Rum Ribs & Bacon On The Side

[Jim Lampe]

started today's cook with a bloody mary

soo good, had another.
rubbed up a rack of spares with a pretty good citrus rub an' tossed it on the WSM

about the same time, a 3 pound slab of pork belly went on the smoker-kettle

the cooler was stocked for the next 30 minutes...

both the WSM and the kettle was stocked with apple and hickory wood for smoke flavour

about two and one half hours into this cold smoked bacon

and about the same for the spares.

that's when i foiled the ribs and added a bit of rum for moisture, having no apple juice or the like.

about an hour later, the foil was removed and naked yams entered the picture

 

[Jim Lampe]

the bacon after 5 plus hours

that was removed and tossed into a plastic bag then buried in a snow pile for the last few hours.
the ribs were also removed from the WSM and served up with green beans and those sweet yams

some pretty black crusty bark was sauced on the side

butt the ribs were moist and tender and pretty much gone in minutes...

thanks for stoppin', solong!

 

[Robert McGee]

Jim;
A VERY nice cook. Man, I must admit that I am a big fan of your "Pigvillion". I'm still smoking and grilling in my yard. Hopefully, that will be improved come spring. I NEED a patio roof and floor...

Dale53

 

[M. Rollins]

I almost stopped looking after the first pic. That bloody mary looks fabulous! But I kept looking, and I'm glad I did! Yet another fantastic looking meal. I could practically taste all of that plated goodness! Awesome meal, Jim.

And congrats on the Wisconsin win. I didn't get to see it, but it sounds like it was a heckuva game!


Mike

 

[Tony R]

That's a way a real man starts his day... An adult beverage and his kettle and smokers cooking a great meal...nicely done Jim

 

[JimK]

Great stuff Jim. A fine meal all around. I can't help but think that those yams would do well foiled with some rum, just like the ribs.

 

[Mike Coffman]

Excellent ribs and sides Jim! Bacon looks super and hope you didn't forget it in the snowbank cooler!

 

[Bob Mann]

Great cook Jim!

 

[Rolf Jacobsen]

Stop right here. There is no need to go any further.....EVER!

 

[David]

You had me at Bloody Mary........................d

 

[Walter R]

You do know how to roll my friend, outstanding as always! Your bacon cooks have put me over the top. Will try Bob C's recipe this spring.

 

[Mike Cosgrove]

Theres something really special about snow cooled beer!

 

[Gary H. NJ]

Pork and more pork! Nice post Jim; you never disappoint. The plates shot looks sooooooo good!

 

[Gene Brownson]

Everything looks fantastic from Bloody Mary to the plate. Looks like a great day, I can't think of a better way to spend it.
Very nice Mr. Lampe, thanks for sharing.

 

[Tim McCann]

You never disappoint, Mr. Lampe!

 

[Jim Lampe]

thanks for the kind comments
Robert, the pigvilion was something i've wanted for many many years... i just got tired of cookin'/grillin' outside and getting wet, gettin' blown over but i wasn't about to use an oven 5 days a week.
I look forward to see what you build up

 

[Kim Drana]

Jim nice mix-pack....great cook too!

 

[Timothy Hoffman]

Jim, love the bark on those ribs. How much of that bacon is left?

 

[John Solak]

Great looking Ribs!!! If I started the day with a couple of Bloody Marys I probably would have lost interest in those ribs and who knows how they would have turned out.

 

[Sparky Rowe]

i think ya did a excellent job. your a great chef. food looks really, really good. i would like a plate plz. milk on the side.