Winter ribs

[myownidaho]

I wanted to get some more smoking in before the wet, cold weather came back, so I threw a St. Louis rack on and smoked it for six hours at around 240. Another shoutout to Al for the IT method for doneness. I skipped the starch because we had leftover pizza for lunch.

 

[Tallbald]

Looks like a delicious result all the way around! What's the recipe for the enticing side dish there? Looks really flavorful. Don.

 

[myownidaho]

Looks like a delicious result all the way around! What's the recipe for the enticing side dish there? Looks really flavorful. Don.

A standard this time of year. Shaved Brussels sprouts sautéed with shallots, pecans and lemon zest with butter and a little white wine. I can eat piles of the stuff.

 

[crazymoon]

MOI. Nice looking ribs and a tasty side. Looks like a great smoke!

 

[SmokinAl]

That's a fantastic looking meal!
The shaved brussel sprouts look delicious!
The ribs look pretty darn good too!
Congrats on making the carousel!
Al

 

[tropics]

They look great to me! I like the idea of using the sprouts like that. LIKE
Richie

 

[Watson]

Those look great. They are my next smoking project.

What is the IT method for doneness?

 

[tropics]

Those look great. They are my next smoking project.

What is the IT method for doneness?

https://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works
That was the post he is referring too
Richie

 

[xray]

Very nice! I could use a break from this cold and snow. Those brussel sprouts look so tasty.

 

[HalfSmoked]

Great looking meal all the way around there myownidoho.

Warren

 

[myownidaho]

Thank you, gentlemen! I’ll be gnawing on the leftovers tonight.

 

[BandCollector]

A standard this time of year. Shaved Brussels sprouts sautéed with shallots, pecans and lemon zest with butter and a little white wine. I can eat piles of the stuff.

Are there specific amounts per ingredient or do you just wing it?

Looks good and I would like to try it.

Thanks for sharing,

John

 

[daricksta]

Great job. Thanks for the link to the original post using these techniques.

 

[myownidaho]

Are there specific amounts per ingredient or do you just wing it?

Looks good and I would like to try it.

Thanks for sharing,

John

I just wing it. Much like most of the things I cook. Go easy on the lemon zest.

 

[lovethemeats]

Man it looked good. What I would like is the recipe for the shaved Brussels sprouts. That looks good. Points to you on the plate you had going that night.

 

[myownidaho]

Okay guys, here’s the best I can do on a recipe for the Brussels sprouts.

1# Brussels sprouts trimmed, halved, finely shredded
1 medium shallot, diced fine
1/4 cup pecans, chopped the same as the shallots
1tsp finely chopped lemon zest
1/4 cup white wine(or chicken stock)
2tbsp butter
1tbsp evoo
SP

Heat the butter and oil on high, sweat the shallots for about 30 seconds. Add the BS and pecans, and toss. Season with SP, tossed again and add the wine/stock. Continue to sauté on medium high until the BS start to soften. This should only take a couple of minutes. Add the lemon zest, correct the seasoning and serve once the liquid has pretty much evaporated.

The final result should be light in texture and fairly dry. Feel free to play away with it and make it your own.

 

[lovethemeats]

Thanks for the recipe. It sounds and looks soooooo good.

 

[myownidaho]

Thanks for the recipe. It sounds and looks soooooo good.

Thanks! I edited the amount of sprouts to one pound. And that’s for two servings.

 

[lovethemeats]

I'll be making it with the chuck roast I'm doing Saturday in the smoker. Definitely a good veggie to go with it.

 

[xray]

Not meant to hijack your thread, but I made shaved brussel sprouts last night after seeing your thread, they were very good! Thank you for the inspiration. I had tuna patties with shaved brussel sprouts and bacon.

Thanks again for giving us new ideas.