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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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01-01-2016, 03:19 AM | #1 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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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.
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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.. |
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01-01-2016, 04:16 AM | #2 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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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.
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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) |
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01-01-2016, 05:30 AM | #3 |
is One Chatty Farker
Join Date: 12-19-15
Location: Belford NJ
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Shadow looks good and thanks for the side by side comparison. I think the greens and beans stole the show though.
Jesse
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Jesse Big Bear Ramirez Super fast purple thermapen GMG JB OG PBC Gen 1Weber performer |
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01-01-2016, 06:03 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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It all looks great from here!
KC
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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: |
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01-01-2016, 06:03 AM | #5 |
is one Smokin' Farker
Join Date: 03-14-14
Location: Lancaster, Virginia
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Nice ribs! Happy New Year from Mollusk Va.
Stay safe as you can. Later, Doug
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Anderson BBQ Company |
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01-01-2016, 06:23 AM | #6 | |
Quintessential Chatty Farker
Join Date: 05-29-08
Location: LaFayette, GA
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Quote:
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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 |
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01-01-2016, 06:38 AM | #7 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Fine looking plate of food and thanks for the reviews.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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01-01-2016, 07:01 AM | #8 |
On the road to being a farker
Join Date: 02-20-12
Location: Vermontville, MI
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Looks great to me Shadow, I'd hit it!
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Never let common sense get in the way of a good disaster. |
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01-01-2016, 07:13 AM | #9 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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... |
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01-01-2016, 08:04 AM | #10 |
is one Smokin' Farker
Join Date: 01-04-15
Location: Japan
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Looks good. I see your bringing the new year in right.
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Homemade vertical offset |
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01-01-2016, 05:05 PM | #11 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
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.
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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) |
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01-01-2016, 05:12 PM | #12 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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The whole plate looks awesome. I'm liking the ribs both ways. Very nice!
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01-01-2016, 05:16 PM | #13 | |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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Quote:
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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) |
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01-01-2016, 07:11 PM | #14 |
Babbling Farker
Join Date: 07-16-14
Location: Central, NJ
Name/Nickname : John
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Nice job on those and thanks for the review!
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01-02-2016, 04:29 AM | #15 | |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Quote:
- 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.
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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) |
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Thanks from:---> |
Tags |
Cackalaky, Cheerwine, mustard, spare ribs |
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