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Labor day Ribs, Tri-Tip, and Beans

post #1 of 17
Thread Starter 
We decided to have a little gathering today. Started by prepping the ribs and applying my rub. Then prepped the tri-tip and beans.

Used the 3-2-1 method. Sprayed with apple juice every hour.
Here are the ribs fresh out of the smoker.

I didn't take any pictures of the TriTip before slicing. Here is the full dinner plate. There was Ribs, Tri-Tip, Beans, twice baked taters, coleslaw(not on my plate), homemade rolls, and abalone.

Everything was great. My mom and wife said the ribs were way better than any of the ones we got at the Best In The West Rib Cookoff. Which of course was a welcome comment biggrin.gif.

Smoked everything with Pecan that I got from Pineywoods. Thanks Jerry.

Good day and good food. Nuff said.
post #2 of 17
Wow, Brian, mighty fine plate of vittles there! I've never eaten abalone...at least I can't remember eating any...is it a pretty light/delicate texture and flavor? It all looks great!

Thanks for sharing!

post #3 of 17
post #4 of 17
Thread Starter 
Its a very light flavor. Texture of shrimp but cut thin. If you over cook it will become tough but if done right it will melt in your mouth.
post #5 of 17
Looks great Brian! I've never had abalone either, what is it? lol
post #6 of 17
Thread Starter 
Abalone (from Spanish Abulón) are medium to very large-sized edible sea snails, marine gastropod mollusks in the family Haliotidae and the genus Haliotis. Common names for abalones also include ear-shells, sea-ears and Venus's-ears, as well as muttonfish or muttonshells in Australia, ormer in Jersey and Guernsey, perlemoen in South Africa and pāua in New Zealand.
There is only the one genus in the family Haliotidae, and about four to seven subgenera. The number of species recognized worldwide is about 100.
The shells of abalones have a low and open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre or mother-of-pearl, which in many species is highly iridescent, giving rise to a range of strong and changeable colors, which make the shells attractive to humans as decorative objects, and as a source of colorful mother-of-pearl.
The flesh (the adductor muscle) of abalones is widely considered to be a desirable food.
post #7 of 17
Cool, thanks!
post #8 of 17
That is a great Smoke man. Yes better than the rib fest or whatever that was.points.gif
post #9 of 17
That looks Great Brian...PDT_Armataz_01_34.gif
post #10 of 17
Thread Starter 
Thanks guys. It was all really good. My wife's grandma has a really old recipe for the rolls that she wont give up but they are some of the best ive had.
post #11 of 17
Great job on the ribs and tri-tip there brian. Everything looks good but that abalone you tried to sneak that in on us. Sound really good I had some in san fran many years ago. I like it, looks like you fried it thats tricky to not overdo it. Everything looks great nice job.
post #12 of 17
Wow, congrats on a great smoke, the Q looks mouth watering. That plate was loaded with so many good flavors, it was the banquet of my eyes. Points to you Brian.
post #13 of 17
Looks like another great smoke PDT_Armataz_01_37.gif
post #14 of 17
Ok I am hungry!
post #15 of 17
Thread Starter 
Come on over Ill throw on a fresh slab.
post #16 of 17
Looks great! Abalone, hmmm. I'd like to try that one day.
post #17 of 17
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