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Ribs and More Ribs

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  • fzxdoc
    commented on 's reply
    I want to taste those ABTs right now, DW! They sure look dee-licious.

    Kathryn

  • Huskee
    replied
    More nice pics DWCowles. I wont get involved anymore with the bacon conversation!

    Leave a comment:


  • DWCowles
    commented on 's reply
    Huskee don't you know that nothing can take the place of bacon?

  • CurlingDog
    commented on 's reply
    for a filling, i typically use a small pc (to fit) of seasoned chicken breast and a sliver of white onion.
    I've seen numerous variations on this theme, and have an affinity for a bit of pulled pork with a bit of bbq (to keep it moist while the bacon cooks complete). Most cheeses will not last while the bacon cooks, so i avoid that ingrediant

  • DWCowles
    replied
    These babies didn't last to long Click image for larger version

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  • DWCowles
    replied
    The sister-in-law is waiting patiently while watching me taking the ribs off the smoker. Click image for larger version

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  • fzxdoc
    commented on 's reply
    Thanks, guys, for the info and tips. Huskee, you might have something going there with that thin pastrami idea.

    Kathryn

  • Huskee
    commented on 's reply
    I wonder if one could slice some pastrami with the grain, thinly, and use it in place of bacon....

  • Dr ROK
    commented on 's reply
    fzxdoc you can also precook the bacon a bit before you wrap the pepper. That will help with the final product being a little more well done or crisp. If nothing else you can finish them under the broiler to crisp them a bit too.

  • Huskee
    replied
    Nice seeing pictures of folks with their cookers, I wish we had more of that. Nice post DWCowles

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  • fuzzydaddy
    replied
    Great looking ribs! I have got to do some ABTs. Thanks for the encouragement by pictures.

    Leave a comment:


  • DWCowles
    commented on 's reply
    fzxdoc I leave them in there around 1-1/2 hour and the bacon wasn't crispy crispy but it wasn't soft either. Thank you for the compliment.

  • fzxdoc
    replied
    DWCowles how long do you leave those ABTs in your smoker? Do you put them under the broiler to crisp up the bacon?

    My family likes crispy bacon when it's wrapped around something--even when laid on top of a meatloaf. I was wondering if some of that pre-cooked bacon might work, but if your method gets it crispy enough, then that would be great!

    Your rib cook looks awesome, BTW, and you're looking pretty spiffy yourself!

    Kathryn

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  • Stoney
    commented on 's reply
    I use the chive and onion Philly cream cheese when I've done these. Turned out pretty good.

  • _John_
    replied
    Looks good, i'm hungry but my cook isn't until tomorow

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