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I cooked some'en:Wet ribs & pineapple upsideddown
JLOCKHART29
Posts: 5,897
Some of you may remember my friend who has beat cancer 2x's all ready. Last time was this past winter but is cancer free now at 50 years old. His 37 year old wife (yea he's my hero 
) is having a complete hyst. Tuesday so I invited them something that would stick to the ribs. The raws:
Picked up two racks of St. Lousis style ribs and gave a coat one time with some Gates brand rub. On the Egg at 250 for 31/2 hours turning every hour and sausing them the last hour with plenty of persimmon. No foil this one.
Next made Lake Conro Egger's wifes upside down cake. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=881593&catid=1# Man this things good and I'm not a big pineapple cake guy. The 5000 caleries of butter with another 3000 of brown sugar and nuts in the topping caramelized is to die for!
Loving the Small. After the cake came off the small did a batch of roasted corn. Shucked them back and soaked in water for about an hour.
Coated with Evoo and some Tony's.
Then make a tye of one husk and on the Egg for about an hour at 350 indirect.
Don't think anyone will be eating midnight snack tonight!
My yaka is in full bloom. Dug it up on side of the highway but starting to to multiply.
) is having a complete hyst. Tuesday so I invited them something that would stick to the ribs. The raws:Picked up two racks of St. Lousis style ribs and gave a coat one time with some Gates brand rub. On the Egg at 250 for 31/2 hours turning every hour and sausing them the last hour with plenty of persimmon. No foil this one.
Next made Lake Conro Egger's wifes upside down cake. http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=881593&catid=1# Man this things good and I'm not a big pineapple cake guy. The 5000 caleries of butter with another 3000 of brown sugar and nuts in the topping caramelized is to die for!
Loving the Small. After the cake came off the small did a batch of roasted corn. Shucked them back and soaked in water for about an hour.
Coated with Evoo and some Tony's.
Then make a tye of one husk and on the Egg for about an hour at 350 indirect.
Don't think anyone will be eating midnight snack tonight!
My yaka is in full bloom. Dug it up on side of the highway but starting to to multiply.
Comments
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One word...WOW! I want some of that CAKE!!!!!!!!!!!!!!Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Mightyfine J-Lo
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Great looking post and food JL
Ross -
Nice job man, another awesome cook!
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Dang!!! I've gotta stop reading your posts when I do a middle-of-the-night plumbing check. I think I just gained two pounds looking at the pictures.
Spring "On A Don't Look Diet" Chicken
Spring Texas USA -
looks like a great evening at the compound,, no egging for me ,, new gasket on mini and a clean burn on the large..
you need some sort of award for cooking the largest amount of food on the smallest available surface area in the shortest period of time,,, always amazed at how much food comes off your egg -
Ribs look great, nice work cookin with everything and I see your having fun with the new small. You know the saying; "Two eggs are better than one."
I see a lota eggheads baking upsidedowncake, makes me hungry for a slice just lookin at your pic's. No one goes home hungry from your place! -
great minds think alike,,,,,,,my cake last night
Large egg and mini max egg plus a Blackstone griddle
South Ga. cooking fool !!!!!!!!
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Nothing but the best from you!! It all looks terrific!! I love seeing the yuccas in bloom!Molly
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 -
Another great cook, JL ! YUM !
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I must say one of my better cooks of late. Certainly not my better pics but ya'll have to try that cake. There were 4 of us and only two small slices left last night and as I said I normally don't like pineapple upside down cake. Was in a hurry and used caned pineapple so can only imagian how fresh would have been! While I think I always have done a good rib never thought they were great. Always seem a little tough. I think I figured it out. Been cooking them a little to long. Not by time but by look and feel. Don't know if its the Medium or what but if I cooked ribs a full honest 4 hours they would be almost jerkey. An honest 3 hours is about what these got cooked on the thin ones and 3.25 for the thicker ones and these were meaty! Running late for church. Thanks for the complements. JL
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Deane you are mu hero!! :laugh:
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Looks like a great cook! Love your yucca in bloom, surprised to see one in Arkansas though. It so lush there and yuccas are desert plants. This is one in bloom a month ago here in the desert.
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I don't have a pix but yucca grows in central Indiana too. I had one a couple houses back and my wife and I walk past one on our walk every day. No bloom yet.
Frank from Indiana -
Looks good !
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Have you ever been to Gates in KC? I am curious how did things turn out using their rub in comparison to the food they sell? Was it similar?
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Have you ever been to Gates in KC? I am curious how did things turn out using their rub in comparison to the food they sell? Was it similar?
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