• Announcements

    • John Setzler

      Site TOS/Guidelines Updated 5/2/2017   05/02/2017

      Please take a moment to review these rules detailed below. If you agree with them and wish to proceed with the registration, simply click the "Register" button below. To cancel this registration, simply hit the 'back' button on your browser.   IF YOU ARE COMING HERE TO POST A COMPLAINT ABOUT YOUR CUSTOMER SERVICE EXPERIENCE WITH ANY GRILL COMPANY OR ANY VENDOR AND HAVE NOT ESTABLISHED YOURSELF AS A PARTICIPANT ON THIS SITE, WE SUGGEST THAT YOU REFRAIN FROM MAKING THE POST.  IF YOU HAVE MADE LESS THAN 25 POSTS TO THIS FORUM, YOUR CUSTOMER SERVICE OR COMPANY COMPLAINT WILL LIKELY BE REMOVED FROM THE SITE AT THE DISCRETION OF THE MODERATORS AND ADMINISTRATOR.     THE IMPORTANT STUFF:   1. NO PROFANITY 2. NO PERSONALLY ABUSIVE BEHAVIOR 3. BE NICE.   Failure to adhere to these three basic rules can and will get you removed from this site.  You will get a verbal warning for a first offense.  After that you get suspended.  After that you get permanently suspended.  The decision of the administrator and moderators is final on any issues related to rules and behavior.   YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).
BraddyMac

Sweet Ancho Adobo Baby Backs with Corizo Walnut Brussels

13 posts in this topic

Baby Backs adapted from Rick Bayless "More Everyday Mexican"...

 

Brussels just something I thought sounded good.

 

Ribs were Big Joe at 225 w/Forgo and Applewood Chunks for 2 hours, then 2 wrapped in paper, then 1 hour of continual saucing unwrapped. Everyone loved them, next time I'll do 1 hour wrapped to add a little snap back into the meat... No sliced money shot... folks dug right in.

 

Brussels were done on Big Joe after the ribs came off, temp brought up to 375/400. 30 minutes or so...

 

Ribs getting started... Ancho paste rub..,

 

ea6e047cbde25a0d8484ca871d876b18.jpg

 

Ribs right as they were coming off... Sweet Ancho BBQ glazed...

 

820a5ce62b933325f11985ccfb5ae967.jpg

 

And the Brussels, ready to eat!

 

899cfa3e3470ee67b0211af2ecdfde20.jpg

 

Thx for looking!

 

 

 

 

Sent from my iPhone using Tapatalk

Share this post


Link to post
Share on other sites

What did you do with the sprouts? Those don't look too bad. I'm not a big fan but the wife just came home with some yesterday. 

Bozz73 likes this

Share this post


Link to post
Share on other sites
What did you do with the sprouts? Those don't look too bad. I'm not a big fan but the wife just came home with some yesterday. 


Olive oil, salt pepper.

I tossed the chorizo into the big joe with the ribs for 10-15 minutes to firm it up so it wasn't raw, then sliced it and added to the sprouts, and tossed a handful of raw walnuts in then roasted at 350-400 in the big joe when the ribs came off. Tasty!


Sent from my iPad using Tapatalk
Garvinque and Kahuna144 like this

Share this post


Link to post
Share on other sites

Tasty looking meal. I don't normally look at rib posts but yours caught my attention. Great job on the brussel sprouts. 

 

Smoke and Awe and BraddyMac like this

Share this post


Link to post
Share on other sites
Tasty looking meal. I don't normally look at rib posts but yours caught my attention. Great job on the brussel sprouts. 
 


Thx!


Sent from my iPad using Tapatalk

Share this post


Link to post
Share on other sites

Ribs looking good. Love the idea of variety of nuts in dishes. Sounds really good. 

BraddyMac likes this

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now