No, not a southern abbreviation for Your A**. Yet Another Superbowl Smoke. LOL. Ok, I know there's been a hundred of the same posted over the weekend but what the heck. There's a particular someone that made me feel guilty for not throwing my hat, or in this case...pictures, in the ring as well (you know who you are...wink, wink).
I have my best friend down from TN staying with me for a few days while we work & play and decided to show him what REAL baby backs should be like. Not the chain BBQ joint stuff that sits until someone orders it then has the consistency of mush. To me, "fall off the bone tender" doesn't mean the ribs are so overcooked that when you pick up a rib the meat falls off and back onto the plate as you try to take a bite. Might as well strip the meat from the bones and run it through a food processor if you want it THAT tender. However, I do understand he may like it that way if he has misplaced his dentures. Just kidding, he has his original "choppers", well, most of them anyways.
Moving on...My idea of "fall off the bone tender" is where you take a bite and the meat pulls off the bone cleanly in one bite, with an ever so slight tug, and chews very easily. At least that's my interpretation. So I picked up a 3 pack of some nice, lean and meaty Smithfield baby backs at Costco. Lightly slathered them with some Lea & Perrins Worsty Sauce and applied my super secret rub ( I could tell ya but then I'd have to...well, you get the idea), wrapped and back into the fridge. Also, decided to whip up a batch of Dutch's Wicked Baked Beans (Family Friendly version) and some ABT's to go along for the smokey ride. Only change to Dutch's recipe was instead of green bell pepper I used a red one. Not fond of the taste of the greenies. With the ABT's I finely shredded 1/2 a bar of Cabot Vermont Cheddar I smoked with apple wood back in Dec. and incorporated it into the cream cheese and used Maple Bacon to wrap. As for saucing the ribs, I couldn't tell my buddy NO to everything, so I gave in and used Sweet Baby Ray's Original instead of another super secret recipe for sauce. I figured with my spice rub on them already, I could make it through and it's a pretty good sauce.
My buddy had tried some various cheeses I had smoked and liked them so I figured I'd send him packin' with a load of cheeses when he leaves. He has a grinder so I threw in a jar of coarse sea salt for good measure. Cheeses and salt were smoked with Peach wood and came out perfect. He'll have to get used to the difficult part of waiting like I did but I will toss in a bar or two of something I smoked a couple months ago so it won't be so hard on him. After all, he is a smoke virgin.
Baby Back Ribs, Dutch's Wicked Baked Beans and ABT's were smoked with a mix of Oak and Peach wood pellets in "Old Faithful" (AMNPS). Baby Backs were done 2-2-1/2 (1/2 due to running the MES 40 hotter than the standard 225*. I think that's what blew the fuses for the lights at the stadium during the game...LOL) and 1/4 cup of Zeigler's Old Fashioned Apple Cider was added during the foiling. All turned out absolutely delicious and my buddy want to try this on his grill. I have a feeling he'll be picking up a smoker before too long. I just hope I haven't created a monster. His wife might come after me and dang it, she's a pretty good shot!
Here is the awaited and obligatory Q-view. Thanks for reading and looking. Have a Great and Blessed Day!!!!
View media item 199060
I have my best friend down from TN staying with me for a few days while we work & play and decided to show him what REAL baby backs should be like. Not the chain BBQ joint stuff that sits until someone orders it then has the consistency of mush. To me, "fall off the bone tender" doesn't mean the ribs are so overcooked that when you pick up a rib the meat falls off and back onto the plate as you try to take a bite. Might as well strip the meat from the bones and run it through a food processor if you want it THAT tender. However, I do understand he may like it that way if he has misplaced his dentures. Just kidding, he has his original "choppers", well, most of them anyways.
Moving on...My idea of "fall off the bone tender" is where you take a bite and the meat pulls off the bone cleanly in one bite, with an ever so slight tug, and chews very easily. At least that's my interpretation. So I picked up a 3 pack of some nice, lean and meaty Smithfield baby backs at Costco. Lightly slathered them with some Lea & Perrins Worsty Sauce and applied my super secret rub ( I could tell ya but then I'd have to...well, you get the idea), wrapped and back into the fridge. Also, decided to whip up a batch of Dutch's Wicked Baked Beans (Family Friendly version) and some ABT's to go along for the smokey ride. Only change to Dutch's recipe was instead of green bell pepper I used a red one. Not fond of the taste of the greenies. With the ABT's I finely shredded 1/2 a bar of Cabot Vermont Cheddar I smoked with apple wood back in Dec. and incorporated it into the cream cheese and used Maple Bacon to wrap. As for saucing the ribs, I couldn't tell my buddy NO to everything, so I gave in and used Sweet Baby Ray's Original instead of another super secret recipe for sauce. I figured with my spice rub on them already, I could make it through and it's a pretty good sauce.
My buddy had tried some various cheeses I had smoked and liked them so I figured I'd send him packin' with a load of cheeses when he leaves. He has a grinder so I threw in a jar of coarse sea salt for good measure. Cheeses and salt were smoked with Peach wood and came out perfect. He'll have to get used to the difficult part of waiting like I did but I will toss in a bar or two of something I smoked a couple months ago so it won't be so hard on him. After all, he is a smoke virgin.
Baby Back Ribs, Dutch's Wicked Baked Beans and ABT's were smoked with a mix of Oak and Peach wood pellets in "Old Faithful" (AMNPS). Baby Backs were done 2-2-1/2 (1/2 due to running the MES 40 hotter than the standard 225*. I think that's what blew the fuses for the lights at the stadium during the game...LOL) and 1/4 cup of Zeigler's Old Fashioned Apple Cider was added during the foiling. All turned out absolutely delicious and my buddy want to try this on his grill. I have a feeling he'll be picking up a smoker before too long. I just hope I haven't created a monster. His wife might come after me and dang it, she's a pretty good shot!
Here is the awaited and obligatory Q-view. Thanks for reading and looking. Have a Great and Blessed Day!!!!
View media item 199060
