Someone gave me some grief once because I used the crutch on my ribs, so today I decided to do a test. Two racks St. Louis ribs, membrane pulled, and rubbed with the same Slap Yo Mama rub. Also made some Pig Shots and a Spicy Slaw.
Both racks trimmed and rubbed...
On the grill at 270* for about an hour with some cherry wood.
Started making the Pig Shots. A 1/2 inch slice of Sausage, wrapped in half a piece of Pepper Bacon...
Dropped a Salad Shrimp in each...
Topped with a mixture of Cream Cheese, Cheddar Cheese, Sour Cream, Slap Yo Mama seasoning, and topped with another shrimp.
After two hours, I pulled one of the racks of ribs and wrapped it in foil.
Both racks back on the pit. Will go another hour and then unfoil the one rack.
After that last hour nekkid again, they both pass the bend test. The rack on the left was the foiled rack. It is a little lighter in color and there is more pull back off the bones. The rack on the right was the one that was nekkid the whole way.
All sliced. Bottom row was wrapped.
Got good color on the ribs.
Pig Shots were on the gasser at around 300* for 60 mins and then threw them on the smoker with a couple more small pieces of cherry until done.
Both racks of ribs were tender and tasty. The rack wrapped in foil was just a little more juicy. Guess I will be staying with the crutch.
A Pig Shot for the wife and I.
The perfect bite... Sausage, Bacon, Cheesy, Shrimp.
Thanks for looking!
Both racks trimmed and rubbed...
On the grill at 270* for about an hour with some cherry wood.
Started making the Pig Shots. A 1/2 inch slice of Sausage, wrapped in half a piece of Pepper Bacon...
Dropped a Salad Shrimp in each...
Topped with a mixture of Cream Cheese, Cheddar Cheese, Sour Cream, Slap Yo Mama seasoning, and topped with another shrimp.
After two hours, I pulled one of the racks of ribs and wrapped it in foil.
Both racks back on the pit. Will go another hour and then unfoil the one rack.
After that last hour nekkid again, they both pass the bend test. The rack on the left was the foiled rack. It is a little lighter in color and there is more pull back off the bones. The rack on the right was the one that was nekkid the whole way.
All sliced. Bottom row was wrapped.
Got good color on the ribs.
Pig Shots were on the gasser at around 300* for 60 mins and then threw them on the smoker with a couple more small pieces of cherry until done.
Both racks of ribs were tender and tasty. The rack wrapped in foil was just a little more juicy. Guess I will be staying with the crutch.
A Pig Shot for the wife and I.
The perfect bite... Sausage, Bacon, Cheesy, Shrimp.
Thanks for looking!
