Wife and I celebrated our birthdays last week, and this past weekend we had our parents over for celebrate instead of having to shuffle schedules to figure out going to dinner a bunch of times. Down side was I had to do all the work for my own birthday, but the upside was I used all three of my outdoor cooking equipment (PBC, Weber Jumbo Joe, and Smoke Hallow 3-1 gas only though). Two racks of ribs, burgers and a couple pieces of chicken with corn and beans rounded out the main meal. I didn't take any of the apps, but the wife makes pretty killer bruschetta, that I had to mention.
A couple months ago Smoking Don had a Brazilian style pile-o-ribs so I took and tweaked that recipe slightly.
http://www.letstalkbbq.com/index.php?topic=13578.0 I used half parsley and half cilantro, and added a jalapeno for some heat. I did leave the ribs in the marinade for 18 hours which was too long, because I could tell the meat was slightly mushy. Everyone else enjoyed them, but I could tell they were slightly off. I should I pulled them and let it air dry overnight, but I was feeling lazy before bed. The other rack I just did my simple Jeffery rub (little of this little of that, and name come from the movie "Get Him to the Greek'). Burgers were ground chuck from my butcher with just kosher salt, seasoning salt, and black pepper, as was the chicken. Corn I soaked in salt water (husk and all) for an hour before putting them on the gasser to get a good char on the outside while the inside steams, and the beans were just a can of Bush's.
Rubbed/marinaded the ribs the day before (18 hours wrapped or soaking, 6 hours on a sheet tray to air out) then hung them on the PBC at 11:45, one rebar, the other wholes corked, with a couple chunks of cherry wood. They cruised until 330 when I started mopping them every 30 minutes until I pulled them at 5, wrapped to rest. Burgers and chicken on the jumbo joe and corn on the gasser. Everything came together nicely, both our families enjoyed the meal with hardly any leftovers.
Oh and I almost forgot, when I trimmed the spare ribs I used on of the pieces to make Banh Mi (veitnamese hoagie, sub, hero) quick pickle (vinegar and sugar) of carrot and red onion, cilantro, and fresh jalapeno with charred pork. I didn't have cucumber which also goes on the sandwich but it was till good.
Banh Mi
Brazilian Ribs in Marinade
Ribs air drying (before I put back in fridge)
Meat hanging out
Brazilian Wrapped to rest
Brazilian Bones
Standard Ribs bones
The dinner spread
I usually try to take a actual clean bone shot but I forgot. They did bite clean, leaving a teeth mark in the meat. Starting to really get the hang of making good ribs. Thanks for reading enjoy.
