Last Sunday we were going to have the cheese smoke but the weather struck again so no cheese. I was planing on snacks.
I did have three racks of BBR that were thawed so I made two racks of stuffed ribs and a rack of Wife ribs.
I did not take pics of the prep or the smoke but you know how that goes.
I rubbed the stuffed ribs with Poultry powder, garlic powder and GBP. The wife rib gets only seasoned salt garlic powder and GBP and only one hour of smoke. Ran the temps 220-235. The wind was giving me some grief.
During the three hours of smoke for the stuffed ribs I made the stuffing.
One loaf of day (mine was at least three days old) old bread. Cut or tore into one inch cubes.
One pound of breakfast sausage. Browned and broke up like taco meat.
One medium onion chopped fine.
½ cup celery chopped fine.
½ tart apple chopped course.
1 cup chicken broth.
2 TB poultry powder.
1 ts garlic powder
½ ts salt
½ ts pepper
1 TB chicken broth base. You can use a bouillon cube.
Mix all the spices well and in a large bowl mix with the bread. Then mix in the sausage and mix till the spices are all mixed in then add the veggies and last the broth till good and moist.
Chill. It would be a good idea to make the day before.
When ribs came out of the smoke I put the rack meat side down on the cutting board and then ½ the stuffing then other rib meat side up. Then tie the ribs together with string or thread in three places to keep together.
I used a big roasting pan with rack raised off the bottom by at least one inch I use 4 small bowls right side up. Add ½ to ¾ bottle of apple juice in bottom of pan, cover and cook at 450* for one hour then uncover and cook another ½ hour.
This was very good and I will do this again. You can add nuts or cranberries or whatever. Stuffing is kind of like chili you start with the known recipe and add what you have on hand.
Here are the finished ribs.
Thanks for looking.
Stan
I did have three racks of BBR that were thawed so I made two racks of stuffed ribs and a rack of Wife ribs.
I did not take pics of the prep or the smoke but you know how that goes.
I rubbed the stuffed ribs with Poultry powder, garlic powder and GBP. The wife rib gets only seasoned salt garlic powder and GBP and only one hour of smoke. Ran the temps 220-235. The wind was giving me some grief.
During the three hours of smoke for the stuffed ribs I made the stuffing.
One loaf of day (mine was at least three days old) old bread. Cut or tore into one inch cubes.
One pound of breakfast sausage. Browned and broke up like taco meat.
One medium onion chopped fine.
½ cup celery chopped fine.
½ tart apple chopped course.
1 cup chicken broth.
2 TB poultry powder.
1 ts garlic powder
½ ts salt
½ ts pepper
1 TB chicken broth base. You can use a bouillon cube.
Mix all the spices well and in a large bowl mix with the bread. Then mix in the sausage and mix till the spices are all mixed in then add the veggies and last the broth till good and moist.
Chill. It would be a good idea to make the day before.
When ribs came out of the smoke I put the rack meat side down on the cutting board and then ½ the stuffing then other rib meat side up. Then tie the ribs together with string or thread in three places to keep together.
I used a big roasting pan with rack raised off the bottom by at least one inch I use 4 small bowls right side up. Add ½ to ¾ bottle of apple juice in bottom of pan, cover and cook at 450* for one hour then uncover and cook another ½ hour.
This was very good and I will do this again. You can add nuts or cranberries or whatever. Stuffing is kind of like chili you start with the known recipe and add what you have on hand.
Here are the finished ribs.
Thanks for looking.
Stan
