Smokey Rib Stew

Discussion in 'Pork' started by berninga87, Mar 14, 2012.

  1. berninga87

    berninga87 Smoking Fanatic

    Ok, so first off, this all started on a whim and ended with something amazing, and I thought I should share. I had been wanting to stockpile some PP so I didn't have to set the better part of a day aside every time I wanted some(not that I mind...but you know how it is...[​IMG]  haha). I bought two butts, 7.5 and 8lbs, and a rack of spares just because I hadn't tried them in the new smoker yet. Normally, when I smoke butts, I will put a pan underneath to catch the drippings and use them later, but this time, for whatever reason, I wanted to be creative. I have seen others place pans of veggies underneath, and thought that looked like a good idea, but sometimes my drippings will all boil off, so I got one can of chicken and one can of beef broth and two bags of frozen stew veggies. Combined everything in a pan and placed it under all my to be smoked goodies(note: I covered the pan with foil, pushed down the center and poked holes for drippings to fall into, I think this was a good Idea as it turned out plenty smokey) 

          I used the 3-2-1 method with the spares, but I'm still having some issues with smoker temp. Both my therms calibrated in boiling and ice water, just need more practice. Anyways, I got the family to sample the ribs and they all thought they were great(I keep telling them if it's bad to let me know, because if I don't know...it wont change!). I thought they were a little dry for my taste.

          I was forced to move the butts to the oven about 8hrs in bc of rain and I'll be damned if I was gonna let my ET-732 get rained on during it's maiden smoke! When I took the butts out they got wrapped individually and placed next to each other in a pan in the oven. Thats when I started trying my broth/veggie concoction, and I determined two things...it needed meat, and it needed seasoning(I buy everything with little or no sodium, and just add to taste. I don't have to watch my sodium intake, but I never want to get to the point where I have to). 

          I had taken the rib meat off the bone and placed it in the fridge earlier, so I got that out, cubed it and added to stew in a crockpot. Seasoned with oregano, lawrys, garlic powder, paprika, dried parsley, tarragon, thyme, and cayenne(all seasonings were done to taste, I didn't measure anything out, partly because I didn't really expect it to be any sort of fantastic anyway). Let everything simmer in crockpot for a couple hours. At this point I tasted it, and it was great, but a little...uhhh...greasy, I think from all the drippings. I let it cool in a glass container in the fridge overnight, and skimmed off gobs of fat the next morning. Heated some in the wave and it was MUCH better, just needed some de-fatterizing, and the rib meat was really tender and added a great texture to everything. I apologize for only having one picture...I didn't expect it to be so good! but here it is

    [​IMG]

    OK I lied....I have two pictures, this one of my "always at your side...when food's around" helper, napping after a "ruff" day!

    [​IMG]

    Sorry this post is a little long-winded, I was just excited at a successful experiment, and I hope someone will try and improve upon it! The only thing I would change is to replace the can of chicken broth with another can of beef broth. Anyways, Thanks for looking!
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks pretty great!...JJ
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Good bit of kitchen work from where I'm standing![​IMG]  A lot of those style of dish's only improve from sitting a while,called the fester factor by somebody cant remember who. Its the same with some curry,get it done let it sit in fridge overnight,skim it, reheat it , swirl through the yoghurt if thats your deal,adjust it serve it.

    Flavours seem to amalgamate over night,some of the sharp edges come off it,mellows a bit. You also get a fresh look at it then decide what it needs ,squeeze of lime ,more chilli etc.
     
  4. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Good idea!
     
  5. Looks good and a tasty experiment to boot. I'll have to keep it in mind!
     
  6. johnnie walker

    johnnie walker Smoking Fanatic

    That looks and sounds fantastic! [​IMG]
     
  7. ak1

    ak1 Master of the Pit OTBS Member

    That sounds yummy!
     

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