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I cooked some\'en: Turbo ribs & Pablano peppers

edited 4:38AM in EggHead Forum
Mellow greetings fellow citizens. Has been awhile since I have posted a cook. About a week which is BAD for me! :blush: Lots of OT coupled with sub freezing temps, duck hunting with Dad and training Auron in schutzhund have not been kind to the Egg. Only had one day off this week but had to Egg for our friends Monday night at DP's so hear goes. The triditional offical JL raws:

My butcher was out of babybacks so had to get St Lou style. When I went to shucking the membrain I knew I was in trouble. There are masters who could make these things bend but the cut was poor. Flavor was great but you had to work at it. Gave them a good house rub:

Cooked at 300-325 in V rack for about 50 min. Knew it was going to be a long night as they looked almost like I put them on. Added another 10 min. then foiled with Becks Dark for 40 min. Out of the foil they were not really even starting to pull back but put them on the grill flat and saused for another 40 min.

Still no pull back so gave them another 15 min. at 325 and took them off. They were slightly pass done but still simi tough and as you can see no real pull back.
While the ribs were cook'en I fired up the Redneck Biker fish cooker and toasted me some peppers! :woohoo:

I have heard complaints before by folks that have copyed how I do it but followed to the letter I have never had problems. Make sure you have a super hot flame on your fish cooker and blister the peppers till they every part is bubbled. Splash with water for several min. then just wipe off. Sure there may be a few places you have to work on but for the most part the skin comes right off as showen in pic.

I had nuked some sausage flattened around a micro safe bowel all ready and broke the sausage up.(saved the grease as you will see in a bit ;) ) De seeded and stuffed the peppers with the sausage and added a good chunk of "Mexican cheese" I got from the Hispanic section of the grocery. It's white cheese that is really creamy and nice texture. My peppers have all ways lacked "some'en" so toped with just a little Hooters 5 Mile Island wing sause and a little Tony's! :whistle:

Some romain letice hearts split with EVOO, salt, cracked pepper and (remember this?) a dusting of the sausage dripping direct till wilting. Idea came from polk salid we eat from the old timers down Dixie way who used bacon drippings. Good tasting/bad for ya!

Some cold beer, hot fire in the BGE chemeinia and good friends made for a great evening. Even Jake approved! :laugh:



  • cookn bikercookn biker Posts: 13,407
    Excellent meal. I'm not so sure about the fast rib method. Sometimes it works for folks, other time it doesn't. They look good! Keeping busy is good!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • MickeyMickey Posts: 18,737
    If Jake ok'ed the meal it must be good :laugh:
    Sure looks ok....
    Where is the koozy on the beer from?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Molly everytime I have done it Baby back they have been excellent. I think the thicker meat on them is the difference. I only had one day off and between trying to visit my folks, work the mutt and buy all the raws just not time for a 6 hour cook. BTW Shouldn't you be in bed??!! :pinch:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Got it at a biker rally we go to every year for the last 7 at Jefferson Tx.
    Good run for a great cause! The tittie its self was from Lone Star Graghics out of Marshall they were giving away.
  • 2Fategghead2Fategghead Posts: 9,623
    Hey Deane, Great looking meal. :P

    I like my spares low and slow about 5 hours but, I understand your time frame. Tim
  • MickeyMickey Posts: 18,737
    Are you in Texas?
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Spring HenSpring Hen Posts: 1,568
    Glad to see Jake looking happy and healthy :)
    Covington, Louisiana USA
  • Mr HollowayMr Holloway Posts: 2,034
    Great looking meal JL
    Everyone must leave your table, well fed :)

  • rsmdalersmdale Posts: 2,472
    Looks tasty to me!! I have some BB's from Resturant Depot going Lo at 225 and hopefully they will have that wow!!


  • Great cook JL

  • JLOCKHART29JLOCKHART29 Posts: 5,897
    No Mickey. A little east In El Dorado Ark.
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Lady Hen I just saw where you will not be at OK Fest this year!! We sure will miss both of you. No way to redo your schedual?
  • Little StevenLittle Steven Posts: 28,817
    Buddy! Looks good from right here. Wishin' Icould get some poblanos right now. Was in Arizona last week and bought a couple of cans but they turned out to be even milder than poblanos. Just thinkin' how much I used to enjoy "tonights sacrifice" B)



    Caledon, ON


  • ain't no JL post w/o Auron nowadays B)
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