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Smoked Country Style Ribs Or Is It Green Chili Stew ? W/QVIEW

post #1 of 16
Thread Starter 
After posting the green chili stew post: http://www.smokingmeatforums.com/for...threadid=22808 I was thinking of doing some country style ribs. I pondered all day about smoking them and then braising in a beef stock [thanks Coyote for reminding me,] with green chilis, tomotoes and potatoes. I think it will be good.



Here is the plan, smoke for 3-4 hours and add to the drip pan and foil, that has green chilis, beef stock, tomatoes and are rubed with garlic powder, and lemon pepper.

I was going to add the potatoes at foil time, but I think the pan will be
too small. If that is the case I will add later in a bigger pot.

Another first for me so wish me luck.

More to follow, thanks for watching.
Ron
post #2 of 16
Ron, do you ever sleep??????????
Love your passion about smoking & your creative drive is inspiring!
I have some Fattys going tonight of differing varieties, so I thought
I would check in. Thanks for posting your experiments.
post #3 of 16
Thread Starter 
Yes I sleep, I have a MES.icon_smile.gif

You are welcome, I like to be creative and share. Pics coming later.
post #4 of 16
Thread Starter 


After a 4 hour smoke. Foiled and set smoker at 180' for the night.



In the am, nice.



Carol's dinner tonight. I have to say it doesn't look that good with all that sauce smothered on it, but when she was done eating the plate was clean. icon_smile.gif

It turned out pretty good, so she said.

Thanks for watching.

Ron
post #5 of 16
Wow, that looks really good. Looks like another winner PDT_Armataz_01_37.gif
post #6 of 16
Thread Starter 
Thank you, and thanks for watching.

Ron
post #7 of 16
Ron, another great job..PDT_Armataz_01_37.gif
Now I'm hungry..PDT_Armataz_01_05.gif :)
post #8 of 16
Hi Ron!
That looks very YUMMY, another wonderful idea! I am going to try that when the weather gets a little cooler!
Thanks!
post #9 of 16
Thread Starter 
Thanks Jeanie.

You are welcome Kelly.
post #10 of 16
Interesting combination Ron. These are country style pork ribs right? Just wondering what the combination tasted like with the beef stock in there. Did it give the pork a beef taste? Did you ever add the potatoes? Could you taste the lemon pepper? I usually use that on chikn but have thought about using it on ribs.
post #11 of 16
Nice job Ron..will have to add this to my bucket list
post #12 of 16
Thread Starter 
Thanks!

Yes they are bone in Country ribs. The stock just added flavor and not a beef taste as I make a mild one without all that salt. I didn't have room for the potatoes so I just boiled them seperately. The lemon pepper just added flavor to the juice and blended right in. I use it on ribs all the time.

Thanks for asking.

Thanks!

Ron
post #13 of 16
Looks mighty fine to me Ron! I'll bet it tastes even better than it looks.
post #14 of 16
Thread Starter 
Yes much better tasting than it looks. I had to use a spatula to pick up a rib they were so tender.

Thanks for watching.

Ron
post #15 of 16
Ron..your turning out some great stuff PDT_Armataz_01_37.gif

Masterbuilt should use you for a commercial with all the use you get out of it icon_smile.gif.
post #16 of 16
Thread Starter 
Thanks Dave I relly enjoy this job, err hobby.icon_smile.gif

I did send them some recipes.cool.gif
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