Food/recipe/restuarant Thread

[NSTG8R]

This is my new Pellet grill/Smoker:

View attachment 5478

First time trying ribs:

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Smoked for 3 hours, was running out of time, turned up to 350 for 40 mins. Came out pretty good for my first attempt, will keep trying until I get a fall off the bone ribs, though.

I rub mine down the night before with John Henry's Pecan Rub [excellent stuff!] and brown sugar, then same for me on the smoking time, then I pull them off, throw them in a pan and add a cup or so of apple cider (not vinegar), wrap the pan tight in foil and stick them in the oven for two more hours at just under 200F. MMmmmMmmMm...fall off the bone deliciousness, no sauce required! Brought in the last few ribs for lunch today!

Crap...I'm hungry now!

 

[DWR]

I rub mine down the night before with John Henry's Pecan Rub [excellent stuff!] and brown sugar, then same for me on the smoking time, then I pull them off, throw them in a pan and add a cup or so of apple cider (not vinegar), wrap the pan tight in foil and stick them in the oven for two more hours at just under 200F. MMmmmMmmMm...fall off the bone deliciousness, no sauce required! Brought in the last few ribs for lunch today!

Crap...I'm hungry now!

I never have luck with ribs, but will try your method. What temp. do you try to maintain for the 3 hours of smoking?

 

[NSTG8R]

I never have luck with ribs, but will try your method. What temp. do you try to maintain for the 3 hours of smoking?

Right around 250F. I've got one of those remote thermometers that gives me the smoker temp and the meat temp., great when the weather's not so nice. Don't need the meat probe with ribs, but I found out that the thermometer that came with the smoker (Oklahoma Joe - Highland) shows about 50F higher than my digital...not good, especially if you're smoking something large like a picnic roast [that's where the meat probe is critical].

 

[RUCRAYZE]

 

[CompTrex]

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I like it better when God said we could eat meat! Those guys must have been like, "YES!!"

 

[RUCRAYZE]

help stop me

 

[RUCRAYZE]

IX:VII early turn-in, see ya-all tomorrow Goodnight Mrs. Calabash wherever you are

 

[JEBar]

IX:VII early turn-in, see ya-all tomorrow Goodnight Mrs. Calabash wherever you are

while there are several rumors as to who the Schnoz was referring to, we've been to the restaurant in Calabash, NC owned by Lucy Coleman when Durante and friends stopped through there once and enjoyed the home cooking and friendly atmosphere so much that Durante vowed to make his host (who didn't even know who he was) famous. Upon leaving he is supposed to have touched the side of his famous schnoz and said the line for the first time.... this is the area that created Calabash style seafood

 

[NSTG8R]

View attachment 5491

I agree! To me it reads, don't forget the side salad with your slab of baby backs...with bacon bits!

 

[CompTrex]

I agree! To me it reads, don't forget the side salad with your slab of baby backs...with bacon bits!