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Found 4 results

  1. Getting into catering and have a question. Someone has asked me to cater meats only- for twenty people. Baby backs ribs maybe 10 slabs and chicken. How would you estimate so there is enough? And I have no idea what size they're serving, she does even know.
  2. I am currently cooking 3 racks of baby backs. My plan is not to foil. With the 2-1-1 method as a guideline. Do I turn ribs over at 2 hour mark or just go till 3 hrs before the sauce goes on?
  3. Killer Kamado Baked Beans & Ribs After reading a great post by @DerHusker (http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) my wife & I were inspired to make 'Wampus’s Award Winning Peach Bourbon Baked Beans' as per DerHusker's ingredients & steps listed on the post. There were a few variants from the posted ingredients (we used Great Northern beans, Tennessee Pride hot sausage, yellow bell pepper, Famous Dave's Sweet & Zesty BBQ Sauce, Jack Daniel's bourbon, ground Chipotle pepper) I also had a rack of baby back ribs, and a rack of pork spare ribs which I trimmed St. Louis style. Both racks were seasoned with Dizzy Pig's Dizzy Dust. We got the ribs on the grill and allowed them to smoke for about an hour. At that point I added the pork fatty and let it smoke an hour. The beans were ready to go at this point so I placed them directly on the heat deflector so they could catch some of the delicious drippings from the ribs as they cooked. The babybacks were done after 5 hours total time. We sauced the spares at 5.5 hours with a homemade KC-style BBQ sauce, and the spares were done after 6 hours. The beans sat underneath everything until the spares were done - about 4 hours total for them. The ribs turned out just right - not falling apart but extremely tender and moist. IMO the best ribs I've cranked out to date. And the beans - OMG the beans!!! I gotta hand it to DerHusker - he was absolutely right when he commented that his wife said the Peach Bourbon Baked Beans were "Off the Charts!". They were indeed excellent. My wife said "They were the best baked beans ever!" and she does not really care for beans to begin with. I think she had 2 servings the night we cooked them I did not document the entire cook but got a few shots of everything...except the finished baby backs. I ended up eating most of those while I waited for everything else to cook. Thanks for looking
  4. Just snuck away from the BBQ to post this. Rubbed them last night with Oakridge Dominator. This is my 4th time using the rub. It has an incredible color and scent. I would describe it as a slightly sweet rub. Fuel was Royal Oak, smoke wood was Pecan. Here they are on the Big Joe @ 225: My preferred temp is 275 but today the Big Joe wanted to start off at 225 so I let him. I originally planned on doing a 2-1-1 ish cook but since my Big Joe was settled in at 225 I decided to go 3 hours before foiling. So my cook ended up being 3-1-.5. Ribs were still pretty firm when placed them in foil with a little apple juice so I figured 1 hour in foil would be OK. Needless to say I got a little sidetracked with family and my Big Joe spiked in temp @ 300 while they ribs were foiled. When I finally pulled them from the foil to sauce them they were literally falling off the bone. I don't like them that tender but they were a hit with the guests so I guess that is all that matters. They were so tender that my tongs ruined the bark. Although I have to admit they tasted pretty good. Here they are sauced, baby backs in front, you can see one of the bones that fell out:
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