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Today's Rib smoke

post #1 of 20
Thread Starter 
I've been having a craving for ribs so today i got the chance to satisfy it. Blue skies and thin blue smoke, what a great combination.

Ribs and ABT were smoked over a hickory and pecan mix, then I switched to pecan and cherry for the stuffed peppers and squash. Ribs were rubbed with a cinammom/chipotle rub and mopped with a mix of apple juice and evoo.

Hope everyone had a great weekend.
post #2 of 20
Now that's how i like my rib's............comin off the bone.
ABT's look awesome too!! Nice job!biggrin.gif
post #3 of 20
All I can say is MMmmmmmm.icon_lol.gif
post #4 of 20
Nice! Now I have to clean up my drool PDT_Armataz_01_24.gif
post #5 of 20
What did you stuff your peppers with sir?
post #6 of 20

Take care, have fun, and do good!


post #7 of 20
Those are some Smokin' Ribs.. Look real Good....

Now I got to make some this week, you got me craving them :)
post #8 of 20
Great job son! Everything looks wonderful! PDT_Armataz_01_37.gif
post #9 of 20
Exquisite, as per norm. No surprise that they would be welcomed in most any venue in the world. <bow>

Umm corned beef hash stuffed peppers? Yum
post #10 of 20
You have done us all proud!
That's the food of champions!
Thank You
post #11 of 20
Thread Starter 
Thanks MOM!
post #12 of 20
looks good. i did a rack of spares, two racks of beef finger ribs, 15 ABT's, 5 poblanos (mega ABT's), and a pack of little smokies.
post #13 of 20
Thread Starter 
Thanks for the undeserved praise. It's not corned beef hash, can't eat red meat :(

I stuffed them with a mix of ground turkey, ground chicken, ketchup and some onion and garlic powder. Pretty tasty.
post #14 of 20
He's such a GOOD boy! Mommy squeezes your cheek ... PDT_Armataz_01_18.gif
post #15 of 20
Thread Starter 
I'm always wanting to try a larger pepper for an ABT but the markets here are bad at labeling which pepper is which and I'm always afraid I'll be setting my mouth on fire.
post #16 of 20
A bite of ABT,a bite of rib and a swallow of barley pop.

What a combination PDT_Armataz_01_34.gif
post #17 of 20
As a rule of thumb ... bigger peppers (chiles) are milder than small ones. I read that the only sweet peppers are bell (no capiscium no matter what color)
Check this site out http://www.g6csy.net/chile/database.html most complete list I've seen.

I have made ABTs from the Hungarian yellow (banana) ... nice heat and flavor.
The smaller Poblanos are a personal favorite of mine for flavor and heat ....
post #18 of 20
Hey nice site, Squeezy!
post #19 of 20
Thread Starter 

Thanks for the link, much appreciated.
post #20 of 20
Hey Brother Ron,
I just saw this post and have to say..... Wow that was one fine looking meal. PDT_Armataz_01_37.gif
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