Ribs Beans and Sourdough Round Two


 
B

Bill Schultz

TVWBB Hall of Fame
Made some adjustment to the bread and came out better the second time. First thing I did was keep the dough a little drier when mixed and second is after dropping the Boules into the CI in the hot oven I misted the bread with a little water to create steam and then put the lids on. Much nicer crust and got more rise out of the bread. Taste was superb.

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Full rack of ribs trimmed up and dusted with a new spice that was excellent. Everglades Cactus Dust. On the counter coming to room temp

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Cooked on the WSM at 300 after an hour or so waiting for a bark to form

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Foiled with Vermont Maple Syrup and Apple Cider, going back on after about an hour and a half

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Took some of the now tender tip pieces and cut them up and put them into a pan with a Jalapeno cut up along with three Scallions, foiled and in on the bottom rack

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Came out nice and juicy

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On the table

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The plate with the bread

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Looking stellar as usual Bill. Great looking ribs. Looks like you went with the whole wheat version on the bread. I've got the starter going but I went with the white flour.
 
Cliff Bartlett said:
Looking stellar as usual Bill. Great looking ribs. Looks like you went with the whole wheat version on the bread. I've got the starter going but I went with the white flour.
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Should be fine I guess my friend. I know from my reading that the whole wheat non bleached actually has the sourdough yeast in the hull naturally. Don't know if it will make a difference to you. Good luck
 
I'm so speechless I can barely type! Great post buddy!
I'm looking forward to your & Cliff's: Bread Smack Down - Bring on the Butter!
 
Bill Schultz said:
I'd never count out a guy like Cliff, can pretty much guarantee good stuff from that Bakery
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I'm fairly certain, half the time, that's Cliff's a pro. There are some very talented members here (including but definitely not limited to you, Bill & Brian).

I'm just not afraid to screw up, and my standards are low - that's how I fit in :)
 
Clint, your ribs look amazing, but the bread and beans got my attention! Are you cooking the bread in the smoker? (I love the pic of the finished bread! Also, your beans....how long are they on the bottom rack, and at what (approx) temp? It all looks so good, I've got to try it SOON!
Tim
 
Tim K said:
Clint, your ribs look amazing, but the bread and beans got my attention! Are you cooking the bread in the smoker? (I love the pic of the finished bread! Also, your beans....how long are they on the bottom rack, and at what (approx) temp? It all looks so good, I've got to try it SOON!
Tim
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All right, I'll be Clint this week. JK No Tim I have not used the WSM for making Bread. I actually have a Pizza Oven/Bread Oven outside that I will use that is wood fired and will use that soon. The Beans were on for about thirty minutes while the Ribs finished up. The temp was around 300
 
Ribs and beans are MONEY
The Sour Dough bread looks better than anything you can get here (SF Bay Area) would love to see a sliced photo of one of them
 
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