The racks of ribs today. Used Killer Hogs rub and some Blues Hog original sauce and cooked on the Weber 26. Delicious!
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Here we GO! LOL.Originally posted by Spinaker View PostLet's get the Smoke Rollin' Folks! We want to see those rib and appetizers you are smoking up for the Fourth of July and Canada Day.
Nuts and Bolts
1) Do a rib and/or appetizer cook anytime during the weekend.
2) Take some photos of your cook and festivities.
3) Post them here!
Let's see what you have folks. I hope everyone has a fun and safe holiday.
Note:
*This is for everyone, not just those of us in the United States of America. Especially with Canada Day being on July 1st.
* It is just fine if you are not making ribs or apps, we would still love to see what you come up with for the holiday.
*A Special thanks to Panhead John and Steve B for getting the ball rolling on this idea!Attached FilesComment
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I ended up being able to smoke some ribs after all. These were smoked with hickory.
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And here is the last cook of the weekend….SVQ Chuckie and pea salad that has been riffed to include broccoli.
MH Rub after sous vide
about 4 hours in….on the Joe jr.
after the rest and wrap
plated
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Got some SLC ribs from CrowdCow. Pulled membranes, trimmed the flaps, seasoned with Meat Church Honey Hog, hung on the Bronco with Guava Wood chunks and B&B charcoal. Ran a steady 250 for some period of time, like 4 hours or so. Reconfigured the coals for grilling, and made some "corn flavored" grilled corn, after wife didn’t love the TajÃn corn…
had some rain when I put the ribs on, had a bit of white smoke and a smallish grease fire, but the ribs Got a very nice smoke profile, and the rub candied up very nicely. I didn’t pull the flaps off early enough, but they were tasty jerky,
very nice ribs. Had the option for kurobuta or pasture raised, so I opted for pasture raised. I chose wisely. Nice meaty rib.Last edited by Potkettleblack; July 5, 2022, 08:03 AM.Comment
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Great job! Those look very tasty….glad you were able to run a steady 250* for 4 hours or so. OJB! -
@PanheadJohn Running it steady is never my problem. I kind of lack confidence/skill in setting up the cook and getting the thing started. Taking years off of charcoal has broken me a bit for the OJB experience, but I'm getting better. Every time I think I have it licked though, I throw myself a curve. It is a GREAT and VERSATILE cooker.
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Finally put out some passable St Louis cut. Been a few years since I botched a few racks of spares. Until yesterday.
Lawry's Garlic Pepper seasoning with Dizzy Pig BBQ Dizzy Dust over the top. 225 for almost 5 hours on the Primo before I had to wrap due to time constraints. Wrapped and back on for about an hour - light sauce - something bottled that I doctored up a bit - Oh, it was SBR sweet and spicy - cut with pineapple juice and some "pork jelly" from a previous cook. Then another 15 to 20 while I ramped up to 275 for some chicken quarters (No pics of the chicken, sorry)
Amazing flavor, really tender with a good bite and a clean bone. Spares are back in my life!
Hope you all had a Great 4th !!Comment
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GORGEOUS!Originally posted by Attjack View PostI ended up being able to smoke some ribs after all. These were smoked with hickory.
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Yum!Originally posted by SheilaAnn View PostAnd here is the last cook of the weekend….SVQ Chuckie and pea salad that has been riffed to include broccoli.
MH Rub after sous vide
about 4 hours in….on the Joe jr.
after the rest and wrap
plated
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Beautiful!Originally posted by Texas Larry View PostWell, guess I’m first up. Early SVQ ribs going to a helpful neighbor. They’re leaving for a holiday weekend at the coast.
hi
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Impressive. I really never got the hang of the Weber. You're a pro!Originally posted by JoeSousa View PostThe racks of ribs today. Used Killer Hogs rub and some Blues Hog original sauce and cooked on the Weber 26. Delicious!
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2nd rib cook of the weekend, Beef ribs. And Hasselback potatoes.
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Quite often my intentions are to do a cook and take pics. I start off great and then get busy and forget to take pics of the finished results.....once again I failed to do the latter.
So here are my before pics of our July 4th cookout at a friend's house. I was feeding 25 and it was decided by the host to have Tri-tip and chicken.
Grilled up 3 Tri-tips and 12 split Cornish game hens. Both came out fantastic, though the TT was a bit overcooked. The game hens took a tad bit longer than expected. I did a taste test one game hen before the cookout to see if I liked the flavor profile, which I did.
Game hens: dry brined one day in advance, rubbed with EVOO, seasoned with a tad of Santa Maria rub and Simon and Granfunkel, roasted in oven for 1 hr., than finished on the gasser with a lemon/butter/garlic mop sauce.Attached FilesLast edited by TripleB; July 5, 2022, 11:58 AM.Comment
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Spinaker Panhead John and Steve B - thanks guys! This was a lot of fun. I cooked my best ribs ever - which is saying a lot. I like showing my stuff off on these threads but I am personally pretty critical of myself. After and initial 30 minutes at 275, I lowered the temp to about 190 - 205 and let the ribs ride for 8 hours. I even experimented with the mustard slather vs naked. There was no difference in taste or texture. The million dollar question - will I stop using mustard? Likely not because I am stubborn! HahahahahaComment
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Panhead John remember what I said. . . that you were going to learn from your mistakes and turn out the best ribs ever! And look at you exceeding previous performances 🔥🔥🔥💯â¤ï¸ðŸ¿
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