Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: smokeasaurus on May 13, 2012, 08:08:11 PM
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Well, Mama wanted to go to The Sizzler for Mothers Day but I already bought some spares after work on Friday ::)
As you all know I have gotten close to Sizzler Ribs but my Mama says its Mothers Day so the heat is on!!
So what to do....Get Smoochy to do the ribs!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-2.jpg)
OOOOH, T's Super Pig rub...lets see how it is....
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-108.jpg)
In the fridge for an overnight rest
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-111.jpg)
Those look nice..we will add a little bit more Super Pig when they hit the pit!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/002-81.jpg)
Is that a mini-split of Apricot wood Smooch??
(http://i1213.photobucket.com/albums/cc469/s1cott11/indirectset-up.jpg)
Well here they go for -6- hours of hot smokey love on the Quality Grill!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/003-63.jpg)
Montana Cattle Co Apricot glaze for when they are foiled...good call!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-110.jpg)
What did Mama think about these ribs?
(http://i1213.photobucket.com/albums/cc469/s1cott11/falloffthebone.jpg)
Just as good as the Sizzler Ribs!!!!!! :) Way to go Smoochy...go party you deserve it!!!!!! 8)
(http://i1213.photobucket.com/albums/cc469/s1cott11/001-21.jpg)
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Way to go Smooch!
So what are your thoughts on the control now Smoke?
And Sizzler....really?!?! :o
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Tell me what you think about the Super Pig as a rib rub - vs - the Fine Swine and Bovine, smoke...?
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Wow do those ribs look good! I bet that apricot sauce/glaze was a great addition.
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Muebe, I can't figure out why Mama likes the Sizzler ribs so much........T, I will try the FS&B next and let ya know. I don't think the Super Pig is geared towards being a rib rub...just didn't seem to add much flavor..............it got lost in the shuffle....wish I could rant and rave but that would not be fair.....
The grill worked really well for an indirect cook. The charcoal side ran between 250 and 300 while the meat side was 225-240..and was very fuel efficient...only re-filled -3- times for the -6- hour cook. Had a couple leaks down in the bottom seams because the pit really generated some moisture but nothing some JB Weld can't fix!!
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Muebe, I can't figure out why Mama likes the Sizzler ribs so much........T, I will try the FS&B next and let ya know. I don't think the Super Pig is geared towards being a rib rub...just didn't seem to add much flavor..............it got lost in the shuffle....wish I could rant and rave but that would not be fair.....
The grill worked really well for an indirect cook. The charcoal side ran between 250 and 300 while the meat side was 225-240..and was very fuel efficient...only re-filled -3- times for the -6- hour cook. Had a couple leaks down in the bottom seams because the pit really generated some moisture but nothing some JB Weld can't fix!!
Thanks smoke - I only want fair and honest feedback - and I trust you will give me that. And, it is my opinion that the FSB is the better for ribs....but, I do have customers that like the Super Pig on ribs. To each - his own! That is part of what makes cooking on our outdoor gear fun. The opportunity to try some different stuff!
T
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Excellent Mother's Day cook Scott. I have never gone to Sizzler, can you believe that? Does Sizzler boil their ribs like so many others do?
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Hope your Mom had a nice Mothers Day my brotha!! All I know about the Sizzler ribs is they come out all slathered up in sauce and they are tender. They are probably par-boiled and baked till they fall off the bone which they do. They have a very basic flavor..no layering whatsoever........
Hey T, my neighbor used your mo-rockin chicken rub last weekend on some chicken thighs and she couldn't stop rantin and ravin about it....she said she has never tasted a chicken rub like yours before!! 8)
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Thanks smoke!
There quite a few folks that have tried the Mo-Rockin' Chicken that swear it is the best chicken they ever had. My wife is one of them - and well...she ain't easy ;)....to please
A little background on the Mo-Rockin: It is a combination of aromas and flavors that I remember from North Africa - Morocco in particular- with a bit of sweetness added.
Let me give you a neat trick to do with it:
In your smoker, or on a stove top, cook in a pan until done, then pull the chicken from the pan and de-glaze with a little white wine ( a nice Pinot Grigio is a good choice ) then add some additional Mo-Rockin rub, and allow it to dissolve, and thicken a bit - making a nice finishing sauce.
Plate up, and pour the finishing sauce on the chicken.
Now...wipe your mouth - you're droolin' ;D
T
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Those ribs look great Smoochy!! Never thought to try the super-pig-rub on ribs.
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Because of how the rubs are formulated - the rubs will perform best if you apply generously, and allow the meat to rest in the fridge over bight - or 2 days.
Not necessary, but really pumps the flavor thru the meat if you do this. Don't try this with most other rubs tho - or you will wind up with meat so salty you can't eat it.