Ribs...

[reelapeelin]

Speakin' of McCormick's Montreal Steak Seasoning...I've recently been spearin' a full rack of pork ribs and turnin' on the rotisserie over a low heat grill for about and hour and a half...do nothing to the rack until it is turning, then sprinkle on a GENEROUS amount of the above mentioned MMSS, close the lid and let 'em spin...Oooooooeeeee dass sho-nuff gude stuff!!...:hide:

[macojoe]

I use a ton of that I love it on everything! Even on pizza!

[Blue_Runner]

Reel, I LOVE McCormicks just as good as the next guy. But, when it comes to the ribs, I leave the McCormicks in the pantry.

I use a rub on the ribs. Szeged is the name brand. Made in Hungary (I know, how ironic).

Anyhoo, I wash the ribs, pat dry, brush down lightly with veggy oil or evoo, then apply a generous portion of the Szeded rib rub. Wrap it up and put it away in the fridge for a day or couple hours if your short on time.

Next I like to smoke at 200 degrees over wood coals for about 6 hours. Flipping once after about 4 hours, then glaze with Sweet Baby Ray's BBQ sauce for the last hour.

Note: I thin the BBQ sauce with water so its not so thick.

I bet this would work on the rotissary just as good!

[Blue_Runner]

I buy this stuff at the local Food Lion:
http://us.st12.yimg.com/us.st.yimg.com/I/gdcom_2027_1206825595

[reelapeelin]

I buy this stuff at the local Food Lion:
http://us.st12.yimg.com/us.st.yimg.com/I/gdcom_2027_1206825595


Looks like I gonna get me some!!...

[Blue_Runner]

Try it out dawg!! I wish I had a rotisserie. Do you cook any whole chickens on that bad boy? Speaking of which, here it is Dec. 27th and a friend of mine just down the road is having a cookout. Gonna be 100 half chickens....deep fried turkey.....quail....fires.....smoke......good friends.....beverages.....Leaving in 30 min. :sun:

[bassarama]

[quote=Blue_Runner;132755]Reel, I LOVE McCormicks just as good as the next guy. But, when it comes to the ribs, I leave the McCormicks in the pantry. /quote]

I'm with you on that one bro. Typically I make my own rubs with the stuff we have on the cupboard and pantry: for example, paprika, cumin, salt, pepper etc etc...

I smoke ribs for 5 hours using the 3, 2, 1 method. I finish the last hour with a glaze containing apple juice, honey, bbq sauce and a shot of apple vinegar.

The meat comes out very suculant and just about fall off the bone.

Here a pic of some babybacks and some ABT's I cooked a while back:

http://i139.photobucket.com/albums/q297/bassarama/Firstcook.jpg

By the way, here's a bunch of sausages I smoked on the very cold after Christmas day...It's ok to Drool :haha:

http://i139.photobucket.com/albums/q297/bassarama/sausagesaredone.jpg

[macojoe]

Bass aren't you up north??

Why isn't Bass posting anymore?? Cause he has not payed his Sausage dues!!:bat::bat:

[nipper]

What are those ABT's? They look good. Well heck, anything wrapped in bacon looks good.

[bassarama]

Bass aren't you up north??

Right here in the hills of CT... uh, the smoker works under any weather condition, except rain :beer:

Why isn't Bass posting anymore?? Cause he has not payed his Sausage dues!!:bat::bat:


Time on line is not very much nowadays, I also have a new job that takes alot of my free time, besides there's no fishing anytime soon so I fire up the smoker when it snows:sun::sun:,

By the way MacoJoe, that sausage is 100% home made Chouriço (ShóReesoo) so eat yer heart out............ :sly: :beer:

[macojoe]

next need help post you make i going to lock till i get my saug. dues!!:booty:

[nipper]

Still wondering what those tasty looking ABT's are.

[Blue_Runner]

Hell a little rain won't keep me from smoking meat. My buddy has a burn down barrell that doesn't have the top cut out, rather it has a big square cut in the back for loading wood and for the smoke to escape. She burns just fine in the rain. Put up a couple of those 10' x 10' tents and all set.

I've fired mine at least 5 times since it started getting cold. I love it. It is a lot of work thought esp. if you do it by yourself.

[macojoe]

I still waiting for my dues payment??

[nipper]

Blue, you need to be careful with talking about "smoking meat." Someone might get the wrong idea!

[bassarama]

Still wondering what those tasty looking ABT's are.

ABT's stands for Atomic Buffalo Turds.......( I wonder about the winer who came up with this name) they are Jalapeño peppers halves stuffed with cream cheese and one small sausage link all in one, then wrapped it in bacon and either grilled or smoked. The peppers loose some heat which turns them into some awesome beer appetizer.

[bradford]

Dayum! :drool:

Bass...How long ya been exiled up there?

[Blue_Runner]

Blue, you need to be careful with talking about "smoking meat." Someone might get the wrong idea!

HAHAHA! Good point Nipper, but just for the record, there is no question about my manliness. When you've conquered as many women as I have you are allowed to say stuff like that with no fear of misinterpretation.

:sun::hi::beer:

[macojoe]

:cen: :cen:Don't let him kid you, he strokes it like the rest of us!!:hi:

[Blue_Runner]

True but I like to refer to it as "cleaning it" :sun:

[reelapeelin]

True but I like to refer to it as "cleaning it" :sun:


Did somebody mention Buffin' the Bishop??...

[reelapeelin]

Punchin' the Clown??...

[reelapeelin]

Whippin' the Skippy??...

[reelapeelin]

Spankin' the Monkey??...

[Blue_Runner]

Polishin the "V"...oh wait that's what the old lady does :sun::love::cen: