04/23/2011 Ribs, Meatzapalooza Chili, Dino Eggs and Japs
Updated February 12th, 2013 (fixed photo links on chili)
Updated February 27th, 2013 (fixed photo links on Dino Eggs)
The family was wanting some ribs, so I threw some spares on "Frank" with some Chili, Japs and Dino eggs.
For this smoke I used Kingsford Original Charcoal as a main fuel source, this was actually a test run using charcoal on "Frank".
Since the majority of the Family likes fall off the bone ribs, (I prefer a bit of tug), these were cooked the standard 3 - 2 - 1 method at about 225° - 250° for a good 6 hours, I prepped and rubbed the Ribs just prior to placing them in the smoker.
After I got the charcoal going, added a split of cherry, left the firebox door open until the split settled down a bit and threw the ribs in the smoker on a rib rack, setup the Maverick ET732 and went upstairs for a little break before starting my Meatsapalooza Chili.
The photos above show my method for rubbing the ribs,(ribs are trimmed St. Louis style).
I have found this to work best for me, many will use mustard because of the instant sticking power of the mustard base,
however I see no need for it, (but use it if it makes you happy), the ribs will sweat from the rub and stick just fine within an hour.
- -3- Smoking at 225° - 250° for a maximum of 3 hours uncovered in a rib rack.
- -2- Place in a steamer pan, bone side down and foil, smoke for 2 hours.
- -1- Then remove foil and smoke another hour.
A steamer pan was placed on the reverse flow plate just below the ribs to catch any drippings, believe it or not you really wont catch much the first 3 hours, you will get most of your juice from the foiling.
Ribs were spritzed several times after the first hour.
After the first 3 hours the ribs were placed bone side down in the steamer pan then foiled, you do not need to add any liquid but many will still add some to the foiled ribs.
Two hours later the foil was removed and the ribs were cooked another hour in the pan with no foil, you can rotate the ribs after a half hour (moving the bottom ribs to the top that are covered by the top ribs)
One hour later the ribs are removed and allowed to rest up to a half an hour before slicing.The ribs were cut down, brushed thoroughly with Sweet Baby Rays BBQ Sauce and the juices in the pan.
The ribs were good, the family loved them I was just about to run a rack over to my neighbor when Sam, my younger daughter came in with a bunch of friends... so looks like my neighbors out of luck, they loved the ribs and the Meatsapalooza chili.
I don't think these kids ever had ribs or chili before.
I was a little surprised on the smoke ring since I primarily used charcoal, I would have imagined lesser of a ring.
My notes on this cook
I would not cook them this way for a party where they would sit in a steamer pan for any lengt6h of time, I would use the modified 3 - 2 - 1 illustrated in the beginning of this page, they were good for dinner but as far as left overs go, they dry out pretty quick, about 2 - 3 days and they're tough, still tasty but tough.
I don't care for such a huge pull back either but then again these ribs were to satisfy my family and not me, I am the black sheep.
Got the hankering for some chili
Used my Lodge Cast Iron Dutch oven and Cast Iron skillet.
- Oiled the Dutch Oven placed the DO on a burner Sauteed one large onion in some Olive oil on the skillet, slightly salted (sea salt) and cracked some fresh pepper, dumped them in the DO then started on the meats.
- Started with some basic stewing meat browned, salt and pepper... into the DO
- One Lb. Jimmy Dean hot sausage browned, drained and spiced with my pig rub... into the DO
- Browned 80/20 ground meat salt and pepper... into the DO.
- Crisped up a 1/2 lb bacon drained and ...into the DO
- Had some rib bits simmering in hot water got about a half a pound of rib meat... into the DO
- Two cans of Diced tomatoes... into the DO
- Three chipotles chopped... into the DO
- One Large Green pepper chopped... into the DO
Then the spices were added
- Taco Seasoning
- Chili Powder
- crushed Garlic
- Sea Salt
- Cracked Pepper
Then into the smoker for 6 hours or so @ 225°
I ladled off the grease during the smoke.
Chili is always a fun recipe and a good way to recycle some scraps and leftovers, I love making Gumbo, Chili, Soup and Stew on the smoker, gives me something to snack on throughout the smoke and the longer its in the smoker, the better!
My little Sister has Easter dinner every year and I wanted to do something a little different.
Bacon can even make Easter a little better.
If you like Sausage McMuffin with Egg, you will definitely like these
You get 3 for 1 with this recipe
These do not freeze well, they get a weird spongy texture, so dont freeze them.
Deviled Dino Egg Sandwich
Lettuce, Tomato, Cheddar and Monterrey Jack Cheese with Mayo.
My favorite of the three.
- 16 Small eggs hard boiled
- 1 Package JD Hot
- 1 Package JD Italian
- 16 slices thick cut bacon.
My lovely assistant was so kind as to make these up and let me take the pictures.
We found it easier to completely remove the chubb of sausage from its package and cut into 8 equal parts
These were placed on the smoker and ready in under 2 hours, very tasty and very filling. These make great Deviled eggs and a pretty cool presentation as well.
Below are a few pics from Easter.
The general consensus on these were two thumbs up, even for the folks not too keen on sausage, I am gonna try a batch with ground beef in place of the pork sausage and another batch with no ground meat just a wrap of bacon.
I really Enjoyed the sandwich more than anything.
Edited by SQWIB - 9/17/13 at 1:55pm