Had the butcher take a bandsaw to a rack of St. Louis ribs and split it down for some killer riblets. Hit them with a bold rub—coffee, black pepper, and achiote—and let the flavors soak in. Finished them off with a light glaze of thinned-out BBQ sauce for that perfect sticky shine. Threw some corn, jalapeños, and Hatch green chiles over the flames too, all destined for a smoky, spicy cornbread. Whole spread turned out like a proper feast.
Forgot to take a pic before they went on the Webber. Used Memphis Rub and an Apricot Glaze to finish. Tried the boat method for the first time instead of a full wrap. I can make better boats next time but the ribs turned out great. I was wishing I had made them yesterday when the weather was overcast and dry, instead I fought the elements today with mixed rain and snow for most of the day.
late to the party as usual. Two Baby Backs. One with killer Hog. The other withHoly Cow cooked on smoker. I didn't get to know the fellows but like what I've heard about them.
Wrapped in 2 layers of crappy foil because I keep forgetting to order more good stuff. Wrapped up tight with some of the salsa.
After braising for about two hours.
The recipe I'm (loosely) following says to turn these meat side down over the coals to crisp up, but the fire is almost out and if I try to pick these up they're just going to fall apart.
But that's fine, because I have a flamethrower.
And.. tacos. Some pickled red onion, salsa, cotija, and cilantro.
If you'll excuse me I'll just be here with a stack of tortillas, a hot comal, and total disregard for my cardiovascular health.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
And west coast finally checking in….. (after we ate, after dishes, after last nights SNL). Baby back from Niman Ranch. Not my best work. But we ain’t hungry. Served with pea salad and slaw. Original plans did not work out.
rest in peace, Pitmasters. Rest in power. May blue smoke forever surround you.
I come before my fellow Pitmasters totally embarrassed and disgraced. After committing to participate in this cook off, I failed to deliver. No excuses. I just blew it. 🤦♂️😞
Congratulations and outstanding work Pitmasters! As usual, you all delivered amazing cooks in tribute to our lost friends. I’ll do better next time.
Huh? Do it whenever you want. There is no such thing as “time”. It is an illusion, merely events relative to other events. We assign names and dates to events, but that is just for convenience, to align our respective realities through photons and pressure waves. Just cook something and define when you did it as “March 21st through March 23rd”. We can make the adjustment internally, and everything realigns. Simple, actually.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I applaud ALL the Amazing pitmasters and the drool worthy BBQ and grill creations I saw on the last several pages. WELL DONE!
I was not in a position to participate, but raised some bourbon and toasted our fallen comrades while dining on a dock by the bay this Saturday evening.
Well, the fine folks we are celebrating here we're definitely watching over me today!
I figured I'd do a hot n fast bone in chop cook when I got home from work. Got my wild rice going on the stove and fired up the MAK.
Throw the chops on, and then suddenly theres a dog fight I have to go break up. Get everyone separated and go flip chops. New washer and dryer coming tomorrow, so Im cleaning the dispenser and trip on a dog... poisonus cleaning product all over our new floors and curious dogs trying to taste it....
Get through all that, 4 different size chops are all perfectly at 125F and ready to pull at the same time. Dogs are loving each other again. And not a single one begs while I enjoy my bones and think about our fine friends no longer with us.
For obvious reasons these are the only pics I took.
My apologies for being a day late, the weather yesterday called for snow and rain, so I pushed my cook today.
I definitely spent some time having a pour this afternoon while pretending to tend a fire. But mostly thought about Mr. bones and Ernest, and all that they brought us.
Rack of Dino ribs, BB briquettes, pecan and oak splits, simmered a pot of beans in a stock I made from some bones I roasted from previous cook, roasted potatoes, carrots, and a slice of sourdough,
cheers everyone!
Last edited by Richard Chrz; March 24, 2025, 05:44 PM.
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