So, I used to boil my ribs. There, I've said it and I feel much better. Time to move on now.
(In the original post, I said that, "I used to be a poacher". Meaning that I used to poach my ribs and I think that some folks were confused.)
Today I am doing 2 racks of ribs on the new smoker (I've only done bacon on it once a couple of months ago http://www.smokingmeatforums.com/forum/thread/104620/first-bacon-ever-with-qview).
We're smoking with cherry, red oak and Kingsford blue.
Temps have been holding steady at about 230 for the past couple of hours. The first couple of hours temps were all over the place and really gave me a run for my money.
One rack with Jeff's rub
And one rack with Jeff's rub with a couple of additions. Just a couple of spices that made the poached (I know) ribs "unique"
I spritzed with red wine vinegar and they are coming to the end of the second hour in the foil.
Next is the first fattie ever
I know, who hasn't seen a bacon weave before. I could've swore I got a pic of the filling but I guess I forgot in all of the excitement.
Inside is , classic JD, roasted turkey breast, spinach and brie.
Everyone should get done about the same time. I'll probably finish the ribs on the grill with my homemade barbecue sauce.
I promise that I will provide money shots later no matter how things turn out.
I hope everyone has had as great of a day as me.
Thanks for lookin'.
So, the ribs turned very well
The fattie was delicious. However, the sausage overpowered the subtle flavors of the filling. I forgot the fresh sauted mushrooms. This fattie was an adaptation of a crepe that we make and is served with a simple horseradish sauce
Oh yeah, here's dinner
Edited by bakerboy7 - 5/31/11 at 6:11pm