Babybacks

Wing Commander

New member
Today I made some babybacks, each slab with a different rub: Blues Hog Dry Rub, Don Marco's Cherry Bomb and a homemade Texas-style rub. I cooked them at 250F on my Louisiana CS-450 with beechwood-pellets.

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And I made some butter: one habanero-butter, one-silantro butter and one habanero-silantro-butter, which were ried as appetizers on baguette.

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The silantro-butter was spread on some corn cobbs, wrapped in foil and cooked in the Louisiana as well.

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After a bit more than 3 1/2 hours I glaced the ribs with Blues Hog BBQ Sauce.

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After 4 hours I pulled the ribs and plated them up with a corn cobb.

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I liked the Blues Hog Dry Rub best, followed by the Cherry Bomb Rub. I liked the homemade rub, either.
 

Wing Commander

New member
The butter you made..what did you use to make it?

Habanero-Butter
250 g / 0,55 lbs butter
4 habaneros
1 jalapeno
2 tsp finely minced garlic
1 tsp coarse salt
1 tsp sugar
1 tsp minced persil
3 tsp tomato puree

That all is blended with a fork.

Habanero-Cilantro-Butter
Take half of the Habanero-Butter above and blend it with 1 tsp cilantro.

Cilantro-Butter
125 g / 0,28 lbs butter
5-6 tsp minced cilantro
1 tsp coarse salt
3 tsp minced garlic
2 tsp tomato puree
 

ACW3

New member
The ribs "passed" Sparky's "look test"!! I'll bet they tasted pretty darn good, too!!

Art
 
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