Ribs...
 

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:

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

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!

I buy this stuff at the local Food Lion:
http://us.st12.yimg.com/us.st.yimg.c...027_1206825595

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

[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/q.../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/q...gesaredone.jpg

Bass aren't you up north??

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

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

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


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: