Try this Don.... I do it almost the same but use Apple Cider. The cider gives it a better taste, in my opinion. Done it both ways.
OK, I don't usually give this out but what the hey. There are about the best ribs you'll ever eat but it takes abit of practice to get the timing down on where they're done. To long and they fall off the bones and not long enough and they'll be chewy and not super tender
You're favorite spice rub and mix 1 part spice rub to 2 parks DARK brown sugar
1 can pineapple juice
2 gallon ziplock bags
2 cups Sweet baby rays BBQ sauce blended with 1/2 cup your fav home made Pepper sauce
Foil
gallon of Apple juice
Soak some Applewood chunks for about an hour to get them good and soaked.
Take the Silverskin off the babybacks the day before you plan on cooking them and place along with 1/2 can Pineapple juice in the 2 gallon bag. I usually do 2 slabs when I cook so the 1/2 can works great for me. The next morning and say 3 or 4 hours before you plan on cooking, take out of plastic bag, rinse off and pat as dry as you can. Now coat the outside of the ribs, both front and back with ALOT of rub and rub it into the meat real good, then place covered with plastic wrap in the fridge. When your grill gets up to about 225 to 240, put your wood chunks into the smoker, then put the ribs on. OFFSET SMOKING ONLY. Never direct heat!!!!!!! Keep the temp about 225 or as close as you can for about 2 1/2 hours. You'll get a good smoke ring this way. Now for the tricks. Take 2 layers of foil about 2 feet long each and place rib inside it, meat side up. Add about a 1/2 cup apple juice inside the foil with the ribs and then a fair coat of the spice run on top of them as well. Seal the foil up tight and place on the grill again for 45 minute to an hour. Just never know exactly how things are gonna cook. Once you open the packets up to check them and see the rib bones sticking out of the meat about a 1/2 inch and the ribs turn somewhat, then it's ready to get sauced and back on the grill at a higher heat. I coat mine heavy with the sauce and let them sit for about 6 minutes, then turn over and recoat them with a lighter coat of Sauce. I'll turn them a couple or 3 times before they're ready. I want just abit of pull on them and not just falling off the bone
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Try this Don.... I do it almost the same but use Apple Cider. The cider gives it a better taste, in my opinion. Done it both ways.
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Always shoot for the moon, if you miss you'll still be among the stars.
Cider works, that's for sure but that overnight soak in Pineapple juice tenderizes it and adds some good sweetness to them.
proud member of "Team Cup"
never done the pineapple, will be trying that one
This was posted over on the LA board and I really like them. Done um twice and both times didn't make enough. The link is some pictures.
i will start the ball rolling. here is the recipe for the bacon wrapped butt bites that ontheline brought to the gathering. man, they were good.
im gonna make these twice over the holidays. i will post some pics and let yall know how they turn out.
doc
Ingredients
1 Boston butt cut into 1 inch cubes
1 pack of thick cut bacon
1 cup Basic Rub (Pork Recipe)
your favorite BBQ Sauce
Toothpicks
Cut Bacon Slices in half, then take a and wrap around the Bston Butt cubes and toothpick them to keep the Bacon wrapped around tightly. Place on grill, turning often until just before done. take them off the grill, dip in BBQ sauce and put back on the grill to finish. These suckers go FAST at parties and are easy to make
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12-14-2010 11:22 AM #3 docwaldo
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heres the basic rub recipe. gonna use this over the next few weeks. will post and give opinion.
doc
Basic Rub
½ cup paprika
½ cup kosier salt
1/8 cup garlic powder
3 tablespoons black pepper
1 tablespoons white pepper
2 tablespoons Cumin
1 ½ tablespoons chili powder
1/8 cup onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
this works for beef, on pork I add 1 cup dark brown sugar
http://www.crappie.com/crappie/off-t...-thread-2.html
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They are good. I've been doing them for parties for a couple years now. YUMMMMMM Only thing I don;t do is the BBQ sauce
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Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika
Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
Teaspoon Crushed capers (optional)
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO
Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter AND EVOO and add in Onions, sautee 1 minute and add Garlic, capers and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer for a couple minutes, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten.
Add in the juice of 1/2 to 1 lemon and mix thouroughly, then slide the fish filets up under the Sauce mix and make sure the filets are covered very well with the sauce/crawfish. Coat the top of the fish/sauce mix with the Panko Bread Crumbs and put under broiler and cook until the bread crumbs are browned
Serve with Angel hair Pasta and Garlic bread
Gonna try this one tonight and will post up pics and how it was tomorrow
proud member of "Team Cup"
Fish
Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika
Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO
In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten. Spread out on a cookie sheet and Bake them at 400 until Brown. Set aside
Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter and EVOO, then add in Onions, sautee 1 minute and add Garlic and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer to reduce by half, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
(If it's not getting thick enough, add a heaping tablespoon of Corn Starch to a 1/4 cup of water, mix thouroughly and add to the sauce. It'll thicken up within a couple minutes.)
Turn heat off and add in the juice of 1/2 lemon and mix thouroughly.
Serve with Angel hair Pasta and once you have the pasta and fish on the plate, cover with sauce, then sprinkle everything with the browned Panko Bread Crumbs
It's Slap yo mama good
The Home Made Pesto and friggin awesome as well. I use Walnuts instead of Pine nuts, just like em better
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ScottV's Hushpuppies
I just cooked the hushpuppies for our Fall Camp and had lots of compliments so I thought I'd share the recipe with everyone.
1 1/2 Cups Sunflower Corn Meal Mix
1 Small (Pull Top) Can Cream Corn
1 Egg
1 1/2 Cups Chopped Onion
2 Tablespoons Chopped Jalapeño
Mix well and add a little water, a couple of tablespoons, to get the right consistency, and spoon into hot oil. Enjoy
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ScottV's Custom Crappie Cranks
Crankbait Pushing Weights