First off THANKS for such a wonderful recipe.
And YES, they are “ALL THAT”, and more.
I have read this thread 4 times so far, I know some of my replies were to old posts, but figured this is still a pretty active thread, nearly 4 years.
Finally got around to making a batch, I stuck to the recipe so if I ever do any tweaking I have a reference point.
Started my ribs and after 3 hours started the beans.
I added some of the skirt, slightly charred on the tips. Did not drain the beans and they were not soupy at all.
I cooked ribs for about three hours, added the skirt, chopped fine and placed the beans under the ribs, after 3 hours on the smoker I removed the beans from the smoker placed about 8 napkins on top to absorb grease and covered for ½ hour. Did not stir the beans until they were ready to be served.
I used 1 jalapeno and the beans had a tanginess to them but not spicy, I like stuff hot but most of my family can not tolerate the real spicy stuff.
I used cherry wood for the smoker and the beans had a subtle Smokey flavor.
The only thing I would do differently is drain most of the bacon grease before sautéing the veggies add more skirt meat and try thick sliced bacon, but as far as the recipe goes, I wouldn’t change a thing.
I would have to say that this recipe is perfect untouched, Hey Dutch I am looking for a good chili recipe, when are you gonna start “Dutch’s Wicked Chili”
I would have to agree, I think I enjoyed the beans more than the ribs the next day!
I use crushed pineapples and they cook down pretty well.
Probably better to make a foil patch rather than soak, by depriving the wood of oxygen it will smolder and not ignite.
If you do use bacon grease to saute’ I would pour a bit off first and use maybe a tablespoon at most.
I really like that idea.
I did but after three hours of the ribs cooking, Im gonna miss being able to do this on my Reverse Flow.
Anyhow here are some pics
And YES, they are “ALL THAT”, and more.
I have read this thread 4 times so far, I know some of my replies were to old posts, but figured this is still a pretty active thread, nearly 4 years.
Finally got around to making a batch, I stuck to the recipe so if I ever do any tweaking I have a reference point.
Started my ribs and after 3 hours started the beans.
I added some of the skirt, slightly charred on the tips. Did not drain the beans and they were not soupy at all.
I cooked ribs for about three hours, added the skirt, chopped fine and placed the beans under the ribs, after 3 hours on the smoker I removed the beans from the smoker placed about 8 napkins on top to absorb grease and covered for ½ hour. Did not stir the beans until they were ready to be served.
I used 1 jalapeno and the beans had a tanginess to them but not spicy, I like stuff hot but most of my family can not tolerate the real spicy stuff.
I used cherry wood for the smoker and the beans had a subtle Smokey flavor.
The only thing I would do differently is drain most of the bacon grease before sautéing the veggies add more skirt meat and try thick sliced bacon, but as far as the recipe goes, I wouldn’t change a thing.
I would have to say that this recipe is perfect untouched, Hey Dutch I am looking for a good chili recipe, when are you gonna start “Dutch’s Wicked Chili”
I would have to agree, I think I enjoyed the beans more than the ribs the next day!
I use crushed pineapples and they cook down pretty well.
Probably better to make a foil patch rather than soak, by depriving the wood of oxygen it will smolder and not ignite.
If you do use bacon grease to saute’ I would pour a bit off first and use maybe a tablespoon at most.
I really like that idea.
I did but after three hours of the ribs cooking, Im gonna miss being able to do this on my Reverse Flow.
Anyhow here are some pics