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Mother's Day ribs are on the MES

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TasunkaWitko View Drop Down
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    Posted: 08 May 2016 at 11:55
Mother's Day ribs are on the MES over maple. Nothing fancy, just Famous Dave's Rib Rub and Pig Feathers's Blueberry Sage Sauce, with a yellow mustard slather underneath; just the way Mama ordered them!


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2016 at 13:29
Sooooo, you finally ran out of excuses to not kick off the smoker. 'bout time, my friend.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2016 at 18:31
This was a good one, Brook!

Well, a certain Son of Tas kept "pickin'" at them when he volunteered (!) to go out and check smoke or add wood chunks, so they weren't presentable for a photo - but my goodness, did they taste good!

The Famous Dave's Rib Rub over the mustard slather was a very good combination. I've used this rub before, and while I do personally prefer Mad Hunky's General Purpose rub, this was indeed very good. The maple was a nice kiss on the ribs that worked very...interestingly...with the blueberry sage sauce, in a very good way. I'd say that the combination of maple smoke and the blueberry sage sauce is a wonderful thing that gives a bit of Pacific NorthWest flair. Use whatever rub you want - but if you use the sauce, do yourself a favour and try smoking with maple.

Here's the deal on the sauce: it's on the thin side, so it can be used as a glaze right before the end, or spooned on at serving; it's not really for slathering on or dipping. It was a real good addition for the ribs, and I suspect that it would also be outstanding on grilled pork chops, steak and especially venison. The sauce does have a bit of a salt element, which is very nice with the sweetness of the blueberries and the warm, earthy ambiance that is brought by the sage. Keep this in mind when choosing or making a rub for the ribs; it's not a problem or overwhelming, but it is something to be aware of.

We served the ribs with a "potato salad," substituting steamed cauliflower for the potatoes; this is a good choice and tastes great, but I do like to add a little extra salt (or a couple-three more chopped kosher dill pickles) in order to balance out the natural sweetness (or whatever it is) of the cauliflower.

The ribs themselves were just right; tender, with a good bark and really nice, sweet smoke penetration throughout. The ribs were done beautifully, with just that little bit of tug before freeing cleanly from the bone. This was probably my best MES rib smoke, yet!

I've been experimenting a bit with the water pan in the MES; the fact is that filling it even half full it is WAY too much, but putting just a little bit in, so that there's a bit of moisture during the first half of the smoke, seems to really sweeten the smoke and allow it to permeate the meat. Today's smoke was baby backs, but I've noticed the same with spare ribs, as well. I would not recommend any water in the pan beyond the first half of the cook - maybe 2, 2.5 hours at most. After that, the pan should be dry, either by good judgement when first putting water in it, or by emptying it out about halfway through the cook. This experience dovetails perfectly with what I've discovered experimenting with a water pan in my offset charcoal/wood smoker.

Great ribs, great Mother's Day meal - The Beautiful Mrs. Tas was impressed, and everyone liked them! If anyone would like to give this Pig Feathers Blueberry Sage Sauce a try, it can be ordered here:

http://shop.pigfeathers.com/Blueberry-Sage-Sauce-Blue1.htm

Or, if you are lucky enough to live in Oregon, head on over to Toledo, and pick some up! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2016 at 03:29
You're lucky to be able to cook out Ron....cold and rainy out here still. Cry
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 June 2016 at 23:44
It was indeed good, Dave - in fact, we did something very similar last week, as well, except we used the Mad Hunky's general purpose rub, with wonderful results!

Hope things are getting more barbecue-friendly over there!
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