Terry Helms
New member
Big day for football at the Cook Shak and I've been wanting to try some of Malcom Reed's different recipes (found at http://howtobbqright.com/).
I cooked the Jerk Rib, the Memphis style and the pineapple habanero glazed ribs on the WSM. I cooked the Texas style on the large BGE.
Here's the Memphis style dry rib. Great flavor and the only one that I cooked that I didn't wrap in foil. The mop kept it pretty moist and the flavor was great. It just didn't have the bite I was looking for.
This is the Texas style. It was probably my favorite. Cooked over post oak and seasoned with just salt and pepper. Spritzed with diluted apple cider vinegar. Wrapped at the two and a half hour mark.
The Jerk style rib. Think Jerk chicken and apply it to ribs. This was a favorite of my guests. Not too much bite but very distinct flavors. I think I'll add another habanero to the bbq sauce next time. I'd like it with just a little more heat.
This is my recipe, the pineapple habanero glazed rib. Seasoned with garlic, salt, black pepper, onion powder, garlic powder and my own butt rub. Foiled at the 2 hour mark with butter, brown sugar and pineaple juice. After an hour and a half in the foil, I put on a good layer of pineapple habanero jelly and let it set. Then I added a savory bbq sauce, let it set and finished it with a sweet bbq sauce. It's my favorite wet rib.
Slicing for guests. Big win for my team on Saturday. Thanks for looking and enjoy the college football season. It's the most wonderful time of the year at the Cook Shak.
I cooked the Jerk Rib, the Memphis style and the pineapple habanero glazed ribs on the WSM. I cooked the Texas style on the large BGE.
Here's the Memphis style dry rib. Great flavor and the only one that I cooked that I didn't wrap in foil. The mop kept it pretty moist and the flavor was great. It just didn't have the bite I was looking for.
This is the Texas style. It was probably my favorite. Cooked over post oak and seasoned with just salt and pepper. Spritzed with diluted apple cider vinegar. Wrapped at the two and a half hour mark.
The Jerk style rib. Think Jerk chicken and apply it to ribs. This was a favorite of my guests. Not too much bite but very distinct flavors. I think I'll add another habanero to the bbq sauce next time. I'd like it with just a little more heat.
This is my recipe, the pineapple habanero glazed rib. Seasoned with garlic, salt, black pepper, onion powder, garlic powder and my own butt rub. Foiled at the 2 hour mark with butter, brown sugar and pineaple juice. After an hour and a half in the foil, I put on a good layer of pineapple habanero jelly and let it set. Then I added a savory bbq sauce, let it set and finished it with a sweet bbq sauce. It's my favorite wet rib.
Slicing for guests. Big win for my team on Saturday. Thanks for looking and enjoy the college football season. It's the most wonderful time of the year at the Cook Shak.
