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


ShadowDriver
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.

http://i8.photobucket.com/albums/a48/marclovelace/2015-12-122013.10.01_zpstnu7i34l.jpg

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.

http://i8.photobucket.com/albums/a48/marclovelace/2015-12-12%2015.14.37_zps7vzhl7qy.jpg

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.

http://i8.photobucket.com/albums/a48/marclovelace/2015-12-12%2015.17.12_zps59sjwbyz.jpg

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.

COS
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.

ShadowDriver
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.

http://i8.photobucket.com/albums/a48/marclovelace/2015-12-12%2016.04.11_zpsoepyc6kg.jpg

http://i8.photobucket.com/albums/a48/marclovelace/2015-12-12%2016.06.19_zps19sksrcz.jpg

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...

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

ssv3
12-12-2015, 01:28 AM
That's looking really, really good bro. :thumb:

cheez59
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.

ShadowDriver
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.

ebijack
12-12-2015, 04:08 AM
:thumb:

ShadowDriver
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.
http://i8.photobucket.com/albums/a48/marclovelace/IMG_1223_zpsjteffknx.jpg

Rib glaze did pretty well on these.
http://i8.photobucket.com/albums/a48/marclovelace/IMG_1226_zpsm8sakyzy.jpg

Full-up plated shot: ribs, smoked mac & cheese, bok choy, and those grilled shrimp...
http://i8.photobucket.com/albums/a48/marclovelace/IMG_1227_zpsvko51xaz.jpg

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

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

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

IamMadMan
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.....

mattmountz94
12-12-2015, 06:42 AM
Looks yummy. I also love bone suckin seasoning

fuzzy1626
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: