Not really but that's what they're called.
Four racks, untrimmed with sinew removed and rubbed with super secret dry rub 24hrs refrigerated.
I can only fit them in the smoker rolled up. Don't worry they're gonna straighten right out in step two. My version of the 3-2-1 method. First up three hours on the smoker! My choice of wood for this day is a mix of cherry and pecan and alder, why beacause I don't have enough cherry or pecan and I have a hundred pounds of Alder, (been planning on a bunch of salmon to smoke).
In the smoker at 225 degrees at 11:30 am. Dinner bell at 6:00 tonight.
Wife is doing the sides, tater salad and yellow corn, and French bread.
Looking good 8)
Marc..
Update, the 3 on the smoker is done, off they come, cool to handle it, then on a rack in a deep baking pan with about a cup each of apple juice and Arizona sweet tea. Layered and tented with foil. I try to seal it up good. This is step two in the cooking process, steam them for 2hrs, I found that is a bit to long, they'll fall off the bone before I get to step 3, finishing them. So I cut it back to 75-90 minutes at 325. Then they will rest up again for the final finish which is 10 minutes on the grill. Step three in the original recipe is 1 hr back on the smoker, I like to just toss them onto a good medium hot grill and let them dry and finish up. This is also a good time to sauce them, but since I'm slicing them up and piling them in a bowl. I don't sauce until they're in the bowl. Sometimes I just put the sauce on the side with a couple or three options on the sauce, everyone has a flavor they like, the grandkids really like teriyaki and I'm not that fond of it on ribs, so sauce on the side this time too.
Mmmmm... Ribs! 8)
https://youtu.be/xUrpRenjEpo
It's a classic
Gotta have some appetizers, otherwise there won't be any ribs left over for my lunch tomorrow.
Assorted smoked fish with wasabi mayo dip. Sashimi blue fin tuna and soy wasabi ginger dip.
Out of the oven after steaming for 75 minutes at 325. If I were to try to handle them right now, for one thing they'd burn the bejeezus out of my tender fingers. And they'd also fall apart on me. So we're gonna let them cool for at least 30 minutes. I got till 6:00 to have them on the table ready to eat so times on my side.
Awesome, I too make adjustments off of the 3-2-1 guidelines depending on the type of ribs and heat of the smoker. The end product looks great Dave and I much prefer St. Louis over baby backs..
I pulled some Crawfish (Florida spiny lobster) tails out of the freezer and did some Filet Mignons tonight for a surf and turf. No pictures but it was great.
Happy fathers day.
Scott
We do some crawdad boils here too! Like a spicy Cajun sauce on em.
My son the professional rib sampler, likes both the red and teriyaki but preferred em neked.
As I do. No sauce required.
The spread only moments before the assault. And the newest member of the clan approves.
Okay... You can just pass that bowl of Deviled Eggs my way and I'll take of them. ;D
The rest looks really good too.
Fortunately someone showed up with a chocolate cake and saved the dinner! Now we're all fat and happy.
The end.
Wow David, you have one heck of a lot of good eats all at once. Happy Father's day and stay off the bathroom scale for at least 3 days after that smorgasbord :D :D
Very nice. I like my ribs cruspy on the outside, smoky and juicy on the inside.
Quote from: Tightlines666 on June 18, 2018, 06:26:06 AM
Very nice. I like my ribs cruspy on the outside, smoky and juicy on the inside.
that is how we like em too!
Quote from: David Hall on June 17, 2018, 10:43:23 PM
https://youtu.be/xUrpRenjEpo
It's a classic
HaHaHa!! Funny
Marc..
I don't live far away. Why didn't you call me? I would have brought one beer and given you a sip. For free even. :D ;D Dominick
Quote from: Dominick on June 18, 2018, 11:09:10 PM
I don't live far away. Why didn't you call me? I would have brought one beer and given you a sip. For free even. :D ;D Dominick
Thanks for thinking of me Dominick! But
I'm Scottish I don't drink much beer, there's simply to much old whisky that needs to go and I'm trying to do my part to get rid of it. I'm working on a 30 year old Highland Park that found its way to my kitchen floor right now. Why my kitchen floor? That's where I store my good stuff, Goes well with BBQ too.
David: That looks so good. I like old whiskey also ............. but once open it never stays old for long ................. I don't like my booze to go bad once open ..... or home !! Do you use the same smoker for fish and meat or do you have separate smokers ? I know guys that won't do meat in a fish smoker or vise versa.
Bottoms up:
Todd
Quote from: David Hall on June 20, 2018, 10:34:06 PM
Quote from: Dominick on June 18, 2018, 11:09:10 PM
I don't live far away. Why didn't you call me? I would have brought one beer and given you a sip. For free even. :D ;D Dominick
Thanks for thinking of me Dominick! But
I'm Scottish I don't drink much beer, there's simply to much old whisky that needs to go and I'm trying to do my part to get rid of it. I'm working on a 30 year old Highland Park that found its way to my kitchen floor right now. Why my kitchen floor? That's where I store my good stuff, Goes well with BBQ too.
When I used to go to Scotland on a regular basis, I used to drink Tennent's beer just for the pictures of the pretty girls on the face of the can. But the Scotch whisky still rules. I like the smokey, peaty (Island) stuff but won't turn down a good blend though. A 30 year old Highland Park is a treasure to behold I would imagine.
I was Stationed in Scotland for 18 months in the mid 80's.
Never could acquire a taste for Scotch. Even the Grouse.
I did drink Plenty of Pints and Tanqueray was my favorite. ;)
A Lot of my Comrades stayed there after there time was served.
I didn't understand that. They met women and got married.
I too met women, but all I could think of was getting back home.
Went to 32nd Street in San Diego for 8 months and then got my Honorable Discharge.
Drove back to Kentucky where I belong. ;)
The problem with good scotch is it comes in such small bottles!