Ribs are almost ready!!!

[P_102]

Just pulling 8 slabs off the smoker! Gonna mop 'em real good and toss in the over for a couple hours, low heat...wanted to do brisket but wasn't on sale yesterday, ribs were $.69 lb.

Gonna eat good on the oepning dove hunt!

P_102

 

[Rockford35]

Just pulling 8 slabs off the smoker! Gonna mop 'em real good and toss in the over for a couple hours, low heat...wanted to do brisket but wasn't on sale yesterday, ribs were $.69 lb.

Gonna eat good on the oepning dove hunt!

P_102

8 slabs of dove ribs. MMM, MMM. It don't get any better than that! :biglol:

R35

 

[DaveE]

8 slabs of dove ribs. MMM, MMM. It don't get any better than that! :biglol:

R35

That's why there only $ .69 a lb.

Hey P, you must be in TX. That starts tommorow right?

 

[P_102]

Yup Dave.....starts today! I think it starts 9/1 in most states.

P_102

 

[Bravo]

Where are you hunting, P?

I have done quite a few Central Zone openers in Hondo in Medina County about 35 miles west of San Antonio...

We usually have a big grill that we take with us and wrap the doves in bacon and put cream cheese and cilatro in the middle. Grill em up and wash em down with a cold Shiner Bock...

 

[P_102]

about 70 miles NW of Abilene, Bravo. ....Got back yesterday, had a great hunt and plenty of birds. Saw just about everything else too...several coveys of quail, 2 large flocks of turkeys, several decent bucks and a 250 lb. hog (estimated). That recipe sounds good, especially the cilantro! We usually do the same but w/ jalapenos and monterey jack cheese in the middle then deep fry. I'll be cooking a couple hundred next month for an annual fishing trip to Lake Amistad.

 

[Bravo]

I have so many funny stories from my Medina County dove hunts.

One year, an idiot I was hunting with shot me in the side of the face. Luckily I was about 35 yards away from him and just got a spray of pellets. Just a few streams of blood running down the side of the face but one pellet would not come out and I had to get a doctor to dig it out about six weeks later.

The next year, I was standing on the edge of a field. We had had a very slow day and I was talking with my brother in law who was about six feet away. He looked down and a large rattler was fully coiled and staring straight at me.

I turned and pushed off with my right foot right as the rattler uncoiled at me. His head landed right behind my bootheel. My brother in law shot him in the middle of the body and we put his carcass on the tailgate of the truck. About half an hour later, the damn thing tried to bite a boy who was hunting with us...

 

[SiberianDVM]

One year, an idiot I was hunting with shot me in the side of the face

You are so lucky you didn't lose an eye.

I only dove hunted once. One of my late uncles had a large dairy farm outside of Washington, GA and he invited me to a dove hunt. Skill is definitely required.
After the hunt, he and I cleaned the doves and my aunt prepared a feast.

I really miss him.

 

[P_102]

Dang Bravo, 35 yards is close (depending on choke).........glad you came out OK.

 

[Big Brother Dunk]

I absolutley LOVE ribs!

P102, what's your recipe?

 

[P_102]

Well Dunk, these were beef ribs (not as good as pork) and they came out very good...
Boiled for 45 min. in water that I added a little apple juice and lemon juice to...then smoked for 3 hours using a combination of mesquite and apple woods. Basted them about once an hour w/ a special "mopping" sauce.

If I do pork ribs I'll usually just grill 'em for a bit then throw 'em on the smoker (same as above), only this time I'll wrap them in foil for the last hour or so.

P_102

 

[Bravo]

I've been grilliing and smoking ribs for years. When I lived in San Antonio, one year for Memorial Day, I got some pork ribs and grilled them for 90 minutes and the neighbors loved them. Grill over direct, medium fire and baste frequently to keep from drying out.

I smoked 2 slabs yesterday...they came out great...

1) Put on a 'rub' consisting of cayenne, salt, pepper, mustard.

2) Two hours later, added marinade of Italian dressing over it. Soaked for two hours...

3) Built hot charcoal fire in smoker box. Put ribs on and went to movie...

4) Came back and pulled them off...did not touch them for 4.5 hours...Putting the italian dressing on seals in the rub..and there is no need for basting. This is just about as easy a project as anyone could want. Its all prep work and as long as the fire is going in your box, the ribs cook themselves. I had my daughter add a few coals while we were at the movie and told her not to touch the ribs.

Incidentally - this is the "Memphis dry rib method". When you pull them off the grill, they look dry, but the rub and marinade is sealed inside.

Meat falling off the bone...just fantastic and P - in this part of the country - its pork...not beef!!

 

[P_102]

Agree Bravo....put couldn't pass up the price and I was feeding about 15 hungry hunters.....usually do a couple large briskets but they hadn't gone on sale yet.

P_102