Some Memphis Dry St. Louis cut ribs with Fixins'

[Mike P.]

Finally got to fire up the rigs!

Made the dry rub with a Southern twist:

About 45 mins on the ribs at room temp. Meat temp 60*F:

Then some bacon wrapped Tater cups with bell pepper and purple onion and butter, then onto the grill:

Now for some bacon wrapped figs. If you've not tried this, you should:

Had been soaking this corn in husk all day. Time for the grill:

About 20 mins later:

How are the ribs coming on the WSM?

Time to come off and rest:

The bacon wrapped Tater cups:

Plated. Some good stuff IMHO:

Thanks for Lookin' !

 

[JimK]

Killer food. All of it.

Reminds me that I haven't done tater cups in a while.

 

[Gary H. NJ]

BEE-YUU-TEE-FUL! The figs and tater cups sound kinda wild. Would love to try it all. Great job.

 

[Morgan C.]

Wow super looking cooking! I gotta give those taters a whirl!

 

[Gene B]

My wife is gonna be all over those bacon figs...double yummy! Thanks for the great photos

 

[Wolgast]

W0W Killer post! Perfect pics! And Super tasty food!

 

[Mike Coffman]

This says it all! Totally amazing cook and photos! 2 Big Thumbs up!

 

[John Solak]

Great looking meal!!! I'm gonna have to keep an eye out for out for some figs.

 

[Kim Drana]

WOW! Everything looks fantastic!

 

[Rolf Jacobsen]

Mike, I bow down to your greatness. Fantastic meal!

 

[Chad M.]

Everything looks fantastic! Have to try those tater cups.

 

[Bob Correll]

Outstanding cook and photos Mike!!

 

[Bob Sample]

I am soooo hungry for ribs right now. Great plate of food.

 

[Peter Gallagher]

looks great! Bacon heals all - even the lonely fig!

 

[Jeff Brown (KY)]

If you knew how hard it is to clean slobber off of a monitor you wouldn't post such delicious looking food!

 

[Mike P.]

Thanks for the kind words Friends. Coming from this group it is quite a compliment. Even though it was around 100*F that day, it was still a lot of fun. Wish I had time to BBQ more often.

 

[Jim Lampe]

Two Thumbs Up!

Quite FANTASTIC Cookin' Mike!

You GOTTA find More time to BBQ like that!

 

[Boss Banks]

Wonderful looking meal!

 

[Brian M.]

Outstanding cook Mike. I have to try the tater cups and was wondering if you could expand on cook time etc. Do you precook potatoes and is that cheese I see on the top?

Thanks for the ideas Mike.

Brian

 

[Mike P.]

Outstanding cook Mike. I have to try the tater cups and was wondering if you could expand on cook time etc. Do you precook potatoes and is that cheese I see on the top?

Thanks for the ideas Mike.

Brian

Brian, you take your potato and cut it in half after peeled. Then cut the bottom off each half some it will stand on it's own being careful not to cut too much. Then you hollow out the center. I use a jalapeno coring tool. Take a slice of bacon and wrap it around the potato using toothpicks to hold bacon. Fill the bowl with whatever you like. We've done onion, bell pepper, etc.

Top with butter and on to the grill about medium indirect heat:

I cook them until toothpick thender close to the bottom because that's the thickest part:

About 5 mins before done, I added cheese cubes to melt:

Finished product:

Hope this helps and Welcome to the Forum!