Show Us What You're Cooking! (SUWYC) - Volume 42, SUMMER 2026

[jfmorris]

Well, I had a total of 3 cooks over the 3 day Labor Day weekend.

Friday night, I cranked out 2 home made pizzas, even making the dough from scratch.



Saturday we ate leftover pizza, but on Sunday I was craving burgers for lunch... because for the FIRST TIME this year my Sam's Club had those prime rib burgers (not the sliders) that Mosca turned me onto years ago. I fixed mine up with Hatch Chile bacon, and other goodies....



And finally, Labor Day itself... was also one of my son-in-law's birthdays (34th), and I offered up burgers or ribs. He chose ribs. The PBX got the nod for its quick results, and I cut 2 slabs of baby backs and 2 slabs of SLS spares in half and hung them on hooks. Treatment was a brush with apple cider vinegar/water as a binder, then the Rendezvous dry rub from the free side.




I love hanging on these hooks!



And that's about it. I grilled some corn, on the Genesis, and that was about it...

Right now Yvonne's doctor is pushing her to a high protein diet (120g or more per day), and she is being forced to eat a lot more meat than usual, so I am happy to oblige....

Hope everyone else had a great weekend!

[cruiseplanner1]

All of that looks great.

[bbqLuv]

Traegerized St. Louis rack of ribs at 300*F
7/10 not my best. The first time this cook was fantastic--per my notes.
Didn't remove but scored the membrane, left on the flappy thin end and didn't remove the extra patch of meat.
This made for an uneven cook. I know better. Bad BBQLUV.
The Cook only took 3 hours.
8:00 trim and season
13:30 on the Traeger at 300*F
Spritz, 50/50 Apple Cider Vinegar and water, every 30 minutes like clockwork
16:15 Glazed at the end with 30/70 honey to no sugar add BBQ sauce
16:30 Done at internal Temp. 203*F
Messed up carving, too hot to hamdle

[jfmorris]

Wait, so if there was loin meat, these were baby/loin back ribs, and not St. Louis style spares. That might have been your problem. I cooked 2 racks of baby back and 2 racks of SLS yesterday, and the SLS were thinner than the baby backs, with no thick loin meat issues. I prefer the SLS, so was glad to see the kids eat all those thick/fat smaller ribs...

[bbqLuv]

jfmorris those are st louis spareribs.
Your right the extra patch of meat on top of the thick end may not technically be loin meat, but that is what I call it. 😂
There is a layer of fat between that meat and the ribs. For me racks cook better if it is removed.
Is there a name for that extra patch of neat? Part of the belly meat???
Thank you for your input and clarification.

[jfmorris]

Ah. I do not think I've bought a rack of SLS that had that extra meat layer on top. You are right - if there is a fat layer between, it is not part of the ribs, and I would remove it next time. I wonder if it was a layer of pork belly? Might be...

[TWBarbecue]

Marinated a Flank Steak with orange and lime juice, minced garlic, cumin, ground coriander, onion powder and Chipotle Pepper for about 5 hours. Let it warm up for about 30 min while the coals were lit and the grill came to temp. Placed direct on a smoking hot cast iron skillet until the internal temp reached 125°F, flipping as needed. Rested the steak while the peppers & onions cooked. Sliced and built fajitas. Delicious! 🌮

[TWBarbecue]

Thank you much jfmorris and theroc Greatly appreciated.

[Oak Smoke]

Oh man I would eat that!

[jayjordan]

Looks very good!

[Smoked Transistors]

Decided to give these pork spare ribs the direct-fire treatment instead of the traditional low-and-slow approach.

Started with a couple racks of spares, gave them a generous coating of dry rub, then fired up the cooker with Big Green Egg Oak & Hickory lump charcoal. Once the fire was rolling, the ribs went directly over the hot coals.

This cook required a little more attention than parking ribs over indirect heat for several hours. I kept them moving and flipping, letting the pork fat render down onto the lump charcoal. That created some occasional flare-ups, plenty of sizzling, and a nice smoky char that became part of the flavor.

Along the way, I mopped the ribs with a concoction of melted ghee, chicken broth, Worcestershire sauce, a touch of fish sauce, soy sauce, coarse black pepper, and a shot of Jack Daniel's. Basically, everything in the kitchen that sounded like it belonged near a pig went into the mop.

As that mixture hit the hot ribs and dripped onto the charcoal, things got pretty aromatic.

For the finish, I thinned some hickory BBQ sauce with vinegar, brushed on a light coating and gave the ribs a final trip over the hot fire. Just enough heat to caramelize and tighten the sauce while putting a little extra char around the edges.

The finished ribs had a beautiful mahogany color with crispy edges, rendered fat, a little sweetness, some vinegar tang, and that unmistakable flavor you get from cooking pork directly over a charcoal fire.

Definitely not my normal rib cook.

Sometimes you don't want perfect little bite marks. Sometimes you want to stand over a hot fire with a pair of tongs, a bowl of mop sauce and a rack of ribs while trying not to burn your eyebrows off. 😁🔥

I'd make these again.

[bbqLuv]

👍
You done did good, PBR Light good.

[jfmorris]

Those look great, and that is something I would try. Given some distance on a kamado from the fire at the bottom and an upper cooking grate, this is likely similar to what I am getting for my 2 hour to 2.5 hour ribs on the PBX. Just flat to the fire instead of end to the fire.

[SheilaAnn]

“Anything that sounded like it belonged next to a pig” that’s delicious!!

[Hedgehog BBQ]

Pork loin butterflied with a balsamic glaze and grilled peaches. The peaches were also done with balsamic glaze and turbinado sugar(sugar in the raw). I prefer that sugar over brown sugar. it gives a much better flavor. I served it will multi grain wild rice. and I had extra peaches for grilled peaches and Ice cream

[Jerod Broussard]

Never thought of butterflying a pork loin. Probably the reason so many people have to add so much to it that isn't pork loin to make it better.

[klflowers]

Mediterranean taco! Chopped up some lamb, stuffed it in a pita with pickled red onion, harissa and tzatziki. Not a great pic, but it was really good.

[Purc]

See, lamb is good stuff.

[barelfly]

TACO!!!!!!!!!!!!!!!!

[jayjordan]

”Grumpy Cutter’s Cowboy Chili Pie” - From author Marc Cameron in his book “Stone Cold”