This mornings Ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-27-2005, 01:37 PM   #1
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
This mornings Ribs

Well my daughter surprised us this weekend and came home for a couple of days from school. Thursday night he said she would like something smoked brfore she went back on Sunday early afternoon. I had 2 racks of spares in the freezer and got um ready for this morning. Fired up the WSM at 5:00 this morning, ribs on at 5:45. 9:00 foiled and put back on WSM. 10:10 unfoiled and sauced them. 11:30 finshed, 12:00 lunch. Delisious!!! Rubbed them with KC Masterpiece BBQ seasoning. 2 different sauces- first one 4 parts KC Masterpiece \ 1 part honey. The other 1 part orange marmalade \ 1 part seedless red rasberry jelly \ 1 part Texas Pepper strawberry Jalapeno. The jelly sauce was fantastic, not sweet (surprise) not overly hot...real nice combo. The balance of the ribs were foodsaved for my daughter to take back to school. While the fire was still hot I threw on some brats, italian sausage and some turkey sausage for dinner and lunch this week.


http://pg.photos.yahoo.com/ph/nprochilo ... CBVVMlBWWM
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-27-2005, 01:42 PM   #2
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Nick the interior of those ribs look fantastic, but that one pic seems to look like a little overcooked on the outside....was it? After being sliced, it looked pretty dang good. Does that jelly baste turn black like that?
I've never used jelly, but I've got a jar of tangerine jalapeno in the cabinet I hope to use soon!
__________________

__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-27-2005, 01:42 PM   #3
Guest
 
Posts: n/a
Dammit!! Now I'm hongry!! Looks great, Nick!
  Reply With Quote
Old 02-27-2005, 01:45 PM   #4
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
Good looking ribs Nick...I wish I was your daughter...well at least for lunch!
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 02-27-2005, 01:50 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
No sauce was burnt. The taste was fantastic, not mushy, not chewy, the meat came clean off the bone. My father inlaw gave me a few logs from his apple tree that I had to cut up at 5:00 this morning into chunks. He always has a supply of apple around for when he smokes his eels! My ribs always come out dark like that but aren't burnt at all.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-27-2005, 01:55 PM   #6
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
Quote:
Originally Posted by Nick Prochilo
No sauce was burnt. The taste was fantastic, not mushy, not chewy, the meat came clean off the bone. My father inlaw gave me a few logs from his apple tree that I had to cut up at 5:00 this morning into chunks. He always has a supply of apple around for when he smokes his eels! My ribs always come out dark like that but aren't burnt at all.
Could you elaborate a bit on the part about the eels?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-27-2005, 02:12 PM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Well my father in law is a thick old kraut. He lives across the street from a marsh that is loaded with eels. Couple of time a year he sets his nets and come back with 20 - 30 eels. He cleans them and then smokes them. He made a smoker right in the ground, one pit for the fire, then a pipe underground to another pit thet he puts a 55 gallon drum over and hangs his eels to smoke. He uses strickly apple wood for the entire cook, which usaully lasts 6 - 7 hours. In the time while he's smoking, all of the German neighbors ( I mean right off the boat) come over. They make Manhattens by the pitcherfull. It takes about 2 1/2 hours before they all start singing all the old German songs. As soon as the eels are done, it's dinner time. All eat and take home leftovers. I can't stand the eels (Itry them every time), but my younger son loves them. When he was in elementary school he used to take some in his lunch bag for snack time...what a stink. It's pretty cool though watching this proud group get together and act the way they do!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-27-2005, 02:16 PM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Great looking cook Nick, I'm with you, I'll skip the eels.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-27-2005, 02:49 PM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nick those ribs look absolutely PERFECT! Fantastic job!! You daughter is one lucky girl! The rest of the family as well!! I need some pointers, I have yet to consistently make good ribs. I make 'em good, then bad, then good again, then bad again.

I've never had eel before but would like to try!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 02-27-2005, 02:49 PM   #10
BBQ Central Pro


 
Join Date: Jan 2005
Location: Calgary, Alberta
Posts: 791
yup, looks great nick

I did some spares yesterday. I foiled them for an hour without juice cuz I was lazy and a funny thing happened, I liked them better than the spares I foiled with juice a week ago, the meat had better texture. Doing another spare cook tomorrow.

I got to use my pineapple habanero jelly. I used it full strength and it was great. I'm glad I liked it since I have 2 dozen jars of pepper jelly now. Pretty darn hot with that competition rib rub recipe.
__________________

Shawn White is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.