Thread: Baby Back Ribs and Sweetcorn from SKkintville

Getting this together for tomorrows dinner. Think I've fingered out how to get my mobile pics right side up.

Two racks of baby backs, 15 USD:



One dozen ears of sweetcorn, 4.50 USD:



Got my rub and the makings for my rib sauce. I start with a bottle of Stubbs for my sauce and add a little bit of this and a little bit of that. I like sweet and heat. Apple juice, brown sugar and sorghum molasses for the sweet. Louisiana style hot sauce, some of the rub, and the spice that comes in the Stubbs sauce("sweet heat") for the heat. A good slug of the apple cider vinegar to finish it off.




Now time to rub the ribs and wrap them then let them sit in the fridge almost 24 hours.

One rack rubbed:



Both racks rubbed and wrapped...until tomorrow:



Don't have a real smoker...sooo I use my gas grill to cook/smoke the ribs. It's a hit and miss proposition trying to get some smoke on them. But I have some apple wood chips and pellets and a metal smoker box made for gas grills to do what I can. I get the chips and pellets to start smoking, then turn off all but one burner on low. Leave the ribs on like that till the smoke is done, then sauce them and wrap them. I also put in some butter, brown sugar and a little more apple juice when I wrap them. Turn up the heat some and give them a couple more hours. All told I usually keep them on about 4 or 5 hours low and slow. After that turn everything on high, unwrap ribs, re-sauce and set them directly on the grates to set and glaze sauce.

More pics tomorrow when I cook/smoke the ribs and boil my sweet corn...maybe. This is kind of a pain in the ass.

Just found out I'll be going to the M-I-L's to mow her grass in the morning, plus some other odds and ends honey-dos...and it's hot as fcuk here. That won't be helpful for dedicating a day to just playing with my meat.

Smoked ribs. Yummy.

I’d eat just about anything with Stubbs on it.

Originally Posted by misskit

I’d eat just about anything with Stubbs on it.

I hear ya...I love that stuff! Beats the snot out of Sweet Baby Rays.

That looks so good and the description is making my tummy grumble. Almost don't want to see the end result as it'll be too much of a tease.

Any thoughts from the west coast?

Forgive me father,
I'VE GOT A STUBBS.

Originally Posted by Maanaam

That looks so good and the description is making my tummy grumble.

My tummy is grumbling too...haven't done any ribs in quite awhile.

Went ahead and shucked the corn tonight. I'll let it soak in a couple pots of water over night. To be honest, late in the season like this the corn isn't quite as good as earlier in season. But still good enough...it will be a long fall, winter and spring without fresh sweet corn from the farm stand.



You can see on the underside of the very top ear that all the kernels didn't develop properly. This is also the time of year, that when you shuck the corn, you find the worms nibbling at the top end. I always cut that off below their last nibbling point. Their was a worm or two on seven of the twelve in this batch. That's why they're a bit shorter than usual.

I think Fat Bastard is called for here.

Looking good, any going spare?
I'm starving now...

^ I can save you the bones. ^^Yup, I'm a fat bastard.

Looks like rain may enter the picture here today...not good for doing the ribs. Hope it holds off.

The character in Austin Powers 2 is called Fat Bastard. That's his name. I was not hinting anything about you

^No worries...but I really am kind of a fat bastard. Go have another look at Dill's South Beach Diet thread(in the first few pages).

So it's cooled down a little here and drizzling rain so I thought better get started a little earlier than planned.

Here's the pellets and wood chips I'm using:



Loaded up my little smoker box:



Have a back up packet of chips and pellets wrapped in foil...had to use my tin-foil hat for that.

Here's the ribs after being rubbed and wrapped overnite(don't mind the baking sheet, I'm no longer allowed to use the good ones. ):



Smoke's rolling:



One burner left on, turned on low and the ribs are on...lid down:



Low and slow for 2 or 3 hours depending how long I can make the smoke last.

Here's hoping it doesn't really start pissing down the rain. Yeah I know...I'm in dire need of a new grill. That thing has seen a lot of action. But times are a little tight here in SKkintville. It will have to wait.

Back later with the sauce and finished ribs...unless they're eaten before any piktur taking can be done.

Nice one FB
I do like the rib stacker, cool bbq tool.

Originally Posted by Jack meoff

Nice one FB

Here's me later...

Originally Posted by SKkin

Have a back up packet of chips and pellets wrapped in foil

This went through my mind

^ I should have typed wood chips...[1400]



Ok...progress report... [blasted internet issues going on while I'm trying to upload new pics, now @ 1430...not to mention I'm sweating like a whore in church]


@ 1440 finally connected again...WTF?

Alright, going to have some other fresh veggies with the ribs and sweet corn:



got the rib sauce started:




ribs about ready to wrap:



one wrap ready(butter, brown sugar and apple juice):



one rack sauced and ready to wrap:



both rib racks sauced, wrapped and back on the top grill grate. heat turned up a tad. will let them go like that another couple of hours or so:



got my veggies sliced up alongside the remaining rib sauce:




Will put more of that sauce on them later when I unwrap the ribs, turn up the heat and place them directly on lower grill grates for a bit. All that's left is to boil the sweet corn.

Hope I have time to take pics of the finished ribs...the natives here are already getting restless. Myself...I'm ready for a nap.

Get in my belly!

i normally make my own marinade and sauce for ribs,SO IS STUBBS AVAILABLE IN THAILAND PLEASE.

Top work SKkin bud.

Originally Posted by headhunter

i normally make my own marinade and sauce for ribs,SO IS STUBBS AVAILABLE IN THAILAND PLEASE.

Yes it is, Foodland in Pattaya stock it in a few different falvours so I guess other Foodland's around the country would also have it. I bought a bottle once and didn't like it

What surprises me is IMO there's a golden opportunity for a entrepreneurial Rib smoker to clean up in Thailand. Let's get serious, everybody loves ribs but unless you're cooking them from scratch at home yourself (assuming you have a smoker and everything else needed to make them) you have to either go out to get them or get home delivery. There was a high-end butchery in Jomtien that was selling these:

They were sensational, all you had to do was thaw them out and put them into a baking tray then pop them into the oven for 10-15 minutes to warm them through. Up there with the best ribs I've ever eaten but the shop closed and they just supply restaurants now and don't have these ribs anymore . But my point is, ribs like this should be in the freezer sections of every mayor supermarket chain around Thailand. That pack in the pic is the last one I have in the freezer and goddammit ribs shouldn't be saved up for a special occasion!.

Originally Posted by Headworx

Yes it is, Foodland in Pattaya stock it in a few different falvours so I guess other Foodland's around the country would also have it. I bought a bottle once and didn't like it

What surprises me is IMO there's a golden opportunity for a entrepreneurial Rib smoker to clean up in Thailand. Let's get serious, everybody loves ribs but unless you're cooking them from scratch at home yourself (assuming you have a smoker and everything else needed to make them) you have to either go out to get them or get home delivery. There was a high-end butchery in Jomtien that was selling these:

They were sensational, all you had to do was thaw them out and put them into a baking tray then pop them into the oven for 10-15 minutes to warm them through. Up there with the best ribs I've ever eaten but the shop closed and they just supply restaurants now and don't have these ribs anymore . But my point is, ribs like this should be in the freezer sections of every mayor supermarket chain around Thailand. That pack in the pic is the last one I have in the freezer and goddammit ribs shouldn't be saved up for a special occasion!.

thanks for that HW.we have found the best pork ribs we get at Tesco[korat] they must have changed their supplier last yr.and their pork has been great.
my dry rub.
SMOKED PAPRIKA.
GROUND GINGER.
GROUND CAYENNE.
GROUND MUSTARD SEEDS.
GROUND GARLIC.
SAUCE FOR MOPPING.
LOCAL HONEY.
GROUND CHILLI.
SOY SAUCE.
MINCED GINGER.
BROWN SUGAR.
RICE WINE OR RED W.VINEGAR.
TOM.KETCHUP.

Originally Posted by SKkin

.had to use my tin-foil hat for that

Threads shaping up nicely. I have one of those smoker boxes and used to smoke some chicken which I posted in the dinner thread. I have only used the chips so far but they really crank out the smoke. How do the pellets do? I know they last longer.

Originally Posted by Luigi

Top work SKkin bud.

Maybe...right up till the end anyway. Remember this?

Originally Posted by SKkin

Myself...I'm ready for a nap.

Yup I wasn't joking either...went into the nice cool house, sat on the couch telling myself I'd rest my eyes for just a bit. Fell asleep with the ribs still on. Turned this:

Originally Posted by SKkin

will let them go like that another couple of hours or so

into more like three hours. My lovely wife, who said she couldn't wake me up for anything, saved it from being a total fuck-up. She pulled the ribs off, got the corn going and took these last two pics for me.





When I finally came to, there was a 1/4 rack of ribs left and three ears of sweet corn. Even with that extra "bark" OMG! ..the ribs were really good. There wasn't a morsel or scrap of them left after dinner.


"A good pitmaster never leaves his pit during a cook" ~ Myron Mixon on BBQ Pitmasters