RichPB (richlife)
TVWBB Wizard
This cook resulted in some really great country style ribs and a few other gems also which I added as the CSRs shrunk. This is right after coating with yellow mustard and liberally sprinkling on all sides with my Cajun spice.
After about 30 minutes in the 14.5, the pieces still filled the grate.
But two hours later, they had shrunk and I added 4 Johnsonville Jalapeno Cheddar Smoked Sausage in the available space. These are pretty good sausage when just grilled, though they really taste much like a good hotdog. But instead, put them in the smoker for an hour, and they became transformed. I couldn't resist one as an afternoon snack. Johnsonville's definition of "smoked" doesn't live up to mine. The pic here shows after I had removed the sausage and replaced them with stuffed jalapenos -- so about 3 hours into the cook. The jalapenos were also left for an hour and in the meantime I poked the CSRs with my instant read -- they weren't ready by temp or feel.
After the jalapenos were ready, the ribs were up to 167*, so I wrapped them in a double layer of extra strength aluminum foil, added the last of my beer, and put the pack back on alongside a leftover cooked burger and a piece of cod filet. Not wanting to overdo, these extras were also left on for only an hour. The burger (probably because it was already fully cooked) didn't gain any real hint of smoke, but it was already one of my great simple burgers (recipe post coming someday) -- really a pleasure to enjoy. The cod I'll have later today and will post to this thread.
Sometime after 6 hours, the CSRs reached 203* and probed like soft butter. I took the foiled pack off the smoker, wrapped it in a towel, packed it in a small cooler and left it closed to rest for an hour.
When ready for dinner, the CSRs got unwrapped, moved to a platter, and a good bbq sauce brushed on. I'm debating on whether I should have sauced before wrapping, but the flavor was just fine.
I've cooked country style ribs a number of times, but none were particularly notable (or particularly good). These were fabulous to me! Fall off the bone, fork tender and succulent. I put the cooled jalapenos on the grill at 350* to heat up well and also grilled some frozen fries (grill basket, spray with EVOO). Plated, it all looked great -- eating was MUCH better. The pork barely almost melted, the jalapenos smoky with a nice bite. A very good ending to a nice long smoke.
BTW, if I have those Johnsonville Jalapeno Cheddar sausage available, I will always smoke what I have if the smoker is active and put them in the freezer. I plan to smoke/grill wings for National Chicken Wing Day this Friday, July 29, and will buy a pack solely to smoke and then freeze them. They never last very long -- they're just too good!
After about 30 minutes in the 14.5, the pieces still filled the grate.
But two hours later, they had shrunk and I added 4 Johnsonville Jalapeno Cheddar Smoked Sausage in the available space. These are pretty good sausage when just grilled, though they really taste much like a good hotdog. But instead, put them in the smoker for an hour, and they became transformed. I couldn't resist one as an afternoon snack. Johnsonville's definition of "smoked" doesn't live up to mine. The pic here shows after I had removed the sausage and replaced them with stuffed jalapenos -- so about 3 hours into the cook. The jalapenos were also left for an hour and in the meantime I poked the CSRs with my instant read -- they weren't ready by temp or feel.
After the jalapenos were ready, the ribs were up to 167*, so I wrapped them in a double layer of extra strength aluminum foil, added the last of my beer, and put the pack back on alongside a leftover cooked burger and a piece of cod filet. Not wanting to overdo, these extras were also left on for only an hour. The burger (probably because it was already fully cooked) didn't gain any real hint of smoke, but it was already one of my great simple burgers (recipe post coming someday) -- really a pleasure to enjoy. The cod I'll have later today and will post to this thread.
Sometime after 6 hours, the CSRs reached 203* and probed like soft butter. I took the foiled pack off the smoker, wrapped it in a towel, packed it in a small cooler and left it closed to rest for an hour.
When ready for dinner, the CSRs got unwrapped, moved to a platter, and a good bbq sauce brushed on. I'm debating on whether I should have sauced before wrapping, but the flavor was just fine.
I've cooked country style ribs a number of times, but none were particularly notable (or particularly good). These were fabulous to me! Fall off the bone, fork tender and succulent. I put the cooled jalapenos on the grill at 350* to heat up well and also grilled some frozen fries (grill basket, spray with EVOO). Plated, it all looked great -- eating was MUCH better. The pork barely almost melted, the jalapenos smoky with a nice bite. A very good ending to a nice long smoke.
BTW, if I have those Johnsonville Jalapeno Cheddar sausage available, I will always smoke what I have if the smoker is active and put them in the freezer. I plan to smoke/grill wings for National Chicken Wing Day this Friday, July 29, and will buy a pack solely to smoke and then freeze them. They never last very long -- they're just too good!
You'll find these are ideal for playing around with and going by eye. My cook time is 15-20 min.
I'm always looking for ideas to try, so please let us know if you find something special. Something I want to try is a small wedge of Roma on top. Nothing beats the combo of tomato and cheese. (Just look at the he sliced Roma's topping some original Italian pizzas.). May not be traditional, but are we after tradition or great flavor? And my! That leads to wondering how those typical restaurants/fast food breaded and fried poppers would be with that wedge of Roma included. 
. If your jalapenos are too wimpy, it doesn't hurt to add jalapeno powder to reinforce the flavor/heat with all your add-ons.