Apple Smoked Baby Back Ribs

This past Sunday we decided to smoke a rack of Baby Back Ribs which we picked up from Wegmans.

As usual, I prepped the ribs by washing under cold running water, patting dry then removing the silver membrane from the back of the ribs (key step).

I typically use a butter knife to get under the membrane and a paper towel to make it easier to pull off (otherwise its pretty slippery).

Coated the ribs with yellow mustard and used two Dizzy Pig Rubs (Dizzy Dust and Red Eye Express). The Dizzy Dust is a staple for me but this was the first time I used the Red Eye Express for Ribs.

Preheated the Kamado Joe (Bessie) to around 220-250 degrees, put the heat deflector in place and added an aluminum pan filled with water for extra moisture.

Added ~4-5 chucks of Apple Wood to the coal and put the ribs on (with rib rack).

Ribs On!

Ribs On!

Smoked these ribs using my golden standard for Baby Back Ribs ~230-250 degrees (2-1-1 method).

After the two hours unwrapped, I coated the ribs with honey, brown sugar and spray butter and wrapped (grill for 1 hour)

About to wrap...

About to wrap…

After the 1 hour wrapped, the ribs were really starting to look nice and tender.  Last step calls for 1 more hour unwrapped (coating with BBQ sauce after unwrapping, w/ 30 minutes remaining and once more before pulling off grill if desired)

This time I used Two Fat Guys BBQ Sauce (Smoky).  I must say, nice work (fat) guys.  Sauce is very tasty.

Not to brag but I think I have settled in to a solid routine with my ribs.  Perfect texture and flavor.   Tender, Juicy and perfect smoke ring.

Served with cornbread and baked beans (eventually need to get around to making these from scratch but this time we used bag and can for each, respectively).

Expecting to grill something this weekend.   Hope everyone had a nice Halloween.  Next two months are my favorite time of the year.

Pre-cut Ribs

Pre-cut Ribs

 

Complete plate

Complete plate

OnPoint!!

Smokey Wings

I fired up my Kamado Joe “Josie” on Saturday and made 2 types of “Smokey Wings” for a get together at a friends house.

After rinsing and drying 2.5 LBs of wings, I coated them with a flour/salt/pepper/cayenne pepper mix.  I brought Josie to 250 and threw on a large chunk of apple wood for a good smokey flavor.

I smoked the wings for about an hour and then tossed them in 2 different sauces and finished them off on the Jenn-Air gas grill for about 10 min on high heat.

Chili Lime Sauce

  • 1 cup Maple Syrup
  • 2/3 cup Chili Sauce
  • 2 TBS Dijon Mustard

Traditional Buffalo Wing Sauce

  • 2 TBS butter
  • Franks Wing Sauce

Served with Blue Cheese Dip.  They  had a nice smokey flavor but a good texture from being finished off on the grill.

OnPoint…

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Musselman’s Pulled Pork BBQ

I’ve enjoyed reading the posts on your website and I am thrilled to finally add one of my own. This past weekend my girlfriend’s parents stopped in for dinner on their way back to PA. I wanted to try something new since I had somewhat of a crowd. Her father love’s to grill, and I must say he can cook up some mean steaks. Needless to say, I had to bring my “A” game.

Having never made pulled pork I was very nervous to see how it would come out. The night before we drove out to Wegman’s to pick up the pork shoulder and all the ingredients for the dry rub (which I got from my dad). I started by mixing the dry rub recipe. Then I used a carving knife to poke 6 holes in each side of the pork shoulder to allow the dry rub to get deep into the pork. I let the dry rub absorb for about an hour. Moving forward I’m going to apply the dry rub the night before to give it more time to get into the meat. We live in a small apartment so we aren’t allowed to have a grill. My only option was to make the pulled pork in the crock pot. I cooked the pork in the crock pot for 8 hours on the medium heat setting. Unfortunately, our crock pot doesn’t show temperatures so I can’t give the exact temperature I cooked the pork at. I placed the pork in the crock pot fat side up. I’d like to say I thought of that trick on my own, but that was some advice my dad passed along. 8 hours is a lot of cooking time so I went over to Black Hills Lake in Germantown to get some solid fishing time in.

By the time I got home her parents had arrived and the smell of the pulled pork filled our apartment. After the 8 hours were up I removed the pork shoulder from the crock pot and placed it on a cooking tray. The bone came right out and that fat peeled off like it was barely there. The meat was cooked perfectly and peeled apart into ideal serving proportions. On the side I served Amish Potato Salad from Giant, as well as, corn on the cob. I also provided Wegman’s Brown Sugar BBQ sauce to add to the sandwich if anyone wanted a little extra flavor. I got the bbq sauce mostly because I didn’t know how the dry rub would turn out. But, the pork turned out awesome, and we couldn’t get enough. The flavor of the dry rub was more than enough to satisfy our cravings. We all did eventually try a sandwich with the bbq sauce. The bbq sauce definitely added some extra flavor and moisture.

Like I said earlier I think I am going to apply the dry rub the night before. I also want to make my own bbq sauce next time. This attempt was a huge success, and I definitely scored some major points with her parents…. And for that reason I must to say the pulled pork was OnPoint!!

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Musselman's Pulled Pork BBQ Dry Rub
This is a great dry rub recipe I got from my dad.
Author:
Cuisine: American
Recipe type: Entree
Serves: 6 - 8 ppl
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbs. Black Peper
  • 1 tbs. Mustard Powder
  • 1 tbs. Brown Sugar
  • 1 tbs. Garlic Powder
  • 3 tbs. Smoked Paprika
  • 3 tbs. Sea Salt
Instructions
  1. Thoroughly combine ingredients to make dry rub
  2. Use carving knife to make about 6 holes per side of the pork shoulder
  3. Firmly apply dry rub around the entire pork shoulder
  4. Let dry rub absorb into pork for approximately 1 hour
  5. Cook in crock pot for 8 hours on medium heat setting
  6. Remove bone and peel off fat
  7. Pull the pork apart into desired serving sizes
  8. Eat up!

OnPoint Chicken and Marinated Flank Steak

We had an enjoyable weekend with friends and family (in-laws are in from Vermont). My son turned 5 today so needless to say he had a pretty good weekend. Ended a nice Sunday of mowing, playing with Dylan and time at the pool with a solid grilling session.

My wife picked up some bone-in chicken breasts and a Flank Steak from Wegman’s

I decided to try combining two of my favorite chicken marinades, my recent Southwest Chicken and the one I used for grilled chicken wings.

The complete marinade recipe is as follows:

2 cups buttermilk, 3 cloves minced garlic, 2 TBS Chili Powder, 2 Tsp Cumin, 1/2 cup low sodium soy sauce, 1/2 cup italian salad dressing.

Since I wasn’t going to get an overnight marinade in, I wanted to maximize the marinade/meat contact so I removed the skin from all chicken breasts and poked several holes in the meat with a fork. Then whisk together the above listed ingredients and added the chicken/marinade to a 1 gallon freezer bag and placed in fridge. Total marinade time for this cook was about 7 hours.

The chicken was removed from the fridge and then from the marinade bag and coated liberally with Dizzy Pig Tsunami Spin and Dizzy Pig Swamp Venom.

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I preheated the Kamado Joe (Bessie) to ~425 degrees and used the grill extender which allows you to cook over direct heat but not to be too close to the coals. On the main cooking surface I grilled 4 baked potatoes (wrapped in aluminum foil). Cooked until internal temperature of the breast meat was ~162 degrees then removed from the heat (~50 minutes to hour cooking time). The chicken was allowed to rest and I melted about 1 TBS of butter and mixed with ~1/2 cup of Frank’s Red Hot Wing’s Hot Sauce (Buffalo flavor) and coated the chicken.

IMG_0926

Separately I marinated the Flank steak using a recipe I found on allrecipes.com

Ingredients: 1/2 cup vegetable oil, 1/3 soy sauce, 1/4 cup red wine vinegar, 2 TBS lemon juice, 1.5 TBS Worcestershire sauce, 2 cloves minced garlic, 1 TBS Dijon Mustard, 1/2 Tsp black pepper.

As with the chicken, this marinaded for about 7 hours in the fridge, then I grilled at 500 degrees (while chicken was resting). Used the typical grilling method (2.5 minutes (turn), 2 minutes (flip), 2.5 minutes (turn), 2.5 minutes (remove). This took it to about medium/medium well which for flank is where I like it.

Overall this meal was fantastic. Chicken was OnPoint and something I will do again very soon. I’d like to try and marinade overnight to see if it will get that much better. Steak was grilled well and flavorful. Although I still prefer Mama Mel’s marinade

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Not the best plating picture but you’ll have to trust me in that it tasted much better than it looks.

OnPoint!