slap your mama ribs lol
Jun 4, 2011 | 03:38 PM
#12
So I just brown sugared mine...but I am not cooking them until tomorrow. LOL Brown sugar rub for ~16hrs. WOW! I am only going to put cayenne pepper on mine, not much of anything else (not a bunch, just enough to cut the sweet and add a small bite to go with the sweet). I am going to take Baby Rays bbq sause and mix the brown sugar, cayenne, and straight honey (versus baby rays honey bbq sauce) into it. Bast every 45 minutes. I am also going to put in electric smoker for 3hrs then finish on charcoal grill (275-300'ish temps).
I am guessing the electric smoker should handle the delicate sugar wanting to burn. Just haven't decided on wood. Probably apple as to not over power the molasses in the brown sugar.
I almost always remove the silver lining because I hardly ever get them on a grill long enough to burn them off. But this time I am leaving to help keep the moisture during the electric heat. Guessing the grill time will finish it off.
I am using back ribs that are a tad thicker than your standard baby backs. Meatier but nothing like that beautiful rack in the pic V8 started with.
That's just one rack the other rack is in a crazy *** brine I made up this morning. Along with a pork shoulder.
I am guessing the electric smoker should handle the delicate sugar wanting to burn. Just haven't decided on wood. Probably apple as to not over power the molasses in the brown sugar.
I almost always remove the silver lining because I hardly ever get them on a grill long enough to burn them off. But this time I am leaving to help keep the moisture during the electric heat. Guessing the grill time will finish it off.
I am using back ribs that are a tad thicker than your standard baby backs. Meatier but nothing like that beautiful rack in the pic V8 started with.
That's just one rack the other rack is in a crazy *** brine I made up this morning. Along with a pork shoulder.
Jun 5, 2011 | 11:44 AM
#14
freakin grill is still too hot. sigh. I had to transfer them back to electric smoker. Caramelizing waay too fast. But damn they smell good. I think the thickness of them is going against the process. I may have to wrap them in foil to get some steam in them.
Jun 5, 2011 | 06:29 PM
#15
I didn't get a chance to eat them. 
I was making hot dogs and burgers and everyone ate both my ribs sets (one like above and the other was a brined then dry rubbed then finished with sauce). No one knew I made the pork shoulder as well. I made a pull pork bbq out of it. Eating that now with slaw. Good as hell.
I did try the brown sugar ribs in my taste test before hitting the table with them and they were pretty damn awesome. Note to self, cayenne loses it potency in the cooking process.
I was making hot dogs and burgers and everyone ate both my ribs sets (one like above and the other was a brined then dry rubbed then finished with sauce). No one knew I made the pork shoulder as well. I made a pull pork bbq out of it. Eating that now with slaw. Good as hell.I did try the brown sugar ribs in my taste test before hitting the table with them and they were pretty damn awesome. Note to self, cayenne loses it potency in the cooking process.
Jun 5, 2011 | 10:54 PM
#17
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17,16,15,14,13,12,11 Drvr
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From: Mont Belvieu, Texas
have you ever made a pork tender loin like this??
cut it down the middle but not all the way through it, add slices of cream chease and candy jelopeno's(sp) double wrap it in bacon and cook it at 260 for 2 hours and then wrap it in foil and cook another hour(1) remove foil and smother it in honey and cook another 30 minutes and then cut it in 1/4" slices.
add what ever seasoning before putting on grill
you want to cook it slow and long so the cream cheese doesn't melt away, it needs to melt into the pork.
cut it down the middle but not all the way through it, add slices of cream chease and candy jelopeno's(sp) double wrap it in bacon and cook it at 260 for 2 hours and then wrap it in foil and cook another hour(1) remove foil and smother it in honey and cook another 30 minutes and then cut it in 1/4" slices.
add what ever seasoning before putting on grill
you want to cook it slow and long so the cream cheese doesn't melt away, it needs to melt into the pork.
Last edited by v8; Jun 6, 2011 at 07:09 PM.
Jun 6, 2011 | 05:09 AM
#19
have you ever made a pork tender loin like this??
cut it down the middle but not all the way through it, add slices of cream chease and candy jelopeno's(sp) double wrap it in bacon and cook it at 260 for 2 hours and then wrap it in foil and cook another hour(1) remove foil and smother it in honey and cook another 30 minutes and then cut it in 1/4" slices.
add what ever seasoning before putting on grill
you want to cook it slow and long so the cream cheese doesn't melt away, it needs to melt into the pork.
cut it down the middle but not all the way through it, add slices of cream chease and candy jelopeno's(sp) double wrap it in bacon and cook it at 260 for 2 hours and then wrap it in foil and cook another hour(1) remove foil and smother it in honey and cook another 30 minutes and then cut it in 1/4" slices.
add what ever seasoning before putting on grill
you want to cook it slow and long so the cream cheese doesn't melt away, it needs to melt into the pork.
Last edited by v8; Jun 6, 2011 at 07:12 PM. Reason: changed do to wrong info I gave.
