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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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05-02-2014, 09:12 PM | #1 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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1st PBC Baby Backs - w/ Rub and Sauce
Thanks to Captain Ron, I get to 'practice' on a PBC while I await the arrival of the one I ordered last week from Noah. (Thank you Ron_L!!!)
I originally wanted to try some Flank Steak as per Noah's suggestion but RD was fresh out when I stopped there a few days ago. But they had a fresh load of Baby Backs that were priced right at $3.22 / lb. So I grabbed a cryo and came home. Today around 2:30 I stopped at the house to get the ribs going... I made my version of Franklin BBQ's Rib Rub, (see at the bottom of this post) and then started the charcoal in a mini-chimney ...about 30 briquettes. Meanwhile, I rinsed the ribs, patted them dry, trimmed 'em up (removing the membrane) and then rubbed them down with a light coating of olive oil. By this time, the charcoal was well fired. I used the minion method and then added a few chunks of Pecan wood to the top and set the charcoal basket into the PBC. I sprinkled the rub on both sides, hooked the ribs through the thickest meat, second rib down and hung them on the PBC. Several videos and blogs say "close the lid, walk away and come back in 3 hours". So, I made the Georgia Mustard Sauce and went back to the office. Two and a half hours later I came home... the house was still standing and the PBC was just doing what it was supposed to do.... Sweet! The 3 hour mark came so I checked a rack... still just a little more cooking could be done ... (the PBC was running right at 280) So I set my time for 30 more minutes. at 3hours and 30 minutes I pulled them, wrapped them in foil and waited for everyone to get up to the table. Sliced and served... these were the most delicious, tender, juicy and flavorful ribs I've ever cooked... and probably in the top 3 to 5 of all the ribs I've ever eaten. My eldest son said they were the best he's ever had in his life and my wife is still talking about them! Seasoning level was absolutely perfect. Not 'salty' at all but a good pepper bite. Even my 11 month old Granddaughter loved them! The mustard sauce was a requirement for my son who's allergic to tomatoes. It was a delightfully sassy, tangy and slightly sweet sauce that was perfect for the ribs. So... now we're absolutely stuffed, I'm sitting in my easy chair with a neat bourbon in my hand and hoping there are a few ribs left for me for lunch tomorrow! Here are the two recipes... Franklin's Rib Rub (as best as I could determine from watching Aaron Franklin's Rib Video) 1/2 cup Coarse Ground Pepper 1/4 cup sea salt 2 Tblsp Chili Powder 1 Tblsp Paprika 1 Tblsp Onion Powder (coarse grained) 1 Tblsp Garlic Powder (coarse grained) Georgia Mustard Sauce (I modified the original recipe... it wasn't quite sweet or creamy enough so I added an extra half-tablespoon butter and an 1/8th cup of honey) Georgia Mustard Sauce • 1/2 cup prepared mustard • 1/4 cup brown sugar, firmly packed • 1/8 cup honey • 1/8 cup apple cider vinegar • 1.5 tablespoons butter • 1 tablespoons Worcestershire sauce • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1/2 teaspoon celery seed • 1/2 teaspoon Tabasco Combine and simmer for 15 min. Here are the pics:
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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05-02-2014, 09:18 PM | #2 |
Babbling Farker
Join Date: 06-13-13
Location: pa
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Man they look great. Thanks for the rub recipe.
That last pic is awesome.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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05-02-2014, 09:21 PM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That PBC is getting a workout!
The ribs look great and I love the picture of your granddaughter!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-02-2014, 09:58 PM | #6 |
is Blowin Smoke!
Join Date: 06-04-13
Location: Seattle WA
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Yep those look like PBC ribs Nice!
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05-02-2014, 10:05 PM | #7 |
Full Fledged Farker
Join Date: 04-26-14
Location: Lincoln,NE
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Definition of Neat
No Ice No Water No Friends No Relatives Just really good whiskey? |
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05-02-2014, 10:54 PM | #8 |
Babbling Farker
Join Date: 12-16-13
Location: Rome, Italy
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Your ribs look delicious ad your granddaughter!
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[B]3 WSM 22" - 2 Weber OTG 26" - Ferraboli grill[/B] [B] BBQ GURU cyber WiFi + DigiQ DX2 - KSBS CBJ BBQness is on Youtube, Instagram & Flickr [/B] |
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05-02-2014, 10:59 PM | #9 | |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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Quote:
No Ice - Check No Water - Check No Friends - Check No Relatiives..... UN Check Really good bourbon ... Not a PVW 23 nor is it expensive, but really good tasting indeed. Colonel E.H. Taylor Jr. Single Barrel Bourbon.
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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05-02-2014, 11:01 PM | #10 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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That's my second granddaughter and she's a doll baby. She gnawed that rib clean and then hollered for more. That's some good honest feedback!
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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05-02-2014, 11:04 PM | #11 |
On the road to being a farker
Join Date: 04-22-14
Location: West Deptford, NJ
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Might need to try it if I find it. I've been drinking Four Roses Single Barrel lately. Found a really good barrel and bought 3 bottles from it.
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05-02-2014, 11:17 PM | #12 |
is one Smokin' Farker
Join Date: 02-19-14
Location: Albuquerque, NM
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Ribs looks delicious.
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05-02-2014, 11:20 PM | #13 |
Full Fledged Farker
Join Date: 04-21-14
Location: Western 'burbs of Chi-town
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Two bottles ago I enjoyed a bottle of Four Roses Single Barrel. It's on the same level as the Colonel Taylor and very similar in flavor profile. If you like the Four Roses you'll probably enjoy the Taylor. Or my last bottle... Eagle Rare 10 yr. It was delicious!
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[I]Slay it, Skin it, Slice it, Smoke it, Indulge in the Aroma....Scarf it down.[/I] Thermapen (Smooth as Silk White!) Maverick ET-732 (w/ custom waterproofed probes) Weber: Genesis Gasser, Smokey Joe, One Touch PBC Proverbs 12:27 The lazy do not roast any game, but the diligent feed on the riches of the hunt. |
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05-03-2014, 12:10 AM | #14 |
Found some matches.
Join Date: 04-19-14
Location: Gilbert
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Dammit! Now Im hungry
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05-03-2014, 01:51 AM | #15 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I think the pic of the GD says it all.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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