Ma nixed the Jambalaya, so…..

Its pork ribs. A whole slab. These were started on the grill using charcoal made from the apple and cherry wood I use to make smoke bombs for the smoker. Nothing but flavor with that charcoal. The ribs were on about 45 minutes, then transferred to the pan and covered with heavy foil and slipped into a 275 degree oven for about 45 minutes. In the picture they have gotten a heavy coating of cherry/bourbon bbq sauce. They were re-covered with the foil and go back in the oven for another 45 minutes, then come out to rest until about 15 minutes before its dinner time and the baked spuds are almost done. The ribs will go back in for that 15minutes to re-heat thoroughly.

The pan the ribs are seen in is 26″ X 15″ inches so you get an idea of how large this slab is. The ribs had already started to show at the ends so this rack will be falling-off-the-bone tender. Baked potatoes, celery sticks filled with cheese whiz and peanut butter and fresh Lemon Meringue Pie will accompany the ribs.

Tom Sawvell wrote:

Its pork ribs. A whole slab. These were started on the grill using charcoal made from the apple and cherry wood I use to make smoke bombs for the smoker. Nothing but flavor with that charcoal. The ribs were on about 45 minutes, then transferred to the pan and covered with heavy foil and slipped into a 275 degree oven for about 45 minutes. In the picture they have gotten a heavy coating of cherry/bourbon bbq sauce. They were re-covered with the foil and go back in the oven for another 45 minutes, then come out to rest until about 15 minutes before its dinner time and the baked spuds are almost done. The ribs will go back in for that 15minutes to re-heat thoroughly.

The pan the ribs are seen in is 26″ X 15″ inches so you get an idea of how large this slab is. The ribs had already started to show at the ends so this rack will be falling-off-the-bone tender. Baked potatoes, celery sticks filled with cheese whiz and peanut butter and fresh Lemon Meringue Pie will accompany the ribs.

yea no pictures I claim fake news!!!!!! sure sounds good!!!!!!

yea no pictures I claim fake news!!!!!! sure sounds good!!!!!!
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Absolutely!
Everyone on IDO knows the rules about pictures.

Can’t imagine how that slipped by. But there ya go Glenn and eelpout…..

Tom Sawvell wrote:

Can’t imagine how that slipped by. But there ya go Glenn and eelpout…..

Looks great Tom! I like adding bourbon to honey based barbeque sauce when people want them sauced up. Gives it a good kick

These are about as good as they can get. Not greasy and the meat slips right off the bones. No knife needed.

Looks awesome . What is this charcoal with apple and cherry wood ? Care to share info on this , sounds great

Mike….I use chunk wood to do my smoking. The pieces get wrapped in two or three pieces of heavy duty aluminum foil to make what I call my smoke bombs. I set two of these bombs on the charcoal and this is what generates my smoke. Since the wood is tightly wrapped in the foil with minimal air, the some is made and seeps thru the seams in the foil but the wood inside cannot burn but turns to charcoal. I save the bombs when they are spent and un-wrap the later for the charcoal to use in my grills at home. Great stuff and adds some very good flavor to the foods being grilled.

Is the wood dry when you put it in the foil?
DT

The only reason to soak wood in water is to delay its igniting (smoking). I never soak the wood.

Denny O wrote:

The only reason to soak wood in water is to delay its igniting (smoking). I never soak the wood.

Same here – Never soak

You want early smoke for penetrating the meat fiber before it crusts

deertracker wrote:

Is the wood dry when you put it in the foil?
DT

I have trunk sections of Apple, Pear, and Cherry in the garage. I also have some hard maple. I cut 3″ sections from the trunks and the split those rounds down to quarters, may fifths depending on the diameter. Hickory and Pecan I get in 10 pound bags of chunks. I use combinations the fruitwoods and some maple for 99% of the fish and poultry smoking. Maple/Hickory or Maple/Pecan work great for red meats requiring a long smoke while the Apple/Hickory is about as good as it can get for doing my venison summer sausage, jerky and sticks since the smoke is nothing more than a flavoring which will penetrate with storage time. My venison I mentioned gets roughly 4 hours of cool smoke using those woods, then the oven does a controlled finish cook on the meat without drying it out.

I NEVER soak wood used for smoking. And to keep the chunk wood from burning I simply wrap it as described and lay the bombs on the heat source….in my case charcoal. What’s left in the foil after a complete smoke session is pure charcoal and that’s what cooked the ribs. Its the best of both worlds in that the chunk charcoal retains a lot of the flavor value the smoking imparted and the stuff burns clean. Plus, its free.