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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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12-31-2016, 09:37 PM | #1 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
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St. Louis Style Pork Spare Ribs........
St. Louis Style Pork Spare Ribs are prepped, wrapped and in the fridge until around 10-11 am tomorrow morning.
They are coated on one side with a 'Sweet & Smokey Rub' and Brown Sugar patted down to help keep it in place. Overnight the meat will absorb some of the flavoring of the rub and dissolve the brown sugar a bit. The reason I only coated the ribs on ONE side is, I'm using a commercially available rub (trying to watch my sodium intake), and I coated them using about 1/2 the amount of rub I normally do when using sodium free rubs. Gonna smoke 'em with a mixture of cherry and apple wood chips at 225 degrees for 6 hours. About 90 minutes before the ribs are done, a pan of Baked Beans with some sodium free seasoning added and chopped, thick cut, hickory smoked bacon mixed in, will go in the smoker on the top rack. |
12-31-2016, 10:19 PM | #2 |
Moderator
Join Date: Mar 2006
Location: Flarda
Posts: 29,520
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Sounds like all you need is a salad and garlic bread.
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12-31-2016, 11:47 PM | #3 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
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Ha! Sadly, the wife has something like that in mind for sides.....
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12-31-2016, 11:55 PM | #4 |
Moderator
Join Date: Mar 2006
Location: Flarda
Posts: 29,520
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01-01-2017, 02:13 AM | #5 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
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I was thinkin' cornbread.......fresh outta the oven, with lots of butter.
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01-01-2017, 10:02 PM | #6 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,849
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01-02-2017, 03:02 AM | #7 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
|
Boy, did I ever screw up! I was NOT happy with the end results of yesterday's meal.
The Ribs...... I usually buy Schmidt's Meat Market (they have their own LOCAL supplier), Farmland or Smithfield ribs.... This time, I bought Tyson. They were larger than the Farmland or Smithfield ribs that I've bought in the past so, I thought I was getting a better deal. Yes, they looked good! I did what I always do and trimmed a lot of the excess fat off them and removed the membrane from the 'inside' of the ribs. I put the same 'sweet & smokey' rub and brown sugar 'coating' on them and smoked them @ 225 degrees for 6 hours, like I always do. The meat itself was VERY FATTY and VERY greasy! Greasier than any ribs I've smoked in the past. Because of the greasiness, I wasn't satisfied with the taste. Neither was the wife. The Baked Beans..... I cooked up about a 1/2 lb of thick cut, Hickory smoked bacon and chopped it into roughly 1/2" wide pieces x the width of the slice. I added the bacon to the beans and lightly sprinkled some 'magic dust' on them and stirred everything together. While the beans turned out 'ok', they didn't have the 'zing' they normally do when I make them. The wife on the other hand, LOVED the beans. Lessons learned..... Stick to what I know! 1. ONLY buy Farmland, Smithfield or Schmidt's Meat Market ribs! 2. ONLY use Raspberry-Chipotle marinated bacon from Schmidt's Meat Market! The wife never did make any friggin' cornbread! |
01-02-2017, 04:50 AM | #8 |
slug
Join Date: Apr 2010
Location: swampeastmissouri
Posts: 50,849
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What? No cornbread
Send me your address I had some, leftover... |
01-02-2017, 07:39 AM | #9 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,231
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You are gonna make me go and buy ribs this morning.
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"Government is not the solution to our problem, government is the problem." Pesident Ronald Reagan |
01-02-2017, 09:14 AM | #10 | |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,271
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Quote:
He went into Smithfield plant before they were bought out by some chinese company. He said straight up it was the worse nastiest processing plant he had ever been in. We still sell Smithfield pork & the little raw meat that I buy tends to be pork & Smithfield. Mainly pork butts or boneless loins. |
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