Ribs x2 and Jerk Wings

[akruckus]

So glad you got some Sweet Lou's.    Your ribs and wings look great.

I would simply stop cooking if I could not get Roast Rub. Have not tried Bayou BBQ, how do you like it?

Next time you order get Lou's Steak and Hamburger and Route 66 Diner Salt, The Smokeis sure you will like them and The Smoke sure likes lookin at your cookin.....

I have not tried the Bayou BBQ.  All my cooks come on the weekend.  I am thinking about trying it with shrimp and pasta instead of my old bay sauce.  I will let you know.  I will be ordering again, and will check them off on my order. thanks for the info.

Thanks everyone for the love on the cook, it is finally getting warm so more to come soon.

[TQB]

Great looking cook!!!!

[man_of_magic]

.....Looking tasty!

[Paul Hart]

About to do wings. Rebar out AND lid cracked whole time, or just lid cracked?
Crispy skin? I'm going to try the method on the pbc site sonce I have the ingredients on hand. I have some chicken jerk rub from Penzys that I haven't bonded with. Maybe I'll try that with some oil instead of the pbc rub.

[smokeasaurus]

So glad you got some Sweet Lou's.    Your ribs and wings look great.

I would simply stop cooking if I could not get Roast Rub. Have not tried Bayou BBQ, how do you like it?

Next time you order get Lou's Steak and Hamburger and Route 66 Diner Salt, The Smokeis sure you will like them and The Smoke sure likes lookin at your cookin.....

I have not tried the Bayou BBQ.  All my cooks come on the weekend.  I am thinking about trying it with shrimp and pasta instead of my old bay sauce.  I will let you know.  I will be ordering again, and will check them off on my order. thanks for the info.

Thanks everyone for the love on the cook, it is finally getting warm so more to come soon.

Sweet Lou used to sell his rubs at the Street Fair on Wednesday nights in Glendora out of the back of his station wagon. His Sister in Chicago was the only one in the family that had his recipes. After he died a few years ago, I was really worried about these wonderful concoctions disappearing. It is so good to see they have a web-site and the mixtures are exactly the same as when Lou made them.................

[akruckus]

About to do wings. Rebar out AND lid cracked whole time, or just lid cracked?
Crispy skin? I'm going to try the method on the pbc site sonce I have the ingredients on hand. I have some chicken jerk rub from Penzys that I haven't bonded with. Maybe I'll try that with some oil instead of the pbc rub.

Rebar out and lid cracked, then lid off for the last 5 minutes.  They weren't crispy but the skin was bite through and perfectly cooked.  I think if I ran it hot or got it searing hot before the wings they would be crispy, but this was after 5-6 hours of ribs in there first.

[akruckus]

Sweet Lou used to sell his rubs at the Street Fair on Wednesday nights in Glendora out of the back of his station wagon. His Sister in Chicago was the only one in the family that had his recipes. After he died a few years ago, I was really worried about these wonderful concoctions disappearing. It is so good to see they have a web-site and the mixtures are exactly the same as when Lou made them.................
[/quote]

They said his son took over for a few years before he passed away.  Seems like the son knows what he is doing.

[africanmeat]

Yummy .good looking ribs with a nice colour .

[DonR9]

Wings I dry brined from Friday morning, until they when on the PBC Sunday night.  I also had pork ribs I used my own rub, and for the beef ribs I used the roast rub.  Pork I had rubbed for 24 hours (18 hrs wrapped, 6 hrs unwrapped), and the beef ribs I rubbed for 6 hours, but left uncovered during that processed.  I have done this process with the ribs before of part unwrapped with rub applied, and it pleased the wife so I am going to stick to it.  Fired up the PBC with standard Kingsford blue, and hung the ribs at 1pm (13:00).  After 90 minutes I moved them to one rebar and removed the other and plugged the holes with wine corks and let them ride. At about 5-5:15p (17-17:15).  At that point I sauced the pork ribs with basic sauce I made earlier, and removed and wrapped the beef ribs as they were done. 30 minutes later I sauced the ribs again, then at 6pm I removed the pork ribs and wrapped them to rest. 

Sauce: Simmer for 15-20 minutes until well blended and slightly reduced.
3/4cupish of apple cider vin
1/2cupish ketchup
some dry mustard
Healthy splash of worcestershire sauce
crushed red pepper
brown sugar
salt and pepper

I kept the lid off the PBC when I took the pork ribs off, removed the corks and remaining rebar to bring the temp up inside the barrel for the wings, about 10-15 minutes.  Tossed the wings with some olive oil and Jerk seasoning and took them out to the barrel.  I left the lid cracked slightly, flipped after 15 minutes or so again left the lid cracked.  10 minutes later I removed the lid and let it ride the last 5 minutes uncovered.  I wasn't on my game to have lime ready, but the wings were stellar.  I think if added some lime zest or juice it would have put it over the top.

OK. I'm going to try some pork ribs. Would you mind sharing with me your process for them? A couple of questions just to be sure I've followed what you said. It looks like you rubbed the ribs a day ahead of time, wrapped and refrigerated them for 18 hours, then removed from the fridge, unwrapped and let them sit for another 6 hours. Hung them in the PBC for about an hour and a half, and then closed 2 of the 4 re-bar holes w/wine corks (I assume real cork and not the plastic fake ones sometimes found), and then cooked them at the lowered temperature for another 2.5 hours, give or take. Then sauce them, continue cooking for another 30 minutes and then cook for another 30 minutes.

Does that sound right? Remember, if it does and everyone loves the ribs, I'm taking ALL the credit. If it comes out poorly, I'm blaming you

Thanks for reading. I hope I covered everything.

[akruckus]

Wings I dry brined from Friday morning, until they when on the PBC Sunday night.  I also had pork ribs I used my own rub, and for the beef ribs I used the roast rub.  Pork I had rubbed for 24 hours (18 hrs wrapped, 6 hrs unwrapped), and the beef ribs I rubbed for 6 hours, but left uncovered during that processed.  I have done this process with the ribs before of part unwrapped with rub applied, and it pleased the wife so I am going to stick to it.  Fired up the PBC with standard Kingsford blue, and hung the ribs at 1pm (13:00).  After 90 minutes I moved them to one rebar and removed the other and plugged the holes with wine corks and let them ride. At about 5-5:15p (17-17:15).  At that point I sauced the pork ribs with basic sauce I made earlier, and removed and wrapped the beef ribs as they were done. 30 minutes later I sauced the ribs again, then at 6pm I removed the pork ribs and wrapped them to rest. 

Sauce: Simmer for 15-20 minutes until well blended and slightly reduced.
3/4cupish of apple cider vin
1/2cupish ketchup
some dry mustard
Healthy splash of worcestershire sauce
crushed red pepper
brown sugar
salt and pepper

I kept the lid off the PBC when I took the pork ribs off, removed the corks and remaining rebar to bring the temp up inside the barrel for the wings, about 10-15 minutes.  Tossed the wings with some olive oil and Jerk seasoning and took them out to the barrel.  I left the lid cracked slightly, flipped after 15 minutes or so again left the lid cracked.  10 minutes later I removed the lid and let it ride the last 5 minutes uncovered.  I wasn't on my game to have lime ready, but the wings were stellar.  I think if added some lime zest or juice it would have put it over the top.

OK. I'm going to try some pork ribs. Would you mind sharing with me your process for them? A couple of questions just to be sure I've followed what you said. It looks like you rubbed the ribs a day ahead of time, wrapped and refrigerated them for 18 hours, then removed from the fridge, unwrapped and let them sit for another 6 hours. Hung them in the PBC for about an hour and a half, and then closed 2 of the 4 re-bar holes w/wine corks (I assume real cork and not the plastic fake ones sometimes found), and then cooked them at the lowered temperature for another 2.5 hours, give or take. Then sauce them, continue cooking for another 30 minutes and then cook for another 30 minutes.

Does that sound right? Remember, if it does and everyone loves the ribs, I'm taking ALL the credit. If it comes out poorly, I'm blaming you

Thanks for reading. I hope I covered everything.

That is the process I used, and yes the real corks not the fake.  My sauce is very thin so when I sauce I wanted to do it twice so more of the flavor. I personally prefer lower temp the whole time, but I wanted them done quicker so kept it hot to begin with.  You can't go wrong with the PBC.