OK, here's another fun one.....

[1buckie]

   This is another re-print & a different way to do ribs.....


Ok, I think I'm in the right place  ~~>



HOT & FAST... Right ??

I'm testing out some different combinations of stuff for Saturday, my dad's Memorial service & BBQ feed...

The wife has been putting up all different kinds of jellies & came up with a real winner
( one among several, actually)

She got to a certain point & asked me what color it would come out if she added a bit of
green food coloring in...Not Sure, I say as it was kind of a light purple at that point...

Used mostly purple basil & with that addition, it turned a gorgeous rich rose color.......

Basil jelly ~~>



Ever since it was sitting on the table setting up, we've been talking about using it for a glaze
or something related on BBQ...

So ribs was what I thought ~~~>
1st a quick trim as the other ones that go on Saturday are St. Lou's
Then a fairly lite coating of granulated garlic ~~>



Then the JELLY !!



Tips in a small separate packet...



These are braized in foil, then crisped out of foil the last part of the cook , coals like so ~~>





Started @ 275° for 3/4 hr & then opened up the bottom vents most of the way to run up to
325° ~ 350° for an hour & 15 min. .....
They look pretty anemic at this point ~~>



Out of the foil with some fairly thin
baste / glaze saved out ~~>



After the 'Hot' hour, the coals are calmed enough to drop down to a steady 260°
& it stayed there for another 45 -50 minutes, glazing every 8-10 minutes ~~~>



Let them go as the coals dropped 260 / 250 / 240 / down to 215  at about 3 hr- 45 min.

Looks done to me, 120° bend with no crack ~~~>
( Must be the jelly that makes 'em do that)







Result: Not too bad, but the basil taste didn't really come thru like I thought it might.....
the jelly is really fragrant

Kinda like those ribs you get at the Chinese buffet, only quite a bit more moist & tender
as they haven't sat in a steam pan for 6 hours...

Need to come up with a more densely flavored & thicker glaze to add to the ending part of the cook....

Hot & Fart (< typed that accidentally :oops: ) worked OK, were plenty tender compared to slow cooked....

Couldn't have been too bad, as me & the dawgs ate all of them except that big one on the end....

[Hogsy]

They do look Yum
Loving the different techniques you guys are using

[1buckie]

A simple mix  I've used with this method ( foil 1st, then crisp up ) is 50/50 BBQ sauce & pickle juice saved from spent jars of pickles....

Braize in the foil & then slather the remaining juice on 3~4 times to build up a glaze.....

Even the wife likes those !!!!

PS: the vinegar in the pickle juice tenderizes the meat real well......

[bob hope]

A simple mix  I've used with this method ( foil 1st, then crisp up ) is 50/50 BBQ sauce & pickle juice saved from spent jars of pickles....

Braize in the foil & then slather the remaining juice on 3~4 times to build up a glaze.....

Even the wife likes those !!!!

PS: the vinegar in the pickle juice tenderizes the meat real well......

Pickle Juice?? Now that's a new one for me. Flavor??
The more I think on it, the more since it makes, Mmm I love Claussen pickles!!

[1buckie]

Pickle Juice?? Now that's a new one for me. Flavor??
The more I think on it, the more since it makes, Mmm I love Claussen pickles!!

When we got married & the wife moved in here, she asked what the hell I was saving pickle juice in big containers for....

......Until she tasted ribs done this way !!!

Ribs, the 'bread & butter' of BBQ !!!!

Actually, I just mix all of them together & it really turns out good & also interestingly different......

Braize in foil & then glaze with the leftover juice....

It will thicken  (esp. if it's got a goodly amount of BBQ sauce mixed  with it )  if set off to the side in the foil boat the ribs were in & it's been cooked enough to not  be concerned about food temp issues.........

General rule of thumb is 2/3's of the time in foil & 1/3 spent glazing

[bob hope]

ok you sold me. I'm trying it!!

[Hogsy]

Do you store the old pickle juice in the fridge or the pantry?

[1buckie]

I got a fridge out in the carport for all my BBQ crap so the wife doesn't have to put up with my shenanigans......

So, yeah, the fridge......

Lasts quite a long time because of the vinegar.......

[1buckie]

  Psssst.....
Goes really good with this:

  http://weberkettleclub.com/forums/other-recipes/deep-fried-potato-salad/


Snuck this one in on y'all early today......*



  *Pimpin' the Recipes Department

[1buckie]

 
Was scouting thru pics to answer something elsewhere & found this:




I'm pretty sure this is spares done with the pickle / BBQ sauce mix........

Just be careful not to go too long in the foil, as they WILL turn to mushy pulled pork if braized in liquid for extended time...........