View Full Version : Ribs and Shrimp in Okinawa - Input Requested - pR0N!

12-12-2015, 12:38 AM
This cook brought to you with the help of NCGrimbo, and some fantastic bits and pieces sent from my beloved Tar Heel State!

Thanks to NCGrimbo, I've had some time to play around with some of the goodies he sent this way. I've really enjoyed the Bone Suckin' Sauce Steak Seasoning & Rub, so I applied a generous amount to a rack of baby backs.


Momma asked me to remake some grilled shrimp I cobbled together around Thanksgiving... I don't remember what I put together, but I'm pretty sure I mixed up a marinade of EVOO, garlic, lemon juice, S&P, and maybe some sort of herbs.


Here's a shot of the rack after I pulled from foil. You folks taught me about wrapping with some apple juice and perhaps a little extra rub for a good 30-45 minutes. Seems to have worked well.


Ribs are naked and back in the smoker for a bit. I'm planning to glaze the rack (my first time... mildly nervous, as I usually just keep it simple) with some Cackalacky Cheerwine Sauce.

Need some input if any of you are awake:

Considering just pulling and resting the ribs in a warm oven for a while so we can finish the sides and get the shrimp prepared... then fire up the grill for the shrimp and to apply the glaze on the ribs.

Otherwise... option B is to apply the glaze early, then hold them warm in the oven until I'm ready to carve and serve.

12-12-2015, 12:48 AM
Option B. Glaze now and let it set. I'm with also, don't normally glaze my ribs.
Looking good so far.

12-12-2015, 01:13 AM
Well, I did some more research in the interim... and didn't find anything to dissuade me from COS' input above.



Back in the sauna... will apply a couple more coats to the top over the last 30 minutes of the cook, then pull and rest.

Cackalacky Cheerwine Sauce is tasty... but quite sweet (as I expected), but with a nice twang. Takes me back to childhood memories of drinking Cheerwine with my Barbecue in Lexington...

12-12-2015, 01:18 AM
Looking good, wish I was eating those right now.

12-12-2015, 01:28 AM
That's looking really, really good bro. :thumb:

12-12-2015, 03:03 AM
I would have also chosen option B. Those ribs look really good. I use Bone Sucking Sauce rub as well. It is my go to rub to sprinkle on my ABT's.

12-12-2015, 03:43 AM
That's looking really, really good bro. :thumb:
Thanks, brother. Will have pictures of final product shortly. Hope they'll hold up to further scrutiny.

I would have also chosen option B. Those ribs look really good. I use Bone Sucking Sauce rub as well. It is my go to rub to sprinkle on my ABT's.

Cheers, Cheez. Whew... I don't glaze ribs. I just don't. I really enjoy the rub and the cooking process as it stands without getting "fancy."

Thankful that I chose "the right method" for tonight's experiment.

More soon.

12-12-2015, 04:08 AM

12-12-2015, 04:51 AM
Shrimp did well in the marinade. Skewered 'em up and put 'em on the gasser for a little bit.

Rib glaze did pretty well on these.

Full-up plated shot: ribs, smoked mac & cheese, bok choy, and those grilled shrimp...

Interesting Side Note: The Cheerwine glaze on the ribs really pairs well with a Manhattan.

12-12-2015, 05:24 AM
you have me thinking about ribs and shrimp for breakfast. A fine looking meal there.

12-12-2015, 05:59 AM
Good looking dinner there.

12-12-2015, 06:33 AM
Awesome cook.....

I love the color of the plated shrimp, I'm drooling, and the Cackalacky Cheerwine Sauce, I had just ordered and received a jar to try myself. You have made me look forward to trying it.

Again great looking ribs and shrimp.....

12-12-2015, 06:42 AM
Looks yummy. I also love bone suckin seasoning

12-12-2015, 06:55 AM
Your meal looks great. BBQ and Cheerwine at "The Lexington Barbeque",53 years and still on the menu...:thumb: