Side Ribs / Cornish Splits wqview!

[bluebombersfan]

After waiting a few days to let my back heal I decided it was time to do some ribs for dinner!

Here they are a couple hours in.  You can see my brand new AMNPS in the bottom.  I used dust just so I could try and use up the last little bit that I have.  I do LOVE the way it fits in my MES, it sits on the racks instead of the bottom.

This is after three hours!  I made some of Chef Jimmy J's foiling sauce and added that before I wrapped them up.  The sauce is amazing!!!!

More to come!!!!!!!!!!

 

[alelover]

Looks great. Nice color. Nice crusty bark. Yum.

 

[bluebombersfan]

Here they are finished!!!  I did the 3 - 2 - 1 method and they turned out fantastic!!!!!  My best ribs to date with Chef Jimmy J's foiling sauce!!!!

a little bear view!

A shot of the cornish splits I made.  The recipe came from a previous post by bmudd14474!  THANKS!!

My plate!!!!

One last close up!!!

Thanks for looking!!!

 

[Bearcarver]

That all looks awesome Bomber!!!!

Too much empty space on your plate.

I hope mine has more meat on it !!!!

Thanks,

Bear

 

[bluebombersfan]

HAHAHAHAHAAHh too much empty space!!!  that was only 1 of 3 plates!!

Thanks Bear!

 

[raptor700]

Great lookin ribs BB,

Bear likes some taters in the empty spaces 

 

[bluebombersfan]

Thanks raptor700! 

 

[SmokinAl]

Great looking ribs!

Your meal looks delicious!

 

[africanmeat]

It look great 

 

[billyj571]

Nice looking ribs

 

[tjohnson]

Those ribs look AWESOME!

Is that a slight "Smoke Ring" on your ribs, or is the meat tinted from the rub or sauce?

I'm gonna have to try Chef Jimmy's sauce next time

I noticed water in the water pan

What do you do different, so the AMNPS burns with the excess moisture?

Todd

 

[realtorterry]

Those look awesome. I have seen chef Jiimy's foiling sauce? but it sounds delicious??

 

[bluebombersfan]

Those ribs look AWESOME!

Is that a slight "Smoke Ring" on your ribs, or is the meat tinted from the rub or sauce?

I'm gonna have to try Chef Jimmy's sauce next time

I noticed water in the water pan

What do you do different, so the AMNPS burns with the excess moisture?

Todd

Thanks!  You bet that is a slight smoke ring on the ribs.  I always use a few charcoal briquettes in the chip loader, I dont dump them but just let them burn in the loader.  the only thing I did different was my new pellet smoker was able to sit on the lower rails instead of sitting it in the bottom of the smoker.  It smoked like a charm!

Thanks for the comments alelover, SmokinAl, africanmeat, billyj571, TJohnson, realtorterry!!

Brian

 

[chef jimmyj]

Awesome Job, Brian, and Thanks for the Pat on the Back!...JJ

 

[alelover]

More pics. Making me even more hungry. Those rolls look great too. Got a recipe?

 

[bluebombersfan]

Awesome Job, Brian, and Thanks for the Pat on the Back!...JJ

That sauce is amazing!!  I made it with honey add added just a couple TBSP of apple cider vinegar for that tang.  It was perfect!  I think it would be deadly on pulled pork!!

 

[bluebombersfan]

More pics. Making me even more hungry. Those rolls look great too. Got a recipe?

I got the recipe from a previous post from bmudd14474

Here is the roll Recipe. My wife got it from http://allrecipes.com/Recipe/Cornish-Splits/Detail.aspx?prop24=etaf

Ingredients

1 teaspoon active dry yeast
1 1/4 cups lukewarm milk
1 tablespoon white sugar
3 cups unbleached all-purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted and cooled

Directions

In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
Bake for 15-20 minutes until browned and puffed. Split open and serve warm

This was my first time trying them out.  They were great!!!

Brian

 

[scarbelly]

Man it all looks great. I could handle a plate or two of that

 

[billyj571]

Thanks for the Roll recipe. I usually do the bisquick rolls I will try this.

 

[forluvofsmoke]

Looks like you had a very nice return to the thin blue smoke, Brian!

The rolls look like a winner, and the ribs and asparagus...well...got any left overs to send my way?

Been looking for an easy dinner roll recipe...that one will have to be added to my list of prospects.

Take it easy...obviously, you'll be eating quite well! Ha-ha!!!

Eric