On labor day I did ribs that were way overcooked, so much that I convinced myself that I really didnt "like" ribs much anymore. But I had another rack so it was literally smoke them if you got em. This time I cut the spares St-louis style and added a rub that was somewhere between TBRITU and the renowned Mr. Brown. I also added the rub to the big trimmings for the beans. Here are the ribs sans membrane with the rub
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I dont have a rib rack so I used the bamboo skewers
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smoked ribs on lower rack, trimmings on upper rack on 18.5 WSM. I used kingsford blue and chunks of cherry. Temps were 250 +/- 10 degrees for the whole thing according to my Maverick. I also smoked some whole jalepenos with the stems cut off to make chipotles. After three hours pulled the " trimmings" cut into small dice and added it to diced red onion, some of the smoked jalapenos ,bush's beans, sweet baby rays and a little webber molasses BBQ sauce. returned to top rack. Brushed some of the weber sauce on the ribs ( good bark)
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My wife and kids are not big rib fans so they wanted chicken so I did beer can chicken on the OTS and also did some drumsticks.
[/URL][/IMG] the chicken cooked a little quicker than I thought it would. I did throw som cherry chunks onto the coals for giggles. I also made a the Neeley's sweet and spicy slaw with one small change, I added a teaspoon of horshradish ( the one in vinegar, NOT the creamy one)
After adding the sauce on the ribs they were in the 250 smoker for another hour ( along with the beans in cast iron) here they are right before plating
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here is beer can chicken breast, beans and coleslaw
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Drumstricks and ribs
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and my plate
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All in all is was WAY better than last time, the ribs were on for about 4.5 hours no foil and they were much better cooked. The beans were really good ( the homemade chipotles were noticable but not overpowering) and the chicken was really good. That being said, I'm still not sure if I will make ribs again, I think that Pork shoulder is way more up my alley. The slaw with the horseradish was really good although I had to drain the slaw as the dressing drew out a whole lot of liquid.
The next thing to hit the smoker will definitely be a pork shoulder.
I dont have a rib rack so I used the bamboo skewers
smoked ribs on lower rack, trimmings on upper rack on 18.5 WSM. I used kingsford blue and chunks of cherry. Temps were 250 +/- 10 degrees for the whole thing according to my Maverick. I also smoked some whole jalepenos with the stems cut off to make chipotles. After three hours pulled the " trimmings" cut into small dice and added it to diced red onion, some of the smoked jalapenos ,bush's beans, sweet baby rays and a little webber molasses BBQ sauce. returned to top rack. Brushed some of the weber sauce on the ribs ( good bark)
My wife and kids are not big rib fans so they wanted chicken so I did beer can chicken on the OTS and also did some drumsticks.
After adding the sauce on the ribs they were in the 250 smoker for another hour ( along with the beans in cast iron) here they are right before plating
here is beer can chicken breast, beans and coleslaw
Drumstricks and ribs
and my plate
All in all is was WAY better than last time, the ribs were on for about 4.5 hours no foil and they were much better cooked. The beans were really good ( the homemade chipotles were noticable but not overpowering) and the chicken was really good. That being said, I'm still not sure if I will make ribs again, I think that Pork shoulder is way more up my alley. The slaw with the horseradish was really good although I had to drain the slaw as the dressing drew out a whole lot of liquid.
The next thing to hit the smoker will definitely be a pork shoulder.
