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I cooked some'en: Baby backs &stuffed pablano's

JLOCKHART29JLOCKHART29 Posts: 5,897
edited 12:58PM in EggHead Forum
Worked off graveyards and what better way to pass a screwed up day than Egging!! :woohoo: Some low impact ribs and easy stuffed pablano peppers on a 70 degree sunshine day with a couple OM's (Old Millwalkies). Boys it don't get no better then this!
Grabbed me a couple racks of baby backs from my butcher and made a rub of brown sugar, cracked pepper, ground ginger, peprika, powder red pepper.
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On the Egg at 250 for bout 3 hrs with presimmon and hickory indirect. Flipping every hour. After 3 hours I wrapped in foil with 1/4 Coke and a shot of whiskey.
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While they were cooking pulled out the old redneck fish cooker and blistered up some pablano peppers.
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Sweated them 30 min. in a bag and shucked the wax skin.
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Next took 1/4 lb sausage and two slices of pepper bacon cut up and nuked 2 min. in microwave to speed things along. Mixed colby/montoray jack cheese and stuffed. Wife said sausage hurts her stomic so used some ground chuck with her's.
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Uncovered ribs after 45 min. and put the peppers on also with another chunk of presimmon for an hour while Andy kept watch! :laugh:
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Had my ridding buddy and Sis over for supper and fired the chemenia up. Yep. Just don't get no better than this! B)
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Comments

  • :laugh: Cat's STILL in the cage??? :woohoo:
    Good job on the chiles B) also did BB ribs: a little less than 2 hours in inverted V=rack with apple/cherry wood left over from buckboard bacon. Dry rub, very tasty. New THERMOPEN registered 190 at pull time :)
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Actually cat's not in the cage. Cat was in the cage. Cat in my bed now!! :laugh:
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  • That is one great looking smoke shack and the food looks great. Love the way you did the ribs and I know they tasted real good! The peppers is a great idea with the ribs. I will ahveto try that myself it looks so good.
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  • Cactus DougCactus Doug Posts: 341
    Looks good! Ribs are one thing but those super size ABT man those look good!!!
    I have been thinking that you could do a poblano with some shrimp inside. I really like the fire roasting of the chiles.
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  • MickeyMickey Posts: 16,472
    was the meat for the peppers precooked?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • DryFlyDryFly Posts: 351
    What a feed, JL. Those peppers look great. Gotta do me some of them.
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  • SlickSlick Posts: 382
    Gotta try those peppers.

    Slick
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  • Cpt'n CookCpt'n Cook Posts: 1,917
    Nice Cook, everything looks great. I have been meaning to try those Pablano's.
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  • Clay QClay Q Posts: 4,418
    Everything looks great. I like how you stuffed the peppers laying on their side. I don't know why I always try to stand them up when they want to fall over. I've been smokin spares, need to use up what's in the freezer first before I go out and buy baby backs but I tell you what, after seeing your ribs I'm hungry for baby backs.
    Did I say that everything looks great? :lol:
    Thanks for the tip on sweating peppers in plastic so they peel better.
    Have a great weekend! :cheer:
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Yea I just shaped the sausage in bottom ofa microsafe bowel with cut up bacon and nuked two min. and drained the grease.
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  • :laugh: You sound like a very brave man! ;)
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  • Good job JL, good pictures, good presentation, and I bet it tasted good

    Ross
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  • WilbyWilby Posts: 155
    Great job this looks lip smacking good to me
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  • Misippi EggerMisippi Egger Posts: 5,095
    Great cook, JL. Lots of energy after a graveyard shift - must be youth!

    Saved both recipes - will give 'em a try. (In my "To do" file!
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  • GunnarGunnar Posts: 2,010
    Highball ribs..? Guessing the cook had a shot too. LOL Does the alcohol give any flavor to the ribs?
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