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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!!...
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'74 V-20/ BF 150 '95 V-21/ BF 150 '84 V-20/ 200 2.4 Merc '87 V-20/'18 F150 Yamaha 
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#3
12-08-2008, 03:49 PM
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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!
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 1994 Wellcraft V21
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#4
12-08-2008, 03:50 PM
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I buy this stuff at the local Food Lion:
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1994 Wellcraft V21
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#5
12-26-2008, 07:50 PM
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Quote:
Looks like I gonna get me some!!...
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'74 V-20/ BF 150 '95 V-21/ BF 150 '84 V-20/ 200 2.4 Merc '87 V-20/'18 F150 Yamaha
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#6
12-27-2008, 09:55 AM
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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.
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1994 Wellcraft V21
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#7
01-05-2009, 09:10 PM
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[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:  By the way, here's a bunch of sausages I smoked on the very cold after Christmas day...It's ok to Drool  
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Life is composed of a bunch of little nothings! Sea Ray 19.5 I/O 351 Cleveland - SOLD 1989 V20 CC 1998 150 Ocean Runner - SOLD
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#10
01-07-2009, 05:25 PM
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Quote:
 Quote:
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 ,By the way MacoJoe, that sausage is 100% home made Chouriço (ShóReesoo) so eat yer heart out............ 
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Life is composed of a bunch of little nothings! Sea Ray 19.5 I/O 351 Cleveland - SOLD 1989 V20 CC 1998 150 Ocean Runner - SOLD
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