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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-19-2011, 07:16 PM
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#1 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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Just some Father's Day Spare Ribs.....
Had Mom and Dad and my youngest brother and his wife over today for Dad's Day. Spare ribs was on the menu.
St. Louis trim SM Cherry rub Smoked at 250-275 for 3 hours Foiled for 1 hour Finished out of the foil for 30 minutes, with a 5 minute glaze set Glazed with Big Butz Cranberry YUMMY!!!! Sides were greens salad, corn on the cob, done in-husk on the smoker and my newly world famous Bourbon Peach Baked Beans.    A little too long in the foil today. Overcooked just a bit. Not total mush, but came apart a little while slicing. STILL.....tasted farkin great! I love that Simply Marvelous and Big Butz stuff!!! GREAT products you guys got there!!  HAPPY FATHER'S DAY ALL YOU DADS OUT THERE!!!! 
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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06-19-2011, 08:24 PM
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#3 |
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Babbling Farker
  Join Date: 03-06-10
Location: kentucky
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Nice grub and good family around... cant beat that huh
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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06-19-2011, 08:42 PM
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#5 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Best present a Dad could get! Mine only got an American Express gift card. I think he would have liked the ribs better.
 Nice job!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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06-19-2011, 09:30 PM
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#7 |
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is One Chatty Farker
Join Date: 03-16-10
Location: Northwestern Wisconsin
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Those ribs looked fantastic!
Now I want some! 
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Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B] |
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06-19-2011, 11:41 PM
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#12 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Ribs look great! I just did 2 racks today.....shoulda done more.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-19-2011, 11:51 PM
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#13 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice work Wamp, those look great
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-20-2011, 07:04 AM
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#15 | |
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
ABSOLUTELY!!! When I get time, I'll post this in the Brethren Cookbook. I've tweaked this ever so slightly since I first posted this, but this is the FINISHED version. My brother suggested yesterday that I call them "Over the Top Beans". I'm pretty proud of them..... Wampus's Peach Bourbon Baked Beans Ingredients: 2 15oz cans of Great Northen beans, drained and rinsed 4 slices of thick sliced bacon, chopped 1 lb maple fatty (smoked ahead of time), crumbled/diced 1 med onion, diced 1/2 bell pepper (I like orange or yellow) 1 can (21 oz) peach pie filling 1/2 cup brown sugar 1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce 2 TBS worschestershire sauce 1/3 cup bourbon 1 lg clove garlic, minced 2 TBS yellow mustard 1 TBS rub (I've been using SM Sweet & Spicy) Directions: -Smoke Fatty (can be smoked well before), crumble or dice -Brown Bacon in skillet (about 1/2 way) -Add onion & pepper - cook until just carmelized -Slowly add bourbon & garlic - simmer until caramelized -Remove from heat -Add remaining ingredients to skillet, mix thoroughly -Put in pan and place in smoker -Smoke for at least 2 hours, stirring occasionally (I try and smoke for 4 hrs) Lately, I've not been able to get the Famous Dave's Apricot Bourbon sauce, but I've just substituted with another sauce with some KICK. I've used Dave's "Thick and Sassy" or Big Butz Hot as well. In my opinion, a HOT sauce is essential to these beans. It never makes the beans hot, but gives just a hint of some kick. My mom does NOT like heat and she LOVES the little snap these beans have. I'll be entering these beans in a amateur competition this weekend......I'm expecting great things. ENJOY!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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