Harry's Chops + Hansen's Spares

[Jim Lampe]

Big ol' pork chops from Harry's in Raymond were marinated over night in Wicker's Original.

Then seasoned with Blues Hog Rub and briefly grilled direct to sear then indirect until 135ºF was reached internally.

while that was happening, onions and sweet peppers were cruisin' along in a cast iron skillet...

chops lookin' GREAT!

the onions + peppers were added to white rice and a few trees were also included on the dinner plate.

Boy0boY, that was GOOD! butt that was yesterday....

Today, we cooked up some spare ribs from Harry Hansen's...

those were rubbed with BBQ3000 and a mix of some Spanish/Mexican seasonings...
after 3 hours, i added quartered Yukons seasoned with a saltfree Adobo and a little Cumin... Lime juice was squeezed on the pork.

a little more than 5 hours went by,...

...so i wrapped the spares in foil and removed them from the WSM while i fired up a Smokey Joe...

...to grill up some nopales and poblano peppers.

sliced up the ribs...

then served dinner through Death's Door.

The nopales and peppers were sliced and mixed together and tasted TERRIFIC!

the potatoes dressed with cumin and the adobo seasonings were OUTSTANDING!

and the ribs.... well.... they are no leftovers. FANTASTIC spares!
I'm really likin' NOT saucin' my ribs... i'm thinkin' dry rubbed ribs (baby backs OR spares) are the way to go.
Try it, you may like it too.
And if you're ever in the area, swing by Rick's Place, the Official supplier of The P1GVILION.
Thank you for viewing, enjoy your weekend!

 

[Chris C]

you are an artist when it comes to grilling, always look forward to your photos. thanks for sharing.

 

[Dwain Pannell]

You are an inspiration. VERY nice.

 

[Mike Coffman]

OUTSTANDING cooks again Jim! Were the spare ribs untrimmed? They look super! Great photos too!

 

[Brian M.]

A good cook knows how to make great meal combinations.

You Jim, are a good cook!

 

[Bob Correll]

I've been cooking boneless chops lately and need to get back to the ones with a handle on 'em.
Love gnawing meat off a chop bone and yours look beyond worthy!!

And for 2 handed eeting, slice me up a half slab of those un-sauced, un-St Louis style, unbelievable ribs, please!

Two beautiful cooks Jim!!

 

[Jim Lampe]

thank you for your very nice comments

Mike, those ribs are the whole deal, i prefer not to trim the ribs to STL style, it cuts into my cocktail hour

 

[Timothy Hoffman]

Those ribs look fantastic! The side look great too!

 

[Geir Widar]

Jim- as always on your post, fantastic pics, and maybe something to try for myself.

I'll just have to ask since I'm thinking it is a but unusual for me- in your part of the world, is it normal to drink a mixed drink such as Gin an tonic with the food? As a drink before the meal, by all means, but to drink with the food?

I'm not bashing you for the alcohol or anything, but I'm more used to a soft drink, water, juice, beer/snaps or wine.

 

[Mike P.]

Fantastic Jim! Do you prefer spares to St. Louis style? I know they are good either way and yours look Great!

 

[Jim Lampe]

GREAT QUESTIONS!
Thanks to Everyone commenting!

Geir, i believe it is NOT normal to have a cocktail during dinner... butt i tend to extend my hour of indulgence longer than most.
Yes, a fine glass of wine normally is in ordr, or water, sometimes milk ....
David, I am sorta lazy so i do not trim my spares "ala" STL style, i actually like the whole shebang!

 

[Jeff Brown (KY)]

Originally posted by Jim Lampe:
David, I am sorta lazy.....

We can tell from these crappy little cooks you post.

And my wife would be right there with you indulging in the gin and tonics!
Great looking food as usual!

 

[Mike P.]

Originally posted by Jim Lampe:
GREAT QUESTIONS!
Thanks to Everyone commenting!

Geir, i believe it is NOT normal to have a cocktail during dinner... butt i tend to extend my hour of indulgence longer than most.
Yes, a fine glass of wine normally is in ordr, or water, sometimes milk ....
David, I am sorta lazy so i do not trim my spares "ala" STL style, i actually like the whole shebang!

I can certainly see why Jim! Thanks!

 

[Matt Falk]

Looks great Jim.

We usually do "sauce-less" ribs as well. Sometimes I'll add a little sauce on the plate, but my wife usually doesn't even bother with that anymore. I guess I should take that as a compliment?

 

[Jim McKelvey]

Jim - as always, it all looks so darn good. I showed the Missus and and she wants to know why my spares are so puny...guess StL style is out next time!!!

Jim

 

[Wolgast]

Looks great Jim..Your sour ribs is a must try! But i really love the looks of those big boned chops! Dont get mutch better then that!

 

[Andy Beers]

Another steller meal

 

[John Solak]

A couple of fine looking meals!!