It begins...

[mdwest]

Ribs on the smoker at 1pm...

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[SmokeAndMirrors]

That is one hellofa good looking rack...care to share the rub ingredients?

 

[mdwest]

Venison appetizers get introduced to the smoker at 230..

Creme cheese and jalapeño stuffed venison backstrap.. Wrapped in bacon...

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[mdwest]

Mule kick while grillin...

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[MoJo]

 

[King Kill 33]

Dude. You're killing me. I just started a diet (guy-et) Monday. Those little jalapeño bacon bombs look delish!


KK33

 

[javajunkie]

dave, you're making fat kids happy, keep posting those pix!

also, that your last mule kick?

 

[Guarantee]

Looking good!!! What time do you want us there?

 

[mdwest]

Appetizers are ready!

Ribs need about 2 more hours...




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[rev.b]

dave, you're making fat kids happy, keep posting those pix!

also, that your last mule kick?

He is sitting on a stock pile of those lol but I'm sure he's always needing more lol

 

[mdwest]

Gettin close now!

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[zama80]

Looks awesome Dave. Great idea for the blackstrap. Do you cut them thin lengthwise?


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[derwood]

All looks delicious...

 

[UpInSmoke]

Oh god please stop :drool:

 

[mdwest]

Stick is done..

Perfect timing... Just pulled the ribs from the heat...

Now they "rest" for about half an hour while wrapped in foil.. Then it's dinner time!




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[mdwest]

That is one hellofa good looking rack...care to share the rub ingredients?

Pretty simple honestly...

Start with a spicy mustard base.. Then coat with a mix of paprika, ancho chili powder, black pepper, salt, and a wee bit of brown sugar...

Then mop them about once an hour with a mix of apple cider vinegar and liquid smoke...




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[mdwest]

Looks awesome Dave. Great idea for the blackstrap. Do you cut them thin lengthwise?


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I cut them into medallions.. Then beat the hell out of them with a tenderizing hammer.. Get them really thin and pliable.. Then stuff and wrap them....

I also drizzle them with pick-a-pepper sauce and let them marinade for about an hour before throwing them on the heat..

When the bacon is crisp.. They're done




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[zama80]

Looks awesome Dave. Great idea for the blackstrap. Do you cut them thin lengthwise?


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I cut them into medallions.. Then beat the hell out of them with a tenderizing hammer.. Get them really thin and pliable.. Then stuff and wrap them....

I also drizzle them with pick-a-pepper sauce and let them marinade for about an hour before throwing them on the heat..

When the bacon is crisp.. They're done




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I think I will try that. Thanks Dave.


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[derwood]

This thread is making me wanna go grab that grill from Lowes posted earlier this week, a bunch of charcoal, some wood, and about 10 lbs of meat!!

 

[zama80]

This thread is making me wanna go grab that grill from Lowes posted earlier this week, a bunch of charcoal, some wood, and about 10 lbs of meat!!

DO IT!!!


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