Wednesday, September 12, 2012

Birthday Ribtastic!

We celebrate the kids' birthdays with a family dinner. The birthday person gets to pick what the dinner menu will be. This time around my son chose pork ribs. This menu requires an afternoon hanging out with my Brinkmann Smoker. There are people (here's one!) out there that are more knowledgeable about cooking with smoke. I will  report the products  I used last weekend and let it be an introduction. Scour the internet for smoking methods and hone your BBQ skills, but most importantly enjoy!

Pork spareribs(6 racks or two cryo packs)  from Costco
Dry rub recipe from Steven Raichlen 
Wood Chips from Jack Daniels soaked. I normally use apple-wood chips.
Kingsford Competition Briquets 

The ribs stayed in the smoker for almost three hours. At that time I ran out of charcoal and the ribs were not done so I loaded them into the oven, covered with foil and baked them at 250 degrees for another couple of hours until they were done. I removed the foil and kicked the temperature up to 450 for about thirty minutes to finish. The result was freaking great! We all ate our fill and the kids got some ribs to go. Happy Birthday!

Pork Ribs with macaroni and cheese.


Zoomie said...

Oh, man, that looks good! I haven't tried ribs, since they take so long to cook, but I am tempted by these, for sure!

Greg said...

Zoomie- Thanks! I wanted to convey that there is a bunch of work involved over a long time. I would say the results are worth it. My knees and back might disagree ;)

cookiecrumb said...

Unbelievably gorgeous.
We have a Brinkmann smoker too, R2D2, and smoking ribs is a many-beer process. Yet we've always been starving once they finished cooking.

Chilebrown said...

I would like to point out that your son asked for pork ribs. That means that he has enjoyed them in the past. Bravo. There are so many ways to create good food. There is not a right or wrong way, it is what you enjoy. Happy Birthday!

Greg said...

cookiecrumb- is R2D2 in witness protection! I have been eyeballing taller smokers so I don't have to bend and squat so much. Avril tells me if I did more sun salutations I would be more flexible. ;)

Greg said...

Chilebrown- Yes he did. I used to smoke em more often but got lazy with my propane grill. His fiance does not eat pork so I also made tri-tip too. There really is a huge difference on live fire.Thanks for your encouragement.