https://theonlinegrill.com/whole-chicken-electric-smoker/

https://bakeitwithlove.com/smoked-beef-back-ribs/

STEP-BY-STEP INSTRUCTIONS

Your oven will transform these ribs into a succulent and juicy meal, but don’t forget to preheat! It is essential to ensure your ribs get cooked on time.

1. Preheat and Prep. Before you begin, turn your oven on to 350°F (176°C) to make sure it’s the perfect temperature to cook the ribs. Line a large baking tray with foil or parchment paper and set aside.
2. Rinse the beef ribs. Rinse the 3 pounds of beef ribs under cold water and pat them very dry with paper towels. Then, place them onto a large plate or plastic cutting board for preparation.
3. Prepare. If you wish, pull off the membrane from the underside of each rib. First, use a butter knife to loosen the membrane. Then, use your hand or a paper towel to peel the membrane away from you. Next, cut each rib apart from each other, cutting between each bone down the rib rack.
4. Season. Coat each rib with the dry seasoning, being sure to cover each piece completely. No need for extra oil: beef ribs naturally have more fat, which will render and keep the meat moist and juicy.
5. Bake. Place the ribs onto your prepared baking tray and bake for 1 hour. Use this time to get your sides and, if you’re making it, home-made sauce ready.
6. Sauce ‘em up. After one hour, pull the ribs out of the oven. Increase the temperature to 450° F (232° C). Drench your ribs with one cup of your favorite or home-made BBQ sauce, coating every inch.
7. Caramelize the ribs. Return the ribs to the oven at 450°F (232°C) for 10-15 minutes, or until the sauce begins to bubble and look delicious. Keep your eye on the ribs so they don’t burn!
8. Serve and enjoy. Take the ribs out of the oven and let them cool slightly before serving.

SHRIMP BOIL /CAJUN SHRIMP RECIPE

Ingredients:

• 2 lbs / 1 kilo head-on and shell-on shrimp, rinsed
• 1 piece lemon, quartered
• 1-1/2 cups / 3 sticks unsalted Butter
• 1 head garlic, chopped
• 2 tbsp cajun seasoning
• 2 tbsp lemon pepper seasoning
• 2 tbsp paprika
• 1 tbsp onion powder
• 1-2 tbsp ​hot sauce, adjust as needed
• 1 cube shrimp bouillon
• 1 tbsp sugar​​
• cooked sausage, (I used smoked sausage)
• corn on the cob, boiled

Procedure:​

• Boil the corn in water until tender. Remove from water and set aside.
• Rinse the shrimp with water, use a pair of scissors to cut off the mustache and legs. Boil the shrimp in water with quartered lemon. Cook until the color starts to turn orange. Do not overcook. Remove from heat and drop the cooked shrimp in ice-cold water. Soak for 10-15 minutes. Add more ice if needed. Remove from water and set aside.
• In a small bowl combine Cajun seasoning, lemon pepper, paprika and onion powder. Set aside.
• Melt butter over low heat in a large pan or wok.
• Add garlic and cook until fragrant, about 1 minute.
• Add the seasoning mixture. Stir and cook for 3 minutes.
• Add bouillon, hot sauce and sugar. Simmer for another 3 minutes.
• Add the boiled corn, sausage and shrimp. Stir until the sauce and shrimps are incorporated.
• Transfer to a serving plate.
• Serve with steamed white rice.
• Enjoy!

TIPS AND NOTES:

• You can make this recipe a seafood boil by just adding other seafood variety like mussels, crabs, clams and more!
• You can add more hot sauce as you wish depending on how spicy you want it.
• You will definitely have extra sauce here. I suggest saving it and store in the freezer for future use.
• If you can't find Cajun seasoning or you wanted to make your own, combine paprika, salt, garlic powder, black pepper, onion powder, dried oregano, cayenne and thyme. Add 2 tbsp Paprika and 1 tbsp each for the rest of the mentioned seasonings. You can adjust them to your liking.
• I hope these tips help!