deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Lengthy title, and lots of pron. They came out pretty darn good too. I've never sauced a rib I've cooked on a smoker before. Done it in the oven, ages ago, and learned the boil/grill enough to not be much of a fan when I was growing up. But with smoked ribs? Nunca! So. I had this blackburn's Pineapple preserves. I mixed 10 OZs of preserves with 2 OZs Braggs Organic ACV and a TBS of powdered mustard + a tsp of chipotle powder. Let that sit in the fridge overnight. Started the Akorn, got it to about 250 (Which it pretty much held for the entire cook with only a couple minor adjustments over 4 hours), and rubbed the ribs with Big Ron's Hint Of Houston (Excellent stuff!). Membranes off, of course. Let them cook for 2 1/2 ~ 3 hours then glazed. In 30 minutes glazed again and left for 30 more when they were done. Moist and tender, they were. The sauce was not overly sweet, had a touch of tang, and some heat. The flavors went very well with the smoked pork. It was a simple sauce, but it worked out. Plated with a sweet tater, buttered and dusted with Simply Marvelous Sweet Seduction.
Here's some pics:
Used the plate setter for the first time. Love it.
Here's the sauce...
Wound up using 2/3 of it on the two racks in two applications...
After about 3 hours
First glaze...
Glaze set...
Second glaze on...
And set...
And they're done!
Little bit of a smoke ring peeking out...
On the plate...
And what was left...
So, obviously I enjoyed them. :mrgreen: Not exactly your typical BBQ sauce, but what the Hell. It's sauce. There were a couple nice crunchy bits where the place setter allowed upward draft, but over all, the texture was more bite through than crunch through with a good bark. Interesting to be sure. There was just enough sauce left to use as a dip if needed. I'll probably do this again. Add a little cayenne too next time. Shawn said they were the best ones he's had, but he does like sauce.
Redhot's reaction was "DAMN!" which was echoed by me. :becky: We had a box of Mexican cookies for dessert.
Thanks for looking!
Here's some pics:
Used the plate setter for the first time. Love it.
Here's the sauce...
Wound up using 2/3 of it on the two racks in two applications...
After about 3 hours
First glaze...
Glaze set...
Second glaze on...
And set...
And they're done!
Little bit of a smoke ring peeking out...
On the plate...
And what was left...
So, obviously I enjoyed them. :mrgreen: Not exactly your typical BBQ sauce, but what the Hell. It's sauce. There were a couple nice crunchy bits where the place setter allowed upward draft, but over all, the texture was more bite through than crunch through with a good bark. Interesting to be sure. There was just enough sauce left to use as a dip if needed. I'll probably do this again. Add a little cayenne too next time. Shawn said they were the best ones he's had, but he does like sauce.
Redhot's reaction was "DAMN!" which was echoed by me. :becky: We had a box of Mexican cookies for dessert.
Thanks for looking!
