I’ve gone so far as being stealthy to get the camera and misleading the wife as to the readiness of the food in order to capture a picture of the plated comestibles ere the wife can charge in and dish up!
They are indeed back ribs, nic. I was going to do spares, but the back ribs were on sale for the same price and I tend to like them better.
I would do the same…I tend to generally always do spares because I can usually get them for less than $2 a lb, and back ribs are often on sale for 4 bucks a lb.
Me needs a new challenge for this thread…I’m thinking something tropical. Raichlen has a guava bbq sauce in his book, I may tweak it for this.
And I wonder if a plain mexican style smoked rib would be good…cumin, oregano, maybe some ancho chili?
Mexican-style ribs are fantastic! I almost always do a mexican-inspired rub for my ribs. Usually cumin, oregano, salt, pepper, some variety of chile powder, etc. For the sauce, maybe do something with either pureed chipotles in adobo or some chipotle powder. A buddy of mine makes Oaxacan bbq ribs that are out of this world. I wish I could get him to give me his recipe!
I want to try some Korean Barbequed Beef Short Ribs. I really like the combination of flavors associated with this fine recipe. Marinating the ribs is key. I want to try smoking them as opposed to the traditional grilling.
Galbi are good, the trick is to get the butterflying technique down to slice them thin enough. When I tried it they ended up pretty tough…but the flavor was great!
I saw a recipe on one of Raichlen’s shows where he keeps the short ribs whole, marinates them galbi style and then smokes them in a UDS. Let me dig that up… Oh, never mind, they are technically more of a Chinese style, but I’m sure you could tweak it to make it more Korean…its the “Five Spice Ribs” on the link below.
As we set the table, my wife asks “are we taking pictures?”
Did you laugh?
I haven’t tried that one, but will put it on the list. Man if those ribs taste as good as they look…I’ll be in cow heaven.
I’m finally firing up the smoker today for the first time this season. For the past several weeks, I’ve been monumentally busy and have survived a harrowing stomach flu bug. But today, it’s Jamaican jerk short ribs with a rumbullion BBQ sauce a la Steve Raichlen! I’m steeping some halved habaneros in the sauce to give it more of a kick. Can’t wait!
Sounds good! The extra heat should be nice with the sweetness of that sauce. I’m doing the “chinatown ribs” today, again, courtesy raichlen. Need to get them on the smoker soon!
+1
I smoked a couple of racks last week using SR’s rub and sauce recipes. Lip smackin’ licious they were!
I also smoked a Beef Briscuit that turned out very good. I want to try the “chinatown ribs” next.