Have a 4 lb. Rack of -
Swift Premium Kansas City style Pork spareribs.
Thawing out. (In the sun, on the deck.)
Kansas City Style Dry rubbed BBQ. (Pre-marinated/spiced.) Will add some Badia Complete Seasoning, salt/pepper, cumin, garlic, Gunnut505's supplied, green and red chilli dust, Ancho chilli dust, etc.
Will be baked low and slow, 225* for about a couple hours. Periodically smothered/steamed in Beer. Covered with foil for the first hour or so. (Checking periodically.) Flipped several times, once uncovered.
Will be good, good...........................Mmmmmnnnnn, ....................Mmmmmnnnnn.......................
I have yet to fire up my Masterbuilt Digital Electric Smoker. I have about 30-40 lbs of ribs in the downstairs freezer. As well as various other cuts of meat ready to try out and smoke.
My lame excuse, is that I did not buy a cover for my Smoker, so it is living in my living room, not on the back deck.
I am a Bachelor. I can do what I want.
Thawing out. (In the sun, on the deck.)
Kansas City Style Dry rubbed BBQ. (Pre-marinated/spiced.) Will add some Badia Complete Seasoning, salt/pepper, cumin, garlic, Gunnut505's supplied, green and red chilli dust, Ancho chilli dust, etc.
Will be baked low and slow, 225* for about a couple hours. Periodically smothered/steamed in Beer. Covered with foil for the first hour or so. (Checking periodically.) Flipped several times, once uncovered.
Will be good, good...........................Mmmmmnnnnn, ....................Mmmmmnnnnn.......................
I have yet to fire up my Masterbuilt Digital Electric Smoker. I have about 30-40 lbs of ribs in the downstairs freezer. As well as various other cuts of meat ready to try out and smoke.
My lame excuse, is that I did not buy a cover for my Smoker, so it is living in my living room, not on the back deck.
I am a Bachelor. I can do what I want.
0
-
Is it next to your Harley...... 0 -
toad67 wrote:Is it next to your Harley......
No, that would leak oil, that would get all over my food/ribs/floor.
I own a BMW Dual sport.0 -
It would be a real bachelor move if you fired that bad boy up in your living room... 0 -
toad67 wrote:It would be a real bachelor move if you fired that bad boy up in your living room...
Yes, and the Kerosene heater, at the same time. Perhaps I could run a garden hose from my vehicles exhaust inside at the same time. :?
Good times.0 -
As a new addition, I plan on drizzling heavy syrup peach juice on to it also. Should give it a nice crisp, towards the end. Have several cans in the refrigerator, had a can for dessert last night. Mmmmnnnn...
good. Will be a good topping to the ribs, on the baking pan, towards the end. Plan on adding a very, very thin sliced apple on to it also, smothered with the heavy Peach Syrup.
Upped it to 325*.
Directions discuss, 350* for 2.5-3 hours. I prefer to go lower/longer.0 -
All that hard work for a meal Ken, and I thought you had a dozen taco's left over from yesterday! 0 -
What would be really cool is if you were wearing your Taco Shirt while you cooked. 0 -
KenK/84Bravo wrote:toad67 wrote:It would be a real bachelor move if you fired that bad boy up in your living room...
Yes, and the Kerosene heater, at the same time. Perhaps I could run a garden hose from my vehicles exhaust inside at the same time. :?
Good times.
Well if you did that and took your best pal to the store to visit the girls you would be assured your house was pest free when you got home. Bob0 -
Ricci Wright wrote:What would be really cool is if you were wearing your Taco Shirt while you cooked. :roll:
Perhaps you should take another Swig of Whatever-Blue?0 -
About 1/2 hour shy of 2 hours, at 325*. Covered with foil. Will remove the foil, cover with very thin sliced apple slices. Drizzle with heavy peach syrup. Bake another 1/2 -3/4 hour. Should get a nice crisp to it.
Should be very, very good.
Will apply a second coat of heavy Peach Syrup here shortly. Looks Smells/Awesome.
I believe the heavy Peach syrup will, incorporate a Killer crispy sugary topping.
Looking forward to dining on some slow cooked/sugary (Heavy Peach Syrup) coated Pork ribs. (Spicy, as the other spices dictate.)
Great Guns, where are you?0 -
KenK/84Bravo wrote:About 1/2 hour shy of 2 hours, at 325*. Covered with foil. Will remove the foil, cover with very thin sliced apple slices. Drizzle with heavy peach syrup. Bake another 1/2 -3/4 hour. Should get a nice crisp to it.
Should be very, very good.
If I have to do them in the oven I apply a simple rub of brown sugar. garlic powder. seasoning salt and a little cayenne. Wrap them up and cook for 3 1/2 hours at 225. Uncover and slather on some bbq sauce. Turn up the oven to 400 and cook until the sauce has carmelized. This works for me but would disqualify me at any rib cooking contest as the bones just fall out of the ribs. Have to eat them with a fork and the judges don't like that. Bob0 -
BobJudy wrote:KenK/84Bravo wrote:About 1/2 hour shy of 2 hours, at 325*. Covered with foil. Will remove the foil, cover with very thin sliced apple slices. Drizzle with heavy peach syrup. Bake another 1/2 -3/4 hour. Should get a nice crisp to it.
Should be very, very good.
If I have to do them in the oven I apply a simple rub of brown sugar. garlic powder. seasoning salt and a little cayenne. Wrap them up and cook for 3 1/2 hours at 225. Uncover and slather on some bbq sauce. Turn up the oven to 400 and cook until the sauce has carmelized. This works for me but would disqualify me at any rib cooking contest as the bones just fall out of the ribs. Have to eat them with a fork and the judges don't like that. Bob
Sounds good Bob.
I prefer to cook my Ribs in the oven, low and slow. Wrapped/covered with foil at first. Last 3/4 hour uncovered. This is the first time with heavy peach syrup. I think it will be exquisite, along with the other spices described above.
Need to bust my Smoker out, and explore possibilities/capabilities.0 -
A 4 lb rack...
What about the rest of us?0 -
wpageabc wrote:A 4 lb rack...
What about the rest of us?
Who are you again?0 -
Mr Bon Appetito...KenK/84Bravo wrote:0 -
They call me hungry...
What time should I arrive with my 7 wives and 13 kids?0 -
The piece de resistance' is Country Bob's Honey Habenoro. Coating the ribs with a thin smothering/even coating. Allowing it to brown/crisp for another 20-30 minutes. Will be spicy/hot. Mmmnnnnnn ......good. 0 -
Brookwood wrote:All that hard work for a meal Ken, and I thought you had a dozen taco's left over from yesterday!
I wish I had "left over Taco's," my Brother. Been Jonesing for some. :?
Been a couple weeks since I've had a Taco.
Going in to Withdrawal.0 -
Thanks Brother.
That looks about what I will be pulling off the Oven/Grill about now. (Oven timer going off right now.)
Slow cooked Ribs are the best. :?
Also have 2-3 lbs of high grade Cheesy Mac. Farfalla pasta, elbow macaroni, EVEO, Rottela Salsa, sour cream, etc. etc. Good stuff.0 -
KenK/84Bravo wrote:BobJudy wrote:KenK/84Bravo wrote:About 1/2 hour shy of 2 hours, at 325*. Covered with foil. Will remove the foil, cover with very thin sliced apple slices. Drizzle with heavy peach syrup. Bake another 1/2 -3/4 hour. Should get a nice crisp to it.
Should be very, very good.
If I have to do them in the oven I apply a simple rub of brown sugar. garlic powder. seasoning salt and a little cayenne. Wrap them up and cook for 3 1/2 hours at 225. Uncover and slather on some bbq sauce. Turn up the oven to 400 and cook until the sauce has carmelized. This works for me but would disqualify me at any rib cooking contest as the bones just fall out of the ribs. Have to eat them with a fork and the judges don't like that. Bob
Sounds good Bob.
I prefer to cook my Ribs in the oven, low and slow. Wrapped/covered with foil at first. Last 3/4 hour uncovered. This is the first time with heavy peach syrup. I think it will be exquisite, along with the other spices described above.
Need to bust my Smoker out, and explore possibilities/capabilities.
You realllly should. A good friend gave me one a couple months ago and I've been making the most of it. Only smoker I've had before was the charcoal fired kettle and it was a PITA to use. I'm lovin' this thing. Set the temp, set the time and add wood chips periodically, easy peasy.0 -
Seasoned, at room temp and sealed tight around the edges with plenty of empty space, with oven at 250 for 3&1/2 to 4 hours, should do the trick very nicely. Cut the top of the foil off, then finish them off with a generous spread of your favorite BBQ sauce for 5 minutes under the broiler at 500. Mmmm Good! If marinated in the original package or overnight, cut the time by about 30 mintutes 0 -
kimi wrote:
I agree.
Gotta bust out the Smoker, and give it a try.0
Please sign in to leave a comment.
Comments
24 comments