Ribs, Sausage, ABT's, and Spicy Coleslaw (Pron)

[THoey1963]

I went to the garage fridge the other day and the wife had surprised me and bought some St. Louis style ribs. I pulled them out of the deep freeze and into the fridge to thaw. Started the WSM with KBB and a big chunk of apple wood. Rubbed the ribs and threw them on the smoker for about 3 total hours at 280*ish (1.75 - .5 - .5).

While that was cooking, I made some basic ABT's (cream cheese and cheddar cheese filling), and grilled them on the gasser. I guess I over stuffed them a bit, as they started oozing out.

I also made some spicy coleslaw with cabbage, carrots, two jalapenos, a sweet apple, and a dressing of mayo, milk, vinegar, salt, sugar, and Slap Yo Momma seasoning. Might have wanted to make that one jalapeno as it was pretty spicy, but had the sweet from the apple and the cool, creamy sauce.

As a second protein, I smoked some Eckhert brand Jalapeno and Cheddar sausages to 165*. I used to love my sausages charred, but I am starting to like how juicy these stay at this temp.

Thanks for looking. Enjoy...

 

[cowgirl]

Terry it all looks delicious!

 

[THoey1963]

Thanks Jeanie! It was... :mrgreen:

 

[N8man]

It's a Feast, both for the eyes and the bellies!!!

Nice!!!

 

[THoey1963]

Thanks Nate!

 

[jsperk]

Look great.

 

[THoey1963]

Thanks. I think the knowledge I have learned here has me getting close to perfect ribs...

 

[AaronPo]

Thanks. I think the knowledge I have learned here has me getting close to perfect ribs...

I would agree, it's a great community we have here!

 

[THoey1963]

:thumb:

 

[sliding_billy]

That looks like some fine eats.

 

[THoey1963]

Thanks Billy. It was and will be tomorrow too...

 

[sternberg]

lokking good

 

[Enrico Brandizzi]

Those ribs look perfect. Nice crust, moist and texture right. How did you misure Cooking T?

 

[fingerlickin']

I would kill that plate. :thumb:

Actually, just the food, you can have the plate back when I'm done. :-D

 

[deguerre]

Nice way to get some heat in your coleslaw too. I use mustard powder and hot sauce for heat in mine. I may just try a batch with the jalapenos in addition to what I already do. Thanks!

 

[JandJbuidasmoker]

Way to go!! Ribs look awesome!!

 

[JoSal73]

That looks soooo good! :mrgreen:

 

[THoey1963]

Thanks y'all...

Those ribs look perfect. Nice crust, moist and texture right. How did you misure Cooking T?

I think you mean cooking temperature? If so, I was using my Maverick ET-733 on the smoker. I was shooting for around 275* and she just kinda settle around 284*...

The therm on my gasser is actually pretty spot on. :shock:

 

[Happy Hapgood]

Mighty Fine Sir!

 

[THoey1963]

Thanks Toast. Looks almost as good as your steaks... :mrgreen: