Grillin and Smokin for the Neighbor

reinhard

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Andover Minnesota

• Jun 2, 2013

• #1

Pulled pork and st. louis ribs is what they wanted for a graduation and going into the military event for my neighbors daughter.  He's had my sauce before and that's what he wanted for the ribs and i made a new version of a sauce using my sauce and a posters mom's sauce mixed together which i call Reinhard Caught a Buzz sauce. The poster is on an outdoor site i post on. He wanted for me to try his mom's mustard sauce and i realy liked it.

16 racks of St. lois ribs and two pork butts and some of this stuff:

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• reinhard
• Jun 2, 2013

then i put some yellow mustard sauce on for a glue.

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• reinhard
• Jun 2, 2013

Here i have the two butts ready for the rub and in the pot in the back i made up some beef stock using a Korean beef soup base and some garlic and i injected them. Realy dont need to inject butts but i thought i'd give it a try.

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• reinhard
• Jun 2, 2013

One butt was bigger than the other so i stuck a temp gauge in each one.

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• reinhard
• Jun 2, 2013

Here they are at the stall.

 

reinhard

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• Jun 2, 2013

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Well let's see if i can continue with the pics.

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• reinhard
• Jun 2, 2013

Here is one of the butts ready to take out and foil and rest. That bone want's to come out of there by itself. Temp was 205 internal when i took it out.

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• reinhard
• Jun 2, 2013

More on the butts and being pulled and sauced later. This is the first cooler  of st. louis ribs to prep.

 

reinhard

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• Jun 2, 2013

• #3

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• reinhard
• Jun 2, 2013

I make sure the membrane comes off.

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• reinhard
• Jun 2, 2013

 

Last edited: Jun 2, 2013

reinhard

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• Jun 2, 2013

• #4

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• reinhard
• Jun 2, 2013

HA, somehow i put two pics in the last post. Sorry i'm having problems, but i'll keep going. Since i so may ribs to do i did most of the racks in the oven to get them all ready for the next day so all i had to do is mop them and turn them. Keep in mind this is the first time i did this many ribs

Dont have a rib rack so i crunched up some foil to put between the racks to keep a good heat flow. I then put foil on top and set the oven to 275 and the oven was busy for awhile. As they got done to the point that i wanted i took them out to cool and set them in the fridge overnight.

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• reinhard
• Jun 2, 2013

Made a good supply of cole slaw for the pulled pork.  I tried a bunch of KFC knockoffs until i found this one that i will use from this point on.  I'll post more pics tommorow of the rib day and some pulled pics. The cold beer helped for the two long day's. To be continued. Reinhard

 

chef jimmyj

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• Jun 2, 2013

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Looks like a plan coming together. Can you share the Mustard Sauce? One more thing...Wrap the Dial of your therm with Plastic wrap. The plastic can handle temps up to 350*F and they won't get all gunked up...JJ

 

reinhard

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• Jun 2, 2013

• #6

Sorry i was planning to put all the sauce recipe's on here but i was having time issues [the party and the grandkids LOL].  This is just the mustard sauce recipe from CaughtaBuzz.

3/4 cup yellow mustard

1/2 cup honey

1/4 cup cider vinegar

2 T ketchup

1 T brown sugar

2 tsp worsy sauce

1 tsp hot sauce

Throw everything in a sauce pan on low heat until everthing is blended and warm enough for serving.

Here is my own sauce which is popular with everyone who has used it

1 cup ketchup

1 cup western salad dressing

enough apple juice to thin it out as you like it. i use it as a mop sauce

Here is my sauce and Buzz's sauce put together [ realy a great combo i put together with left overs of each on mothers day from what was left over from each.  I put it together like this:

Reinhard Got a Buzz Sauce

3/4 cup yellow mustard

1/2 cup honey

1/4 cup cider vinegar

1 T brown sugar

2 T worsy sauce

1/2 tsp cayene pepper

1 cup western dressing

1 cup ketchup

enough apple juice to thin it [ this turns out fairly thin so you may not need to thin it'

put everything in a saucepan and mix well over low heat till warm enough to slap on the ribs [or chicken]. I use this as my finishing sauce for pulled pork also.

I'll post more pics tommorow. Reinhard

 

seenred

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• Jun 2, 2013

• #7

Looks great Reinhard...very nice of you to cook for your neighbor!

Red

 

woodcutter

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• Jun 2, 2013

• #8

Your got a buzz sauce looks very good. I'm saving the recipe for the future. Thanks!

 

chef jimmyj

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• Jun 2, 2013

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Thanks for posting the Recipe! That looks good though I am not sure what Western Salad Dressing is...JJ

 

oldschoolbbq

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• Jun 2, 2013

• #10

Great cook , thanks for the recipes.

I noticed you had foil for Ribracks, watch QVC and catch them wit the new Ribracks they sell. They flop to give more surface area to the other side. Plenty big for 6 racks ,and not crowded like the wire ons are; these are heavier and not wire. About $20.

 

reinhard

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• Jun 3, 2013

• #11

Thanks for the compliments so far.  I will post more pics of the day today later.

Chef J. Western Dressing is a salad dressing that is sold nation wide i think. You can see some bottles of it in the first pic i posted on the left side behind one of the mustards. Very popular for salads. Thanks for the plastic wrap tip.

Oldschool- Thanks for the rib rack tip.

Reinhard

 

reinhard

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• Jun 3, 2013

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Ok, so here's the rest of the pics.

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• reinhard
• Jun 3, 2013

I pulled the pork and the sauce is ready to go in.

 

reinhard

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• Jun 3, 2013

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Here i dumped some sauce on to mix and heat up.

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• reinhard
• Jun 3, 2013

 

reinhard

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Sorry but i guess i have to post pics on every post. Here are some of the ribs i did during the day. sorry it's not working for me like yesterday. I'll try again tommorow. Reinhard

 

Last edited: Jun 3, 2013

reinhard

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• Jun 4, 2013

• #15

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• reinhard
• Jun 4, 2013

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• reinhard
• Jun 4, 2013

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• reinhard
• Jun 4, 2013

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• reinhard
• Jun 3, 2013

some of the ribs i did for the party.Reinhard

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• reinhard
• Jun 4, 2013

 

Last edited: Jun 4, 2013

sqwib

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• Jun 4, 2013

• #16

Man! I don't know which one is the money shot!!

I feel like a kid in a candy store.

Great Job

 

djtrixx

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• Jun 7, 2013

• #17

Thanks for posting the sauce recipe's!  More to add to the arsenal

 

smokinhusker

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• Jun 7, 2013

• #18

Wow they must be some happily fed people, cause that all looks super!

 

kathrynn

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• Jun 7, 2013

• #19

Looks really wonderful!  Love a spread like that...and thank you for sharing the recipes!  Want to try those!

Kat 

 

reinhard

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• Jun 8, 2013

• #20

Thanks again everyone!!.  It was an honor to do it, yet i was a little nervous with the amount of ribs.  Reinhard