Waiting impatiently for my 22.5 WSM and gotta cook something. It is -16c or 3f right now but I care not.
Side ribs with membrane removed....I pay 1.99 a pound for whole side ribs....this is a st louis cut and a chine bone cut:
In my rub I am using something I picked up over Xmas:
That is wild black pepper from Madagascar. The berries are very small, the smell and taste are like a combination of black, red and green peppercorns with much earthiness and floral qualities too boot. Brother has a restaurant and sources this stuff much cheaper than I ever could. I have tried this rubbed into some strip loin steaks but not pork yet. I ground up the peppercorns, alot of allspice berries and oinion flakes in a tall mortar and pestle then tossed it into a shallow, wide mortar and pestle from Bali. Added to this was garlic powder, clove powder, chipolte powder, smoked paprika, thyme powder, roasted garlic habanero mix, roasted ginger powder and some of that Cool Runnings Jerk Seasoning, (it contains alot of salt so I added no additional salt):
My Jerk rub is usually made from scratch....the Cool Runnings product was on sale and I wanted to give it a try.......it is inferior to my normal method. I used the pestle provided as well as one from a Mexican Molcajete to grind the spices together:
The ribs were coated with a thin layer of light olive oil then sprinkled with my spice mix:
I do not normally do this step but I am always screwing with things and have read about doing this....brown sugar on top:
The platter is now wrapped in the fridge and will wait at least 2 hours.....or till it "looks" right. I normally am big on lump, rarely using briquets. Getting a WSM soon has led me do alot of reading here and elsewhere. I keep reading how folks use Kingsford Blue or other brands solely in their WSMs so in addition to the RO Blue bag I picked up some fuel today:
I have used both the Kingsford Blue and the Nature's Grilling Briquests in the past, finding the Nature's Grilling to have a better smell and cleaner smoke when igniting. It is the slow season for charcoal sales up here in the cold white north so selection is limited and cost is high. Had to go to 2 places as the first had no briqutes only lump and the second place had only the one bag of Kingsford Blue and the three bags of Nature's Grilling. I loaded up in case when I go back there is nothing at all.
I will add cook and money shots later.
Edit:
My setup:
The ribs look right after about 2.5 hours:
Adding lit charcoal to bring my heat up after about 20 minutes....I have the wood off of the grate near the coals to prevent a flareup...I add it back after a few minutes:
Side ribs with membrane removed....I pay 1.99 a pound for whole side ribs....this is a st louis cut and a chine bone cut:
In my rub I am using something I picked up over Xmas:
That is wild black pepper from Madagascar. The berries are very small, the smell and taste are like a combination of black, red and green peppercorns with much earthiness and floral qualities too boot. Brother has a restaurant and sources this stuff much cheaper than I ever could. I have tried this rubbed into some strip loin steaks but not pork yet. I ground up the peppercorns, alot of allspice berries and oinion flakes in a tall mortar and pestle then tossed it into a shallow, wide mortar and pestle from Bali. Added to this was garlic powder, clove powder, chipolte powder, smoked paprika, thyme powder, roasted garlic habanero mix, roasted ginger powder and some of that Cool Runnings Jerk Seasoning, (it contains alot of salt so I added no additional salt):
My Jerk rub is usually made from scratch....the Cool Runnings product was on sale and I wanted to give it a try.......it is inferior to my normal method. I used the pestle provided as well as one from a Mexican Molcajete to grind the spices together:
The ribs were coated with a thin layer of light olive oil then sprinkled with my spice mix:
I do not normally do this step but I am always screwing with things and have read about doing this....brown sugar on top:
The platter is now wrapped in the fridge and will wait at least 2 hours.....or till it "looks" right. I normally am big on lump, rarely using briquets. Getting a WSM soon has led me do alot of reading here and elsewhere. I keep reading how folks use Kingsford Blue or other brands solely in their WSMs so in addition to the RO Blue bag I picked up some fuel today:
I have used both the Kingsford Blue and the Nature's Grilling Briquests in the past, finding the Nature's Grilling to have a better smell and cleaner smoke when igniting. It is the slow season for charcoal sales up here in the cold white north so selection is limited and cost is high. Had to go to 2 places as the first had no briqutes only lump and the second place had only the one bag of Kingsford Blue and the three bags of Nature's Grilling. I loaded up in case when I go back there is nothing at all.
I will add cook and money shots later.
Edit:
My setup:
The ribs look right after about 2.5 hours:
Adding lit charcoal to bring my heat up after about 20 minutes....I have the wood off of the grate near the coals to prevent a flareup...I add it back after a few minutes:
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