Trimmed Spares w/ 3 Layers of Flavor

Discussion in 'Pork' started by alx, Aug 12, 2009.

  1. alx

    alx Master of the Pit OTBS Member

    Found some full spares 1/2 price and trimmed up.I use a tablespoon with thin edges to scrape alot of the fat pockets down on the top of ribs.









    I like this rub on my ribs

    Paul Kirks Basic Kansas City Style RUB


    1 cup Cane Sugar............. ...2 tablespoons fine grind black pepper
    1/4 cup onion salt............. ...1 teaspoon poultry seasoning
    1/4 cup celery salt............... 1 teaspoon allspice(fresh toasted and ground)
    1/4 cup seasoned salt ...........1 teaspoon celery seed
    1/4 cup garlic salt................ 1 teaspoon dry mustard
    1/2 cup paprika................... 1 teaspoon cayene
    2 tablespoons chili powder


    I use 1/3 cup of the salts.I used 2 tablespoons of my pure chimayo pepper for chile powder.I used 1 cup of my Paprika instead of 1/2 cup.1 teaspoon of my mirasol pepper instead of cayene.


    Ground up rub. First layer of flavor




    Ribs are slathered with peanut oil and rubbed 1 hour befor hitting smoker






    Onto smoker at 235.I spritzed with warm butter at 1.5 hour mark
    After 2.5 hours in red oak,cherry and pecan wood i foil.


    Second layer of flavor.Brown sugar,my neighbors Honey,some fermented pepper sauce and Onion flakes.




    Foiled meat side down for 45 minutes.The trimmed ribs only weighed 1.75 pounds each



    Unwrapped and cooked thirty more minutes





    Put Homemade sauce on and let cook 20 minutes more

    Third Layer of flavor-Sauce

    2 onions carmalized w/garlic
    1 quart homemade tomato squish
    Worchstshire sauce -to your liking
    Molases- to your liking
    Apple cider Vinegar(2-3 tablespoons or to taste)
    Tablespoon of the rib rub
    Apricot preserves at very end to the consistency you like
    Honey-to your liking

    Finished and sauced



    Served with Homemade Macaroni and Cheese with my garden roasted green chiles







    Smoke was 2.5-45 minutes foiled-30 minutes to tighten-20 minutes to set sauce=4hrs 5 minutes

    Tasty, if i say so myself....I like my ribs with a little tug.Not using any juice cuts the chance of mushy in my opinion.I will toothpick test thru top of foil and when i find the resistance i like i unfoil.....
     
  2. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Those ribs look awesome....They looked great uncooked. Nice job Alex...

    [​IMG]
     
  3. nice job trimming! i like that rub recipe too...mac n cheese mmmmmmm
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Oh man Alex, what a great post!
    Loved the 3 layers of flavor and I'm sure most things were your own garden grown seasonings.
    Care to share the mac-n-cheese recipe? Looked really good too.
     
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They look great and sound tasty.
     
  6. alx

    alx Master of the Pit OTBS Member

    This is my moms recipe

    Cook 2 cups Macaroni with 2 teaspoon salt-RESERVE Water

    Make a RUE of 1/2 stick of butter and 5 tablespoons flour.add grated onion,minced garlic and cayene flakes(I use mine Dehydrated)

    Add One can of evaporated milk with macaroni water makes 3 1/2 -3 3/4 cups liquid

    Add 2 1/2-3 cups shredded sharp cheese,macaroni and roasted peppers at this point.

    Stir and heat a little. Delicous.Sometimes we add fresh tomato cubes etc....
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking ribs and Mac.[​IMG]
     
  8. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Dammmm, them some nice looking ribs. Even though I just ate and am stuffed, I would purge just to eat them ribs there LOL.
     
  9. forktender

    forktender Meat Mopper

    Awesome trim job, damn those looked really good plated.
    Also thanks for mom's mac & cheese recipe.[​IMG]
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That has got to be a superbe meal!!!!!!!

    I just couldn't stop lookin' at 'em so I could get on with a reply...I finally got past that perfect smoke ring, and...

    Man, I was at a loss for words...very, very nice!

    I definately can appreciate your fine efforts..thanks for sharing! [​IMG]

    Eric
     
  11. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Killer ribs. Look and sound out of this world. I may give your procedure a try this weekend if I can get the time. The homemade mac and cheese sounds great too. So many people think of the fluorescent yellow Kraft goo, and don't know what a truly great dish homemade is, mmmmmm!
     
  12. glgoodwin

    glgoodwin Meat Mopper

    Great ribs, they look perfect.[​IMG]

    I just saved the Mac and cheese reciepe in my reciepe file.

    Thanks!!
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    nice looking ribs, and a great, detailed post on their prep, and smoking. [​IMG]
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Great job there alx. I really like the trimmed version.
     
  15. rivet

    rivet Master of the Pit OTBS Member

    ALX, I am going back and carefully step by step covering, copying and pasting your entire procedure and recipe for ribs. They are that good. Not worried about the trimming~ I know how to do that~ but the sauces on foiling, the rubbing, the timing....wow.

    You are the rib-man!

    Koo-koo-ka-choob, koo-kooo-ka-choob!

    [​IMG]
     
  16. alx

    alx Master of the Pit OTBS Member

    Thanks for the Points and compliments.Darn computer is giving me fits and i have to access thru my google search-which makes what i am viewing 2 inches wide.

    THANKS for compliments.Took me many moons to develop a consistent rib procedure that i can replicate easily....
     

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