I thought I'd try my hand at smoking ribs using 10.5's method.
Usually I bake the ribs in the oven for 2 1/2 hours covered at 300F then finish on the grill with BBQ.
As usual, my husband is scared I'm going to ruin the ribs by trying something new. :D
So, when they had pork spare ribs on sale for $1.98 a pound I bought two 5lbs racks: one for the old way and one to try 10.5's method.
I used Willingham's Rub from the recipe site the night before and let them marinade overnight in the fridge.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7040.jpg)
Smoked them for 3 hrs in hickory @ 225F
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7043.jpg)
Wrapped them in foil with apple juice and cooked them 2 hrs longer, then applied a honey BBQ sauce
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7044.jpg)
And after an hour of cooking without the foil they came out like this.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7045.jpg)
They came out fantastic, I liked them better than the old way even :) Our guest thought they won the taste test, Hubby said I made them too spicy. :D They were even prettier, too.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7046.jpg)
They went great with squash roasted with spices, butter and maple syrup...YUM!
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_7048.jpg)
Carolyn
The ribs look really good Carolyn. I'd go for the smoked! What kind of squash is that? I just boiled and mashed some butternut with butter, S&P and maple syrup tonight - yum. The little munchkin looks happy ;D ;D
That's why your our ICB3 champ, looks great. That squash looks delicious also.
So what was spicy on the ribs? Surely not the honey BBQ sauce.
Those ribs look great Carolyn and congrats! Next time, just make some hot ABT's and serve those to the hubby before the ribs. That should calm the spice right down on those ribs for him! ;D
I'll take the spicy!
Look great :)
Yoowzers Carolyn that look wicked. Good job.
Nice lookin' ribs Carolyn!
WOW those look great Carolyn, I bet you impressed everyone ;D ;D ;D
Mike
I dunno. Has anyone exactly said that Carolyn has "nice ribs" ;D ;D
Oops Arnie slipped right into the gutter. LOL
First, I apologize if I in any way offended Carolyn.
Second, while down here in the gutter ... is that you cousin Q?
Yep, Q's in here with US !
Howdy cousin. hyuk
Well at least you didn't ruin the ribs trying something new!! Unless the rub was new. Ribs Look Great Carolyn
Thems some killer looking ribs Carolyn, you really nailed them when you put on the honey BBQ sauce.
Emma looks like shes going to run off with that rack on the right ;D
Thanks everyone!
I posted last night and had to leave for our 4H banquet, so I wasn't ignoring all your kind words! :D
If you haven't tried 10.5's method yet, please do. I had never done ribs in the smoker before and the steps are fool-proof. (which I need!)
Arnie,
Those are Carnival squash that is grew in the garden this year. I love using Penzsey's Tsardust Memories as the spice along with the maple syrup and butter. Bake them at 400F for 1 hour or until tender, basting them every 15 mins or so.
We're getting ready to marinade some salmon for the smoker tomorrow, another first :D
Carolyn
Quote from: Caribou on October 21, 2009, 09:31:33 AM
Arnie,
Those are Carnival squash that is grew in the garden this year. I love using Penzsey's Tsardust Memories as the spice along with the maple syrup and butter. Bake them at 400F for 1 hour or until tender, basting them every 15 mins or so.
Carolyn
Thanks for the info Carolyn. I've never heard of Carnival squash before. I'll look around.
We have some here that look kinda sorta similar; they're called Buttercup. I love the acorns baked.
Hi Arnie,
I don't see the Carnival here very often either. I've been growing them for about five years now and I love them because they produce more per plant compared to the acorn squash but tast pretty much the same.
I think they are a hybrid between the Buttercup and something else. I originally wanted to plant them because they are very pretty with a bright orange splashed on the green and cream coloring. :D
Carolyn
Dang, so nice looking looking ribs!
Quote from: Caribou on October 21, 2009, 01:30:17 PM
Hi Arnie,
I don't see the Carnival here very often either. I've been growing them for about five years now and I love them because they produce more per plant compared to the acorn squash but tast pretty much the same.
I think they are a hybrid between the Buttercup and something else. I originally wanted to plant them because they are very pretty with a bright orange splashed on the green and cream coloring. :D
Carolyn
Thanks for the info Carolyn and sorry for the late reply. I'll look around. Maybe some of the Latino marts might have something like those squash; they do have some good stuff and great produce. The main marts around here are, well, kinda bland.
I used to grow a bunch of veggies but the critters eventually won, fence or not. We do have farmer's markets here in CT. They're selling peaches, oranges and grapefruit in June. Please, give me a break!
Carolyn
I dont know how I missed your post. All ribs look great but 10.5's are exceptionaly great. That how I have been doing ribs in my house and you are right, it is fool proof.
I am going to check up on your salmon thread.
HR