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Cinco de Mayo Ribs - 1st shot at a Q-view

post #1 of 10
Thread Starter 

Sunday I decided to smoke some ribs and since it was Cinco de Mayo the wife and I choose a mexican rub on the fly.  She put some taco seasoning, minced onion, brown sugar, jalapeno salt and some paprika together.

 

 

 

rubbed and into the MES 30 with some hickory in the AMNPS.

 

 

 

close up

 

After 3 hours I decided, in keeping with the theme, to foil in 5 oz. of Jose Cuervo Margaritas.

 

 

 

That's the stuff.

 

Didn't look pulled away from the bone enough after 2 hours so I let it go for another hour in the foil.

 

We had a bottle of Raspberry Chipotle Sauce that we slathered sp? on.  Back in the smoker for the final hour.

 

 

 

Not too bad.

 

 

 

 

Thanks for looking!

post #2 of 10

Nice looking ribs!

post #3 of 10
Those look great! Nicely done...

Red
post #4 of 10
Thread Starter 
Quote:
Nice looking ribs!

 

 

 

Quote:
Those look great! Nicely done...

Red

 

That's because you guys and all guys and gals on this site taught me how...mucho gracias icon14.gif

post #5 of 10
This looks great/is a great idea, but the "not too bad" makes it sound like you thought they tasted "meh". Is this something you would make next cinco de mayo/serve to friends or is it stored in the "tried something new, but I prefer my old way of doing it" file?
post #6 of 10
If you would do it again, is there anything you would do differently next time?
post #7 of 10

looks good from where im sittin...but one question....taco seasoning????....?????icon_eek.gif..how did that taste? im not a fan of taco seasoning to begin with, because i just think it tastes weird. lol. as a mexican guy who was raised on everything in a taco, makes me wonder whos idea was this to call it taco seasoning...haha.cuz ive never had a taco outside of taco bell that had any resemblance of that taste. maybe thts just me. th_dunno-1[1].gif.. icon14.gificon14.giffor trying something new.

post #8 of 10
Thread Starter 
Quote:
This looks great/is a great idea, but the "not too bad" makes it sound like you thought they tasted "meh". Is this something you would make next cinco de mayo/serve to friends or is it stored in the "tried something new, but I prefer my old way of doing it" file?

 

I think it's a combo platter...we love the raspberry chipolte sauce but maybe it didn't mesh with the rub.   Maybe I'm too critical of our cooking.  

 

I'm fairly new to the forum and I've done...

Brisket...ok but wanted it to be more tender and juicy

Pork Butt...mind blowing espescially with the finishing sauce from this site

Ribs...baby back are good but I'm not happy with the spares...I trim them St Louis style, but they seem to have funky fats and cartlidge in them.

Reverse seared steaks...kick a@@


Edited by MarkyQue - 5/9/13 at 7:57pm
post #9 of 10
Thread Starter 

T & B

 

 

 

Quote:
looks good from where im sittin...but one question....taco seasoning????.

 

We just went with what we had on hand.  The label said chili pepper, onion powder, garlic powder, salt etc...so it seemed ok.  I'm don't have a lot of experience with latin flavors, so I went with what I had.  Any input would be appreciated.  Thanks for looking!

post #10 of 10
I prefer adobo seasoning when I go for a Latin style seasoning. I prefer Goya's Adobo seasoning to others brands.I have used it in cooking for years. It originated in Spain as far as I have read and I love it as a preseason on my meats and in veggies. It isn't too salty either which I like. Matter of fact, I'll be using it on ribs I am smoking for Mother's Day tomorrow. That is for its own thread though. Maybe give something similar a whirl.
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