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2013-07-04 - Baby Back Ribs and Smoked Corn Con Queso for America's Birthday

post #1 of 14
Thread Starter 

Happy Independence Day!!! 


We'll start of with a little pic of some true American overconsumption.  'Murica!  Heck yeah!


My little picture of true American overconsumption.




Anyway, we're celebrating with some baby backs on the smoker, with some corn con queso soon to follow.  Throw in some French fries (perhaps Freedom Fries for today) and a beer or two, as well as a marathon viewing of History Channel's "The Revolution", and that's just all kinds of awesome.  I'm planning to do the typical 2-2-1 method, at a temp range around 250.  For the foiling phase, I will use my own adaptation of Chef Jimmy's foiling sauce.


Here we go....


Removing the membrane





My "Quality Control" assistant looking on...


My assistant



Good looking BBR's from Duma's, our local favorite meat market...





Rubbed up and returned to the fridge for a couple of hours





And we're off!!!





Stay tuned for more!

post #2 of 14
Looks like a good start!
post #3 of 14




post #4 of 14
Nice !!!
post #5 of 14

Lookin good so far....


Can't wait to see them completed with all the fixins!



post #6 of 14
Excellent dinner, baby! congratulation_graphics_2.gif we all appreciate your hard work (by we all...I mean Ruffie too:drool:) to feed us some great recipes. Thank you!
post #7 of 14

Alright P!  Let's see the finished product bro!!!

post #8 of 14
That looked like my KF pick up today.. cept they only let me buy 80lbs at a time. Had to go back in 3x.. lol. Ribs look good! Im jealous!
post #9 of 14
Thread Starter 

Well folks, here is the rest:



At the two hour mark, foiling with my take on Chef Jimmy's foil juice.  I took his KC-style version, and substituted whole grain Dijon for the mustard and honey as the sweetener.





A view of the other two slabs before they are foiled





Back in the smoker for another two hours





Out of the foil after two hours





Preparing the corn with a little queso fresco and fresh cilantro from our herb garden, with a butter slather to hold it on


Ingredients for the corn



A view of it pressed in





Recovered and tied loosely, headed for the smoker.  I started them about a half hour into the "1" phase of the 2-2-1


Wrapped and tied



Ribs come off.  Looking good.  Headed for a warm oven to hold at temp


Done smoking



Foiling juice was poured out of the foil and into the fat separator, and was chilled in the fridge for a few to let it separate


I let the foiling juice cool in the fat separator



Into the saucepan with the separated juice.  I added about a half cup of ketchup after this to thicken it, brushed a small amount onto the ribs just to provide that sticky sweetness, and served it on the side.


Into the saucepan with the separated juice, then adding ketchup as a thickener



After a little sauce


Added the sauce



Fries took a bath in peanut oil and were seasoned with sea salt, pepper, and Lawry's seasoned salt


Some fries, hot out of a peanut oil bath



Good stuff.  Not oversmoked, but just enough to get the flavor and rich bark





Another look


Another view


After about an hour total, corn is done


Corn is done



Quality Assurance inspection


Quality Assurance inspector looks on



And here is the meal.  These were some good eats when paired with a nice Sangria.


And here is the meal



Well folks, thanks for watching!

post #10 of 14

Everything looks great P!!!


Nicely done...and I see the all important Quality Control technician was eager to begin her series of tests!



post #11 of 14

Awesome P.  Ribs and corn look amazing!  



post #12 of 14

Great finish! 



post #13 of 14


Definitely have to make some of that corn. Have had it several times at a Mexican restaurant I like and it's great!! They don't smoke it though. That takes it to the next level I'm sure.



post #14 of 14

Everything looks really good! Especially those ribs!

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