BBRibs

Besides being an extra cold winter it was not good
for me. My 95 yr. old Mother had to go toi the
nursing home on Labor Day last year. Just before
Thanksgiving I had to put my dog down, he was
about 15. and my constant companion.

My Mom turned 96 Nov, 29 2017 and passed
away Jan 27 2018, We laid her to rest Feb 01
beside Dad.

I had not cooked on my smoker and was hungry
for some good BBQ. Jan 26 it was up to 50 deg..
so I did some BBRibs. I rubbed on some mustard
and my favorite rub, Galena St. Chicken & rib rub.
They set in the fridge about 5 hrs.

I used a 2-2-1 cook that seems to work best for me.
I did them on smoke for 2 hours at 250 deg. grill
level, wrapped in red butcher paper for two hours
with some BBQ sauce. Unwrapped and went to
260 deg. to set the sauce.for an hour. Tasted great.

Our sides was a baked potato and some Brussles
sprouts

My supper

Smoke & Steam CS Pork Ribs w/Fried Hominy

09 24 2017

I don’t do country style pork ribs that often, I just never got them tender enough for me. They are not really ribs but sliced from the shoulder blade end of the loin. For me the best way was to smoke some and then braise or do in a crock pot. I did some Friday for our supper and added my Instant Pot pressure cooker to get them fall apart tender.

Reading some recipes for the IP called for 45 min. Cooking in the IP. I decided on 1 ½ hours in my Traeger pellet smoker and 35 minutes in my IP. I seasoned the 3 ribs I got from my butcher with some Galena Street rub and did them at 250 deg. grill level with LumberJack 100% hickory pellets.

Then they went in my IP, added about a cup of beer and ⅓ cup of BBQ sauce and set it on Meat/Stew for 35 minutes. When done I let it release the steam before opening and serving. I used my butchers sauce, it’s a little like Sweet Baby Ray’s only tangier. Use your favorite and water will work in place of beer. I removed grease with a gravy separator to serve over. They were fall apart tender, I ate most of mine with my fingers.

My side was some fried yellow hominy in a little olive oil and added chopped onion and red  peppers. We had some English muffins and butter with it. This made a great meal and will probably be my go to method for country ribs.

Done smoking

Ready for the pot

For my side

Done in the pot

My supper

Saturday BBRibs, Potato Salad & Corn

Apr 03 2017

Saturday night’s supper was baby back ribs, old fashioned potato salad and corn on the cob. I was getting hungry for some summer food. I also wanted to try the pink butcher paper to wrap the ribs for 2 hours. In the morning I cleaned out my Traeger smoker and found my fire pot had rusted through some. I got a new one ordered today. Not bad for 6 years of cooking.

I made up the potato salad early using one of my favorite recipes and used some yellow potatoes. The corn was some I get at Wall Mart and is usually good steamed but this time it turned out pretty tough.

I seasoned the ribs with some red wine vinegar to wet down and Blues Hog Rub about an hour before going on the grill. They went on my Traeger preheated to 200 deg. for an hour. I then raised the temp to 225 deg. for an hour. I then wrapped the ribs in two layers of butcher paper and went to 235 deg. My Traeger runs about 20 to 25 deg. hotter at grill level than my Savannah Stoker says. After 2 hours wrapped I unwrapped and went to 250 deg. for an hour a total of 5 hours.

It all tasted pretty good, the ribs were some of the meatiest I have done and were done with a good bite through. If you are not familiar with competition ribs; to be ideal they must be done to give a clean bite through pulling from the bone but not getting more from the sides. My wife had some of my butchers BBQ sauce with hers. Personally I prefer more fall off the bone done. Like I said the corn was a little tough, now I can’t wait for some good fresh seasonal corn.

Click Here for printable potato salad recipe

Ribs ready to smoke

For the potato salad

Dressing for the potatoes

All in but the eggs, added later

The corn

After 2 hours of smoke, ready to wrap

Ribs resting

My tough corn!

My supper

Had a clean bite

BB Ribs, Baked Potato and Cauliflower

Feb 15 2017

We had a great day yesterday to cook out, 48 deg. and sunny. I was glad since I was getting hungry for some pork ribs. It was the first I had use the smoker since before Thanksgiving.

I had a rack of BB ribs I cut in half; I wanted to freeze half to use with kraut later. I got the ribs out a half hour before going on the smoker; I forgot to pull the membrane! The half to freeze was a little red wine vinegar to wet, salt & pepper. For the half to eat were a little red wine vinegar and some seasoning Brad from Beer & Wine Depot gave me to try.

My sides would be a baked potato stuck with a potato rod and baked for 1 ½ hours at 260 deg. You get some nice potato to eat and then a crispy potato skin to eat. It was large enough to split in half and share with the wife. I also had some cauliflower I nuked with some butter and then in my Air Fryer; it was done in 5 minutes.

I did the ribs in my Traeger at 200 deg. for 1 ½ hours then went to 245 deg. this was giving me 255 to 260 at grill level. At 2 ½ hours I pulled the half to freeze after checking temp. With an hour to go I mopped with dome of my Butcher’s , Kah Meats, BBQ sauce and went to 255 deg. for about 280 deg. grill level. The ribs were on a total of 5 ½ hours. Kah’s BBQ sauce is my favorite, a little like Sweet Baby Ray’s but has a little more tang to it.

I would not have had to up the temp. on the ribs the last hour they were fall apart tender. Leaving the membrane on made them hard to slice without pulling the meat off. They were sure tasty though; Brads seasoning was good but I like my Galena St. rub better. The potato was good as usual. The cauliflower got a nice brown in the Air fryer but I was not that impressed. For all the butter I had on them you could hardly tell it.

The Ribs

2 1/2 hours in pulled the one half

4 1/2 hours in added sauce

Done and resting

Sliced to serve

The potato

Cauliflower

My supper

Greek BBRibs, Potatoes & Mush

Nov 10 2016

With the cooler weather my new Stargazer CI skillet and Instant pot has been my cooks lately. I was ready for something from my smoker. I was hungry for ribs but different from my regular and when I want that I go with Greek style BBRibs. With lemon juice & zest, garlic oregano, salt and pepper gives a great taste to pork ribs. This time I added a little fresh ground coriander seeds.

My sides were not Greek but had leftovers to use so it was some potatoes and carrots and cornmeal mush. I pulled the membrane and got the ribs seasoned and in the fridge for two hours before getting them on my Traeger pellet smoker.

I had planned on 5 ½ hours for the ribs; 2 ½ on smoke at 200 deg. 2 hours at 250 deg. and 300 deg. for the last hour. At 3 ½ hours in I thought the ribs were getting too done after checking temp with my thermopen so the next hour was at 250 deg. grill level. After 4 ½ hours I added some cornmeal mush and eased the temps to 300 deg. grill level for the rest of the cook.

At 5:50 I pulled the ribs and took inside to rest. I nuked the potatoes and carrots then brought the mush in. I served with some cheese bread and butter.

The ribs were great, a little fall off the bone but tasted great. The mush was not as good as crisp fried but still tasted good with the meal.

Click Here for printable recipe

Ribs seasoned

2 !/2 hrs. of smoke

Mush added, 300 deg. for last hr.

Done and resting

Slicing to serve

My supper

Beef Ribs, Fries & Grilled Romaine

Oct 17 2016

I very seldom buy any meat from Walmart since my butcher is so close by; he doesn’t have beef rib racks out very often. When I saw some at Walmart they didn’t look bad but had a 2% solution added. I was hungry for them so bought a pack. I had some Ore Ida fast food fries left and some Romaine so I did them on my Weber Spirit when the ribs were about done.

I rinsed the ribs well and dried then added a little Penzey’s BBQ 3000. I had some Stubbs beef marinade to mop them with. I heated the Traeger to 190 deg. and got the ribs on at 1:15; I planned to get them done by 6:00. After a half hour I eased it up to get 235 deg. at grill level for the rest of the cook. An hour & half in I mopped with the Stubbs.

At 3:30 I double wrapped in foil along with about 2 oz. of the marinade and two pats of butter for each pack. At 5:00 I unwrapped and placed back on the grill. I checked temp with my thermopen and had 185 to 190 deg.

At 5:40 I got my fires on the Weber at 400 deg. for 20 minutes and grilled the Romaine I had drizzled some olive oil and balsamic vinegar. I placed them cut side down for a couple minutes then turned and added some parmesan for another 2 minutes.

I 5:45 I had pulled the ribs to take inside and rest. I was not prepared for the temp drop I had; they were at 175-180 deg. I knew they were not done right but went with it. I should have left them wrapped and all might have been good.

They were a little tough but had good flavor. At least we got full!

Ribs

Seasoned

Ready to foil wrap

Marinade and butter added

Done

Sides on the Weber

Slicing the ribs

My salad

My supper

Heinz New BBQ Sauce Part 2

Jun 25 2016

I had bought a sampler pack of 4 different of the Heinz BBQ sauce. Earlier I did a rack of pork BBRibs and tried the Memphis and the Carolina styles. I finally did another rack to try the Texas and the Kansas City styles.

Tasting out of the bottle I liked the Texas style the best. I tried to do this rack as close to the first rack as far as the way I seasoned and temps and times I smoked them.

I pulled the membrane and seasoned lightly with some Penzey’s Galena ST. rub. They sat out for 45 minutes before going on the smoker. I did them for 5 hours total and sauced them after 4 hours.

I had some corn on the cob I steamed in my rice cooker and made up a salad of cottage cheese, Tennessee tomatoes and sweet Vidalia onions. I have been making the salad for years; one of our favorites when I get good tomatoes to use. I had some garlic knots I did in the oven.

We had butter, Penzey’s sandwich sprinkle and parmesan on our corn. I had the Penzey’s on my salad too.

The Kansas City sauce was too sweet for me but I liked the Texas pretty well. My wife said without adding sauce she liked the Texas better but liked the Kansas City with sauce added. Over all I would say all the sauces are better than most store bought I have had in the past. I think the Texas style would be good on brisket and the Carolina style would work well on pulled pork.

Our favorite BBQ sauce we get from my butcher Kah Meats. His recipe is from his Dad, Dick Kah.

Click Here to see Part 1

Ribs ready for the smoker.

For my salad

After 4 hrs. ready to sauce

Sauced 

Resting a bit

My corn

My supper