Spares & Beef Ribs w/Kielbasa & Knockwurst


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Fired up the 18"WSM using Blue Kingsford (MM of course) then added Pecan and Apple wood for smoke...
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...Meaty Beef Ribs on the lower rack of the 18"WSM...
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...Spares on the top rack of the 18"WSM...
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Special guests (Kielbasa, Knockwurst and the rolled up skirt from the backside of the spares
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) were escorted to the SkyBox seats...
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...all I need to do is sit back, relax and watch . . . . . just in time for the cocktail wagon
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...more later
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: What's the story behind the handles on the charcoal ring/grate? </div></BLOCKQUOTE> check this out...
 
...the skirt fanished instantly
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...
the knockwurst was split after an hour...
and the Kielbasa broke in two trying to turn it...
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so i removed it all....
The beef ribs were moved from the lower rack to the skybox
(I think they're tired of the heat....)
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not quite sure what this is butt someone might find the lines interesting...
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we're almost done....
 
...both spares and beef ribs were removed from the WSM to the warming drawer
on the oven in the kitchen...
butt before that took place, about 20 fingerlings were put on the grates then lowered
closer to the burning charcoal....
I used a Smoky Joe cookin' grate with two stainless rods to keep the whole contraption from falling in the Kingsford...
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nobody likes burnt taters
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meanwhile, the beef ribs were resting...
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...the spares were resting...
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...sliced beef ribs...
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...and sliced spares....
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...then the fingerlings were all done...
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...plated both the pork & beef ribs & the baby-darlin' taters & this was it (with the steamed beans)...
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The pork spares were rubbed, as always, with Penzey's 3000 and Galena Street
and the beef ribs, as always, were marinated overnight in Stubb's Beef Marinade.
The consistant temp of the WSM was approximately 235- 250'F for 4.5 hours.
The Knockwurst was split after one hour then an additional 30 minutes then removed...
and the Kielbasa fell apart about the same time.
All the sausage will be used for salads during the week,
with the exception of those i did eet today
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Lotsa leftovers, (thought I'd NEVER say that
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) so i might eet good during the week at work.

Thank you again for viewing this post, I do appreciate it and being apart of this forum.
Enjoy your evening and the dreaded Monday morning
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lefto leftov leftovers?
It's the big one Elizabeth!

My O' My Jim, you've outdone yourself!
Everything looks outstanding!
Better tell Mac to make those Weber jammies XL!
 
So did you put those taters over the coals before the ribs were done? i.e. did you set the middle/top section on top of those rods?
 
Jim outstanding!

Looks perfect i thought you and me was on the same page,when something like this is ready to come off the smoker an invitation is "standard"
ok?

Thx for sharing Lampe!
 
thank you
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Chris, i did have the spuds over the coal before the ribs were taken off, and then were put on a Smoky Joe cookin' grate and the rods only were used to hold that smaller grate elevated over the heat.
Daniel, there is always an open invitation!
 
Beautiful! Lampe plates just blow me away. The only person I know who can eat plates of food like that is my 220 pound, 20 year old son who works out all the time. Amazing.... Keep 'em coming!
 
Beautiful cook Jim. I have to say those beef ribs were special though. Wish I could get them cut that way out in these parts. They tend to be over trimmed here.
 
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