Mike Coffman
TVWBB Olympian
One rack of babyback ribs that I seasoned last night with Outlaw rub. I gave the ribs a light coating of rub and am
letting them come up to room temperature. I also am going to try my hand at smoking some salt and pepper today. I
have coarse sea salt and kosher salt along with some black peppercorns.
I am cooking on the Grid Iron today using hickory pellets with additional hickory in the A-Maze-N smoker tube. Ribs and
spices are into the grill at 225 degrees.
2.5 hours later the ribs are ready to be foiled. After the first 45 minutes I sprayed them with apple cider every 30 minutes.
I also stirred the spices every time I sprayed the ribs.
Ribs were foiled with some blue bottle, brown sugar and honey. Put back onto the grill for the next 45 minutes to an hour.
Got a couple ears of corn ready to go on the grill. I coated them with canola oil and then seasoned them with Jallelujah
Bacon Jalapeno rub. They were then wrapped in foil and put onto the Grid Iron.
After an hour in foil the ribs are almost done so I glazed the with some Hot Plum Chipotle sauce that my wife picked up
awhile back from either a Ross or Williams Sonoma store.
Put the ribs back onto the smoker with some Bush Southern Pit BBQ beans.
One hour later and everything is done!
I also pulled the salts and pepper. I will probably put them back on the smoker the next time I use it to get some more smoke flavor.
Here’s your plate!
Everything was delicious! The ribs had a sweet heat and slightly tart taste, if that makes any sense. If you have any of
the Jallelujah rub I highly recommend that you try it on corn! The sweet of the corn and the flavors and heat of the rub
were amazing! What can I say about the beans other than I haven’t found any Bush beans that we didn’t like.
Thanks for looking!
letting them come up to room temperature. I also am going to try my hand at smoking some salt and pepper today. I
have coarse sea salt and kosher salt along with some black peppercorns.
I am cooking on the Grid Iron today using hickory pellets with additional hickory in the A-Maze-N smoker tube. Ribs and
spices are into the grill at 225 degrees.
2.5 hours later the ribs are ready to be foiled. After the first 45 minutes I sprayed them with apple cider every 30 minutes.
I also stirred the spices every time I sprayed the ribs.
Ribs were foiled with some blue bottle, brown sugar and honey. Put back onto the grill for the next 45 minutes to an hour.
Got a couple ears of corn ready to go on the grill. I coated them with canola oil and then seasoned them with Jallelujah
Bacon Jalapeno rub. They were then wrapped in foil and put onto the Grid Iron.
After an hour in foil the ribs are almost done so I glazed the with some Hot Plum Chipotle sauce that my wife picked up
awhile back from either a Ross or Williams Sonoma store.
Put the ribs back onto the smoker with some Bush Southern Pit BBQ beans.
One hour later and everything is done!
I also pulled the salts and pepper. I will probably put them back on the smoker the next time I use it to get some more smoke flavor.
Here’s your plate!
Everything was delicious! The ribs had a sweet heat and slightly tart taste, if that makes any sense. If you have any of
the Jallelujah rub I highly recommend that you try it on corn! The sweet of the corn and the flavors and heat of the rub
were amazing! What can I say about the beans other than I haven’t found any Bush beans that we didn’t like.
Thanks for looking!
