Smoked Country Style Ribs Or Is It Green Chili Stew ? W/QVIEW

[ronp]

After posting the green chili stew post: http://www.smokingmeatforums.com/for...threadid=22808 I was thinking of doing some country style ribs. I pondered all day about smoking them and then braising in a beef stock [thanks Coyote for reminding me,] with green chilis, tomotoes and potatoes. I think it will be good.



Here is the plan, smoke for 3-4 hours and add to the drip pan and foil, that has green chilis, beef stock, tomatoes and are rubed with garlic powder, and lemon pepper.

I was going to add the potatoes at foil time, but I think the pan will be
too small. If that is the case I will add later in a bigger pot.

Another first for me so wish me luck.

More to follow, thanks for watching.
Ron

 

[fishawn]

Ron, do you ever sleep??????????
Love your passion about smoking & your creative drive is inspiring!
I have some Fattys going tonight of differing varieties, so I thought
I would check in. Thanks for posting your experiments.

 

[ronp]

Yes I sleep, I have a MES.

You are welcome, I like to be creative and share. Pics coming later.

 

[ronp]

After a 4 hour smoke. Foiled and set smoker at 180' for the night.



In the am, nice.



Carol's dinner tonight. I have to say it doesn't look that good with all that sauce smothered on it, but when she was done eating the plate was clean.

It turned out pretty good, so she said.

Thanks for watching.

Ron

 

[northwet smoker]

Wow, that looks really good. Looks like another winner

 

[ronp]

Thank you, and thanks for watching.

Ron

 

[cowgirl]

Ron, another great job..

Now I'm hungry..

:)

 

[bbqgoddess]

Hi Ron!
That looks very YUMMY, another wonderful idea! I am going to try that when the weather gets a little cooler!
Thanks!

 

[ronp]

Thanks Jeanie.

You are welcome Kelly.

 

[smoking gun]

Interesting combination Ron. These are country style pork ribs right? Just wondering what the combination tasted like with the beef stock in there. Did it give the pork a beef taste? Did you ever add the potatoes? Could you taste the lemon pepper? I usually use that on chikn but have thought about using it on ribs.

 

[dennisdocb]

Nice job Ron..will have to add this to my bucket list

 

[ronp]

Thanks!

Yes they are bone in Country ribs. The stock just added flavor and not a beef taste as I make a mild one without all that salt. I didn't have room for the potatoes so I just boiled them seperately. The lemon pepper just added flavor to the juice and blended right in. I use it on ribs all the time.

Thanks for asking.

Thanks!

Ron

 

[smokin365]

Looks mighty fine to me Ron! I'll bet it tastes even better than it looks.

 

[ronp]

Yes much better tasting than it looks. I had to use a spatula to pick up a rib they were so tender.

Thanks for watching.

Ron

 

[davenh]

Ron..your turning out some great stuff

Masterbuilt should use you for a commercial with all the use you get out of it

.

 

[ronp]

Thanks Dave I relly enjoy this job, err hobby.

I did send them some recipes.