Experiment has begun.


 
Bob Sample

Bob Sample

TVWBB Diamond Member
I grew up in a German dominated area in Southern Ontario and one of the dishes cooked by everyone was stuffed rolled ribs done in a crock pot with sauerkraut. Funny thing is I hate sauerkraut but loved these ribs. Going to try to get the taste of these ribs but doing them on the kettle.

Step 1 Rub with sauerkraut.
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It was a beautiful day to be Q'ing
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Step 2: Let it sit with the kraut for 2 1/2 hours.I figured most of the flavour from the sauerkraut came from the vinegar and wine so I cleaned off the cabbage. I salted the rack to get it sweating and added lots of brown sugar to offset the vinegar/wine flavour.
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Since we were experimenting I tried a new beer from a different Micro-Brewer. It was a Christmas present from a friend. Nice nutty flavour with a hint of maple.
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Step 3: left the sugar sitting on it for about an hour. Meanwhile I made the stuffing and started the kettle
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Step 4: Seared the meat side of the ribs.
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Step 5:Stuffed and rolled the ribs
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Set up the kettle for low and slow and threw on the roll.
 
I love experiments! What was the stuffing?
Only observation so far... Not sure about salting the ribs after being under the SQ. Guess you'll see how much transfer of flavor there was.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
I love experiments! What was the stuffing?
Only observation so far... Not sure about salting the ribs after being under the SQ. Guess you'll see how much transfer of flavor there was. </div></BLOCKQUOTE> Marc the stuffing is bread, onion, garlic, poultry seasoning and apple. Fry it all up with butter and add a bit water till its moist. Actually it's the first stuffing I ever made. My wife usually makes it but she wasn't willing to indulge my BBQ fantasies this morning. She did check when I was almost done to make sure I didn't screw it up. I didn't use much salt just enough to get it sweating. To be honest I didn't think about the salt content of the kraut since I can't stand eating it. The crock pot version of this was the only thing I would eat as a kid that involved anything to do with sauerkraut.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
Gotta be honest - that's one strange experiment.

But I'd luv to taste test it!
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</div></BLOCKQUOTE>
Travis trust me if this works it will be great. If not I have 2 more rakes of spares to try again. I already have an alternate plan that might be better.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.:
must have smelled great there in the pan! </div></BLOCKQUOTE>
Sean seared it on the grill with a chimney full of lump. It smelled awful good when I brought it in teh house to stuff it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
Gotta be honest - that's one strange experiment.

But I'd luv to taste test it!
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</div></BLOCKQUOTE>

I am totally agreeing with Travis...lol
 
Well its apparent I miscalculated on the time it would take to cook these. I was going by the normal time it would take me to do ribs that are laid flat. 3 1/2hrs into the l&s part of the cook and the middle of the roll is only 116f. Temps where running about 250-270 so going to bump it up a bit. Figuring another couple hours before getting to do a taste test.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Sean S.:
rats! that means you'll probably have to have another micro-brew!

I HATE when that happens
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</div></BLOCKQUOTE>Yeah I hate when this happens also. Switched to this.
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What step were we at? Oh yeah.
Step 6: Cooked the ribs for about 6? hours and pulled them.Unrolled and cut em up.
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. They were nice and moist and had a vinegary/sweet/apple flavour that I remembered from when I was a kid. Probably could have stayed on for a little longer.
Plated them with skillet potatoes and the stuffing.
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So my mom used to make these with about 1/2 hr prep time and threw them in the crock pot for about 8 hours. I took about 3hrs prep time and took 6 hours to cook them on the Q ( which could have easily been another hour or so). Did I like them? Heck yeah. Would I do them this way again? Probably not.
What I would do different.
1.Instead of sauerkraut I would probably marinade in a apple cider vinegar based marinade.
2.Instead of stuffing I would roll it with apple slices and add a little sugar to the slices.
3. Cook a little longer.

All in all it was a fun day. Now where is that apple stuffed with snickers I read about.
 
Looks great from here Bob. Sounds like a great day - good food, good experiment, and you know where you want to take it next time. Thanks for sharing. I'd never heard of rolled stuffed ribs before.

J
 
That sounds like it could work out well in "theory" but im not convinced
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Great experiment and thx for sharing.
 
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