Christmas Dinner!!

[Paul299]

Thought I'd share my first go of one of Meathead recipes. I'll be doing his indoor Smokey Sauna Ribs and some of my Buffalo wings.

Here are the ribs after the membrane was removed (I'm not sure what cut these ribs are, I thought they were babybacks as that's what my mother had said she'd bought, but upon closer inspection I think they're spare ribs, any thoughts and help on this would be appreciated)



Rib tips removed and halved:



Marinating in a mixture of 1/2 water and 1/2 Colgin Liquid Hickory Smoke:



Chicken wings:



Portioned wings (blurry image ):



Coated with seasoned flour (1 cup plain flour, 1tsp table salt and 1/4tsp ground black pepper):



The ribs are still marinating but I'll post more pictures when they've been dry brined and rubbed with smoked Memphis dust.

[Paul299]

Just read this article, they're definitely spare ribs. I removed this rib tips so they're now St Louis ribs. I'll freeze the tips and use them when I get a smoker; waste not, want not.

[Lowjiber]

It all looks like a great dinner. More pics after the cook, please.

I think all of us are working out the Christmas dinner details this morning (Christmas eve). My family wants a traditional turkey, but I'm putting some ribs in the smoker tomorrow morning for mid-day snacks.

[Paul299]

I'm fortunate that I only have to cook for myself so I tend to cook something I've been craving for a while. None of my family really enjoy turkey so ever since I was about 10 my mother asked me and my younger brother what our favourite was and we'd have that instead. It was usually crispy Peking duck in pancakes to start, chicken and cashew nut in yellow bean sauce for main and then a Christmas bomb for pudding. Unfortunately the recipe for the bomb has been lost but from what I remember it was fruit soaked in brandy mixed with ice cream and then coated with chocolate. Whole thing went into the freezer then sliced at the dinner table.

My ribs have been rubbed and they've been put in my coolbox since the fridge is full. I left it outside for a few hours since it's only 4*C outside then filled it with some freezer block and cold tins of Irn-Bru.

[Paul299]

Here's the finished article. Hands down the best ribs I've ever made, they had a good bark and the KC Masterpiece sauce was fantastic after it had been basted onto the ribs and blasted under the grill.



Merry Christmas everyone!!

[fuzzydaddy]

Paul299 That plate looks amazing! Well done. Well done!

[DWCowles]

Beautiful

[Lowjiber]

Beautiful plate... nice job!

[HawkerXP]

Yum, yum!

[Danjohnston949]

Paul299, If you can Oven Cook that Good, You are Going to be Lethal With a Smoker! Happy Holidays! 🎄🎁🍹🎁🎄
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Nate]

Ribs and Wings... great holiday meal!!!!

[Paul299]

Thanks for the kind comments!! I'm already looking at BBQ suppliers to get myself a smoker in the boxing day/January sales we have over here. Found a site that's offering an additional 10% off all Weber products (they've already got 10% off being winter) so I think I'll definitely pull the trigger and get a 57cm (22.5") Kettle and a S'n'S after my next credit card bill.

[Bumper]

Looking good Paul, wings look tasty. Rice flour is worth a try on the wings too, I find they come out nice and crisp.

[Paul299]

I'll have to give rice flour a try, never used it for wings before. I have made Korean style wings using corn flour and matzo meal though. They were really tasty but a bit off a faff to make, plus I can't find matzo crackers here anymore since my local supermarket stopped selling them.

[ProfessorJohn]

Smoky Sauna Indoor Ribs for the Super Bowl
I combined the Chef Steps and Amazing Ribs technique doing the moist part with a Joule set at 162 F for 4 hours; 2 racks of baby back ribs seasoned with salt and Memphis Dust with smoked paprika. After 4 hours, moved bags to a tray and let ribs cool in juice for 30 minutes. Transferred ribs to half-sheet pan, added Memphis Dust on both sides and into a 225F oven. At 30 minutes, I raised the temp to 350 and began to brush BBQ sauce on ribs every 15 minutes for 3 applications to the meat side only.

The larger ribs were quite good; some of the smaller ones were a little dry. I don't have a smoker yet, but until I do, this was pretty tasty for winter.