Ribs, Peppers, Q-view

Discussion in 'Pork' started by muttley, Aug 11, 2013.

  1. In between Saturday and Monday is Ribday.  I was stuck on an errand so I did a 3-2 smoke and would do so again without fear. 

    1/4 Cup   dark brown sugar
    1/4 Cup    Spanish paprika
    2 tbsp   kosher (I used key lime seasoned) salt
    1 tbsp    coarse ground black pepper
    1 tbsp    ground white pepper
    2 tsp        cayenne pepper (use less if heat isn't your thing) 
    1 tsp   ground thyme

    Dash of Chipotle

    Take some yellow mustard and schmear the ribs, then rub the rub on the ribs. 

    3hrs @225 with peach wood your ready to spritz (I used peach lemonade) foil for another 2 hours.

    While that's getting ready, make some stuffed peppers. 

    8-10 jalapenos

    Cream cheese

    Sharp Cheddar


    Panko crumbs


    Black pepper

    Onion powder

    3 cooked and chopped slices of bacon

    I don't know the measurements, maybe a teaspoon of the spices, 1/4 cup of everything else, mix.  Don't be afraid to taste it.  Stuff the peppers.  225F for an hour, longer if you want a mushy skin.  I like it a little crunchy, but not raw.

    After 2 hours in the foil, unwrap and dab the tears away.

    Pour a good lager or Pilsner, and let the good times roll...
  2. [​IMG]

    Looks GREAT! thanks for sharing.

    Happy smoken.

  3. flash

    flash Smoking Guru OTBS Member

    Do the pepper ever invert while their smoking??
  4. Never.  The only trick is making sure you don't split the pepper with the skewer, and that isn't so much of a concern, just the only one.  That's stainless kabob skewer that I had laying around. 
  5. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead

    Looking good! I'd eat all that!

    Wrap them peppers in bacon and finish over the grill to crisp the bacon to take them to the next level!
  6. For reasons I can't explain I cooked and chopped the bacon up and put it in the cheese.  They are good wrapped up...
  7. tonybel

    tonybel Smoking Fanatic

    Looks great!
    Thanks for sharing.

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