Smokin-It User Forum!
Recipes => Pork => Topic started by: Muttley on August 11, 2013, 05:50:27 PM
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In between Saturday and Monday is Ribday.
Thanks to UWFSAE, I used mostly his tips and techniques and modified his sweet/hot rub, however, I did go
3-2, mostly because I had to run errands.
The cayenne was right on for me, I like hot. This was a mild heat, nothing outrageous, but you'll know it's there and it doesn't take away from anything else, which is important to me. I had two ribs as a sampler before I dug into dinner (see below for more on that). This rub was pretty good for a first attempt, not sure what I would change. I made these for my co workers tomorrow, so I'll be interested to see what they have to say.
I'd like to say the ribs were good (I am 1000% they were), but my mouth was burning from the jalepenos when I dug into the ribs. Didn't think of that ahead of time. I am going to revisit the ribs in an hour or so for a confirmation.
1/4 Cup dark brown sugar
1/4 Cup Spanish paprika
2 tbsp kosher (I used seasoned) salt
1 tbsp coarse ground black pepper
1 tbsp ground white pepper
2 tsp cayenne pepper (less if heat isn't your thing)
1 tsp ground thyme
Dash of Chipotle
Take some yellow mustard and schmear the ribs, then rub the rub.
3hrs @225 with peach wood your ready to spritz (I used peach lemonade) foil for another 2 hours.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi41.photobucket.com%2Falbums%2Fe282%2FAbuMason%2F2826A8FB-CF00-4734-81D9-2BE0CA7E4A68-952-000000B4D33C75C8_zps30c29f5a.jpg&hash=82c12268a408cd855a1c2a698fdcf162d64be971)
While that's getting ready, make some stuffed peppers.
Cream cheese
Sharp Cheddar
Parmesan
Panko crumbs
Thyme
Black pepper
Onion powder
3 cooked and chopped slices of bacon
I don't know the measurements, maybe a teaspoon of the spices, 1/4 cup of everything else stuff the peppers. 225 for an hour, longer if you want a less crisp pepper.
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After 2 hours in the foil, unwrap and dab the tears away.
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Pour a good lager or Pilsner, and let the good times roll...
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Nice rack ... those peppers are looking really good as well! A neat trick, especially since you eased up on both the sugar and cayenne, is to use a 50/50 mix between the yellow mustard and honey as your schmear ... it'll help build that bark and it adds a bit of flavor more than sweetness.
I'm going to have to order some more peach wood now ... :D
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I wouldn't have an issue with adding honey now. Using the peach lemonade I wasn't sure what affect it would have and in the back of my mind I was worried about having candied ribs.
And despite my best judgement, I just finished the last two peppers, so now I'm sweating once more.
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The neat thing about honey (or molasses) for a binder is that the smoking process seems to all but remove the sweetness element and just leave behind a faint flavor. I'm a HUGE advocate of molasses lately and it actually seems to help produce a more moist product than just mustard.
Be careful with those peppers, Mutt ... you may be in for a long night. ;D
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My minions were happy at work today, so I must have done something right...although the rub had really lost all the heat it had yesterday. I thought that was weird. That first rib I had yesterday had a little zing to it. Today, nothing at all. Hmm....
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If you're feeding your minions ribs then they are spoiled indeed ...
As for the flavor decrease, that's a new one ... what storage method (Ziploc, tin foil, plastic wrap, vacuum seal, etc.) did you use overnight? I have no idea whether that contributed but I would assume that a little moisture loss and reheating might cause some issues ...
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Great looking meal there, Muttley! You must have a winner if the minions liked it! lol. Cool trick with the peppers, too!
I did a rack of spares this weekend with peach; love it! Great flavor for ribs. Really different than other woods, and adds a nice, mild smoke flavor. I usually combine a little hickory, but went straight peach this time. Results were good.
I had some Italian sausage on hand, so I threw it in with the ribs. It was good with peach, too! I did the spares straight 5 1/2 hours unwrapped. No spritzing or opening the door. Just let 'em ride. I should have give them a good sear on the grill when they were done, but the fam was too hungry! :o Very juicy, and fall-off-the-bone tender (but not mushy). I'll never foil ribs again.
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If you're feeding your minions ribs then they are spoiled indeed ...
As for the flavor decrease, that's a new one ... what storage method (Ziploc, tin foil, plastic wrap, vacuum seal, etc.) did you use overnight? I have no idea whether that contributed but I would assume that a little moisture loss and reheating might cause some issues ...
I stored them in a tupperware. Could have been the moisture. I never noticed it until this run, so I'll see what happens next time.
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Great looking meal there, Muttley! You must have a winner if the minions liked it! lol. Cool trick with the peppers, too!
I did a rack of spares this weekend with peach; love it! Great flavor for ribs. Really different than other woods, and adds a nice, mild smoke flavor. I usually combine a little hickory, but went straight peach this time. Results were good.
I had some Italian sausage on hand, so I threw it in with the ribs. It was good with peach, too! I did the spares straight 5 1/2 hours unwrapped. No spritzing or opening the door. Just let 'em ride. I should have give them a good sear on the grill when they were done, but the fam was too hungry! :o Very juicy, and fall-off-the-bone tender (but not mushy). I'll never foil ribs again.
Oh man, I was going to start some sausage when I got home today but that didn't happen. Now I'm hungry after looking at those pics...
I'm going to try 5 hours straight through next time. I really need to see if my butcher carries spares. I've only seen baby backs and country ribs. I have a great butcher, you'd think they'd have them.
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I get my spares at my local Sam's Club. They come in cryo-vac packs of 3 racks, and are always excellent (big and meaty). I hear Costco has good meat departments, too. Don't know if you have a Sam's where you are, but I buy all my meat there. I find selections I can't get anywhere else (except the butcher for twice the price), and the quality is excellent. Just my 2-cents worth...