2013-07-04 - Baby Back Ribs and Smoked Corn Con Queso for America's Birthday

Discussion in 'Pork' started by piaconis, Jul 4, 2013.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    Happy Independence Day!!! 

    We'll start of with a little pic of some true American overconsumption.  'Murica!  Heck yeah!


    Anyway, we're celebrating with some baby backs on the smoker, with some corn con queso soon to follow.  Throw in some French fries (perhaps Freedom Fries for today) and a beer or two, as well as a marathon viewing of History Channel's "The Revolution", and that's just all kinds of awesome.  I'm planning to do the typical 2-2-1 method, at a temp range around 250.  For the foiling phase, I will use my own adaptation of Chef Jimmy's foiling sauce.

    Here we go....

    Removing the membrane


    My "Quality Control" assistant looking on...


    Good looking BBR's from Duma's, our local favorite meat market...


    Rubbed up and returned to the fridge for a couple of hours


    And we're off!!!


    Stay tuned for more!
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks like a good start!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummm!

    Kat
     
  4. Nice !!!
     
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Lookin good so far....

    Can't wait to see them completed with all the fixins!

    Bill
     
  6. Excellent dinner, baby! :congratulation_graphics_2: we all appreciate your hard work (by we all...I mean Ruffie too:drool:) to feed us some great recipes. Thank you!
     
  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Alright P!  Let's see the finished product bro!!!
     
  8. webowabo

    webowabo Master of the Pit SMF Premier Member

    That looked like my KF pick up today.. cept they only let me buy 80lbs at a time. Had to go back in 3x.. lol. Ribs look good! Im jealous!
    Mike
     
  9. piaconis

    piaconis Smoking Fanatic OTBS Member

    Well folks, here is the rest:

    At the two hour mark, foiling with my take on Chef Jimmy's foil juice.  I took his KC-style version, and substituted whole grain Dijon for the mustard and honey as the sweetener.


    A view of the other two slabs before they are foiled


    Back in the smoker for another two hours


    Out of the foil after two hours


    Preparing the corn with a little queso fresco and fresh cilantro from our herb garden, with a butter slather to hold it on


    A view of it pressed in


    Recovered and tied loosely, headed for the smoker.  I started them about a half hour into the "1" phase of the 2-2-1


    Ribs come off.  Looking good.  Headed for a warm oven to hold at temp


    Foiling juice was poured out of the foil and into the fat separator, and was chilled in the fridge for a few to let it separate


    Into the saucepan with the separated juice.  I added about a half cup of ketchup after this to thicken it, brushed a small amount onto the ribs just to provide that sticky sweetness, and served it on the side.


    After a little sauce


    Fries took a bath in peanut oil and were seasoned with sea salt, pepper, and Lawry's seasoned salt


    Good stuff.  Not oversmoked, but just enough to get the flavor and rich bark


    Another look


    After about an hour total, corn is done


    Quality Assurance inspection


    And here is the meal.  These were some good eats when paired with a nice Sangria.


    Well folks, thanks for watching!
     
  10. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Everything looks great P!!!

    Nicely done...and I see the all important Quality Control technician was eager to begin her series of tests!

    Bill
     
  11. Awesome P.  Ribs and corn look amazing!  

    Batman
     
  12. kathrynn

    kathrynn Smoking Guru OTBS Member

    Great finish! 

    Kat
     
  13. roadkill cafe

    roadkill cafe Smoking Fanatic

    [​IMG]

    Definitely have to make some of that corn. Have had it several times at a Mexican restaurant I like and it's great!! They don't smoke it though. That takes it to the next level I'm sure.

    Steve
     
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    Everything looks really good! Especially those ribs!
     

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