This will be the biggest smoke I've ever done in my Bradley. Saturday I've got my brother and sister and their families coming over. I'll be smoking 6 racks of ribs. Got them sitting in the fridge now waiting for my rub to show up. It's due today. Hope it isn't late!!
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/6RacksofRibs.jpg)
Went out and bought a bunch of chips and dip, and some veggies for a veggie platter for snacks.
Also going to make some potato salad and creamette salad.
Here's the Recipes (This is the same potato salad I gave to OU812).
Potato Salad
Serves 25
10 lbs Potatoes
2 Large Onions Chopped
10 Hard boiled eggs
1 Green Pepper Chopped
1 Bunch Celery Chopped
2 Cups of French Dressing
1 Tablespoon Salt
2 teaspoons cracked black pepper
1/2 teaspoon celery seed
1 1/2 teaspoons Colemans Mustard
Creamette Macaroni Salad
Serves 16
6 cups Creamette Mostaccioli
2 2/3 cups Mayo
1 cup chopped celery
2/3 cup chopped carrots
1/2 cup chopped onion
4 tablespoons sweet pickle relish
2 hard boiled eggs chopped
1 1/2 teaspoons Colemans Mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 dashes of Paprika
That's a load of ribs Kevin! I know you'll knock them out of the park. I'm doing 4 racks myself this weekend.
Good luck my friend and show us the results.
KyNola
Sounds mighty nice Kevin.
Looks like some good eats and some good times.
Mmmmmmmmmmmm RIBS !
Looks like a smokin weekend for everyone.
That tater salad taste better with the french dressin or the italian vinaigrette?
I like the ingredients in the Creamette Macaroni Salad, kinda what we were lookin for in my thread.
I couldn't find the Italian Vinaigrette at my local grocery store, so I went with the French Dressing. I tried it with the Vinaigrette a long time ago, but don't remember so good how different it was. I just got done making the potato salad - had to sneak a taste. Pretty darn good.
Here's the potato salad.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/PotatoSalad.jpg)
Looks good.
With the french dressin in there I would of thought it would have a orange tint.
Thats what I get for thinkin.
The orange gets kinda washed out by the large qty of potatoes and the green from the veggies.
I'm gonna try this tater salad , its real close to the one I normally make but mine has vinegar in it and the girls say to many onions in it.
I like onions, and it does show through on this potato salad, I use the white ones. If she doesn't like onions, maybe switch to a sweeter yellow onion, or cut back on it a little.
Onions in almost every thing I cook.
I do use the yellow ones in the tater salad but the girls still say to much.
Have been cuttin down but like you I like onions.
Green onion with my Bloody Mary, in place of the celery stick, Oh Ya.
Sometime if you feel adventurous try adding sweet peas to either a pasta or potato salad. I prefer to use the frozen baby version and do nothing more than run hot tap water over them in a strainer to quickly thaw them out, then add directly. Or, you can put them in a colander/strainer and pour the hot water from cooking the pasta / potatoes over them to thaw. I think they go best with a pasta salad that uses a mayonnaise-based dressing.
That's one way to get my greens, hide em. ;D
Yep. You can hide fruits too - put in a blender, add ice, add rum, blend. Makes it easy to get 5-6 fruit servings every day. ;D ;D ;D
yum
Ribs! Heck Yeah!!!
Just make sure you allow plenty of time...
It's a lot easier/better to "hold 'em" than it is to "speed 'em up"...
It all looks awesome... very delicious!
Quote from: hal4uk on May 06, 2010, 06:20:05 PM
Ribs! Heck Yeah!!!
Just make sure you allow plenty of time...
It's a lot easier/better to "hold 'em" than it is to "speed 'em up"...
Looks like I'm going to have to start early. They decided on a 12:30 party. Looks like I'll be up at 5:00 at least.
Quote from: KevinG on May 06, 2010, 09:50:11 PM
Quote from: hal4uk on May 06, 2010, 06:20:05 PM
Ribs! Heck Yeah!!!
Just make sure you allow plenty of time...
It's a lot easier/better to "hold 'em" than it is to "speed 'em up"...
Looks like I'm going to have to start early. They decided on a 12:30 party. Looks like I'll be up at 5:00 at least.
I'd tell them to pick a different time for a party or a different cook for the party.
Me get up at 5:00, naaaaaa.
Goodness gracious...
How 'bout "Party Starts at 12:30. Ribs served at 5:30. Live with it."
Wish you guys were here to fight that battle for me. I got outnumbered.
How 'bout "Come when you want to but the frickin ribs AIN'T gonna be ready till I put them on the Table".
Quote from: KevinG on May 06, 2010, 10:01:08 PM
Wish you guys were here to fight that battle for me. I got outnumbered.
Who owns the smoker?
Who knows how to run the smoker?
Who bought the meat?
Who's house is this at?
etc, etc
That might be the ticket. ;D of course the next time I'll be sitting here alone. Oh darn all that food for me.
Quote from: classicrockgriller on May 06, 2010, 10:03:18 PM
How 'bout "Come when you want to but the frickin ribs AIN'T gonna be ready till I put them on the Table".
Well... Heck... Ain't that what I
said?
(That's EXACTLY what I
meant to say)
The point may be mute, Fed Ex never delivered my rub. It better come today or I'm in big trouble.
Quote from: KevinG on May 07, 2010, 05:31:35 AM
The point may be mute, Fed Ex never delivered my rub. It better come today or I'm in big trouble.
Jans rub is good on ribs in a pinch, as well as the AB rub:
This is for 2 racks.
* 8 tablespoons light brown sugar, tightly packed
* 3 tablespoons kosher salt
* 1 tablespoon chili powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon jalapeno seasoning
* 1/2 teaspoon Old Bay Seasoning
* 1/2 teaspoon rubbed thyme
* 1/2 teaspoon onion powder
I played with rubs for years until the McCormick's Grill Mates for Pork came out. It's a great starting point that's readily available in about every grocery store. It's on the sweet side, but it can be easily jazzed with either cayenne or, my preference, chipotle chili powder.
Kevin, here is one Hal has used a few times... It is great on ribs.
1C raw cane sugar
1/3C white sugar
1TBSP each:
cajun seasoning (I used Riley's)
Old Bay seasoning
paprika
kosher salt
seasoning salt (I used Johnny's - Lawry's would be fine)
lemon pepper
1/2TBSP each:
onion powder
garlic powder
chili powder
ground cumin
5:00 AM aint that bad, do it every day, by the time you get every thing goin and sit down you can watch the sun rise.
Kinda calms the soul.
Thanks FLB & STC, good to have you guys around. I'll be using one of them if Fed Ex don't show up by 5:00.
OU - Yep, I'm up every day for work at 3:00 so it's not a huge deal, but sure is nice to sleep in when I don't have to get up that early.
Sleep in?
Whats that?
Even when were gone watchin Taby play ball I sit in the hotel or in the parkin lot waitin for the rest of the world to wake up. ::)
Kinda funny when the girls start rollin down to eat, there all still in a daze and the parents kinda look the same. :D
Finally got the creamette salad done.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20General/CreametteSalad.jpg)
Woo Hoo! The secret elixir finally arrived.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/RibsinZiplock1.jpg)
Got all six ribs peeled and rubbed. Decided to try putting them in an oversized ziplock bag since last time it dripped all over the fridge.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/RibsinZiplock.jpg)
There you go Kevin! Congrats. 6 racks of ribs, Can't wait to see how it turns out now that you have your rub to do those ribs.
KyNola
Are they done yet? Are they done yet? Are they done yet? Are they done yet? Are they done yet? Are they done yet?
;D ;D Not even close. I started at 5:00 this morning and forgot to pull the ribs out of the fridge first. The cabinet temp dropped like a rock. It's 9:00 now and the cabinet temp finally got up to 182. I stuck a probe in one of the thicker ribs and am getting a 136 IT. Looks like it'll be running late.
Put out some chips and salsa, and tell 'em to shut up and wait...
Or get their fresh smoked ribs somewhere else in Apache Junction ;D
Quote from: hal4uk on May 08, 2010, 09:25:20 AM
Put out some chips and salsa, and tell 'em to shut up and wait...
Or get their fresh smoked ribs somewhere else in Apache Junction ;D
Way ahead of you. Got 3 different bags of chips, 2 different kinds of salsa, and music blaring so loud that even if they did complain I wouldn't hear it anyhow.
Quote from: KevinG on May 08, 2010, 09:41:32 AM
Quote from: hal4uk on May 08, 2010, 09:25:20 AM
Put out some chips and salsa, and tell 'em to shut up and wait...
Or get their fresh smoked ribs somewhere else in Apache Junction ;D
Way ahead of you. Got 3 different bags of chips, 2 different kinds of salsa, and music blaring so loud that even if they did complain I wouldn't hear it anyhow.
That's the spirit!
Ran into a snag, looks like I got a bunch of black rain - will that stuff just wipe off, or will I need to dig in deep to get it cleared out?
Maybe a brush and some vinegar?
So how did the ribfest turn out?
I should've slept in. Everybody came late, ate and left. Food was a hit, I'll post some pics later. I was able to scrape off the black rain from the food without any problem. Looks like I'll have to scrub my smoker out pretty good. It is almost black througout.
Good deal!
Just clean the chimney and the vent.. Leave the rest alone. Some have suggested putting a small foil pan on the top rack right under the vent - it would catch any drips, but let the smoke/moisture pass around it.
Sounds like a good idea.
Here's some pics, if you turn you head to the right, you'll see what I saw.
Here's the ribs ready for smoke.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribsreadyforsmoke.jpg)
Here's the ribs in hickory smoke.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/RibsinSmoke.jpg)
Here's the black rain.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Blackrainonribs.jpg)
Here's the ribs wrapped in foil with some apple raspberry juice.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Ribsinfoil.jpg)
I didn't get any pics fresh out of the smoker after de-foiling and finish cooking, the crowd devoured 5 racks. Here's the 6th rack after pulling it back out of the freezer.
(http://i813.photobucket.com/albums/zz53/63KevinG/Bradley%20Smoker%20Pics/Ribs/Frozenribs.jpg)
;D :D Too lazy to wait for photobucket to open up the edit screen to rotate them.
HOMERUN!!!
Did you use the 3-2-1 method? After my ribs Sunday I'm trying that next time.
Kevin,
Those ribs looked great and I may have a theory for your black rain. May not be the black rain from the Bradley. I did ribs for Mother's Day in the MAK and noticed black spots on the lower racks. Know what it was? It was the marrow melting and dripping out of the rib bones from the racks above. Looking at your photo and seeing that the "black rain" is out on the edge of the ribs tends to make me believe it's the same thing.
Your ribs look awesome.
KyNola
I have to agre with you on that one. I also did ribs on sunday and the bottom rack had it too. I thought it was blood but marrow seems more likely.
Well that's good to know, I haven't experienced that before. Next time I do a six racker, I'll have to do the aluminum foil trick and see if the black rain still shows up, if it does I know it'll be from the ribs and not the smoker.
DarqMan - It was supposed to be the 3 -2 -1 method. It took a lot longer because of a couple of reasons. First I didn't let the ribs warm up before sticking in the smoker and I had 6 racks of cold ribs going in. Second, my family changed times on me so I dropped the temp and extended the cook time. It turned out being more like 5 - 2 - 2 if I remember right.
Quote from: KyNola on May 10, 2010, 08:48:00 PM
Kevin,
Those ribs looked great and I may have a theory for your black rain. May not be the black rain from the Bradley. I did ribs for Mother's Day in the MAK and noticed black spots on the lower racks. Know what it was? It was the marrow melting and dripping out of the rib bones from the racks above. Looking at your photo and seeing that the "black rain" is out on the edge of the ribs tends to make me believe it's the same thing.
Your ribs look awesome.
KyNola
I had the same exact thing happen to me this last weekend and had the same thoughts. It was black rain, but it wasn't in the middle of the racks. It was very sporadic. Almost positive in was one rack dripping onto the other.
Quote from: KevinG on May 11, 2010, 05:11:13 AM
Well that's good to know, I haven't experienced that before. Next time I do a six racker, I'll have to do the aluminum foil trick and see if the black rain still shows up, if it does I know it'll be from the ribs and not the smoker.
DarqMan - It was supposed to be the 3 -2 -1 method. It took a lot longer because of a couple of reasons. First I didn't let the ribs warm up before sticking in the smoker and I had 6 racks of cold ribs going in. Second, my family changed times on me so I dropped the temp and extended the cook time. It turned out being more like 5 - 2 - 2 if I remember right.
I'm going to try the 3-2-1, or whatever the times end up being next time. First time with no foil, ribs were awesome. This past weekend, almost exactly the same steps and they were a little on the dry side. I'll try foil next time. Thanks.