NCT's Iron Chef 15: Battle Ribs
- Thread starter Keltin
- Start date
Baby Backs cooked on the Weber 18” Kettle. Direct heat on both sides for 8 minutes per side. Then indirect with Cherry wood for 30 minutes. Finished with Sweet Baby Ray’s BBQ sauce.
Pork Surf and Turf (more pictures here).
Pork Surf and Turf (more pictures here).
Baby Backs cooked on the Weber 18” Kettle. Direct heat on both sides for 8 minutes per side. Then indirect with Cherry wood for 30 minutes. Finished with Sweet Baby Ray’s BBQ sauce.
Pork Surf and Turf (more pictures here).
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Beef Short Ribs braised in Merlot Wine in the Outdoor Dutch Oven (using charcoal).
The recipe is here with more pictures.
The recipe is here with more pictures.
I smoked these short ribs on the Brinkmann electric smoker for 3 hours last night. I added a couple of chunks of hickory.
Towards the end I glazed these ribs with some leftover cherry preserve/chipotle glaze I had used earlier to glaze a batch of chicken wings I had grilling in the Weber kettle. I had originally planned on foiling them as well but time was running out and everyone was hungry.
Thanks to Bam for this glaze flavor idea although I modified the recipe by combining another recipe from the Weber users' forum I've been using to glaze chicken wings......the orange marmalade/srirachi sauce glaze which is also amazing with lots of heat.
Towards the end I glazed these ribs with some leftover cherry preserve/chipotle glaze I had used earlier to glaze a batch of chicken wings I had grilling in the Weber kettle. I had originally planned on foiling them as well but time was running out and everyone was hungry.
Thanks to Bam for this glaze flavor idea although I modified the recipe by combining another recipe from the Weber users' forum I've been using to glaze chicken wings......the orange marmalade/srirachi sauce glaze which is also amazing with lots of heat.
High Cheese
Saucier
^^^ All those looks AWESOME! ^^^^
Mine are still a work in progress. I'm doing Mexican style and Chinese style spare ribs on the smoker. So far I got the mops figured out just in time to start using them. Mexican mop: toasted dried chili peppers steeped in a base of chicken stock, water, tequila, lime juice and cider vinegar. Chinese mop: Mirin, rice vinegar, 5 spice and garlic.
I plan on making a spicy/tequila/bbq sauce for the Mexican style and a hoisin/plum sauce for the Chinese.
Wish me luck. lol
Mine are still a work in progress. I'm doing Mexican style and Chinese style spare ribs on the smoker. So far I got the mops figured out just in time to start using them. Mexican mop: toasted dried chili peppers steeped in a base of chicken stock, water, tequila, lime juice and cider vinegar. Chinese mop: Mirin, rice vinegar, 5 spice and garlic.
I plan on making a spicy/tequila/bbq sauce for the Mexican style and a hoisin/plum sauce for the Chinese.
Wish me luck. lol
![DSC_0003 [].JPG](/forums/data/attachments/4/4470-f2f5f7890a8e6ac67a7b518bfd43239f.jpg)
![DSC_0005 [].JPG](/forums/data/attachments/4/4490-c22aedb8aad0005365233001d39516a7.jpg)
homecook
New member
That sounds great.......DH loves general tso's chicken, why not ribs. I also have a seasoning mix that I had planned on using on the chicken. I have to try this. Thanks!!
i agree...that is mostly what i eat when i have chinese take away...now i gotta try this on the smoker
thanks for the idea love2Q
chowhound
New member
Ditto! Great idea, Q. I love that flavor. Nice ribs.
I'm going to give that DO short rib recipe a try, K. Fantastic looking.
High Cheese
Saucier
I'm bored, some pics:
The Chinese hoisin/plum sauce finished.
Infusing some canola oil with dried guajillo chiles.
Another hour for the ribs. Cam gets all hazy going from the a/c to the outdoors.
The Chinese hoisin/plum sauce finished.
Infusing some canola oil with dried guajillo chiles.
Another hour for the ribs. Cam gets all hazy going from the a/c to the outdoors.
High Cheese
Saucier
Here's the final product:
Mexican style has the cilantro.
Mexican style has the cilantro.
The Outdoor Dutch Oven is a cast iron Dutch oven with legs on the bottom to keep it raised off the ground, and a flat lid with a lip. You place hot coals under the DO and on the lid (the lip keeps them from falling off). So you cook with charcoal outside. The basic briquette formula for heat is 2x the size of your DO = 350 degrees F. Every 2 coals you add after that = 25 extra degrees. Mine is a 10, so 20 coals = 350 in mine.
This style of Dutch Oven truly puts the oven into DO. You can do more than braising and in fact can cook nearly anything that can be cooked in a regular oven. Roast meats and veggies, meatloaf, and you can even bake biscuits, bread, pies, and cakes.
This first pic is the one I have. The second pic shows a Lodge DO in action.
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Keltin, I've seen those lately. Most recently, when we were in Williamsburg, being used in the authentic kitchens. I thought then that I'd want one..and sure enough, I really do. I could actually make a stew in the middle of summer with one of those.
Yes, I smoke...it's a Brinkman, and I spend all day adding more coals so I can never go too far when I am smoking. I put the ribs on at 9am and took them off shortly after 3pm. I added the glaze during the last 1/2 hour.
Everyone, I just knew the ribs challenge was going to be wonderful.
Yes, I smoke...it's a Brinkman, and I spend all day adding more coals so I can never go too far when I am smoking. I put the ribs on at 9am and took them off shortly after 3pm. I added the glaze during the last 1/2 hour.
Everyone, I just knew the ribs challenge was going to be wonderful.
It's a Brinkman. I got it in the Ramsey Outdoor store about 10 years ago for 75 bucks. I have to add coals to it all day long, so it's a bit tedious, but I do enjoy using it.
chowhound
New member
Thanks. Tough to tell looking straight into it, but I thought I saw charcoal.
I've got an outdoor DO, but I also bought a 3.5 qt Lodge indoor one I use quite often (no legs). I'm using it now on the stove. CI DOs are nice.
first off Vera, and everyone, awesome looking ribs posted this week. brought a tear to my eye..lol
now Vera...thats the joys of owning a brinkman smoke n grill bullet smoker... you should seriously consider doing some mods to it, you wont have to tend to the fire nearly as much. i have owned a few of them and without those mods even on the best ideal outside temperature, u still have to tend to it way too much and they have lots of issues.
here is a site used by many,a very good site. i have done many of the same mods myself and it gives me better heat control and better charcoal usage
http://www.randyq.addr.com/ecb/ecbmods.html
I suppose you can load your coals like they do with Weber Smokey Mountain smokers using the Minion Method, by loading the pan with a large pile of coals with just a few lit coals on top. This will keep just the right amount of coals burning for several hours at the right temp by regulating the bottom vent. No need to reload at all.