Author Topic: Tuscan-Style Ribs on the PK  (Read 3137 times)

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Offline hikerman

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Tuscan-Style Ribs on the PK
« Reply #-1 on: January 30, 2017, 10:55:32 AM »
I haven't been able to cook outside for quite awhile due to my work schedule,  illnesses,  and of course weather. I needed to change that with a visit to my butcher for some fresh pork spareribs. But now weatherman says snow and 20F on Sunday. &@¤☆ >:(  So planning on an oven cook , found a Bruce Aidell recipe for these ribs Tuscan-Style. 
* Saturday afternoon made up rub/paste
* Applied to ribs
* 24 hours later
* Weather forecast changed....onto the PK with 3 hickory chunks.
* Chugging away
* Done
* Resting
* Sliced
* Plated with an eggplant dish and salad. Buttered bread ala Smokin Don :thumbup:
* Closeup
These ribs tasted like no others we have had, but they are fabulous and will be in my regular rib rotation!
Here is Bruce's rub/paste
2T Evoo
1 1/2T Kosher salt
1 1/2T fennel seeds
2 tsp blk pepper
2 tsp chopped sage
2 tsp chopped thyme
2 tsp paprika
1 tsp crushed red pepper
1 tsp grnd coriander
1/2 tsp grnd allspice

[attachment deleted by admin]

Offline smokeasaurus

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Re: Tuscan-Style Ribs on the PK
« on: January 30, 2017, 10:57:06 AM »
That is one of the best looking meals I have seen in a while  :thumbup:
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Offline teesquare

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Re: Tuscan-Style Ribs on the PK
« Reply #1 on: January 30, 2017, 11:23:59 AM »
Gene...your Nona would be proud! MANGIA! ;D
BBQ is neither verb or noun. It is an experience.
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Offline HighOnSmoke

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Re: Tuscan-Style Ribs on the PK
« Reply #2 on: January 30, 2017, 12:26:38 PM »
Fantastic Gene and a must try! Bookmarked!
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Offline Savannahsmoker

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Re: Tuscan-Style Ribs on the PK
« Reply #3 on: January 30, 2017, 12:49:19 PM »
That some nice cooking and I sure am leaning towards the PK for a charcoal cooker.

BTW, I have not seen Hamm's beer since the I left Wisconsin and also miss the commercials.
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Offline tomcrete1

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Re: Tuscan-Style Ribs on the PK
« Reply #4 on: January 30, 2017, 02:03:32 PM »
"From the Land of Sky Blue Waters!" Oh and the Ribs look good too!  :D
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Offline Pappymn

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Tuscan-Style Ribs on the PK
« Reply #5 on: January 30, 2017, 02:57:43 PM »
Fantastic. And I noticed you have the fastest Thermopen much like myself.
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Offline RAD

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Re: Tuscan-Style Ribs on the PK
« Reply #6 on: January 30, 2017, 06:13:05 PM »
That looks outstanding.
Love to cook and eat

Offline Big Dawg

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Re: Tuscan-Style Ribs on the PK
« Reply #7 on: January 31, 2017, 04:24:35 PM »
Those look tasty ! ! !  Did you use any wood chunks or just straight charcoal?





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Offline hikerman

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Re: Tuscan-Style Ribs on the PK
« Reply #8 on: January 31, 2017, 04:42:22 PM »
Those look tasty ! ! !  Did you use any wood chunks or just straight charcoal?





BD

Hiya Bill! I used 3 chunks of hickory. The aromatics in this rub/paste were intoxicating! Being Italian you would love it for sure!

Offline SmokinKat

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Re: Tuscan-Style Ribs on the PK
« Reply #9 on: January 31, 2017, 05:22:02 PM »
That rub looks fantastic!   Don't think I've seen Fennel in a rub recipe before!
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Offline teesquare

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Re: Tuscan-Style Ribs on the PK
« Reply #10 on: January 31, 2017, 09:37:49 PM »
Gene...I am still salivating over this one..and I have some bags of the Italian blend pellets from Lumberjack....That might add in even a bit more in the flavor ...AND...I have a leg of lamb in the freezer. Whatcha think 'bout THAT combo Willis?  ( weak Gary Coleman reference...);) :D
BBQ is neither verb or noun. It is an experience.
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Beer, Butter and Bacon make everything better.
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Offline hikerman

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Re: Tuscan-Style Ribs on the PK
« Reply #11 on: January 31, 2017, 09:51:28 PM »
Gene...I am still salivating over this one..and I have some bags of the Italian blend pellets from Lumberjack....That might add in even a bit more in the flavor ...AND...I have a leg of lamb in the freezer. Whatcha think 'bout THAT combo Willis?  ( weak Gary Coleman reference...);) :D

Tim I think this would be a very good thing on lamb. It is so aromatic when cooking!
The original recipe had a simple balsamic glazed  finish which I didn't do this time.
Lots of ideas from this flavor profile!

Offline teesquare

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Re: Tuscan-Style Ribs on the PK
« Reply #12 on: January 31, 2017, 10:41:01 PM »
O.K. - I will add some orange zest to  a balsamic vinegar - and simmer to reduce and thicken...for a glaze. That should make for a nice contrast with the herbs.
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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Offline Big Dawg

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Re: Tuscan-Style Ribs on the PK
« Reply #13 on: February 01, 2017, 02:25:58 PM »
Those look tasty ! ! !  Did you use any wood chunks or just straight charcoal?





BD

Hiya Bill! I used 3 chunks of hickory. The aromatics in this rub/paste were intoxicating! Being Italian you would love it for sure!

Okay, Gene, I'm going to have to try this on something.  A tenderloin, some chops, something . . . .





BD
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