Ribs and Potato Skins

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dollarbill

Head Chef
Joined
Apr 7, 2008
Messages
2,416
Location
Colorado
I did these ribs Monday and the skins on Tuesday. Both were killer. I stuffed the skins with a new batch of "spicy" skyline chili, onions and cheese. Ribs once again had the Klose raspberry rib rub but I tweaked that with strawberry.....we killed 2 BIG racks!


This is my attempt to look professional... :LOL: :LOL:
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John A. said:
Beautiful DB. How did you spice up the chili and how do you like it spiced up?

I added about 1 and 1/4 FINELY DICED & HOT jalepeno for the heat and I used white onion instead of yellow. :D
 
Any any info on how you made the skins? Need a deep fryer? I'd love to make some of those! They look great.
 
Gomer said:
Any any info on how you made the skins? Need a deep fryer? I'd love to make some of those! They look great.

Ya just Poke holes in them with a fork. nuke the tato till soft....about 15 to 20 minutes for four. Cut in half so you end up with deep skins then hollow them out with a spoon but leave about 1/4 inch on the side. Heat a pan ( I used a Deep fryer) with oil to 375 and gently set them in there till there golden brown. I would do 2 at a time. Take potato you took out of the potato and mix it with butter s&p and add it to the top of whatever you stuff it with.......or just eat em mashed. ;)
 
Thanks everyone... I think the less potato there is left in the skin the better they are. Id like a 1/16 inch left just to eat the skin after carving. After all thats where the vitamins are,, right? :LOL: :LOL: :LOL: :LOL: :LOL: :LOL:
 
Looks delishioso....We do our skins in the oven. Baked, scooped, topped, then either baked at a high temp or broiled.
 
john pen said:
Looks delishioso....We do our skins in the oven. Baked, scooped, topped, then either baked at a high temp or broiled.

Shi* thanks for sayin that John! I dont think I added "after frying and stuffing the skins throw them in the oven for 10 to 15 at about 400*" Im not sure if I added that or not.
 

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