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Working on my ribs - plus sandwich bread

SmartyPantz
SmartyPantz Posts: 145
in EggHead Forum
Eat at home they said.... You'll lose weight they said....

Greetings Egg-a-holics!!!!!!

Gotta work on your weaknesses. Decided to work on my Rib game today. St. Louis style, LIGHTLY seasoned with fresh ground black pepper, Himalayan Pink Salt, course ground Coffee and a dusting of Honey Hog Hot from Meat Church. Smoked over Peach wood, 2 hours at 250, then butter, brown sugar, honey foil and back on for an hour. Out of the wrap for another 30 minutes and onto a cooling rack, and then FTC until dinner time.  Roasted some corn on the cob.  During all that I tried an easy sandwich bread recipe.  No stand mixer so I pummeled that boy by hand! I've got about $0.30 worth of ingredients in it, pretty cool!  Also, I saved and refrigerated the melted butter/drippings from inside the foil I wrapped the ribs in. Call me crazy, but I spread this on a piece of fresh bread toast and then I had to drive to my mom's house to smack her 'cause, you know, smack your grandma and all.

Much love to the Egg family - be well!  Enjoy:dmk
When do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Quite impressive results right there. Bravo!
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  • Foghorn
    Foghorn Posts: 10,227
    It looks like you can check those off the "weakness" list.  Great cooks there.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SciAggie
    SciAggie Posts: 6,481
    Both the ribs and the bread look delicious. Ribs are a weakness of mine. They are always “good” but I have trouble getting them to be consistently very good. When I do nail a set of ribs, I never seem to be able to reproduce what I did the next time. 
    Actually now that I think about it my bread is the same way. I have no trouble making good bread. I have trouble making bread consistently that is very good. 
    But I’m working on both. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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