Ribs & Butternut Squash

hav · 11-01-2008, 09:42 PM

As I mentioned on an earlier post, computer time!

My wife still doesn't get it, uploading photos and keeping up to date on the Brethren takes time.

So, I tried some Maple Chunks instead of my usual Mesquite for Pork Ribs. They are rubbed down with John Henry's Pecan Rub.

Ready for smoke.

After about 2 hours got some Squash, cut in half, spread with salted butter, sprinkled with Brown Sugar, Nutmeg & Cinnamon.

Squash was taken out, the smell was the best!

Ribs resting and waiting.

Sliced and starting to serve.

Mashed the Squash, plated with the ribs and licked all 10 fingers!

BBQ Grail · 11-01-2008, 09:49 PM

Great grub! Gotta try some of that squash.

Trucky1008 · 11-01-2008, 10:19 PM

Great looking ribs and squash!

chinesebob · 11-01-2008, 10:34 PM

Squash on the smoker? Looks fantastic!

Midnight Smoke · 11-01-2008, 10:40 PM

Got to love It! Looks good!

Monty · 11-02-2008, 12:39 AM

very nice bro. well done!

Res6cue · 11-02-2008, 06:30 AM

Gonna try the squash. About how long and at what temp did you do it?

jacob · 11-02-2008, 06:34 AM

Looks good, the squash looks great how was it on flavor.

garyk1398 · 11-02-2008, 06:36 AM

Nice job! Squash goes good with any kind of Q!

hav · 11-02-2008, 07:59 AM

Quote:

Originally Posted by Res6cue

Gonna try the squash. About how long and at what temp did you do it?

About 2.5 hours at 210° Some was soft, some was still kinda' firm, but all was edible, mashed with Butter, Cinnamon & Nutmeg. I would probably go a little longer next time, but my family was hungry.

Quote:

Originally Posted by jacob

Looks good, the squash looks great how was it on flavor.

Very good, once its mashed, the smell of the smoke really stands out, I used Maple, maybe next time some fruit wood?

11-01-2008, 09:42 PM	#1
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY Downloads: 0 Uploads: 0	Ribs & Butternut Squash As I mentioned on an earlier post, computer time! My wife still doesn't get it, uploading photos and keeping up to date on the Brethren takes time. So, I tried some Maple Chunks instead of my usual Mesquite for Pork Ribs. They are rubbed down with John Henry's Pecan Rub. Ready for smoke. After about 2 hours got some Squash, cut in half, spread with salted butter, sprinkled with Brown Sugar, Nutmeg & Cinnamon. Squash was taken out, the smell was the best! Ribs resting and waiting. Sliced and starting to serve. Mashed the Squash, plated with the ribs and licked all 10 fingers! __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Char-Broil Gas Grill; Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber *Cool-Blue* Performer; 18" WSM DZ:2008 (CL Rescue); 14" Table Top Kettle Grill; Turkey Fryer; *Rapid-Fire-Red* Thermapen!; *Small, Medium & XL BGE!*

11-01-2008, 09:49 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Great grub! Gotta try some of that squash. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-01-2008, 10:19 PM	#3
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	Great looking ribs and squash! __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'

11-01-2008, 10:34 PM	#4
chinesebob is One Chatty Farker Join Date: 04-07-07 Location: Westerville,OH Downloads: 0 Uploads: 0	Squash on the smoker? Looks fantastic! __________________ Chinesebob - Central Ohio A Chinese speaking white guy in search of the perfect bbq.

11-01-2008, 10:40 PM	#5
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Got to love It! Looks good! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

11-02-2008, 12:39 AM	#6
Monty Take a breath! Join Date: 05-21-08 Location: Martini, Texas Downloads: 0 Uploads: 0	very nice bro. well done! __________________ Monty "When a defining moment comes along - you either define the moment - or the moment defines you" -- Tin Cup *________________________________* 20X42 Klose "The Deluxe Grill Chef Smoker" Primo Oval Junior Cook'n'Kettle Sr. (almost 50 yrs old!) "Big Chief" ES (for Christmas Jerky!)

11-02-2008, 06:30 AM	#7
Res6cue Knows what a fatty is. Join Date: 06-05-08 Location: Owings Mills, Maryland Downloads: 0 Uploads: 0	Gonna try the squash. About how long and at what temp did you do it? __________________ [SIZE=3][I]Brinkman SnP Pro[/I][/SIZE] [SIZE=3][I]Weber Genesis[/I][/SIZE] [SIZE=3][I]GOSM - Deluxe[/I][/SIZE]

11-02-2008, 06:34 AM	#8
jacob Babbling Farker Join Date: 12-30-06 Location: North Georgia Downloads: 0 Uploads: 0	Looks good, the squash looks great how was it on flavor. __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

11-02-2008, 06:36 AM	#9
garyk1398 Babbling Farker Join Date: 08-05-08 Location: South O, Omaha, NE Downloads: 0 Uploads: 0	Nice job! Squash goes good with any kind of Q! __________________ Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner. Gary, KCBS -CBJ Certified Nebraska MOINK Baller, KCBS - CBJ Semper Fi, when in doubt empty the magazine

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