(Excuse the cross posting)

The other day I needed to use or freeze some St Louis cut pork ribs - So
onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
that looked good at the time, :-).

I had scored some used meat short ribs that were in the freezer - they went
into the smoker also.

Several hours later I decided to baste/glaze the ribs.

Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
Hmmm. Mixed that with some peach preserves and nuked it to blend.

Brushed the ribs and closed the lid for an hour more.

The results you ask?


http://tinypic.com/r/27yopqh/3

Very good.

Dimitri

On Jul 11, 10:32*am, "Dimitri" > wrote:
> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
> kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
> that looked good at the time, *:-).
>
> I had scored some used meat short ribs that were in the freezer - they went
> into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
> of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
> Hmmm. *Mixed that with some peach preserves and nuked it to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

May I suggest that you box those ribs up and send them to me....do it
now! Damn, I'm hungry!!!

"Chemo the Clown" > wrote in message
...
On Jul 11, 10:32 am, "Dimitri" > wrote:
> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper
> a
> kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
> that looked good at the time, :-).
>
> I had scored some used meat short ribs that were in the freezer - they
> went
> into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
> of leftover pulled pork home made vinegar/ketchup based sauce (with a
> kick).
> Hmmm. Mixed that with some peach preserves and nuked it to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

May I suggest that you box those ribs up and send them to me....do it
now! Damn, I'm hungry!!!

LOL....

Sorry all gone.

Actually my SIL got rack # 2 - he could not come up and begged for me to
send some back to him. Food saver bags are very nice for that purpose.

Thanks

Dimitri

Dimitri wrote:
>
> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt,
> pepper a kitchen sink some remnants of a Mrs. Dash bottle, and about
> anything else that looked good at the time, :-).
>
> I had scored some used meat short ribs that were in the freezer - they
> went into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze
> bottle of leftover pulled pork home made vinegar/ketchup based sauce
> (with a kick). Hmmm. Mixed that with some peach preserves and nuked it
> to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

Nice Job!

At times I think we do by accident, what would be difficult to do on
purpose. Of course, I wasn't speaking of your skills. I was thinking of
mine :-)

Bob

On Sat, 11 Jul 2009 10:32:24 -0700, "Dimitri" >
wrote:

>
>(Excuse the cross posting)
>
>The other day I needed to use or freeze some St Louis cut pork ribs - So
>onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
>kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
>that looked good at the time, :-).
>
>I had scored some used meat short ribs that were in the freezer - they went
>into the smoker also.
>
>Several hours later I decided to baste/glaze the ribs.
>
>Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
>of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
>Hmmm. Mixed that with some peach preserves and nuked it to blend.
>
>Brushed the ribs and closed the lid for an hour more.
>
>The results you ask?
>
>
>http://tinypic.com/r/27yopqh/3
>
>Very good.
>
>Dimitri

Dmitri, could I possibly have the recipe for some of that homemade
sauce? I tend to like that kinda sauce.

Thanks,


Desideria

"Desideria" > wrote in message
...
> On Sat, 11 Jul 2009 10:32:24 -0700, "Dimitri" >
> wrote:
>
>>
>>(Excuse the cross posting)
>>
>>The other day I needed to use or freeze some St Louis cut pork ribs - So
>>onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper
>>a
>>kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
>>that looked good at the time, :-).
>>
>>I had scored some used meat short ribs that were in the freezer - they
>>went
>>into the smoker also.
>>
>>Several hours later I decided to baste/glaze the ribs.
>>
>>Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
>>of leftover pulled pork home made vinegar/ketchup based sauce (with a
>>kick).
>>Hmmm. Mixed that with some peach preserves and nuked it to blend.
>>
>>Brushed the ribs and closed the lid for an hour more.
>>
>>The results you ask?
>>
>>
>>http://tinypic.com/r/27yopqh/3
>>
>>Very good.
>>
>>Dimitri
>
> Dmitri, could I possibly have the recipe for some of that homemade
> sauce? I tend to like that kinda sauce.
>
> Thanks,
>
>
> Desideria

If I worked by recipe sure but I don't.

I used about a 40%-40% mix of cider vinegar & store ketchup.

the other 20% was a chipotle bottled barbeque store sauce.

Finally a bit of brown sugar, and some powdered dried chili pepper called
"Pico de Gallo" for a bit more heat.

A very simple sauce.

Dimitri

On Sat, 11 Jul 2009 11:36:09 -0700, "Dimitri" >
wrote:

>
>"Desideria" > wrote in message
.. .
>> On Sat, 11 Jul 2009 10:32:24 -0700, "Dimitri" >
>> wrote:
>>
>>>
>>>(Excuse the cross posting)
>>>
>>>The other day I needed to use or freeze some St Louis cut pork ribs - So
>>>onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper
>>>a
>>>kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
>>>that looked good at the time, :-).
>>>
>>>I had scored some used meat short ribs that were in the freezer - they
>>>went
>>>into the smoker also.
>>>
>>>Several hours later I decided to baste/glaze the ribs.
>>>
>>>Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
>>>of leftover pulled pork home made vinegar/ketchup based sauce (with a
>>>kick).
>>>Hmmm. Mixed that with some peach preserves and nuked it to blend.
>>>
>>>Brushed the ribs and closed the lid for an hour more.
>>>
>>>The results you ask?
>>>
>>>
>>>http://tinypic.com/r/27yopqh/3
>>>
>>>Very good.
>>>
>>>Dimitri
>>
>> Dmitri, could I possibly have the recipe for some of that homemade
>> sauce? I tend to like that kinda sauce.
>>
>> Thanks,
>>
>>
>> Desideria
>
>If I worked by recipe sure but I don't.
>
>I used about a 40%-40% mix of cider vinegar & store ketchup.
>
>the other 20% was a chipotle bottled barbeque store sauce.
>
>Finally a bit of brown sugar, and some powdered dried chili pepper called
>"Pico de Gallo" for a bit more heat.
>
>A very simple sauce.
>
>Dimitri
>

Thanks. That works wonderfully, and I'll save a copy to play with
(Sweet Baby Ray's is WAY too sweet for me, and I have to mix it about
50/50 with cheap vinegar-based sauces).


Desideria

Dimitri wrote:
>
> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt,
> pepper a kitchen sink some remnants of a Mrs. Dash bottle, and about
> anything else that looked good at the time, :-).
>
> I had scored some used meat short ribs that were in the freezer - they
> went into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze
> bottle of leftover pulled pork home made vinegar/ketchup based sauce
> (with a kick). Hmmm. Mixed that with some peach preserves and nuked it
> to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

They look yummy, even for ribs with somethng basted on them.

Janet, who prefers ribs with only a rub.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Dimitri wrote:
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt,
> pepper a kitchen sink some remnants of a Mrs. Dash bottle, and about
> anything else that looked good at the time, :-).

>
> The results you ask?
>
>
> http://tinypic.com/r/27yopqh/3
>



Wow, those look delicious; crisp but not overdone.

gloria p

On 11-Jul-2009, Desideria > wrote:

> On Sat, 11 Jul 2009 11:36:09 -0700, "Dimitri" >
> wrote:
>
> >
> >"Desideria" > wrote in message
> .. .
> >> On Sat, 11 Jul 2009 10:32:24 -0700, "Dimitri" >
> >> wrote:

.. . .

>
> Thanks. That works wonderfully, and I'll save a copy to play with
> (Sweet Baby Ray's is WAY too sweet for me, and I have to mix it about
> 50/50 with cheap vinegar-based sauces).
>
>
> Desideria

Given that criteria, you'd probably like Stubb's original as a base sauce.
I
keep both on hand to cater my mood of the moment. When I can, I make
other sauces, but I'm not into making BBQ sauce as a primary interest.
--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

On Jul 11, 12:32*pm, "Dimitri" > wrote:
> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
> kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
> that looked good at the time, *:-).
>
> I had scored some used meat short ribs that were in the freezer - they went
> into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
> of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
> Hmmm. *Mixed that with some peach preserves and nuked it to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.

I'll bet! They look scrumptious! Pigsicles! Meat on a bone!

I'm gonna have to clean up and then fire up the Weber kettle that one
of my old housemates left under the rear porch and make use of it
soon! Maybe tomorrow, cause I'm off on a Summer Sunday!

John Kuthe...

>
> Dimitri

In article >,
"Dimitri" > wrote:

> (Excuse the cross posting)
>
> The other day I needed to use or freeze some St Louis cut pork ribs - So
> onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
> kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
> that looked good at the time, :-).
>
> I had scored some used meat short ribs that were in the freezer - they went
> into the smoker also.
>
> Several hours later I decided to baste/glaze the ribs.
>
> Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
> of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
> Hmmm. Mixed that with some peach preserves and nuked it to blend.
>
> Brushed the ribs and closed the lid for an hour more.
>
> The results you ask?
>
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

Not bad. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Dimitri wrote:
SNIP
> The results you ask?
>
>
> http://tinypic.com/r/27yopqh/3
>
> Very good.
>
> Dimitri

Look real tasty!

piedmont

On Sat, 11 Jul 2009 10:32:24 -0700, "Dimitri" >
wrote:

>
>(Excuse the cross posting)
>
>The other day I needed to use or freeze some St Louis cut pork ribs - So
>onto the smoker with a simple rub of onion, garlic, paprika, salt, pepper a
>kitchen sink some remnants of a Mrs. Dash bottle, and about anything else
>that looked good at the time, :-).

I've had good results with tat same recipe too. <g>
>
>I had scored some used meat short ribs that were in the freezer - they went
>into the smoker also.
>
>Several hours later I decided to baste/glaze the ribs.
>
>Hmmmmm as I looked into the fridge - oh yes - there's 1/3 a squeeze bottle
>of leftover pulled pork home made vinegar/ketchup based sauce (with a kick).
>Hmmm. Mixed that with some peach preserves and nuked it to blend.
>
>Brushed the ribs and closed the lid for an hour more.
>
>The results you ask?
>
>
>http://tinypic.com/r/27yopqh/3


Looks great.

Lou