Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Thinking about ribs with mushroom gravy instead of ribs with rub & bbq sauce
I mean, it should work, right? The only question I have is if smoke and gravy go together. Otherwise, it’s the same as any pork with gravy, I think. If I don’t smoke them, then they’ll get cut into 2 rib sections and done hot & fast.
The reason is that Mrs M shouldn’t have spicy things. She loves spicy things, and bbq’d ribs, but she pays for it later. So I think if I make the ribs with salt & pepper, and make a nice pork gray instead, then it will be a meal we can both enjoy without creating consequences.
My mom used to make pork ribs this way. Braised in the oven and served with mashers and homemade pork gravy. Just delicious. Oh geez. I haven’t had these since she died nearly 20 years ago. Now I need to make some. 🤦♂️😊
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This is personal to me, but I don't like smoke flavored gravy. I smoked a chucky once and made gravy with the drippings and neither SWMBO nor i liked the smoky gravy. The same thing happened with a smoked turkey. I haven't done ribs 'n gravy, so that might be better - don't know and I ain't gonna chance it.
That’s exactly what I was thinking. But I could do either low & slow without smoke, or hot & fast. I’ve done hot & fast ribs with a lemon/garlic/rosemary butter, and they were great. But I need to avoid the lemon now.
This will be coming up for the Memorial cook, so there will be more in a week.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Stroganoff made with braised beef short ribs is killer both with and without smoke. So if you want to keep a simpler flavor profile for a touchy tummy, I’d say it looks like Frosty’s mom worked that one out for you.
Sometime during the start of the 19th century a Russian envoy by the name of Stroganoff visited the French court and in his honor was cooked a special dish. He
I’ve made it and it’s great.
It’s SVQ but he also has a recipe for braised short ribs too that would work here.
Sounds like BBQ RIbs, and pork gravy. SPG for seasoning/rub sounds like it would go better with pork gravy.
Perhaps the pork gravy on the side in a gravy boat.
Sounds good. I was just thinking the other day that I want to start doing something totally different with my bbq. Then there was Malcolm s new post cooking Greek style ribs. So I am inspired now to do something that I have never done before with the next rack of ribs.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Because things that go around, come back around: In my head, I was thinking about MBMorgan’s Mushroom Cream Sauce Roadmap; I had just made a similar sauce the night before he posted it, and I’m pretty familiar with it, I’ve made it maybe half a dozen times over the years.
The cook is going to be a bit weather-dependent. We’re looking at cold rain here in NEPA, but a week is a long time, but that forecast looks pretty consistent over the entire northeast US and there probably won’t be much regional variation. So it’ll either be a roasting over hot zone charcoal outside, then braising in a pan over cool zone and using the braising liquid for the sauce; or doing the whole thing inside, using cast iron but the same process.
ETA: This is actually a perfect opportunity to treat individual ribs like chicken wings, and do them using the Vortex.
Not gravy, but we do ribs in the oven on top of sauerkraut flavored with caraway seeds and tart apple. Ribs drip into the kraut. Served with mashed potatoes.
Yup. My mom made them this way sometimes too. Again, delish. I do this one in the slow cooker. I add a little Dijon mustard to the kraut. A little beer too if I have it. Foolproof.
If you are trying to get away from smoke / BBQ, this is the latest podcast / video by Malcolm Reed that may be of interest. Just leave out the spicy parts..
ive added it to my to do list
. And I bookmarked it too. 
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