This all looks awesome......so hungry.
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i know just posting it made my stomach punch me, to feed it...
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Care to share the Raspberry Chipotle suace recipe? Those ribs look so good Icould almost smell them.

T
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Most of you know I am horrible about taking pictures... well I didn't disappoint. I once again didn't take any pictures of the case of ribs I cooked last weekend for the Wood Splittin' Herf!!! However, Ogre snapped a pic or two and sent me this one:



This was taken just before I put them in foil, so still no pic of the finished racks. Fail on my part once again:-)
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tsk tsk tsk....I guess you're gonna have to cook up some more ribs til you get it right!...the picture taking part that is!! :-)
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..and this thread reminds me....I gotta break the smoker out from winter hibernation!!....maybe Sunday if no rain!!
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This weekend I have on tap a couple of items...I am going to do a rack of beef ribs
that I somehow managed to find with some actual meat on them. Piggly Wiggly markets
2 products, their skinned down to shiners "beef ribs" and a "Boneless Beef Short Ribs"
which is what they call the meat that they stole from me then sold me a rib carcass for
$1.99 a lb. But the Boneless flankens aren't terribly expensive either, so maybe I can
combine the two cuts on the smoker for a nice variety of the same thing, lol.
I talked to the butcher and told him I was gonna want him to save me some actual beef ribs
in one piece later on in April, and he said, 'OK, that's fine.' SO finally I will get to actually
smoke the beef ribs I talk about all the time.....where was I??

OH, yeah. Beef ribs, and if the cool front actually produces cool temps, some Hamburgers and some chicken.
If it just stays hot, I am gonna stop at the ribs. I still have a triple rack pack of small bone spareribs in the freezer
that I need to get done soon, but they will stay frozen for at least a month. I need to start re-evaluating the freezer
and getting ready for Sprummer. I think I am gonna get off the baby back kick this year and go back to plain ol
spares.
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Keith... this time of year always reminds me how lucky I am to live where we don't put our cookers away at any time!! I hope you get to cook brother:-)

There is maybe nothing more disappointing than a rack of beef ribs with no meat on them... and maybe nothing better than a meaty rack. I hope your's are awesome. I have a rack in the freezer from the last cow I killed that I may have to cook this weekend!!
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"Away" for us is putting the smoker under a tarp.
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I'm going to put together an order for pellets from BBQr's Delight. With a 400 # purchase, it's then $7 for a 20# bag plus freight. Way better than $20/bag for Traeger.
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Finally getting to fire up the smoker! :-) :-)

Starting off with a Maple smoked, honey, butter, bourbon glazed turkey and some Asian Style skin on pork belly.

Image
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Dom - did you cure the pork belly prior to smoking? Or did you put it straight on the smoker?
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No cure, marinated then straight to smoker.
I plan on cutting it into chunks and serving it with a hoisin based dipping sauce.
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Looks good Dom!

Getting ready to smoke some spare ribs with pecan logs here.
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No pics = fail but today I did a 15# brisket for my rehersal dinner in two weeks along with some chicken thighs and wings.
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You know Dom, until you posted that I had no idea there was such a dish in the world.
I shop at a LARGE ethnic Supermarket at times, you name it and they sell it, no matter
what country you eat from. Well I was looking for pork bellies, but all I could get were
these strips or blocks of belly. It is hard to turn them into bacon, but I try and I do.
And now you come along and tell me they are actually cut for an asian dish. A little
web research later confirms this. So I have a pack out to thaw in the fridge and on
Saturday I am going to make that dish. Like I need a bunch of fat in my veins.
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From the funny pics thread:
Image

It looks a like a smoker, what do you think?
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Without lids, it's just a grill.
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Picked up 2 cases of butts last night for a little cook I'm doing this weekend for the church. Haven't had time to grind up/stuff any venison sausage, but I do have some wild hog sausage left in the freezer that may have to make an appearance this weekend for the guys who come over and hang out while I'm cooking :-)
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Those ribs look delicious! Care to share the recipe for the glaze?

Pork Loin Back ribs are going on sale for $1.99/pound tomorrow and I'm picking up a few for when I get back from vacation.
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