Ribs & Beans w/ Q View

Discussion in 'Pork' started by jarjarchef, Aug 19, 2012.

  1. Doing some beans and ribs for when my sister comes in town later this week. Going to be busy at work, so I figured i would get a jump on a couple things. So I am going to do 2 of the 3 steps (3-2-1) with the ribs and then reheat doing step 3. I am using some of the rub I had left from my Shoulder cook and few weeks ago.Then I can adjust the flavor for next time for a rib rub if needed.

    I have trimmed the spares down to St.Luis cut. I am going to smoke the trimmings to either snack on or add to some greens I am making for dinner that night. But I am sure I will snack....oh I mean quality control taste.... yea that it is quality control..

    I am also doing some smoked beans as well. I just took some canned beans and added yellow mustard, ketchup and brown sugar. I am putting a rack over the beans to smoke some of trimming and allow the dripping to add flavor to them.

    I leave a void in the bottom left corner for air flow. I have lowered the stack.
    Last edited: Aug 19, 2012
  2. scarbelly

    scarbelly OTBS Member

    Looking great my friend - I bet this is going to be tasty. 
  3. So here we are 3 hrs into the smoke. Had a bit of rain and it knocked my temp down below where I wanted it, but we are back on track now.

    Going to try the Trigg method for foiling, just using Agave Nectar instead of honey. I am doing the trimmings and 1 rack without the Tiger Sauce. Wife does not like spicy food. [​IMG]

    So this is what I saw in the smoker after i opened it the first time in 2.75hrs.

    Wrapped and ready for step 2. I did move the beans to the hotter side of the smoker. Need a bit more thickening.

    We will see in about 1.5hrs. The smoker has kicked back to my cook temp.
  4. So here we are after 1.5hrs in foil.

    Setting the glaze.

    I have put the trimmings and 1 rack in the fridge to serve later.
  5. Finished!!

    I did not let the glaze set enough. I pulled them due to temp going down and did not want to put more charcoal or wood on.

    Cut view.

    They were a bit over cooked for comp Q, but for at home they were perfect. I looked over at my wife eating them. I then realized she was eating ribs with a fork!!! I asked her if she was really eating ribs with a fork. She smiled and said "yep, why not if the come off the bone easy!"

    I hope that the ones I reheat will be as good. We shall see.
  6. those look awesome , nice job [​IMG]
  7. chef jimmyj

    chef jimmyj Staff Member Moderator Group Lead OTBS Member

    Looks Good...Not bad for a Rooky![​IMG]...JJ
  8. You do real nice work!!  Quality; meticulous.  I like it!!!  [​IMG]

  9. scarbelly

    scarbelly OTBS Member

    Looks good man - kinda like you were a chef or sumthin [​IMG]
  10. Nice! Those look great. Did you like the Trigg method? I did my first a couple weeks ago. My wife doenst like spicey either..rrrrrr. Leftovers are grubbin man!
  11. Another success!  I like the looks of all of that, but eating ribs with a fork?????  Oh well, what ever works.  Steve
  12. I don't care about competition Q I want my ribs fork tender too!!  Great job.
  13. Yes. I was not sure about it, but figured he was the rib king and give it a shot. I will have to say I really liked it. The only thing I would add is a bit of acid to cut through the sweetness and the fat. But that is me......
  14. Yea I was like really!!!!!! But she was happy and ate more than normal. So I will take it as a win....:yahoo:
  15. Thank you all for the kind words.......

    Jimmy even a rookie can have a good day.....:biggrin:
  16. Yes, as long as momma is happy everyone is happy.  Steve

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