MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-01-2016, 03:19 AM   #1
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Lightbulb New Years Spare Rib Experiment - w/ Pr0N

Fired up a rack of St Louis Spares over hickory with the intention of having a head-to-head competition between our homemade mustard sauce vs. Bone Suckin' Mustard sauce. After I made a small batch of our stuff, based loosely on Tidewater Thin (Thanks to Viking72!), I cracked open a jar of the Bone Suckin' Mustard only to discover that it tastes like sweet pickles. Uhm, no thank you.

Thanks to NCGrimbo, I hit the ribs with some Carolina Table Salt Rub (nice, basic flavor that doesn't move the ribs in any one direction more than others) and let 'em ride on the 2-0.75-0.5 timetable over hickory at about 250-275F. I foiled them and add some apple juice during the middle interval before firming them back up.



Once firmed up, I cut the rack in half to complete my new plan of action:
a North Carolina (Cackalaky Cheerwine glaze)

vs. South Carolina (Wicken Yanks Guerrilla Gold sauce)

competition.



After 10 minutes to set the first coat, I applied another and let 'em sit for 5 minutes longer before pulling.



Momma's collard greens and baked beans are almost ready, so the bones are resting in a 150F oven just to stay warm. We'll be ready to chow down in a few minutes and I'll have some more pRoN for you along with the results of this highly scientific experiment.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

Last edited by ShadowDriver; 01-01-2016 at 04:07 AM..
ShadowDriver is offline   Reply With Quote




Old 01-01-2016, 04:16 AM   #2
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

I can highly recommend the Cheerwine Sauce (as a glaze) on ribs. This is my second attempt at this, and it works very well. Barbecue and Cheerwine were meant for each other. It adds a really nice black cherry sweetness to the ribs and deepens the flavor.

I'm usually not a fan of mustard sauce on ribs (fan of a thin mustard sauce on pulled pork). That said, our thicker spicy mustard sauce works pretty well over top of the ribs, but doesn't add any additional sweetness. Big boost in depth of flavor here... but the aesthetics aren't as nice as the Cheerwine.



Mrs Shadow's collard greens and baked beans were off the hook. Collards have been in the slow cooker for the past 7 hours with onion, garlic, and a ham hock that she shredded before serving.


Thanks for stopping by and having a peek. This isn't our traditional New Year's Day dinner, but it sure was an enjoyable alternative.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Old 01-01-2016, 05:30 AM   #3
Bigbears BBQ
is One Chatty Farker
 
Join Date: 12-19-15
Location: Belford NJ
Default

Shadow looks good and thanks for the side by side comparison. I think the greens and beans stole the show though.
Jesse
__________________
Jesse Big Bear Ramirez
Super fast purple thermapen
GMG JB
OG PBC
Gen 1Weber performer
Bigbears BBQ is offline   Reply With Quote


Old 01-01-2016, 06:03 AM   #4
code3rrt
Babbling Farker
 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

It all looks great from here!

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote


Old 01-01-2016, 06:03 AM   #5
viking72
is one Smokin' Farker
 
Join Date: 03-14-14
Location: Lancaster, Virginia
Default

Nice ribs! Happy New Year from Mollusk Va.
Stay safe as you can.

Later,
Doug
__________________
Anderson BBQ Company
viking72 is offline   Reply With Quote


Old 01-01-2016, 06:23 AM   #6
cheez59
Quintessential Chatty Farker

 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Quote:
Originally Posted by ShadowDriver View Post
I can highly recommend the Cheerwine Sauce (as a glaze) on ribs. This is my second attempt at this, and it works very well. Barbecue and Cheerwine were meant for each other. It adds a really nice black cherry sweetness to the ribs and deepens the flavor.

I'm usually not a fan of mustard sauce on ribs (fan of a thin mustard sauce on pulled pork). That said, our thicker spicy mustard sauce works pretty well over top of the ribs, but doesn't add any additional sweetness. Big boost in depth of flavor here... but the aesthetics aren't as nice as the Cheerwine.



Mrs Shadow's collard greens and baked beans were off the hook. Collards have been in the slow cooker for the past 7 hours with onion, garlic, and a ham hock that she shredded before serving.


Thanks for stopping by and having a peek. This isn't our traditional New Year's Day dinner, but it sure was an enjoyable alternative.
Ribs is ribs and I know they were real good. That said though I'm with you on the collards. Those greens look to be way off the hook.
__________________
Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50
cheez59 is offline   Reply With Quote


Old 01-01-2016, 06:38 AM   #7
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Fine looking plate of food and thanks for the reviews.
__________________
Marty

UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.
Stingerhook is online now   Reply With Quote


Old 01-01-2016, 07:01 AM   #8
wango
On the road to being a farker
 
Join Date: 02-20-12
Location: Vermontville, MI
Default

Looks great to me Shadow, I'd hit it!
__________________
Never let common sense get in the way of a good disaster.
wango is offline   Reply With Quote


Old 01-01-2016, 07:13 AM   #9
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Shadow,

Awesome plate of southern comfort food there....... And I really like the review with the side by side comparisons... Great job.

I hope you have a very Happy and Prosperous New Year as well...
IamMadMan is online now   Reply With Quote


Old 01-01-2016, 08:04 AM   #10
COS
is one Smokin' Farker
 
COS's Avatar
 
Join Date: 01-04-15
Location: Japan
Default

Looks good. I see your bringing the new year in right.
__________________
Homemade vertical offset
COS is offline   Reply With Quote


Old 01-01-2016, 05:05 PM   #11
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Quote:
Originally Posted by cheez59 View Post
Ribs is ribs and I know they were real good. That said though I'm with you on the collards. Those greens look to be way off the hook.
Quote:
Originally Posted by Bigbears BBQ View Post
I think the greens and beans stole the show though.
As per usual, there's only so much I can do on the smoker to "wow" a guest.

Luckily, a little while ago, my Mom kicked me a recipe for collards that take the cake (and saying that they're better than my late grandmother's collards is saying something). DixieCollardGreens.pdf (Hope the attachment works... first attempt at this).

Mrs. Shadow's beans have been the true star of the show since I first attempted to make barbecue at home.

Thanks for the kind words. Give that collard recipe a try.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Thanks from: --->
Old 01-01-2016, 05:12 PM   #12
tish
Quintessential Chatty Farker
 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Default

The whole plate looks awesome. I'm liking the ribs both ways. Very nice!
__________________
*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Old 01-01-2016, 05:16 PM   #13
Springram
is One Chatty Farker
 
Join Date: 09-14-12
Location: Spring, Texas
Default

Quote:
Originally Posted by ShadowDriver View Post
As per usual, there's only so much I can do on the smoker to "wow" a guest.

Luckily, a little while ago, my Mom kicked me a recipe for collards that take the cake (and saying that they're better than my late grandmother's collards is saying something). Attachment 120569 (Hope the attachment works... first attempt at this).

Mrs. Shadow's beans have been the true star of the show since I first attempted to make barbecue at home.

Thanks for the kind words. Give that collard recipe a try.
Got the collard greens recipe downloaded. Now, I want Mrs. Shadow's baked bean recipe. PLEASE?
__________________
Certified Carcinogenic Meat Eater (CCME)
LSG 24"X24"X36" vertical offset smoker
LG and MiniMax BGE
Weber 22.5 Master Touch
Hunsaker drum
Weber Smokey Joe
Blackstone griddle
PK Grill (original)
Springram is offline   Reply With Quote


Old 01-01-2016, 07:11 PM   #14
Decoy205
Babbling Farker
 
Join Date: 07-16-14
Location: Central, NJ
Name/Nickname : John
Default

Nice job on those and thanks for the review!
Decoy205 is offline   Reply With Quote


Old 01-02-2016, 04:29 AM   #15
ShadowDriver
somebody shut me the fark up.

 
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
Default

Quote:
Originally Posted by Springram View Post
Got the collard greens recipe downloaded. Now, I want Mrs. Shadow's baked bean recipe. PLEASE?
I managed to pry this out of her, but I can't get her to be more specific.

- Start with Can of Bush's Maple Bacon Baked Beans
Add the following ingredients to the beans as they heat on the stove.
Ketchup
Mustard
Maple Syrup/Brown Sugar/Molasses (whatever you have that's generally dark and sweet)
Worcestershire Sauce
Minced Garlic
Minced or Finely Chopped Onion
About 1 Tbsp of whatever Dry Rub you're using on your 'cue for the day.

Hope that'll help give some ideas.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
ShadowDriver is offline   Reply With Quote


Thanks from:--->
Reply

Tags
Cackalaky, Cheerwine, mustard, spare ribs

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:48 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts