On Saturday I smoked 5 racks of baby back ribs. I used a rub I put together from Paul Kirks book, smoked for 4 hours, pulled them out slathered them in Bone Suck'n bbq sauce and wrapped in foil. Finished in oven for about 45 min. Falling off the bone tender and moist :P. These were my best ribs yet. Even had some for breakfast Sunday morning! ;D
Dont ya just love it when a plan comes together. ;D
Yes I do! It happens so seldom ;D
Nothing like eggs over easy and a rack of ribs. ;D Ribs,they're not just for dinner anymore! :D
Your now my hero ice.LOL ;D ya forgot the beer part sir. ;D
Quote from: icerat4 on October 09, 2006, 08:37:57 AM
Your now my hero ice.LOL ;D ya forgot the beer part sir. ;D
I thought the beer was a given factor with anything smoked. :D ;D
Some good recipes in paul Kirks Championship BBQ book for sure. Try the snail sprinkle on ribs sometime. I really like it? Glad your ribs turned out ;D.
I took a boston butt and cut it into 5 chunks and smoked it for 9 hours. I took it out of the smoker at close to midnite Sunday and chowed down. Great anytime, day or night.
Note: Only four in the pic, one in my belly.
(http://i105.photobucket.com/albums/m202/projump/St.jpg)
BigSmoker,
That is exactly the rub I used. It was the first time I used that one and everyone loved it. :P, I think it's the rubbed sage that gives it that extra flavor. ;D
Good looking meal there projump. I just had breakfast and now I need lunch already!!! :D ;D
Quote from: Bassman on October 10, 2006, 03:50:24 AM
BigSmoker,
That is exactly the rub I used. It was the first time I used that one and everyone loved it. :P, I think it's the rubbed sage that gives it that extra flavor. ;D
;D ;D ;D. Another good recipe from that book thats really good is the yee haw beans using left over pork or brisket. For steaks the smokey cumin spice-rubbed recipe is great. Oh yea the texas brisket mop is great to inject or marinate a brisket with and the portuguese chourico is pretty tasty too. My favorite cook book by far.
Thanks Big Smoker,
I'll be trying that cumin smoked recipe on the 4 NY strip steaks in the fridge. Paul Kirks book is my favorite by far also, I love experimenting with spices & rubs! ;D