Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: hikerman on January 30, 2017, 10:55:32 AM
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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
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That is one of the best looking meals I have seen in a while :thumbup:
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Gene...your Nona would be proud! MANGIA! ;D
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Fantastic Gene and a must try! Bookmarked!
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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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"From the Land of Sky Blue Waters!" Oh and the Ribs look good too! :D
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Fantastic. And I noticed you have the fastest Thermopen much like myself.
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That looks outstanding.
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Those look tasty ! ! ! Did you use any wood chunks or just straight charcoal?
BD
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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!
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That rub looks fantastic! Don't think I've seen Fennel in a rub recipe before!
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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
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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!
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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.
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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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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
I'm pretty confident that you will like this Bill. Let me know what you think.
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Dang! Those look good Gene!
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Thinking about getting a PC grill. Know they are great grills, but how are they for smoking.
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Thinking about getting a PC grill. Know they are great grills, but how are they for smoking.
Hey bud how you doing?
Do you mean a PK grill?
They are very good at smoking. Capacity is it's only negative. Two adjustable vents on top and two underneath create any airflow you need. It's a simple grill/smoker but that's what works best in my opinion.
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:thumbup: :thumbup: