Smoke #3 - Baby Backs and Meat Loaf...


 
Dave Atwater

Dave Atwater

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So the lovely cooking assistant Cheryl and I picked up some baby backs from the local Cash and Carry for our third smoke. Following the directions for the BRITU I set about cleaning them up. We had three racks so we decided to serve one with just the dry rub, one with a version of the No.5 sauce from the forum here (with the addition of red pepper flake and a skosh more vinegar), and Sweet baby Ray's right out of the bottle.



We also fixed up some meat loaf to put on later when I raised the temp for the ribs for a family that I cook dinner for on Monday nights... uh, yeah - it's a long story. We named these the twins... standard loaf recipe with 80/20 beef, mild Italian pork sausage, crumbled bacon, and Parmesan cheese. We dusted the tops with some of the BRITU rub.



Action shot of the ribs at 3 hours. Smoker held 225 quite well, the temp fluctuation seem to be settling down. We put the twins in at this point and raised the temp to 275-280.



Ribs at 4.5 hours after getting sauced and along with some hasselbacks. We pulled one rack at this point to try them dry with just the rub.



Summer corn is in and delicious right now so we whipped up a big pan of maque choux... the lovely cooking assistant loves this stuff.



Cut into the ribs, very tender, too tender as meat was separating from the bone as I cut. No smoke ring, kinda disappointed by that. What is the trick to the magic ring?



Plate of porky goodness - some dry, some with Sweet Baby Rays, and some with a version of a No. 5 from the forum here. Funny, we had one vote for dry, one for the No. 5, and one for SBR, and one for "I didn't have a preference". What ?!?!



Let one of the twins rest a bit and then sliced her open. Tiny little smoke ring and a delicious taste and texture. I didn't glaze these because they will be sliced and grilled, then served open faced with brown gravy and mashers.



The after dinner carnage...
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Thanks for looking, I am off to search for the elusive smoke ring... next up, Boston butt on labor day weekend.
 
Great looking stuff Dave and smoke rings are nice but now big deal if you don't have one. I think they are overrated anyways!!
 
Fantastic cook Dave, ribs look perfect and if you would be so kind as to post a pic of that beautiful meatloaf with the mashers and gravy when it happens, I would much appreciate that comfort food shot.
Oh, by the way, Basil and myself have been on first name basis for many years. Good call.
 
Great looking meal, Dave. Everything looks delicious. Interesting looking adult beverage you've got there . . .
 
Ribs and meatloaf look delicious!
Don't worry about the smokering. I don't get it half the time...:)
 
Bill Schultz said:
if you would be so kind as to post a pic of that beautiful meatloaf with the mashers and gravy when it happens, I would much appreciate that comfort food shot.
Oh, by the way, Basil and myself have been on first name basis for many years. Good call.
Click to expand...

Bill, here is your blue plate special. Loaf was sliced and pan fried on each side to GBD, topped with brown gravy. To make this even better next time I would take some drippings and minced up brisket to make up a nice little béchamel gravy. Regarding the Basil Hayden's... I have noticed a trend amongst the spirit drinkers of some upscale product! It's good to know I'm amongst friends...

 
Great looking smoke ... Thinking of doing the Hasselback taters on my next cook ... Did you do the them totally on smoker and how long did they take ?
 
Brad,

I nuked them for 5 minutes prior to putting them on the smoker - 10 minutes would have been better. Thyey were on the smoker for about an hour and still a bit under cooked. Basted every 15 with a butter/herb/garlic mixture. Next time longer....
 
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