Baby Backs and Steaks

[DBWallis]

We're smoking some baby backs tomorrow (and probably a chunk of salmon), here they are trimmed, rubbed and ready for an overnight rest:

For tonight, we went "simple": threw a couple filets on the Geneis, then topped them with butter poached king crab (oh yeah, and a baked potato):

The steaks were perfectly cooked, and the king crab is the perfect flavor match for a good piece of beef!

 

[Rich Dahl]

That looks really good, great cook.

 

[Barb D]

I'll take a plate of that right now, great job.

 

[Craig Alumbaugh]

Nice job David, the plate looks delicious and cant wait to see the ribs

 

[Tony R]

Pass me a plate. Looks delicious

 

[Cliff Bartlett]

Hey David... Those ribs will have to be killer to beat that filet topped with butter poached king crab! Excellent post and photos.

 

[Clint]

The steaks were perfectly cooked, and the king crab is the perfect flavor match for a good piece of beef!

I bet! My favorite used to be a salmon filet next to a NY strip........been a while.

 

[DBWallis]

Starter: hickory smoked black pepper & cayenne salmon:

Ribs off the smoker:

Ready to plate:

And dinner: ribs, grilled corn fritters and red cabbage slaw:

 

[Jay Cee]

That bark tho.... Yummy

 

[DBWallis]

More bark than a junkyard dawg

 

[JRAiona]

Great looking ribs David.

 

[DBWallis]

After 4 margaritas and a stout beer while making dinner, I forgot to add the details!

Rubbed the ribs with a little mustard, then a standard dry rub (salt, pepper, brown sugar, onion garlic, paprika, cumin) and let them rest in the fridge overnight.

Smoked for about 5 hours at 240 (go figure... it was 95 outside, but the smoker wanted to settle in at 240 rather than its normal 260-275) over hickory. After 2 1/2 hours, I spritzed every 30 minutes with a 50/50 mixture of apple juice and cider vinegar. Pulled the ribs when they passed the break test, did not foil them. They only rested for about 15-20 minutes, because it was late and we were hungry!

Also made a BBQ sauce that was zesty and flavorful.

The fritters were a standard corn meal/flour fritter batter with corn that was charred on the grill and cut off the cobs. Served those with a dollop of sour cream. The slaw was all red cabbage with a vinaigrette dressing with dijon. It was an awesome meal!

 

[Cliff Bartlett]

Wow David. Think I still like the filet the best, but the ribs and salmon are indeed killer! Love that grilled corn fritter too.