Another Bacon Dome w/ Loaded Mashed Potato's and Single Cut Dry Rub Ribs
I normally like to do a glaze but this time I wanted dry ribs, just the juice and grease running down my chin this time, lol
Cut the ribs into singles , coated with Jeff's Original Rub, into the fridge for an hour or two while I got the potatoes boiling.
Potatoes boiling, onions and celery sautéing, red and green peppers diced, and cheddar grated
( I also added 2 eggs to help bind all )
Put the ribs in the smoker at 275deg. with cherry and mesquite chips and chunks
Once the potatoes cooled , ( i left them a little chunky for more texture for finished product. ) I added all the items together in a bowl.
Made my bacon weave and into my flipper baking bowl
Stuff and the potato mix into the bowl on top of the bacon, push in solid, wrap the bacon tails on top than I added a flattened pie plate and a Foil wrapped weight so the bacon would not curl out of the pan. Into the oven at 350 deg. ( I know I did not smoke this one , sorry )
Check on the ribs, doing good about 1 hour to go , around same time for the bacon Dome, lol
Pulled the potatoes and flipped the bowl onto my pie plate onto another pan and back in for about 15 minutes to crisp up the bacon
Ribs are ready to come in to rest while I set the table and get my plate filled up
I let the Bacon Dome ( potatoes ) rest for about 15 minutes, I am always nervous about the first cut , worried it will just spill out like soup one of these times ,lol
So here they are both resting , but my mouth is watering for a rib......
Drum roll... ... .. the CUT, .nice it stayed intact
My plate with a little kale salad with poppy seed dressing.
Well folks, this is the end.
Great ribs, I like the dry ribs, but also like my different glazed ribs , and the bacon dome loaded mashed potatoes , always a good looking display at the table
and the flavours were right on .
But I got a greasy thumbs up from across the table, so that is what I like to see
Thanks for looking and reading
David
I normally like to do a glaze but this time I wanted dry ribs, just the juice and grease running down my chin this time, lol
Cut the ribs into singles , coated with Jeff's Original Rub, into the fridge for an hour or two while I got the potatoes boiling.



Potatoes boiling, onions and celery sautéing, red and green peppers diced, and cheddar grated
( I also added 2 eggs to help bind all )
Put the ribs in the smoker at 275deg. with cherry and mesquite chips and chunks
Once the potatoes cooled , ( i left them a little chunky for more texture for finished product. ) I added all the items together in a bowl.
Made my bacon weave and into my flipper baking bowl




Stuff and the potato mix into the bowl on top of the bacon, push in solid, wrap the bacon tails on top than I added a flattened pie plate and a Foil wrapped weight so the bacon would not curl out of the pan. Into the oven at 350 deg. ( I know I did not smoke this one , sorry )


Check on the ribs, doing good about 1 hour to go , around same time for the bacon Dome, lol

Pulled the potatoes and flipped the bowl onto my pie plate onto another pan and back in for about 15 minutes to crisp up the bacon

Ribs are ready to come in to rest while I set the table and get my plate filled up
I let the Bacon Dome ( potatoes ) rest for about 15 minutes, I am always nervous about the first cut , worried it will just spill out like soup one of these times ,lol
So here they are both resting , but my mouth is watering for a rib......
Drum roll... ... .. the CUT, .nice it stayed intact
My plate with a little kale salad with poppy seed dressing.
Well folks, this is the end.
Great ribs, I like the dry ribs, but also like my different glazed ribs , and the bacon dome loaded mashed potatoes , always a good looking display at the table
and the flavours were right on .
But I got a greasy thumbs up from across the table, so that is what I like to see
Thanks for looking and reading
David
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