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

piaconis

Smoking Fanatic

Original poster

OTBS Member

Jun 9, 2012

500

22

Akron, OH

• Jul 4, 2013

• #1

Happy Independence Day!!! 

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

CharcoalKing.jpg

• piaconis
• Jul 4, 2013
• charcoal

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

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My "Quality Control" assistant looking on...

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• piaconis
• Jul 4, 2013

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

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

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And we're off!!!

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Stay tuned for more!

 

davidhef88

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Jun 24, 2011

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Rochester, NY

• Jul 4, 2013

• #2

Looks like a good start!

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jul 4, 2013

• #3

Yummm!

Kat

 

luv2putt

Meat Mopper

Feb 24, 2008

237

15

Benicia California

• Jul 4, 2013

• #4

Nice !!!

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Jul 4, 2013

• #5

Lookin good so far....

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

Bill

 

jiaconis

Newbie

Sep 3, 2012

9

10

Akron, OH

• Jul 4, 2013

• #6

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

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Jul 4, 2013

• #7

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

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

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Arlington, TX

• Jul 4, 2013

• #8

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!
Mike

 

piaconis

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Original poster

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Thread starter

Jun 9, 2012

500

22

Akron, OH

• Jul 5, 2013

• #9

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.

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• piaconis
• Jul 4, 2013
• pork-baby-back-ribs

A view of the other two slabs before they are foiled

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• piaconis
• Jul 4, 2013
• pork-baby-back-ribs

Back in the smoker for another two hours

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• piaconis
• Jul 4, 2013
• pork-baby-back-ribs

Out of the foil after two hours

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• piaconis
• Jul 4, 2013
• pork-baby-back-ribs

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

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• piaconis
• Jul 4, 2013
• corn

A view of it pressed in

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• piaconis
• Jul 4, 2013
• corn

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

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• piaconis
• Jul 4, 2013
• corn

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

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• piaconis
• Jul 4, 2013
• pork-baby-back-ribs

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

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• piaconis
• Jul 4, 2013

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.

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• piaconis
• Jul 4, 2013

After a little sauce

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• piaconis
• Jul 4, 2013

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

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• piaconis
• Jul 4, 2013

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

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• piaconis
• Jul 4, 2013

Another look

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• piaconis
• Jul 4, 2013

After about an hour total, corn is done

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• piaconis
• Jul 4, 2013

Quality Assurance inspection

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• piaconis
• Jul 4, 2013

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

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• piaconis
• Jul 4, 2013

Well folks, thanks for watching!

 

pgsmoker64

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Apr 23, 2010

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Prince George, Va.

• Jul 5, 2013

• #10

Everything looks great P!!!

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

Bill

 

batman of bbq

Newbie

Oct 10, 2012

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11

Gotham City

• Jul 5, 2013

• #11

Awesome P.  Ribs and corn look amazing!  

Batman

 

kathrynn

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Jun 13, 2012

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Madison, AL

• Jul 5, 2013

• #12

Great finish! 

Kat

 

roadkill cafe

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Jan 28, 2012

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South Florida

• Jul 5, 2013

• #13

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.

Steve

 

woodcutter

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Jul 2, 2012

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Marathon Wisconsin

• Jul 5, 2013

• #14

Everything looks really good! Especially those ribs!