Cliff Bartlett
R.I.P. 5/17/2021
Picked up a nice rack of Spares over the weekend. It was too darned hot to use the kitchen on Sunday so I broke out the ribs. In spite of the heat, I still went with a low and slow cook. Sided things up with a new macaroni and cheese I've been wanting to try and a nice cool green salad. Here's a few pictures.
These were supposed to be trimmed Kansas City style ribs. Once I opened them up I found I still had some work to do to get them to my liking. After trimming I rubbed them down with R Butts R Smokin. Set aside and let the rub set.
Up and running at 225. Pecan for smoke. Going to let it roll for around 6 hours, no foil or sauce.
Took this shot around 5:00. Our hot weather is coming in Wednesday and Thursday.
This mac and cheese gave me plenty to do while the ribs were rolling along. Besides the two main stars, pasta and cheese, there were a few other players as well. The two peppers on the rear of the grill are poblanos.
Got them nice and toasty and then steamed and skinned the peppers, did some chopping and threw in the grilled corn.
About the halfway mark for the ribs.
After the ribs passed the 5 hour mark, I got the Mac and Cheese on. Before the final mix I sauteed a couple pieces of smoked bacon and then some chopped garlic. Added a couple cups of Half and Half, brought to a boil and thickened with a little flour. Then mixed everything and placed in a ten inch skillet.
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Rack probed perfectly and is done.
So is the side.
These were supposed to be trimmed Kansas City style ribs. Once I opened them up I found I still had some work to do to get them to my liking. After trimming I rubbed them down with R Butts R Smokin. Set aside and let the rub set.
Up and running at 225. Pecan for smoke. Going to let it roll for around 6 hours, no foil or sauce.
Took this shot around 5:00. Our hot weather is coming in Wednesday and Thursday.
This mac and cheese gave me plenty to do while the ribs were rolling along. Besides the two main stars, pasta and cheese, there were a few other players as well. The two peppers on the rear of the grill are poblanos.
Got them nice and toasty and then steamed and skinned the peppers, did some chopping and threw in the grilled corn.
About the halfway mark for the ribs.
After the ribs passed the 5 hour mark, I got the Mac and Cheese on. Before the final mix I sauteed a couple pieces of smoked bacon and then some chopped garlic. Added a couple cups of Half and Half, brought to a boil and thickened with a little flour. Then mixed everything and placed in a ten inch skillet.
Rack probed perfectly and is done.
So is the side.