Hello Fellow Michiganders

Discussion in 'Michigan Members Group' started by johnbphotos, Sep 22, 2014.

  1. johnbphotos

    johnbphotos Fire Starter

    Well, it's been a while since I have been around the forum but not away from my smokers.

    Here is last night's Q that I did for my daughters 'Honor Society President's List' party.


    The Weber to my right is where I am grilling the Chorizo Sausage, the Brinkman Trailmaster LE behind me is where the ribs are coming alive. To my left is my Orion smoker which has 2 chickens smoking to juicy perfection.

    Not pictured to my far left is my 'Hot Rodded' MES 40 Gen 2. My 'stock' MES 40 Gen 1 hasn't made it to the patio yet haha


    St. Louis cut ribs, marinated overnight in my special rib rub then spritzed with a diluted apple juice concentrate for the first 3 hours.
    After 3 hours they're slathered with an apple butter syrup and honey mixture (and secret spices) while completing their 5 hour smoke.

    I think I will call them my Asian Apple & Honey 'Sticky Ribs'

    (p.s. Thank you Jim Minion for helping to make this an excellent smoke!!!)
     
    Last edited: Sep 22, 2014
  2. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Hey John the ribs look great.  What a happy patio you have.  The Asian Apple & Honey 'Sticky Ribs sounds like something I would like to try.  Would you like to elaborate on your rub and sauce. Please.

    Stan
     
  3. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hey john,
    thats a sweet set up you got there! The only thing better than having multiple smokers is having multiple smokers all cooking different goodies at the same time!

    I think you could make money selling the method on doing those sticky ribs!

    And congrats to your daughter for her scholastic accomplishements!
     
  4. johnbphotos

    johnbphotos Fire Starter

    My Rib Rub:

    1/2 cup sea salt
    1 1/2 cup sweet smoked paprika
    1/2 cup brown sugar
    1/2 cup granulated garlic
    1/4 cup cayenne pepper
    1/2 cup onion powder
    1/8 cup XX Hot Chile pepper from Hatch New Mexico
    1/8 cup cummin
    2 Tbs sweet basil (powdered)
    2 Tbs oregano (powdered)
    1 Tbs thyme (powdered)
    2 Tbs white pepper
    2 Tbs ground mustard
    1 tsp unsweetened chocolate
    1/4 cup Chinese 5 spice
    1 tsp coffee

    Apple Butter and Honey Mixture:

    Mix apple butter syrup and honey (1-1) then enhance with XX Hot Hatch chili powder to taste.

    Preparation and Smoking method:

    I trim the fat and the "silver skin" off the ribs then wash them in apple cider vinegar. Pat dry and coat with a thin layer of prepared mustard.
    Next, cover the ribs with dry rub, wrap them in cellophane and refrigerate overnight.

    Smoke around 5 hours at 250

    I smoke them till the surface dries out to get a nice bark.

    Then I spray them with apple juice concentrate and flip/rotate.

    (I mix 1 can of frozen apple juice concentrate with 1 can of water)

    At hour 3 I slather the ribs with a mixture of apple butter syrup and honey (1-1) and XX hot Hatch chili powder to taste then flip/rotate.

    (I coat them twice per side)

    After about 4 1/2 to 5 hours (depending on the feel) I take them off the smoker double wrap in foil, wrap in a towel and put into a sealed cooler for 30-45 mins.
     
    Last edited: Sep 24, 2014
  5. johnbphotos

    johnbphotos Fire Starter

    Thank you.

    Nice to know my daughter might be my 'retirement plan' hahaha

    Stan, she goes to LCC :)
     
    Last edited: Sep 24, 2014
  6. johnbphotos

    johnbphotos Fire Starter

    I get the apple butter syrup at Meijer
     
  7. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Thanks for the rub and instructions.  I am for sure going to try it.  Although I will sub jalapeno for the hatch.  I have lots of jalapeno.

    My daughter Jessica is a tutor at LCC so maybe they know each other.
     
  8. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    That Apple butter/honey glaze sounds REALLY good! Talk about the perfect mix of "Sweet and heat". I'll be making some of the for sure.
     
  9. johnbphotos

    johnbphotos Fire Starter

    My daughter is going for something to do with sign language. I am not sure of the actual major.
     
  10. johnbphotos

    johnbphotos Fire Starter

    Another thing that sets this off (imho) is the love that is obvious between the cinnamon in the Chinese 5 Spice and the apple butter syrup ;)
     

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