TheNomad Posted April 14, 2018 Report Posted April 14, 2018 Morning everyone. Reporting in on first cook. Made a homemade rub for the spare ribs I’ll be doing today for a small crowd (no pressure). Used the left over rub to season these beautiful loin chops. Ingredients: brown sugar, salt, black pepper, celery seed, fennel seed, sweet paprika, onion powder, garlic powder, cumin, cinnamon,mustard powder. I sprinkled a very light amount of salt, pepper, and garlic powder before rubbing on some mustard followed by the bbq rub. Had a bell pepper. Instead of roasting it I decided to STUFF IT. had some goat cheese laying around so I diced some tomatoes, onions, crumbled the cheese. Splashed a little olive oil in there with oregano, salt and pepper. SO DAMN GOOD! Beautiful cut. 6
Pequod Posted April 14, 2018 Report Posted April 14, 2018 Dang that looks good. Seems @TheNomad can cook! 1
MacKenzie Posted April 14, 2018 Report Posted April 14, 2018 Nomad, that cook had to be very tasty. Now for the ribs. 1
Bruce Pearson Posted April 14, 2018 Report Posted April 14, 2018 NICE Cook! What temp did you cook it? I’m cooking some pork with shish kabobs any help would be Appreciated. Mac any suggestions? Anybody out there 1
TheNomad Posted April 14, 2018 Author Report Posted April 14, 2018 4 minutes ago, Bruce Pearson said: NICE Cook! What temp did you cook it? I’m cooking some pork with shish kabobs any help would be Appreciated. Mac any suggestions? Anybody out there Hey Bruce, took advantage of the high heat before it stabilized for the ribs and I had it hold the temp at 450. Cooked them on the top grate with the hickory I had I threw in the basket. Perfect temp for 3-5 minutes a side and gets good color and fat rendering. 1
MacKenzie Posted April 14, 2018 Report Posted April 14, 2018 Bruce, I'd probably go around 325-350F until the internal temp was just over 145F 2
TheNomad Posted April 14, 2018 Author Report Posted April 14, 2018 (edited) 12 minutes ago, MacKenzie said: Nomad, that cook had to be very tasty. Now for the ribs. It was amazing ma’am. The stuffed pepper married SO well with the chops. Just a kiss of hickory did the trick. Ribs ETA 4:17PM. Edited April 14, 2018 by TheNomad Added some words 1
MacKenzie Posted April 14, 2018 Report Posted April 14, 2018 (edited) Just one small correction, I am of the female persuasion. MacKenzie, is one of those names that is given to females and to males. Edited April 14, 2018 by MacKenzie 1 1
TheNomad Posted April 14, 2018 Author Report Posted April 14, 2018 1 minute ago, MacKenzie said: Just one small correction, I am of the female persuasion. MacKenzie, is one of those names that is given to females and to males. Lol! I assumed and made an ass of myself! Edited and done! Won’t happen again haha. 1
Bruce Pearson Posted April 14, 2018 Report Posted April 14, 2018 Thanks for the info I’ll put it to good use 2
MacKenzie Posted April 14, 2018 Report Posted April 14, 2018 Bruce, there ain't no flies on you, just look at those shish Kabobs, and those mushroom, not to mention the chops.:) It has to be a lack of air, did you stir up the lump to make sure all the ash from the last cook was out of the way and is there a build up of ash from previous cooks? You'll just have to have your friend over for a repeat cook to make sure you have the air flow problem solved.
