Babyback Rib Porn

[texas blues]

Been busy today in The Blues Kitchen. Here's how the day started.

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0002.jpg

Later...getting happy.

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0003.jpg

More later from Texas Blues and The Blues Kitchen..

[Hillbilly Chili]

Would it be qrong of me to say.....you've got some awesome meat there, Blues:!: :?:

[texas blues]

Thanks Hillbilly. Ribs are almost done, pics to follow.

[texas blues]

Here's what's cookin' in The Blues Kitchen.

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0003-1.jpg

And then...

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0001.jpg

Just fallin' off the bone.

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0007.jpg

The damage done.

http://i165.photobucket.com/albums/u46/chezrobert/Ribs0009.jpg

Hope ya'll enjoy the pics as much as I had makin' em.

Cheers!

[marcosauces]

Now...we talking..:)

[Sickmont]

I don't know what i like better....the ribs or the resonator!

[dreamtheatervt]

That's an intersting apparatus you used to cook those ribs...could you post a picture or two of it from different angles? It looks like a smoker without a lid.

[Hillbilly Chili]

Sh*t fire and save the matches:shocked:
I'm headn to the meat market today, that looks awesome:!:

[imaguitargod]

: drools :

[marcosauces]

comon over hillbilly plenty at my joint..:)

[Scotty]

Looks good... You gotta get the "Hiccupin Hot" Bone Sucking Sauce.

Yeah.... what kind of smoker is that?
Those ribs almost look like spares until I saw the bone pics. What was the weight of the racks?

[texas blues]

Thanks for the compliments! The ribs were pork baby backs about 6 pounds each. I had to cut them in half to fit in the smoker. I marinated for 24 hours with a dusting of Lawrey's, hungarian paprika and then wet with French's mustard. I really like the mustard, doesn't give mustard flavor, but adds a certain something...I don't know but good. The smoker is called a Mini Chief made by Luhr-Jensen. They can be found at sporting good stores or Wal-Marts in Alaska and the Pacific NW. Essentially they are an aluminum box with a heating coil in the bottom which you put a pan of chips on. Real popular in Alaska for salmon. They are cheap and fool proof. I've smoked everything from fish to ribs to making jerky in them and they are cheap. The one I use is small as you can see and that will hold about 2 big racks of ribs. The larger versions can hold 6-8 racks or more I believe. I'll post a pic of the thang' in a bit.
Bone Suckin' is my current fave sauce but these ribs didn't need sauce and were my best bunch of ribs in a long time....probably because I was the only one eaten em'. Had I been cookin' for 20 people, I probably would have screwed the pooch!! I'm looking forward to seeing ya'll's "Q" pics!

[Hillbilly Chili]

Been there, done that Marco.
Your baby backs Frickin Rock Bro:!: Wish I lived closer, I would be a frequent muncher at Mr D’s.
How’s that a little unsolicited testimonial:P
How you coming along with that sauce dude?

[marcosauces]

Thanks Hillbilly,
sauce is in the works...but i am in the final stage of the Red Savina Salsa..today i finally approved the label, 2 weeks is in production, limited and every jar is signed too..;)

[Hillbilly Chili]

right on, please let me know when they are available.

[marcosauces]

don't worry, you know at least one jar has your name on it ;)

[BigDawg]

don't worry, you know at least one jar has your name on it ;)

oh oh oh me too.... :lol:

[BigDawg]

looks good texas blues...I love the pork ribs.

[marcosauces]

oh oh oh me too.... :lol:

Hehe...don't worry...BUT only 240 jars are going to be made

[Hillbilly Chili]

woooohooo:cheers:

[BigDawg]

thats pretty cool, good to see a short run salsa. Thought about doing something like that, maybe with an off the wall pepper or fruit.

[Sickmont]

Hehe...don't worry...BUT only 240 jars are going to be made

Thank God i just got my tax refund check.

[marcosauces]

Yep...March 27th is when it will go to the market, just spoke to my co-packer..so its a go..!!

[G_Dogg]

I don't know what i like better....the ribs or the resonator!

Yeah, I am sure the blues sound good on that guitar. Ribs look awesome!

[DevilDuck]

So uh....Texas Blues.....

See, the wife got some babybacks at the store, and wants 'em like yours. (How's that for a compliment??) So, the big question is......How Long and at what temp? Unwrapped the whole time?

[texas blues]

DD..thanks for the compliment. Here's what I did for the B-Backs.

I had 2 racks of ribs, but as my Mini-Chief smoker is so small had to cut the racks in half. I seasoned the ribs with a little Lawry's seasoned salt, and wet rubbed with French's mustard and then put them in zip locks to marinade for 24 hours. I am not sure what the mustard does because you can't taste the mustard, maybe its the vinegar that has a touch of tang it imparts..I just know they taste like sex on a plate. For the life of me I can't remember what chips I used in the smoker pan..hickory I think, 2 loads. I don't soak the chips but rather put the chips in the pan and put just enough water to wet the chips and then right into the smoker. Takes about an hour and a half for the chips do smoke out. Like I said, 2 loads of chips. I think I had the ribs in the smoker for a total of about 4 hours. I then wrapped them in foil and put them on the cool side of my gas grill for another couple hours. I should have been watchful of the temp for later reference but I was well into a few beers by then. I would guess that the temp was 'tween 240 and 280. After a couple hours of that I removed the foil and and placed the ribs on a little higher heat to finish them. You saw the results. I had intended to finish them with the Bone Suckin' sauce but after sampling a rib decided they were too good to douse with sauce. I have done more or less the same using the ol' kitchen oven rather than the grill and have had comparable results. In the oven though after removing the foil I would crank the temp to 350 or so for 1/2 an hour or so and then baste with the sauce to finish. Sauce or no sauce..your choice and personal taste. I think I need to do another batch this next weekend. Dude, post some pics of your results for all of us to love you long time! Happy 4th of July.
Supposed to be 115 today. At 6pm yesterday it was 106 in the shade here in LV. Stay cool mon!!

[DevilDuck]

Yeah, I'll try to get some pics up. Thanks for the tips!!!

[DevilDuck]

Well, just my luck...no batteries for the camera.

But, the ribs and the brisket came out great!!!!

That mustard really did the trick. Like you said, I don't know what it does, but the flavor was awesome! The mesquite smoke was a little too much, but I still enjoyed the hell outta them!

Oh...I haven't smoked a brisket like that for years. Perfect, fall apart....yum, yum, yum!

[texas blues]

DD, yeah the mesquite can be a little much. Try oak or pecan chips. I'm going to the sto' and get a couple racks to marinade for tomorrow. Big woot for yours coming out great. How'd your gal dig em'? Now, about my consulting fee..........

So hot here in LV I might just throw the ribs on the concrete out back and cook them in the sun. Another 120 degrees today.