XL doing 6 Racks

Killit_and_Grillit said:

Let's talk about this blue cheese cole slaw?!?

Also those look amazing

@Killit_and_Grillit
Every single meal I have served it with, there is always, always someone that initially has some sort of reservation about trying it. So far, the only person that has not requested the recipe, was someone that had an allergy for dairy products, or something like that....
Recipe ingredients:
5 cups shredded cabbage (red, Napa, etc.)
4 large carrots peeled and shredded
1/2 cup finely chopped sweet onion
About 1 table spoon of dijon mustard
About 1 table spoon of apple cider vinegar
About 3/4 cup of good quality Mayo (Duke's)
About 1/4 cup of buttermilk (shake wildly prior to pour)
About 1/2 cup bleu cheese crumbles (I use about 3/4 to 1 cup)
1/2 teaspoon of celery seeds
About 1/2 (or more) teaspoon of celery salt
1 teaspoon of sugar
Kosher salt
Coarse ground pepper

Directions: mix well - onion (be sure onion is in the liquid mix and not in with the cabbage and carrots) mustard, cider vinegar, mayo, buttermilk, bleu cheese, celery seeds, celery salt.
Pour over cabbage and carrots, mix well, chill before serving.
Should easily feed 10-12. It never does. Usually first 6 folks that like Bleu cheese eat it all.
Hope you like it.

texaswig said:

Those look pretty good. The slaw sounds like something right up my alley. 

Got to share this: if there is any slaw left, do a chuck roast immediately, after pulling it, make some burritos using the beef and the slaw. Add a couple peppers du jour, and think of me when you go back and make your second. Ribs were killer. I lucked out on the purchase, for sure.

epcotisbest said:

Nice looking load of ribs and the slaw sounds good. I am not a fan of blue cheese or celery seeds, but could see altering the recipe, maybe just leaving out the celery seeds and substituting the blue cheese with something else, maybe finely diced apples or something to make it work for me. Thanks for the recipe.

Thank you for the compliment on the ribs, they were very good. If you modify the recipe on the slaw, let me know what changes you made and how it turned out. Looking forward to learning more.

SmokeyPitt said:

Those ribs will be (or at this point perhaps already have been) outstanding. Definitely trying the blue cheese cole slaw.  That sounds funkalicious. 

Those ribs, according to my wife, who "is not a fan of ribs" said they were the best thing she has ever had. Everyone else who commented pretty much galvanized her stance. As always the grade of meat had much to do with it. I smoked them with peach, and after 4 hours they were ready to pull, but I sauced them then shut the XL down, then pulled them about a 1/2 hour later. They were falling apart, as I pulled them from the rack. I placed them in a heavy aluminum foil serving tray, covered it with foil and sat them on the table waiting for everyone to get in.
When they finally arrived, I pulled back the foil, what a sensory overload moment for our guests. 
The smokey peach aroma, along with the steam filled the air, and it brought out the oooos and aaahs.
Totally lucked out, it was perfect.
My Beautiful Wife made a paste from mayo, parmigiano, ancho chili powder, garlic and butter, and smeared on the fresh ears of corn, and roasted at 400F for 30 mins. That,  added to everything else on the table, made a meal that will be remembered for a long time to come.
Thank you for the kind words.

DoubleEgger said:

Killing it as always. 

Thank you Michael. There is nothing like ribs on the bge. I have had thousands from every place on earth that makes them, and nothing compares to what we can turn out while having a beverage or two along the way.