An impressive rack

[Danblacksher]

So I finally found a place in my area where I can get beef ribs also called plate ribs. I drove the one our round trip and found a nice rack. A rack to be impressed with, and Fred Flintston would be satisfied with lol. I smoked these for 10 hours and let them rest in my warming cabinet over night. Incredible! They have a totally different taste than brisket and man are they great. I took part of one sliced it up with some homemade Carolina Gold, pickled red onions, pickles, on a toasted Kaiser roll. Spectacular.

 

[chilerelleno]

HOLEY SCHITT!

Those are spectacular, so much brisket on a stick!

 

[Danblacksher]

incredibly tender and juicy.

 

[Steve H]

What John said!!

 

[JLeonard]

HOLEY SCHITT!

Those are spectacular, so much brisket on a stick!

Faster to just put a quote on.....
And that sammich is killer also!

Jim

 

[spohnat]

Two questions:
Will you share your Caroline gold recipe?
I have not heard of a warming cabinet. Can you let me know a brand to look into this more or are we talking like the bottom of the oven warmer?

 

[Brokenhandle]

Man, that looks awesome!
X 2 on the homemade Carolina Gold recipe

Ryan

 

[Danblacksher]

Absolutely

South Carolina Mustard BBQ Sauce



ingredients:



3 small white onion,minced

3 clove of garlic. minced

1 cup yellow mustard

3/4 cup brown sugar

3/4 cup pickle juice or cider vinegar

1 tsp kosher salt

1 tsp fresh ground black pepper





Sauté the onions and garlic



Add apple cider vinegar



Add mustard and brown sugar



Add salt and black pepper and let cook down on low until it thickens a little.



I take a hand held immersion blender make smooth



Put in jar and refrigerate.

 

[Danblacksher]

Heating cabinet
Mine is aventco

 

[bigfurmn]

Man this deserve a spin in my opinion. That looks amazing. I'm definitely trying the sauce recipe.

 

[jcam222]

Absolutely

South Carolina Mustard BBQ Sauce



ingredients:



3 small white onion,minced

3 clove of garlic. minced

1 cup yellow mustard

3/4 cup brown sugar

3/4 cup pickle juice or cider vinegar

1 tsp kosher salt

1 tsp fresh ground black pepper





Sauté the onions and garlic



Add apple cider vinegar



Add mustard and brown sugar



Add salt and black pepper and let cook down on low until it thickens a little.



I take a hand held immersion blender make smooth



Put in jar and refrigerate.

Bookmarked, I’ll use Brown swerve to keto it up. The ribs look awesome. I just did chuckribs, been awhile since I’ve had the bigger 3 bone plates.