Tecate` Beef Ribs & Smoke Cabbage

[Jim Lampe]

a few weeks ago i posted a Dos Equis Beef Ribs cook . . . and I drop and broke my camera.
Well, today, I did not have any Dos Equis and I did not drop my camera...
Same rub and mop sauce as last time, only today,
Tecate` beer was used in place of Lone Star (Dos Equis)

Yukons, ripened jalapenos and red bells surround the red cabbage.
The ribs on the west side...

Ribs on just over 4 hours, cabbage for 3.5 hrs and the peppers and Yukons for two hours ...
All at a steady 275'F...

No sauce required on these babies! Just the Rub is ENOUGH! w0w! G0000DNESS!

if you haven't tried smokin' cabbage, you gotta do it...

so ez and SOOOOO GOOOOD!
Ribs were done PERFECTO!

This plate screamed, "Eet Mee!" So I did

Thank you all for clickin' in, I'm stuffed

Enjoy the Sunny Sunday!

 

[Mac]

Good job,
Thanks for sharing.

 

[Glenn W]

That sir is a submission cook! All is perfect, I'm jealous

 

[John Solak]

Nicely done, everything looks fantastic.

 

[Bob Correll]

I swear to goodness
and this ain't no fib
I'd drive to Raymond
for a Lampe rib

Partake of a pepper
and some cabbage too
Yukon of gold
then drink a toast to you!

 

[Jim Lampe]

Bob, our "local" poet.

Thank you Robert.

 

[Wolgast]

Great looking food Lampe,the cabbage never even cross my mind will have to try it.

 

[Don Cash]

Those are the best looking beef ribs I've ever seen...and the final plate is a thing of beauty! Awesome smoke ring too!

Great, great job, Jim!

 

[Ron... L.]

Looks good (as always) Jim.

How did the cabbage taste? That looks interesting, but I'm not sure I could sell smoky cabbage in my house.

Did you run out of energy during the plating process? There is no food hanging over the south end of yer plate. My first thought was that it was the second plate.

Ron

 

[Jim Lampe]

The cabbage is real good! Before I tried this last year, no way would I eet cooked cabbage. I like it raw butt cooked any way, no thanks.
Butt i tried it and now i like it. Not really smoky flavour and it's not mushy at all.
Cut a core 'bout 2" round in the top and 'bout two inches deep then stuff it with a combination of soft butter and garlic powder and onion powder along with salt and pepper.
Foil it all leaving the top hole open.
Good stuff!

 

[Gary H. NJ]

Thanks for making my day Jim. Per the cabbage instructions, it's as I would have guessed. Good job all around buddy.

 

[guy]

Many thanks for for the cabbage idea.
Going to have to try it--sounds good and looks great.
guy

 

[Larry Wolfe]

You're killing me JIM!

 

[Bob Sample]

Wish I could get beef ribs like that. The ones available around me are always fatty. I usually smoke a few when I'm cooking something else,cut out the fat and use the meat for nachos. Nice job.

 

[Mordechai F]

Cabbage? That's brilliant! I'm always looking for new veggies/sides to grill/smoke along with the main attractions. I've been grilling beets and fennel all summer long and really been enjoying them, but I know what my next smoked veggie is going to be - CABBAGE!!