Peer-Pressure Rib Cook - St Louis Spares in the Pacific

ShadowDriver · 04-30-2016, 11:41 PM

You buggers seriously pressured me into cooking ribs today. Between Friday's chili and CINCHOUSE's homemade gluten-free pizza from last night... I didn't think I would cook again for a few days. I was wrong.

As soon as I bundled CINCHOUSE and our munchkin off to her much-anticipated baby shower with CINCHOUSE's Okinawan Karate Dojo, I eased over to the Commissary and picked up a rack of spares.

I thought I'd put the whole thing in the smoker this time and trim afterwards. Good thing I tried it while it was still wrapped in plastic! Nope. Not going to happen on my crappy little "Smoke Canyon" LP Gas Smoker! *sigh* I continue to envy you guys with the nice pits.

Well.. this let me hit the St. Louis cut bones with John Henry's Apple Chipotle rub, then mess around with the trimmings: Oakridge Dominator + HDD on some, then Oakridge Competition Beef & Pork + HDD on the other.

Here are the St. Louis spares with the John Henry:

More Pr0n soon.

AClarke44 · 04-30-2016, 11:49 PM

Sounds like it's gonna be a good dinner! Glad you got the go ahead from the boss....

Made some ribs myself today. Must be rib day!

Titch · 04-30-2016, 11:58 PM

Good luck and enjoy mate

COS · 05-01-2016, 12:02 AM

Good luck with them ribs. I'm at a park with the kids. Hopefully I can get back in time and toss a pork loin on the rotti and try Fwismoker way of 170IT. Not looking to good though.

SmittyJonz · 05-01-2016, 12:31 AM

they must have 55 gallon drums over there.?!.?

ShadowDriver · 05-01-2016, 12:36 AM

Quote:

Originally Posted by SmittyJonz

they must have 55 gallon drums over there.?!.?

They probably do, but my Japanese is complete crap (know enough to be polite in a restaurant or with the Fuzz)...

I'd be curious to know what COS has access to up North on the mainland.

ShadowDriver · 05-01-2016, 02:03 AM

Smoker's been running between 275-305F this afternoon (using up some of those Hickory pellets I got for my AMPS). Finished off this rack a bit faster than I expected. Even got to see "pig honey" that Fwismoker first showed me on a batch of spinning bones in March. No Sriracha & brown sugar wrap this time - no wrap needed!

Made some ABTs with my $3.50/lb TINY jalapeños. - Photos to come (forgot to snap a few when adding the to the sauna)

ssv3 · 05-01-2016, 02:13 AM

That looks awesome!!! Can't wait to throw some spares on tomorrow. Talk about peer pressure.

ShadowDriver · 05-01-2016, 02:41 AM

So... these jalapeños barely get past the 2nd knuckle on my little finger... but at least we've got 'em! (Recently, we've had NO fresh chilies on Okinawa).

VoodoChild · 05-01-2016, 02:54 AM

Looks great ! Nice Job.

16Adams · 05-01-2016, 03:18 AM

Everything looks perfect. !!

COS · 05-01-2016, 03:46 AM

Quote:

Originally Posted by ShadowDriver

They probably do, but my Japanese is complete crap (know enough to be polite in a restaurant or with the Fuzz)...

I'd be curious to know what COS has access to up North on the mainland.

There is people here that as a hook up on base for barrels. I see them out in town in scrap yards also. I never had a urge to make one though, so never pursued them. I just stuck to the COS's on base, hince the name. The base just started to sell OK Joe but the highland which I picked up. Recently got a kettle and a rotisserie.

By the way those ribs do look good. I want to make abt's but jalapeños is hard to find. I did just pick up a Jalapeño plant, so abt's in the future.

Stingerhook · 05-01-2016, 05:40 AM

Marc,
I will bet your glad you bowed to the pressure. That is a mighty fine looking cook.
Marty

cheez59 · 05-01-2016, 05:46 AM

Great looking spares SD. I love looks of the little mini ABT's too.

I'll be cooking up some loin backs and ABT's myself today. Oh yeah and a naked fattie too

Melissaredhead · 05-01-2016, 06:01 AM

http://www.weber.com/international
How about a weber???

04-30-2016, 11:41 PM	#1
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Peer-Pressure Rib Cook - St Louis Spares in the Pacific You buggers seriously pressured me into cooking ribs today. Between Friday's chili and CINCHOUSE's homemade gluten-free pizza from last night... I didn't think I would cook again for a few days. I was wrong. As soon as I bundled CINCHOUSE and our munchkin off to her much-anticipated baby shower with CINCHOUSE's Okinawan Karate Dojo, I eased over to the Commissary and picked up a rack of spares. I thought I'd put the whole thing in the smoker this time and trim afterwards. Good thing I tried it while it was still wrapped in plastic! Nope. Not going to happen on my crappy little "Smoke Canyon" LP Gas Smoker! sigh I continue to envy you guys with the nice pits. Well.. this let me hit the St. Louis cut bones with John Henry's Apple Chipotle rub, then mess around with the trimmings: Oakridge Dominator + HDD on some, then Oakridge Competition Beef & Pork + HDD on the other. Here are the St. Louis spares with the John Henry: More Pr0n soon. __________________ [B]Hardware[/B] - 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)

04-30-2016, 11:49 PM	#2
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Sounds like it's gonna be a good dinner! Glad you got the go ahead from the boss.... Made some ribs myself today. Must be rib day! __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

04-30-2016, 11:58 PM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Good luck and enjoy mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

05-01-2016, 12:02 AM	#4
COS is one Smokin' Farker Join Date: 01-04-15 Location: Japan	Good luck with them ribs. I'm at a park with the kids. Hopefully I can get back in time and toss a pork loin on the rotti and try Fwismoker way of 170IT. Not looking to good though. __________________ Homemade vertical offset

05-01-2016, 12:31 AM	#5
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	they must have 55 gallon drums over there.?!.? __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

05-01-2016, 02:03 AM	#7
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Smoker's been running between 275-305F this afternoon (using up some of those Hickory pellets I got for my AMPS). Finished off this rack a bit faster than I expected. Even got to see "pig honey" that Fwismoker first showed me on a batch of spinning bones in March. No Sriracha & brown sugar wrap this time - no wrap needed! Made some ABTs with my $3.50/lb TINY jalapeños. - Photos to come (forgot to snap a few when adding the to the sauna) __________________ [B]Hardware[/B] - 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)

05-01-2016, 02:13 AM	#8
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	That looks awesome!!! Can't wait to throw some spares on tomorrow. Talk about peer pressure. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

05-01-2016, 02:41 AM	#9
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	So... these jalapeños barely get past the 2nd knuckle on my little finger... but at least we've got 'em! (Recently, we've had NO fresh chilies on Okinawa). __________________ [B]Hardware[/B] - 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)

05-01-2016, 02:54 AM	#10
VoodoChild is one Smokin' Farker Join Date: 05-22-11 Location: Phoenix,AZ Always Sunny !	Looks great ! Nice Job. __________________ [I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE

05-01-2016, 03:18 AM	#11
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Everything looks perfect. !! __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

05-01-2016, 05:40 AM	#13
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Marc, I will bet your glad you bowed to the pressure. That is a mighty fine looking cook. Marty __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

05-01-2016, 05:46 AM	#14
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	Great looking spares SD. I love looks of the little mini ABT's too. I'll be cooking up some loin backs and ABT's myself today. Oh yeah and a naked fattie too __________________ 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

05-01-2016, 06:01 AM	#15
Melissaredhead is One Chatty Farker Join Date: 04-17-15 Location: Keyport, NJ...via Soulard,MO via Missouri farmland	http://www.weber.com/international How about a weber???