Ribs, Beans and Corn for Smoke Day Weekend

[Cliff Bartlett]

Well, here is my offering for Smoke Day Weekend. St. Louis Cut Spareribs, grilled beans and some Weber Cajun Corn.

Rubbed with Simply Marvelous Spicy Apple. We with a straight 3-2-1 on the WSM. Apple wood for smoke.

Got the beans going.

Three hour mark.

Foiled with butter, brown sugar, honey and grape juice. Returned to smoker for 2 more hours.

Sauced for final hour.

Six hours. Decent probe test. If I had more time I would have let them roll for another 30 minutes or so.

Corn ready to go.

Smoke Day Plate.

The ribs wer is. I got too aggressive with the beans. I'm a heat freak but got carried away with the jalapenos. Used them with seeds and it was just too much. Their heat rather overpowered the flavors of the meat. I'm doing another batch tomorrow and will reduce heat level by at least half. Anyway, it was fun cook and also a nice break from the work getting ready for the rapidly approaching fire season. Hope you all had a great weekend and thanks for looking.e delicious. Wonderful flavor. Would have liked the probe test to push through a wee bit easier. Again, we were pushed for time and were 100 percent satisfied as

 

[Lynn Dollar]

Great lookin cook ! I'll take your word on the beans, but they look damn good to me. And those are some meaty spares, they look like baby backs.

 

[Jan M.]

Nice entry.
I like your plate pic. Looks awesome !

 

[Rich G]

All looks fantastic, Cliff (as usual!) I'll have to try that corn (though the unadulterated ones I grilled yesterday were right tasty!)

Rich

 

[russ olin]

Nice lookin' sweet ribs! You nailed them. Corn too. As far as hot beans, oh not for me. lol
Good luck with the upcoming fire season. Hope that you all get a lot of rain this season. And not fires.
We have been wet all year so far, hope that it continues the rest of the year.
Keep on Q'n.

 

[Pat G]

Nice cook Cliff. No seeds in my cooks, I learned my lesson long ago.

 

[Bob Correll]

Everything looks terrific, Cliff!
Hope the fires stay away.

The pepper's heat is more in the membrane holding the seeds than in the seeds themselves.