Mike Coffman
TVWBB Olympian
Hadn't decided what to cook for dinner today so asked my wife
and she said RIBS! Problem with that they were still in the freezer and I didn’t
want to go to the store and buy some fresh ones, so took a page out
of Daniel Wolgast's book and cooked them frozen. Actually in the frozen state
the membrane was a lot easier to remove. Ribs were coated, one with Jack’s
Old South Rubba Dub Rib Rub and one with Grill Mates Sweet and Smoky.
On to the WSM with some apple chunks. No water in pan, just my clay saucer.
Shooting for a temp of around 250. 10 minutes after I got them on the smoker the rains came hard!
While the ribs were cooking decided to make some macaroni salad. Actually you
could call it a mac n cheese salad since I used some smoked pepper jack, Gouda
and horseradish cheddar chopped up in the salad. I strained the pasta, put it in a
bowl hot, and then threw the cheese in with it. Mixed it up until the cheese melted.
Tasted pretty good after I added the rest of my ingredients. Will see what it
tastes like after it chills for a few hours.
Ribs were sprayed with Cherry Dr Pepper every hour and foiled after 3 hours with more Cherry DP.
Pulled from smoker after another hour, checked with a toothpick and they were done.
Left them in foil until ready for dinner. Removed from the foil and one rack was definitely
fall off the bone done.
Here’s your plate!
Ribs were tasty, moist and had a fairly good bark to them. The mac n cheese salad was delicious. My
wife kept telling me how it good it was. So may do that one again someday soon.
Thanks for looking!
and she said RIBS! Problem with that they were still in the freezer and I didn’t
want to go to the store and buy some fresh ones, so took a page out
of Daniel Wolgast's book and cooked them frozen. Actually in the frozen state
the membrane was a lot easier to remove. Ribs were coated, one with Jack’s
Old South Rubba Dub Rib Rub and one with Grill Mates Sweet and Smoky.
On to the WSM with some apple chunks. No water in pan, just my clay saucer.
Shooting for a temp of around 250. 10 minutes after I got them on the smoker the rains came hard!
While the ribs were cooking decided to make some macaroni salad. Actually you
could call it a mac n cheese salad since I used some smoked pepper jack, Gouda
and horseradish cheddar chopped up in the salad. I strained the pasta, put it in a
bowl hot, and then threw the cheese in with it. Mixed it up until the cheese melted.
Tasted pretty good after I added the rest of my ingredients. Will see what it
tastes like after it chills for a few hours.
Ribs were sprayed with Cherry Dr Pepper every hour and foiled after 3 hours with more Cherry DP.
Pulled from smoker after another hour, checked with a toothpick and they were done.
Left them in foil until ready for dinner. Removed from the foil and one rack was definitely
fall off the bone done.
Here’s your plate!
Ribs were tasty, moist and had a fairly good bark to them. The mac n cheese salad was delicious. My
wife kept telling me how it good it was. So may do that one again someday soon.
Thanks for looking!
