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Thanks for your input Barry! I cut them in pieces, put some of Huskee's rub on, then browned them on both sides in the broiler and now they sit in the crockpot with some BBQ sauce, onions and potatoes beneath them. Kind of a riff on MH's Cabin Fever Slow Cooker Ribs recipe. We'll see what beomes of them.
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They make great sweet and sour riblets.Last edited by Marauderer; January 19, 2015, 02:43 PM. -
We haven't done stir-fry in sometime. But I assume that is the quickest way to cook it. So I will consider it. I was thinking that maybe I would use one of the other rib recipes on AR like Cabin Fever Slow Cooker Ribs, etc. or cooking them on the Performer. I like the slow cooker idea because I wouldn't have to babysit it. I want to do something worthwhile with these nice pieces of meat rather than toss them.Last edited by Smokin'Rick; January 19, 2015, 08:06 AM. -
I dice it up and use it for stir fry. It can be a pain with all those little cartilaginous bones to trim/cut around in the tips though.Leave a comment:
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Any idea of what to do with the excess meat I trimmed off the spares? Because of the size of these spares I didn't have the room to put them on the grill without them being over the coals in my 2-zone setup.Leave a comment:
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Huskee, you’ve got something here man! This rub is EXCELLENT!!!! Do you here the echo? You are correct; it does have a wonderfully perfect balance between spicy, savory, salty and sweet. I followed your instructions to the letter. The ribs were smoked for 6 hours in my Weber Performer charcoal grill without using the “crutchâ€Â. My son and his girlfriend joined my wife and me for dinner. And all of us were in agreement that they tasted fantastic thanks to the rub. A lot of lip smacking, mmmms, and yumms were heard during dinner. And oh, the luscious smells that filled the house were equally incredible. My wife heated up some store bought BBQ sauce for use on the side but none of us used any because the combination of your rub and the application of the additional dark brown sugar was all that was needed. We applaud you! My son’s girlfriend exclaimed that from now on whenever anyone says they’re going out for ribs she’ll say “Nah, no comparison.†I have to say as much as I enjoy MMD, your rub will become my go to rub going forward. The flavor profile seems very versatile too. Thanks for sharing your recipe with The Pit community. Here are a few photos from Saturday's cook. Enjoy!
Prepped with Huskee's rub & additional dark brown sugar and ready to be smoked!
Done! Ready to cut & serve
Cut and ready for eating. Check out that smoke ring baby!Last edited by Smokin'Rick; January 19, 2015, 02:51 PM.Leave a comment:
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Excellent! I look forward to trying it and giving you the feedback. -
It might, I've never really taste tested. I also have done both for the topper and personally I don't notice a difference. Just sweet. -
Yes, as long as it's sealed air tight. I store mine in a shaker bottle but it will get a little clumpy after a while. The main batch I store in a ziplock rolled up like a burrito and burped of air (my version of vacuum packing), and it holds up very well like that.Originally posted by Smokin'Rick View PostLeave a comment:
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Yes, full. But I'll be trimming them down to St Louis cut. OK then, I'll double it just to be sure. I have both light & dark brown. I was just wondering if the dark gave them a more "molasses-y" profile/taste rather than sweet. I take it that it can be stored without the brown sugar clumping because it's been pulverized after drying?Leave a comment:
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I missed that you were doing your ham with HRR. Allspice and no cumin? How'd it turn out?
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