this on your grill! Let Chiles cool a bit and process in a coffee grinder to powder.
Mince garlic. Sprinkle pepper over the garlic and mix. Mince some more, use back of knife to smash garlic and pepper together. I was able to get kind of a garlic/pepper paste with this technique.
Coat meat with thin layer of canola oil (both sides). Mix Chiles and garlic/pepper paste together and rub into both sides of the steaks. Place steaks in a glass pan, cover and put in fridge to marinate. Or, grill immediately. I prefer to marinate a bit...
Prior to grilling, sprinkle salt on both sides of steak to your liking. It enhances the Chile rub...
Grill to perfection and enjoy! I really hope you like it. I tried mine with a dab of blue cheese compound butter. Nice!