Spicy Ancho Chili Spare, Rosemary/Cumin Spares & Beans: q-view

Discussion in 'Pork' started by forluvofsmoke, Dec 6, 2009.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I'll be experimenting with another Ancho seasoning blend...this time on spares. To make sure everyone attending my SIL BD party will be happy, I'll do one slab with Ancho (for the more adventurous eaters), and one slab with a tried-and-true rub of mine, Cumin & Rosemary.

    I'm starting this thread tonight so I have my basics covered and will begin with progress on Sunday.

    The beans will contain the following, plus the smoked rib trimmings from St. Louis cut:

    And the ribs, straight from the freezer, starting to thaw with cold water in a bus bin:

    And, here's my lastest attempt at an Ancho Chili Rub:

    Ancho Chili Pork Rib Rub
    6 Tbls Dark Brown Sugar
    1 Tbls Spanish Paprika powder
    3 Tbls Ancho Chili powder (1 Large dried chili)
    2 Tbls Garlic powder
    1 Tbls Onion powder
    2 Tbls Black Peppercorn, powdered
    1 Tbls White Pepper powder
    ½ tsp Cinnamon
    4 Tbls Kosher Salt

    The Cumin/Rosemary Rub, in case you didn't catch this awhile back:

    Pork Spare Rib Cumin & Rosemary Rub
    ½ Tbs Black Pepper, fine ground
    2 Tbs Kosher Salt, powdered
    1 Tbs Dried Rosemary, fine ground
    ½ Tbs Cumin
    ½ Tbs Garlic powder
    ½ Tbs Mild Smoked Paprika
    2 Tbs Onion powder

    And, my fridge, loaded for bear...all this gets smoked up Sunday...top is 14# ground beef jerky for the Vault, middle is 2+# brine/curing chicken pastrami to go on with the ribs in the SNP....gonna be a great day for smokin', even if it does only get to 11*F and snows, like they say it could:

    Catch ya on the rebound!


  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    tomorrow is going to be such a great day for you. im excited to see what they look like!
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Just into the smoker about 90 minutes ago.

    Ancho rubbed slab with trimmings from it and the Cumin/Rosemary rubbed slab:

    Cumin/Rosemary rubbed:


    Gotta get busy with my chix pastrami now.

    More to come!

    Thanks all!

  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Had to add another slab after a quick thaw in cold water...these will be lagging behind a couple hours....oh well.

    Seasoning is cracked 5-peppercorn blend, dark brown sugar, kosher salt and onion powder.

    Just into the SNP:

    And, the Ancho Ribs and Cumin/Rosemary Ribs:

    Nice little party goin' in the SNP...more meat and beans to add, too! [​IMG]

    I'll have to put the extra short-smoked meat in after I get trimmings out to dice up into the beans...then, I don't know where the beans will go just yet......hmm...possible delema here! I'm thinking right now that I better get more serious about the large vertical smoker build I have on paper.

    I may have to fire up the GOSM for the beans...we'll see.

    More to follow!


  5. fire it up

    fire it up Smoking Guru OTBS Member

    Times like these I almost regret taking out the second rack in my sNp, who would have thought with all that room you would still run out...
    Gotta LOVE smoking, just makes you feel good inside [​IMG]
  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    No doubt...I was looking at my warmer rack while pondering how to pull this off...sitting right next to the smoker, but the clips are missing for the pivot-point of the frame...could have added it into the hot smoker in just a few minutes if it weren't for the missing clips...then, I thought about mechanic;s wire...naw...

    I could've put 2 slabs on the warmer rack (which runs hotter than the main grate with my tuning plate mod), then got the beans and chix pastrami goin' too. Maybe I'll just have to put it back in and leave it there...seems that once I get a big burn going, I just can't seem to stop finding things to toss in until she's over-crowded... [​IMG]...LOLOLOL!!!!!!!

    Got my beans going finally...had to use the, uh, "O" this time...but, I did put the rib trimmings into them, so they'll still have some smokey goodness!

    Some of the rib trimmings, all of this being Ancho Chili rubbed:

    Almost ready...nothing left ecxept for the diced Pinapple chunks...saved the juice for brasing the ribs:

    Panned-up for the "O"...this is gonna be GOOD...haven't done 'em like this for quite awhile:

    Time to check the ribs and see if it's brasing time! [​IMG]


  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I got the Ancho Chili and Cumin/Rosemary slabs panned up after getting some pull-back showing up...smoke is going kinda slow as I expected with the weather being not very pretty (snow and 12*, now sitting at 8*) and still snowing).

    Brase ingredients, with some added water:

    Mixed up and ready for the pan:


    Panned and ready for a foil tent and back into the SNP for about 75-90 minutes:

    My kids and the birthday girl, her kids and husband are going to a town sponsered christian music concert, and dinner should be ready just in time for their return. [​IMG]

    Finished pics and rub review to follow!


  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are some great looking ribs if I do say...[​IMG]

    Thanks for the rub recipes...[​IMG]
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man those are some dynomite looking ribs and thanks for the recipes for the rubs. I like the sounds of that ancho chili rub one the best. Question thou is about your little refrig is it the one with the freezer built in and where did you get that humidy and themro meter from??
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Thanks Paul, and you're most welcome for the recipes!

    Thanks Mark, the fridge digi-therms I picked up at the local wally world...used to be able to get the one with the remote sensor on-line, but I haven't seen it for over 6 months now.

  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That Ancho rub adds a really nice twist...some heat (wife says too hot), but alot of different spicy flavors...very interesting and unique for sure...wife says stop using her Ancho Chilis [​IMG] 'cause I put it on the rib trimmings which went into the beans...they have a kick to them in a few bites of the meat. [​IMG]

    The Cumin & Rosemary rub is a very nice milder rub, and seems to go well with apple/cherry smoke blends, or light mesquite smoke. I can't remember if I've used hichory with it or not...

    Firmed up and resting before going under the knife...the lower slab popped apart going back to the grate...literally falling off the bone...they did firm up the crust nicely though:

    Ancho rubbed...what smoke ring?!?!?!?!? Hah-hah! You have to look really close to see grey towards the center.....gotta love it!:

    The Cumin & Rosemary:

    BTW, these beans would make an entree by themselves with the rib trimmings and all in 'em...man they're good!

    We did have more than enough ribs & beans for the BD party dinner tonight...one full slab of the onion, pepper, salt & brown sugar seasoned is still cooling to wrap and freeze, and a gallon baggie of beans 3/4 full, too. [​IMG]

    Wish you could taste 'em!

    Thanks everyone!


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