Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: bbqchef on March 24, 2013, 07:11:40 AM

Title: Time for ribs!
Post by: bbqchef on March 24, 2013, 07:11:40 AM

Time to cook some ribs...

The local supermarket had ribs already trimmed "St. Louis" style and on sale for $3.99/ # so I picked up a couple of slabs weighing about four pounds each.

Trimmed them up a bit and slathered them with CYM and generously dusted with my rib rub followed by some Cajun seasoning. Wrapped in plastic wrap and chilled overnight. Off to the Yoder later today (even though it's only 26 degrees outside).

(http://i1166.photobucket.com/albums/q616/bbqchef/IMG_1477.jpg)

Title: Re: Time for ribs!
Post by: RAD on March 24, 2013, 07:54:39 AM

looking forward to this

Title: Re: Time for ribs!
Post by: smokeasaurus on March 24, 2013, 09:48:32 AM

I'm watchin.........................

(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg)

Title: Re: Time for ribs!
Post by: teesquare on March 24, 2013, 10:49:42 AM

Quote from: smokeasaurus on March 24, 2013, 09:48:32 AM

I'm watchin.........................

(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg)

And I thought MY avatars scared folks.....If I saw this on my plate - I might scream - and shoot it. ;D

Title: Re: Time for ribs!
Post by: ACW3 on March 24, 2013, 12:00:37 PM

Don't worry, the plate is safe.  I have seen Tee shoot!

Art

Title: Re: Time for ribs!
Post by: mikecorn.1 on March 24, 2013, 01:30:34 PM

Are the ribs done yer  8)

Title: Re: Time for ribs!
Post by: deestafford on March 25, 2013, 10:04:47 PM

Mike, Maybe there is an obvious answer to this question, but I've been know to be one blinded by the f------obvious.  Are you just adding the Cajun Seasoning for add spice?  Do you do this often?  Dee

Title: Re: Time for ribs!
Post by: bbqchef on March 26, 2013, 06:18:47 AM

The Cajun seasoning... my own blend... is for a little extra flavor and a bit of heat. Unlike most commercial blends there is very little salt in the mix.

Title: Time for ribs!
Post by: mikecorn.1 on March 26, 2013, 11:49:48 AM

Where's the ribs? ;D


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Title: Re: Time for ribs!
Post by: bbqchef on March 26, 2013, 11:52:02 AM

Going on the Yoder very soon... along with a stuffed pork loin roast

Title: Time for ribs!
Post by: mikecorn.1 on March 26, 2013, 11:59:39 AM

Quote from: bbqchef on March 26, 2013, 11:52:02 AM

Going on the Yoder very soon... along with a stuffed pork loin roast

Nice!


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Title: Ribs are on
Post by: bbqchef on March 26, 2013, 12:38:09 PM

Fired up the Yoder and the ribs are on...

[attachment deleted by admin]

Title: Almost ready
Post by: bbqchef on March 26, 2013, 04:27:23 PM

Ribs are ready for the sauce and about another hour on the Yoder... Cranberry-Apple stuffed pork roast is ready...

Gonna be good eats tonight and tomorrow!



[attachment deleted by admin]

Title: Back to the smoker
Post by: bbqchef on March 26, 2013, 05:15:58 PM

Another hour on the smoker to get them crispy...

Title: Time for ribs!
Post by: mikecorn.1 on March 26, 2013, 09:01:01 PM

Nice!!!


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Title: Re: Time for ribs!
Post by: sliding_billy on March 27, 2013, 04:32:14 AM

Looks like a pork-extravaganza!

Title: Re: Time for ribs!
Post by: bbqchef on March 27, 2013, 07:49:45 AM

Glazed the ribs and back to the cooker for another hour...

(http://i1166.photobucket.com/albums/q616/bbqchef/saucedribs.jpg)

Finished and plated...

(http://i1166.photobucket.com/albums/q616/bbqchef/platedribs.jpg)

(http://i1166.photobucket.com/albums/q616/bbqchef/platedribs1.jpg)

Served with roasted sweet potatoes annointed with butter & cinnamon and some asparagus with caraway and freshly cracked black peppercorns

Title: Time for ribs!
Post by: mikecorn.1 on March 27, 2013, 08:26:45 AM

Great looking plate.


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Title: Re: Time for ribs!
Post by: Wing Commander on March 27, 2013, 08:46:02 AM

Quote from: mikecorn.1 on March 27, 2013, 08:26:45 AM

Great looking plate.

X2

Title: Re: Time for ribs!
Post by: TwoPockets on March 27, 2013, 05:58:31 PM

Nice, I'd eat that.