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Sunday Ribs and Sausage (with photos)
Posted on 5/28/13 at 11:04 am
Posted on 5/28/13 at 11:04 am
After a great graduation crawfish boil/ party for the kids on Saturday (one from LSU and one from high school), Sunday I decided to relax and do some ribs, sausage and cold beers with the family while the LSU Baseball game was on.
Ribs consist of a cane syrup and yellow mustard glaze with a simple dusting of a homeade spice blend. BBQ sauce was thinned with apple cider vinegar and honey from a local purveyor and applied about 30 minutes before pulled from smoker. Enjoy!
Smoker priming up
Since I own the 18 1/2" WSM, I need to wrap the ribs in a swirl and secure with a bamboo skewer in order to get 6 baby back ribs on at the same time. Makes for an interesting presentation, as well.
Roasted red pepper, garlic and asiago cheese chicken and chicken fajita sausage.
Breaking down the ribs
Enjoying a Kentucky Bourbon Ale from Hopjacks in Pensacola, FL that my good friend brought for me and my son!
Ribs consist of a cane syrup and yellow mustard glaze with a simple dusting of a homeade spice blend. BBQ sauce was thinned with apple cider vinegar and honey from a local purveyor and applied about 30 minutes before pulled from smoker. Enjoy!
Smoker priming up
Since I own the 18 1/2" WSM, I need to wrap the ribs in a swirl and secure with a bamboo skewer in order to get 6 baby back ribs on at the same time. Makes for an interesting presentation, as well.
Roasted red pepper, garlic and asiago cheese chicken and chicken fajita sausage.
Breaking down the ribs
Enjoying a Kentucky Bourbon Ale from Hopjacks in Pensacola, FL that my good friend brought for me and my son!
This post was edited on 5/28/13 at 11:31 am
8
Posted on 5/28/13 at 11:07 am to jmon
Nice work.
Posted on 5/28/13 at 11:09 am to jmon
looks great, awesome job.
whats in your homemade spice blend?
whats in your homemade spice blend?
Posted on 5/28/13 at 11:13 am to jmon
Only issue I have is that you didn't peel off the silver skin. However, I could see that being a problem with your method for fitting so many racks into your smoker. The ribs would probably separate from the stress while smoking.
I probably would have just used the Weber Kettle instead.
I probably would have just used the Weber Kettle instead.
Posted on 5/28/13 at 11:14 am to jmon
nicely done
Posted on 5/28/13 at 11:14 am to Poodlebrain
I've heard people say keeping the silver skin on keeps them more moist through the smoke time.
I've never tried it, but it makes sense.
I've never tried it, but it makes sense.
Posted on 5/28/13 at 11:21 am to LSU-MNCBABY
On these I used what amounts to a homeade version of cajun seasoning. Onion and garlic powder, dried basil and oregano, black, white and cayenne pepper, celery seed, hungarian paprika and kosher salt.
I usually make this in bulk, and it's used as our daily spice blend. I have other rubs I make, but opted for this one.
I usually make this in bulk, and it's used as our daily spice blend. I have other rubs I make, but opted for this one.
Posted on 5/28/13 at 11:28 am to jmon
It all looks wonderful!
Posted on 5/28/13 at 11:28 am to Poodlebrain
quote:
Only issue I have is that you didn't peel off the silver skin. However, I could see that being a problem with your method for fitting so many racks into your smoker. The ribs would probably separate from the stress while smoking.
quote:
I've heard people say keeping the silver skin on keeps them more moist through the smoke time. I've never tried it, but it makes sense.
I have found this to be a true statement, and it's very simple to pull the skin off after cooking. I have pulled the skin off prior to cooking using this method and it does not exasperate the stress on the ribs. The Weber Kettle can not do the 6 racks at once due to the circumference limitations. Let's just say it wasn't only the ribs feeling low and slow after hanging with the young bunch the night before!
Posted on 5/28/13 at 11:39 am to jmon
I'm gonna try leaving it on this weekend. Man those things look good.
Posted on 5/28/13 at 11:43 am to jmon
Looks fantastic!
I get my WSM this week. I can't wait to smoke something on it
I get my WSM this week. I can't wait to smoke something on it
Posted on 5/28/13 at 12:07 pm to bbrou33
Ribs and sausage are easy to do to get the WSM seasoned up well. You're going to love the WSM. No disrespect to the ceramic lovers intended.
Posted on 5/28/13 at 12:12 pm to jmon
Looks great.
Love the rolled ribs Never saw a crown Rib Rack but IWEI.
At first I thought I would see Tailgating photos. That is some fancy tailgate area you set up!
Love the rolled ribs Never saw a crown Rib Rack but IWEI.
At first I thought I would see Tailgating photos. That is some fancy tailgate area you set up!
Posted on 5/28/13 at 1:04 pm to MeridianDog
With the preparation for the grad party, I took the opportunity to expand my cooking area. I re figured the brick layout and added the deck extension and the Tiger Eye on the fence. My buddies I tailgate with offered to boil 215 #'s of crawfish for me so i clould enjoy the celebration. I am really enjoying the extra room and will be spending a lot of time out there.
Posted on 5/28/13 at 1:22 pm to jmon
I love the color you got on the ribs. They look so good.
I don't always remove the silver skin. I think it's so tasty and chewy when it's done. One of those little treats on the rib. I don't much care what the rules are on removing it. The ribs are good and the silverskin is very tasty.
I don't always remove the silver skin. I think it's so tasty and chewy when it's done. One of those little treats on the rib. I don't much care what the rules are on removing it. The ribs are good and the silverskin is very tasty.
Posted on 5/28/13 at 1:40 pm to jmon
Looks fantastic!
Or you can get a rib rack.
quote:
Since I own the 18 1/2" WSM, I need to wrap the ribs in a swirl and secure with a bamboo skewer in order to get 6 baby back ribs on at the same time.
Or you can get a rib rack.
Posted on 5/28/13 at 2:03 pm to Degas
quote:
Or you can get a rib rack.
But then I'd have to clean it! Seriously though, I've owned the racks, and they performed well, I just prefer doing it this way.
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