One rack, St. Louis Spares

[Tim Campbell]

Was going to do these yesterday, but my wife and I both craved salmon. Hers is killer. Saved ribs for today. Wildfork Farms.

Trimmed, salted, fridged for about 4 hrs. Meathead's Memphis Dust rub. On the 22" for some low and slow.



About those raspberries...
BluesHog makes imo a great raspberry chipotle bbq sauce. My local Ace hardware usually carries it but not this time. So I decided to make some.

Some peaches, 1lb raspberries, and a host of other ingredients.



Raspberries puréed.


Everything into the blender, then reduced for about 15 minutes over medium-low heat.

Ribs after ~2 hrs


Right before brushing with sauce. I usually don't sauce much while cooking, but I did this time. I also don't usually wrap, but did that, too. Ribs began their cook at noon; wrapped them at 3:30. They're coming off in an hour or so.

Ready to go. Broiled briefly. Served with beans and potato salad.





Solo dinner tonight. They get leftovers.

 

[Joan]

If you have any Raspberries left, don't forget to try this.

Chicken Scallopini Palermo

4-6 chicken breasts skinless, pounded thin
2 to 3 egg whites, mixed with 2 TB. water
3/4 cup whole wheat bread crumbs (used Panko)
1 tsp. minced garlic
2 TB. raspberry vinegar
1/2 cup no sugar added raspberry fruit spread
1 cup fresh raspberries

1. Preheat oven to 350 F.
2. Dip chicken pieces in egg white mixture Mix bread crumbs with garlic. Dip chicken pieces into bread crumb mixture, coating on both sides.
3. Spray baking sheet with a vegetable oil cooking spray and place chicken on it. Bake 25-30 min. or until golden brown.
4. Heat raspberry vinegar in a small saucepan over medium heat. Stir in raspberry spread and heat through. Stir in about 3/4 of a cup of the fresh raspberries and remove from heat. Serve over chicken. Garnish with the remainder of raspberries.

Source: Sheraton Bonaventure Resort and Spa, Ft. Lauderdale, Florida-Chef Keith Stuart

 

[ChuckO]

Absolutely beautiful ribs!

 

[Josh Dekubber]

Nicely done Tim!

 

[Jeff Boudman]

Mighty fine ribs!

 

[Bob Bailey]

Was going to do these yesterday, but my wife and I both craved salmon. Hers is killer. Saved ribs for today. Wildfork Farms.

Trimmed, salted, fridged for about 4 hrs. Meathead's Memphis Dust rub. On the 22" for some low and slow.
View attachment 99158
View attachment 99159

About those raspberries...
BluesHog makes imo a great raspberry chipotle bbq sauce. My local Ace hardware usually carries it but not this time. So I decided to make some.

Some peaches, 1lb raspberries, and a host of other ingredients.
View attachment 99160
View attachment 99161

Raspberries puréed.
View attachment 99162

Everything into the blender, then reduced for about 15 minutes over medium-low heat.

Ribs after ~2 hrs
View attachment 99163

Right before brushing with sauce. I usually don't sauce much while cooking, but I did this time. I also don't usually wrap, but did that, too. Ribs began their cook at noon; wrapped them at 3:30. They're coming off in an hour or so.

Ready to go. Broiled briefly. Served with beans and potato salad.
View attachment 99171
View attachment 99172

View attachment 99173

Solo dinner tonight. They get leftovers.

Looking good Tim.

 

[JimK]

Well played, sir!

 

[Michael Richards]

Ribs look great, how was the homemade BBQ sauce?

 

[Tim Campbell]

Ribs look great, how was the homemade BBQ sauce?

Thanks, Michael!

Sauce was really good but nowhere near Blues Hog. Would make again. It made 1 qt of sauce.

 

[Kemper Morris]

Ribs look good Tim