Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Wing Commander on July 29, 2012, 09:20:10 AM
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Today I made some babybacks, each slab with a different rub: Blues Hog Dry Rub, Don Marco's Cherry Bomb and a homemade Texas-style rub. I cooked them at 250F on my Louisiana CS-450 with beechwood-pellets.
(http://2.bp.blogspot.com/-0lSYf9X4Bz8/UBUu6ocnxsI/AAAAAAAAH8g/pFeQbQerOlk/s640/DSC04923.JPG)
(http://1.bp.blogspot.com/-2hOSinIbIDs/UBUvDt2tE9I/AAAAAAAAH8o/QZ4eEConRZg/s640/DSC04925.JPG)
(http://4.bp.blogspot.com/-LNmqPSn4zfM/UBUvKNshWpI/AAAAAAAAH8w/NH91tUFYQx4/s640/DSC04928.JPG)
And I made some butter: one habanero-butter, one-silantro butter and one habanero-silantro-butter, which were ried as appetizers on baguette.
(http://3.bp.blogspot.com/-m8jEigrTNBM/UBUvVFBfQUI/AAAAAAAAH9I/f6QhcdVe63Q/s640/DSC04933.JPG)
The silantro-butter was spread on some corn cobbs, wrapped in foil and cooked in the Louisiana as well.
(http://3.bp.blogspot.com/-L2IPqfu0XDc/UBUvSBJ-JaI/AAAAAAAAH9A/jPduht3p1Nk/s640/DSC04926.JPG)
After a bit more than 3 1/2 hours I glaced the ribs with Blues Hog BBQ Sauce.
(http://1.bp.blogspot.com/-oBJVGb6SBMU/UBUvPFKfOxI/AAAAAAAAH84/Yz_SCnA-ReE/s640/DSC04930.JPG)
After 4 hours I pulled the ribs and plated them up with a corn cobb.
(http://4.bp.blogspot.com/-LrlL0PFP6d4/UBUvYmt6k1I/AAAAAAAAH9Q/PnOqGn5EZg8/s640/DSC04935.JPG)
(http://1.bp.blogspot.com/-TXFEcEIa9uA/UBUvbQjUh4I/AAAAAAAAH9Y/Ou5CxVLpaAU/s640/DSC04938.JPG)
I liked the Blues Hog Dry Rub best, followed by the Cherry Bomb Rub. I liked the homemade rub, either.
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I love BB ribs!
Looks great!
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Nice!
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Those are some beautiful ribs and that corn looks darn good as well!! Nice to see ya using beechwood.......good all around smoking wood!!
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Another fantastic one from WC ;)
Those ribs and corn on that plate look like they are ready for "take off"