Big Poppa's Mc Rib Pizza

Big Poppa

Administrator

• Jun 14, 2013

• #1

left over ribs? No problem Mc Rib Pizza

Fire up the smopker...I used the Memphis Elite cranked it to 450

sliced some red onion...cut the meat from the ribs...mixed the sauce (blues hog and head country mix) Rolled the dough and off we go

 

D

dnew

New member

• Jun 14, 2013

• #2

Looks yummy, good use of left overs.

 

S

Saxguy

New member

• Jun 14, 2013

• #3

BP, are you cooking right on the grate or on a stone/steel? I can't post the link, but I've found that a 3/8" baking steel gives consistent results and a nice crust - I like it better than my stone but have never done it directly on the grates.

 

scott6049

Member

• Jun 14, 2013

• #4

Nice looking pie

 

Big Poppa

Administrator

• Jun 14, 2013

• #5

Im using a stone....

 

S

Saxguy

New member

• Jun 14, 2013

• #6

Try the 3/8" steel - it's relatively inexpensive and I think it does a better job on the crust. PM me and I'll give you the info if you want to give it a try.

 

Chili Head

New member

• Jun 14, 2013

• #7

You have leftover ribs??
Pizza looks nice! Reminds me I need to get another stone.

 

NorCal Smoker

Member

• Jun 15, 2013

• #8

Thanks for the idea BP. I always cook way more ribs than we can eat. This will be a great change in the way to eat the leftovers.

 

TentHunter

Moderator

• Jun 17, 2013

• #9

YUM!!!

Add some roasted red pepper and that's exactly my favorite flavor combo for BBQ Pizza (chicken or beef too).