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Ed's Home Coming Dinner

post #1 of 7
Thread Starter 

Ed's Home Coming Dinner


I had promised my buddy Ed to make him a decent diner when he returned home from Kuwait.The last time I saw Ed, our families got together and had dinner at Famous Dave's, It was then I realized Ed likes his ribs.







Ok... it's time to get started.
Ribs are trimmed, rubbed with my go to rib rub and placed on the pit. The trimmings will be used mainly for the Pig Candy but some will be used in the beans.
The Pig Candy trimmings are coated in my Basic Pork Rub.

Pork Rub

  • 1/3 cup coarse salt (kosher or sea)
  • 1-1/2 cup (packed) Brown Sugar
  • 1-1/4 cup paprika
  • 1 Tbsp freshly coarse ground black pepper
  • 2 Tbsp garlic powder
  • ¼ cup dried onion flakes
  • ¼ cup onion powder
  • 1 tsp cayenne pepper
  • 2 tsp chili powder
  • 2 tsp coriander
  • 1 Tbsp rosemary

Rib Rub:

  • 3 tablespoons light brown sugar
  • 1 teaspoon cayenne powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons white pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon dry mustard, such as Coleman's 
  • 1 tablespoon course black pepper
  • 5 teaspoons seafood seasoning, such as Old Bay
  • 1 teaspoon ginger powder


  • Readying the mop, equal parts of all but I go heavy on the Coke.

  • Starting the Beans (these never made it to the table, I forgot about them till I was cleaning up the pit later on, still warm though)


  • Beans
  • Bush's Original Beans
  • Yellow and Orange pepper
  • Jalapeno
  • Onion
  • Ketchup
  • Mustard
  • Salt and Pepper
  • Glass of Killians
  • I can of chunked pineapples

  • Starting the Pig Candy. Pig Candy and Beans are placed on the firebox.


  • Pig Candy
  • KC Masterpiece Barbecue Sauce
  • Cattleman's Barbecue Sauce
  • 2 cups of apple juice
  • 2 cups of brown sugar
  • 1 cup of Jack Daniels
  • First mop for the Ribs, mopped several times.
  • Flipped and mopped the bone side once.

I have been wanting to do a Sweet and Sour Rib cook for a long time and decided to give it a shot.
  • Starting the Dutch Oven for the "Sweet and Sour Ribs"


  • 2 yellow bell peppers chopped
  • 2 red bell peppers chopped
  • 1/2 cup of sliced Maraschino Cherries (Which I forgot)
  • 1 small onion chopped
  • 1 can pineapple chunks (reserve juice)
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup Teriyaki sauce
  • 1/2 cup Vinegar
  • 1 can of Coca Cola
  • 1.5 Tbsp garlic salt
  • 1 Tbsp crushed red pepper

  • Flipped back, mopped several more times and tossed on a bunch of Jalapenos for dishes at a later date.


  • Oil is added
  • Onions are added and Sautéed until translucent
  • Peppers are added and Sautéed.
  • Liquids are added
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup teriyaki sauce
  • one half cup of vinegar is added.
  • Pineapples are added.
  • A can of coke is added
  • Spices are added.
  • Simmer for two hours (Damn, forgot to add a half cup of Marachino Cherries)
  • Two racks of Baby Back Ribs are removed from the smoker and halved. One half goes back into the smoker.

  • Ribs are placed in the Dutch Oven.
  • Cook for an additional hour on low heat.
Remove ribs from DO and thicken the sauce with corn starch.

Ok back to the pit.
  • Ribs are foiled and the beans are tossed onto the pit.
  • The pig candy is looking good. Rib pieces are removed, chopped and added to the pan as they reach the desired doneness.

  • The RIB glaze is prepared.
  • Butter
  • Cattleman's Barbecue Sauce
  • KC Masterpiece Barbecue Sauce
  • Jack Daniels
  • Teaspoon Cracked Pepper

  • As the glaze warms up, we start the Texas Tommy Teasers.
  • I put a twist on these for this cook, some had a sliver of Jalapeno, some had a sliver of Garlic and the rest were plain.
  • Slitting an X with a sharp knife helps guide the Jalapeno Slice straight into the Teaser.
  • Ribs are removed from the foil after one hour and are ready for glazing.
  • The pan drippings are added to the warmed glaze.
  • The glaze is mixed thoroughly and the first layer of glaze is added.
  • another layer of glaze.
  • Another layer, I may do this 5 or 6 times I usually do the rib side once but did not bother this cook.
  • I usually setup the glaze on the grill meat side down till the glaze chars slightly, I did not do it on this cook.
  • Doing the bend test, pulled these at around 5.5 hours, pit was run at about 250°. Baby Backs and Spares were done at the same time.

Appetizers are done
  • Garlic Texas Tommy Teasers with ketchup and mustard dip.

  • Jalapeno Texas Tommy Teasers, with barbecue sauce dip (These were my favorites)

  • Original Texas Tommy Teasers (I cut the Velveeta with milk to pour better, but did not like the presentation), I wont be doing that again.
  • OK now its time for the grilling, Burgers and Dogs.


  • Sliced up the beef loin

  • And onto the grill at near 700°F.
  • Steaks are done

There was a couple of dishes that Laura made the night before, I went to bed early so I don't have any pics of them being made, but I will update this page when she makes the recipes again.
These are the dishes and they were truly awesome.

FRENCH ONION SOUP CASSEROLE  If you like French Onion Soup... you will love this.


  • 3 jumbo yellow onions, sliced
  • 2 tbs. butter
  • 1 (10 3/4 oz.) can cream of chicken soup (Eds allergic to Chicken, she used cream of mushroom)
  • 1/2 soup can milk
  • 1 tsp. soy sauce
  • 1/2 pound Swiss cheese slices
  • Pepper
  • French bread
  • Butter



Sauté sliced onions in butter in large skillet on low to medium heat until transparent.

Place onions in a buttered 9 x 13-inch glass baking dish. Whisk together chicken soup (Mushroom), milk and soy sauce. Pour over onions. Cover with Swiss cheese slices and sprinkle with pepper. Top with thinly sliced buttered French bread. Bake at 350°F for 35 minutes or until bubbly and brown. This can be made ahead and refrigerated and baked at 350°F for 45 to 50 minutes.


  • Another dish Laura made that was fantastic was some kind of cheesecake dessert, sorry no pics, we don't even know the name... but if you like cheesecake, you will love this, I will update with pics, next time she makes the recipe again 


  • 2 cans Pillsbury butter crescent rolls
  • 2 (8oz) packages cream cheese (softened)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 cup butter (melted)
  • Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Unroll and spread 1 can crescent rolls on bottom of UN-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

  • Michelle made this incredible dip, some kind of sausage dip, I will get better pics and add the recipe when I get it.

Some random Pics
  • Sweet and Sour Ribs.
  • Taking a break chillin' with Ed and a Killian's.

  • Ed testing the steak to make sure there's still some "moo" left in it!

  • "Beans", "Ribs", "Beef Loin", "Pig Candy" and "potato salad".

  • Some Beef photos


  • Beans


  • Pig Candy, my wife's favorite.


  • "Sweet and Sour Baby Back Ribs" served on rice, "French Onion Soup Casserole" and "Potato Salad".
  • Some of the ribs were overcooked and were a bit on the mushy side, I updated the recipe to reflect this as I cooked the ribs an hour longer than what the recipe shows.

post #2 of 7

Yummmmmmmm......totally wonderful!  glad he is back home too!  usa.gif



post #3 of 7

Great looking food pics SQWIB and thanks for sharing them with everyone, and a Special Welcome Home to Ed and a Thank's for a job "Well Done!"


The dessert your wife made is called Sopapilla Cheesecake and is some really good eating. Again, everything looks great!!

post #4 of 7
Thread Starter 
Originally Posted by Bad Santa View Post

Great looking food pics SQWIB and thanks for sharing them with everyone, and a Special Welcome Home to Ed and a Thank's for a job "Well Done!"


The dessert your wife made is called Sopapilla Cheesecake and is some really good eating. Again, everything looks great!!

Hey thanks for the update on the recipe

post #5 of 7

Wow - what a feast!  Great way to welcome home a good friend

post #6 of 7

Wow! That is a great meal!!  :drool  :32:  :drool   Everything looks awesome - you did a fine job  Thumbs Up  & what a nice way to welcome back a friend!  :beercheer:

post #7 of 7

That is a great meal. I grew up on a similar Dessert, no cinnamon sugar topping. Instead is was drizzled with icing, Powder Sugar, Milk and Vanilla, and called Easy Cream Cheese Danish...JJ

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