Cliff Bartlett
R.I.P. 5/17/2021
We've been on vacation the past week and haven't been able to post anything. Been watching the board however and have seen a lot of amazing posts. Got back to grilling yesterday. My first two shots have nothing to do with my baby back ribs cook. Made my wife a quick breakfast before I got going. We used to call these Eggs on a Raft when I was a kid. I know you've all probably done them, probably under a similar but different name. I did the ribs a little differently, as you'll see as you view (hopefully) the pics. As my Title states, I did some of my Skillet Cornbread earlier in the day. My sides were Grilled Potato Planks with a Lemon/Garlic Aioli and a Summer Corn, Tomato and Avocado Salad.
First of all, the breakfast. Egg, bread and butter in a medium heat pan.
Give it a flip and a minute or two longer. Salt and pepper after these shots.
OK. Here we go. Grilled up some fresh corn and a large Red Bell Pepper. Half the corn is for the salad and the other half is or the cornbread.
Corn cut from the cob, divided in two and chopped up RBP.
Salad is all mixed, except for the dressing. Will put that on at dinner time so it won't get soggy. Fresh corn, avocado, grape tomatoes halved, red onion and some I. Parsley. Dressing is EVOO, lime juice, cumin, salt and pepper.
Two racks of baby backs, rubbed down with peanut oil and a medium layer of Big Belly Chipotle Lover's Rub and a heavier layer of their Original Recipe Rub.
Got the racks on the WSM at 250 degrees. Used two nice chuncks of peach wood for the smoke.
OK, here's where it gets a little different. After 20 minutes I added a line of Squeezable Parkay Margarine.
20 more minutes, I liberally sprayed down racks with apple juice.
OK, so this won't end up a 12 page post, I'll just note, that I repeated this process every 20 minutes, alternating between the Parkay and the apple juice for two hours. At that time, I pulled the ribs and foiled them. Before placing the ribs in the foil, I laid down a layer of Parkay on the foil, along with some brown sugar, a line of Pickapeppa Sauce, some minced dehydrated onion and a nice line of clover honey. I placed rack, meaty side down, in the foil, and repeated the treatment on the bone side. Wrapped the rack tightly in two layers of HD foil. Repeated the process on the second rack. Placed the rack back on the grill, meaty side down.
First of all, the breakfast. Egg, bread and butter in a medium heat pan.
Give it a flip and a minute or two longer. Salt and pepper after these shots.
OK. Here we go. Grilled up some fresh corn and a large Red Bell Pepper. Half the corn is for the salad and the other half is or the cornbread.
Corn cut from the cob, divided in two and chopped up RBP.
Salad is all mixed, except for the dressing. Will put that on at dinner time so it won't get soggy. Fresh corn, avocado, grape tomatoes halved, red onion and some I. Parsley. Dressing is EVOO, lime juice, cumin, salt and pepper.
Two racks of baby backs, rubbed down with peanut oil and a medium layer of Big Belly Chipotle Lover's Rub and a heavier layer of their Original Recipe Rub.
Got the racks on the WSM at 250 degrees. Used two nice chuncks of peach wood for the smoke.
OK, here's where it gets a little different. After 20 minutes I added a line of Squeezable Parkay Margarine.
20 more minutes, I liberally sprayed down racks with apple juice.
OK, so this won't end up a 12 page post, I'll just note, that I repeated this process every 20 minutes, alternating between the Parkay and the apple juice for two hours. At that time, I pulled the ribs and foiled them. Before placing the ribs in the foil, I laid down a layer of Parkay on the foil, along with some brown sugar, a line of Pickapeppa Sauce, some minced dehydrated onion and a nice line of clover honey. I placed rack, meaty side down, in the foil, and repeated the treatment on the bone side. Wrapped the rack tightly in two layers of HD foil. Repeated the process on the second rack. Placed the rack back on the grill, meaty side down.
... but it looks great - as well as your ribs. Good work mate!
