aPPLE/hICKORY bABYbACKrIBS


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
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'bout 3pm today, got Badger<span class="ev_code_RED">RED</span> set-up...
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...to smoke some...
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...baby backs... seasoned with Dr. BBQ "Big Time BBQ Rub"...
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...and Penzey's BBQ3000 (awesome stuff!!)
aPPLE&hICKORY wood for smoke, i CAN'T wait til they're done...
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After 4.5 hours at 235'F to 250'F, they were! (done, that is
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)
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0hYeah - naturally, i glazed 'um with my version of Steve's No. 5 Sauce.
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Served up with oven roasted Butternut Squash and a baked Yukon.
(kinda felt guilty not cookin' the Sq & the Yuk on the grill....)
[butt after i opened a bottle of vino, well... i forgot alllll about it]
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Ok, here is a Tuesday dinner at Lampeland!
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If you're still hungry, there's more.
Thank you for swingin' by, hope your next dish is delish!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
If you're still hungry, there's more.
Thank you for swingin' by, hope your next dish is delish!
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</div></BLOCKQUOTE>

I'm not hungry, but I could make room for some of that! Looks excellent!
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Those ribs look fantastic Jim! I like the no. 5 on ribs too. What's in your version? I haven't experimented with it very much yet.
 
Oh, man....I JUST had dinner and dessert, and now I'm hungry again! Please rush me one plate with all the trimmings....
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Barret
 
Jim/Jazzcat
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They look just as good the second time I seen them tonight as the first! Excellent Smoke, nicely done!
 
Another great looking cook, Jim.

A badger red grill and a BOILERMAKER black WSM! Not sure about the grill, but that bullet sitting there in the OLD GOLD sunset sure makes me appreciate your support of the big 10 (or 11).

With your obvious support of the BOILERS, we might be kin!
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Ron
 
Jim, I get it now, you're giving us all those great landscape shots for free now, and at some point you're gonna charge us for 'em!

You & BadgerRed did a fine job on the BBs!!
Some of the best looking ribs I've ever seen!
 
Wow, those are some meaty and delicious looking ribs.

I have to say, though, I see too much white on the bottom of that Lampe plate.
 
Hey Jim I haven't been on in a while. Nice to get on the board though and see a cook like this. Delicious Jim!
 
Are you sick? flu bug? or is that plate for Liz?
You eat alot more then that!LOL
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Nice Job Jim.I agree can't beat BBQ 3000.
Thanks for sharing.
 
Great looking cooks once again Jim! I love the vintage set up too. How was the squash prepared? I want to copy them. Thanks
 
Thanks again Chuck and Daniel and Chuck and Shaun
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umm, RacineChuck, no... not sick or liz' plate... i just went back for more after the photo was taken. I don't want you folks to think Ima Pig, cuz I'm not.
I'm Jim Pig
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Shaun, i simply cut the Butternut in half length-wise, scooped out the seeds and covered with foil. <MISTAKE>
I found covering with foil causes the squash to retain a lot of moisture.
Next time i will not cover, just plop on the grill.
We eet lots of squash this time of year... lots.

Thank you again
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Looks killer Jim...old red did you good. I have a customer with an old weber kettle sittin on his side yard, looks like it hasn't been used in years. I may need to ask him if he wants to get rid of it and fix the old girl up. Then I can churn out some grub like yours.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If you're still hungry, there's more. </div></BLOCKQUOTE>
OK, I'm still hungry--especially for ribs that look THAT GOOD!
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