To follow up the carnivore's paradise package I did last weekend, my good buddy Bubba is doing 3 racks of loin back ribs for me today.. He's using a Smokin' Tex, so this will be a nice comparison of features.
PS. Today is his bday. He is a member of the forum, but hasn't logged on recently. So birthday shouts to 'hal4uk'.
Sam's Club run:
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvyqDtXEm3I/AAAAAAAA_vc/CsPfceRCVxQ/s720/Device%20MemoryhomeuserpicturesIMG00576-20091112-1318.jpg)
Getting ready to rub 'em up:
(http://lh4.ggpht.com/_CbvAIVzmFFM/SvypZ_WAHPI/AAAAAAAA_vA/4AoUbFltZGE/s720/Device%20MemoryhomeuserpicturesIMG00578-20091112-1830.jpg)
Ready to rest overnight:
(http://lh3.ggpht.com/_CbvAIVzmFFM/SvyvlgUgUHI/AAAAAAAA_vo/rfdnXYb7rs0/s720/Device%20MemoryhomeuserpicturesIMG00579-20091112-1857.jpg)
Good morning!
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sv1qZpDGflI/AAAAAAAA_1s/wxFkVFS2h1I/s720/Device%20MemoryhomeuserpicturesIMG00582-20091113-0814.jpg)
Smokin' Tex - well seasoned:
(http://lh3.ggpht.com/_CbvAIVzmFFM/Svy6Z2-XT3I/AAAAAAAA_zE/McwIqgBa6CA/s720/_Device%20Memory_home_user_pictures_IMG00581-20091112-1927.jpg)
He's firing up his smoker now, we'll check back with him later.
And, away we go..
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Let 'er rip Hal and Happy Birthday!
KyNola
Ribbbbbbbbs on your Birthday, sounds like a good plan.
Happy B-Day Hal !
I wish the ribs were for my birthday!!!
SquirtTheCat somehow convinced me this is to benefit some poor, starving, nekkid, and blind private school children...
(why do I feel like Lucy's holding the football for me?)
You're a good egg, Noonan...
Can't wait to see how that rub turns out!
Looking at the pictures... It kinda looks like I just "dusted" the ribs, but they were heavily rubbed...
There wasn't much paprika in the rub, so they don't have that red look.
The Smokin' Tex cooks different from the Bradley. It doesn't really have a "flow" of smoke. The smoke (and the moisture) are pretty much retained throughout. There's an exhaust hole on the top, but only a slight amount escapes. Since the moisture is retained so well, it's more difficult to get a good "bark". On the plus side, there's no concern that the meat (ribs, in this case) will dry out. Anyway, to compensate, a high sugar content in the rub will caramelize and improve the bark. The Smokin' Tex will make some dandy ribs, but the sugar is very important...
Usually, I season the ribs with a bit of seasoning salt and cajun spices, and then rub it all over with brown sugar. This works very well, but it turns into an insane sticky GOO, which is quite messy.
To make my life easier, I mixed up a rub with a heavy dose of raw cane sugar. This went on much easier. Rib rubbing is always messy work, but this was much better.
We'll find out later today how well it worked, but anyway...
Here's what I concocted:
1C raw cane sugar
1/3C white sugar
1TBSP each:
cajun seasoning
Old Bay seasoning
paprika
kosher salt
seasoning salt
lemon pepper
1/2TBSP each:
onion powder
garlic powder
chili powder
ground cumin
Looking forward to a sample of that rub... I got you some of those Ball plastic containers for the extra.
Oh, and since you are slaving away over the pit on your bday, I picked you up some dinner fixin's at the store...
Cube steak, broccoli and a fifth of Jim Beam.
I know, I know, I didn't have to. But I insist.
That rub looks good....I might have to go a little heavier on the cajun spice.
CRG, I'll let you know later how it tastes. (at least how it tastes 'raw')
He told me about it last night when he was mixing it all up. Sounds good!
Hal,
The rub sounds really good!
Welcome to our world buddy!
KyNola
ClassicRockGriller: Yeah, it reads rather benign, but the Old Bay seasoning also has quite a kick...
It's certainly not real "hot", but it's noticable. It tastes sweet, then sneaks up a little...
I've been known to set some heads on fire (shut up, SquirtTheCat).
So, I'm learning to "mellow" (some) in my old age ;-)
The Old Bay also adds some mustard, celery, bay, etc..
The smoke sure smells good right now!
Hi Larry! We'll see how it comes out...
STC... If you get me any Jim Beam, I'll pour it on you, set you on fire, and send a photo to Bill Samuels Jr.
Yep it does (old bay with some kick)
That was interesting how you added more sugar to get a char.
QuoteSTC... If you get me any Jim Beam, I'll pour it on you, set you on fire, and send a photo to Bill Samuels Jr.
Phew, I just found the receipt. It wasn't Jim Beam, it was Walkers. CU in 45 or so.
Looks good from this angle Hal.
Final pics to come shortly... Just got home.
We had to FTC the ribs, and, well, "solve the world's problems" for a while.. ;)
Do you ever take a day off?
Ready for the 'reveal'...
(http://lh5.ggpht.com/_CbvAIVzmFFM/Sv4JearpXyI/AAAAAAAA_4I/-Of3N2PiARE/s800/1113091620-00.jpg)
A little fuzzy - sorry.
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Drool-o-vision!
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sv4JkbIfO2I/AAAAAAAA_4w/lz4LlJ29p58/s800/1113091626-01.jpg)
A couple hours of FTC later:
(http://lh5.ggpht.com/_CbvAIVzmFFM/Sv4Jl-qvM-I/AAAAAAAA_48/_9wyqfAZj4k/s800/DSC00126.JPG)
(http://lh6.ggpht.com/_CbvAIVzmFFM/Sv4JoSFmVTI/AAAAAAAA_5M/Isvh4wJO_go/s800/DSC00128.JPG)
(http://lh4.ggpht.com/_CbvAIVzmFFM/Sv4JnGz5TmI/AAAAAAAA_5E/C-l3zsPgs8Y/s800/DSC00127.JPG)
Oh yeah.. That'll do, pig.
I had a nibble of one of the ends - magnifico! Nice char, good flavor, just the right amount of heat.
A little 'zing' sneaks up on you moments after you bite into it.
Take a bow, Bubba!
Them be some good looking ribbies!!!
Holy Toledo, Great job Bubba and squirt. So it had a sneaky bite? Might have to give that rub a try.
Yeah, I tore off just a bit from one of the ends.. Oh, baby!
Just standing in his driveway, we could smell these things... It was hard not to "oops" drop a 1/2 rack. :D
Quote from: squirtthecat on November 13, 2009, 06:35:34 PM
It was hard not to "oops" drop a 1/2 rack. :D
The cook's sampler!! Thats where the bakers dozen came from.
I can't believe I slaved over the pit all day, and didn't even get a "tester"...
Oh well.
Anyhow... Thanks for the BEEF, MrC!
Hal, what did you think of the rub?
CRG, Mean old STC wouldn't even let me taste my own work!
Kept rambling on about the impoverished nekkid kids and such...
But it sure smelled good...
(Note: He got a taste...)
Guys, believe it or not I've actually known Hal much longer than STC has and I'm telling you Hal knows EXACTLY how those ribs tasted.
Hal, much too early for you to start that crap on this forum. :D :D :D :D :D
Great to have you in this forum Hal.
Guys and gals...... Hal can cook. I'm thinking he may have taught STC all he knows! :D
KyNola
Quote from: KyNola on November 13, 2009, 07:47:16 PM
Guys, believe it or not I've actually known Hal much longer than STC has and I'm telling you Hal knows EXACTLY how those ribs tasted.
Hal, much too early for you to start that crap on this forum. :D :D :D :D :D
I'm saying! Don't even encourage him on the "Big Bad [whatever whatever] MrC" angle.. We'll be here all night.
Quote from: KyNola on November 13, 2009, 07:47:16 PM
Guys and gals...... Hal can cook. I'm thinking he may have taught STC all he knows! :D
KyNola
It's taken years to pull what very very very little I know out of him.
He's probably forgotten more than I'll ever know.
QuoteGreat to have you in this forum Hal.
Ditto. I'll do my best to make sure we post some more joint (Sport Cooking) adventures!
Great work for both STC and Hal.
YOu both have done yourself proud. Both in the process and for the purpose.
Both of you should take a bow.
HR
Nice looking ribs.
I always make sure there is an extra rack for "quality control"
You HAVE to make sure you are delivering a safe and delicious product!
;D ;D
Quote from: classicrockgriller on November 13, 2009, 07:01:46 PM
Hal, what did you think of the rub?
CRG, Hal gave me about 6 oz of the rub in a plastic container. If you want, I can vac seal & pop it in the mail for you to try..
He's got a whole friggin' tupperware bowl of the stuff.
Just as a followup to this, and another thread I started on 'Vacuum sealed ribs"..
Half racks (fully cooked) - fit nicely in the 8" bags. No puncture issues at all.
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(http://lh6.ggpht.com/_CbvAIVzmFFM/SwC5H1ZmoxI/AAAAAAAA__Y/lzOoOu_lAZQ/s800/DSC00143.JPG)
dat's mighty tasty lookin' ribs there, STC!!!
Quote from: hal4uk on November 15, 2009, 06:39:06 PM
dat's mighty tasty lookin' ribs there, STC!!!
Thanks Bubba - and No you can't have any!
You need to rub up a 8" slab of that pork loin you have in the garage, and stuff that in your LT for a while.
You won't be disappointed.
Yeah... OK...
As soon as I get all those Starne's BBQ sauce soaked peanuts outta there...
Quote from: squirtthecat on November 15, 2009, 07:19:12 AM
Quote from: classicrockgriller on November 13, 2009, 07:01:46 PM
Hal, what did you think of the rub?
CRG, Hal gave me about 6 oz of the rub in a plastic container. If you want, I can vac seal & pop it in the mail for you to try..
He's got a whole friggin' tupperware bowl of the stuff.
I have "sav to fav" this post and gonna make up some soon and will let you guys know. Thanks for the offer.
Some awesome looking ribs.