Howdy all!
This past Sunday, I smoked up some Country Style Pork ribs on the ECB (Posted Here http://www.smokingmeatforums.com/t/152931/country-ribs).
Yesterday, I decided to tel a few and make myself and the "Boss" some Soup to warm her up (it was a Bone Chilling 60 degrees out here in Yuma! )
Some here are my 3 Ribs, ready for the "Chunking". The Ribs were rubbed with Salt, Pepper and Ground Ginger before heading to the smoker for 9 hours at somewhere between 200 and 300 degrees (the ECB wasn't cooperating very well) to an internal temp of 175.
I cut them up into fairly bit size, or slightly larger pieces an dumped them into the smaller of the 2 Le Crueset Dutch Ovens we have.
Next I cut up some veggies, I didn't have any onion, but it would go very well, so I used:
- Napa Cabbage: 4 Leaves of cut to ~1/2"
- Shitake Mushrooms: about 1 cup of slices
- Daikon (Asian Radish): about 3/4 Cup cut to bite size
- Enoki Mushrooms: 1/2 of a Package
- 1 Bag of Dashi (Bonito fish soup stock): my wife has these in a tea bag style pouch the you leave in the soup floating around
- Water: 3 cups
You throw it on the stove and bring it to a boil, the back it off to a simmer until the veggies are tender.
Now you can eat it just like that, or go a step further, you can do what my wife did and finished it off by adding Miso Paste. Miso if an outstanding flavor, but it can make it very Salty in a hurry, you basically Scoop it up in a large spoon, dip it into the soup, and then use another spoon to dissolve it off the large spoon and into the soup. Add to taste.
As the say... ' Soups On!"
This past Sunday, I smoked up some Country Style Pork ribs on the ECB (Posted Here http://www.smokingmeatforums.com/t/152931/country-ribs).
Yesterday, I decided to tel a few and make myself and the "Boss" some Soup to warm her up (it was a Bone Chilling 60 degrees out here in Yuma! )
Some here are my 3 Ribs, ready for the "Chunking". The Ribs were rubbed with Salt, Pepper and Ground Ginger before heading to the smoker for 9 hours at somewhere between 200 and 300 degrees (the ECB wasn't cooperating very well) to an internal temp of 175.
I cut them up into fairly bit size, or slightly larger pieces an dumped them into the smaller of the 2 Le Crueset Dutch Ovens we have.
Next I cut up some veggies, I didn't have any onion, but it would go very well, so I used:
- Napa Cabbage: 4 Leaves of cut to ~1/2"
- Shitake Mushrooms: about 1 cup of slices
- Daikon (Asian Radish): about 3/4 Cup cut to bite size
- Enoki Mushrooms: 1/2 of a Package
- 1 Bag of Dashi (Bonito fish soup stock): my wife has these in a tea bag style pouch the you leave in the soup floating around
- Water: 3 cups
You throw it on the stove and bring it to a boil, the back it off to a simmer until the veggies are tender.
Now you can eat it just like that, or go a step further, you can do what my wife did and finished it off by adding Miso Paste. Miso if an outstanding flavor, but it can make it very Salty in a hurry, you basically Scoop it up in a large spoon, dip it into the soup, and then use another spoon to dissolve it off the large spoon and into the soup. Add to taste.
As the say... ' Soups On!"
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