Sunday night ribs

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
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Long Island, N.Y.
Although I won't be as creative as Greg was yesterday, thought I would post these. I was going through my freezer Friday and ran across a package of short ribs, 1 rack of spares and a rack and a half of loin backs. Found a recipe for a dry rub I wanted to try on the porkers so here we go. I'll post more pics later as the cook progresses.

http://pg.photos.yahoo.com/ph/nprochilo ... /my_photos
 
(Harry Carey): Hey Nick, Looks like you're off to a great start...hey, how 'bout an Ice Cold Budweiser?!?! Cubs win, Cubs win!!
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The ribs came out fantastic! The pares and loin backs had only dry rub on them. They pulled off the bone nice, little effort and not mushy at all. The short ribs surprised the hell out of me, VERY tender and sweet. I used a little rub on them and a little sauce at the end. The big surprise was the side of brussel sprouts that I did, they went real fast. I'll post the recipe in the sides section. The short ribs were on for a total of 7 hours, 5 in smoke, 45 minutes in foil, 1 hour back out of foil and 10 minutes on direct heat. The spares & loins were on for 5 1/2. 3 3/4 hours in smoke, 45 minutes in foil and 1 hour back out of foil. I'm gonna keep cooking them this way for now as I was real pleased with the results.


http://pg.photos.yahoo.com/ph/nprochilo ... bf&.view=t
 
That looks great Nick! :( What was the cooking temp and what did you use for fuel/smoke? Great looking smokering!! =P~
 
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