cullenbranson
Full Fledged Farker
Hello all. I want to share yesterday's cook. This represents my first cook post. Beautiful day in the STL area and had a couple buddies over to enjoy the afternoon with, while our kiddos played and my wife worked.
The menu was 3 racks of baby backs weighing-in at about 3 pounds each. A friend brought some spiced-up mayo-based cole slaw and I also made some sweet potato cornbread muffins. I love cornbread and sweet potatoes with almost any smoked meat and I came across the below recipe, so seemed like a good idea to combine the two . . . my first attempt at it.
I got Dr. Irene Kennedy (name of my WSM - one of my favorite characters from a series of books I like) ready with some ROCS and pecan chunks. I've really been enjoying pecan lately with anything, and found a great Ozarks-area supplier. While Irene's getting ready, I took the ribs out, rinsed them, skinned them, trimmed them a bit, and rubbed with Oakridge Dominator (I love this stuff).
Took almost 90 minutes to get to TBS, been taking a little longer lately, not sure why. Ribs on
Decided to throw a fatty on as well. Rubbed with Smokin' Guns Hot.
Fatty on and ribs checked and flipped at the two hour mark.
Another two hours, fatty off, and ribs checked and flipped again. Smelling good and almost ready. I don't/didn't wrap or spritz or sauce.
Ribs off after another 45 mins or so and resting while I make the muffins. My buddy said, "that's beautiful". Funny, my sentiments exactly. Simple things in life, right?
Sweet potato cornbread muffins players (I've always wanted to write that, "players" that is)
Recipe thanks to Eatright.org:
Ingredients
2 ¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup turbinado sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
1 ¾ cups low-fat buttermilk
1 cup mashed roasted sweet potato (about 1 large)
4 large eggs, lightly beaten
¼ cup butter, melted
Combine wet ingredients, combine dry ingredients, mix wet into dry only until it comes together and cook at 425 for about 20 minutes.
I substituted white whole wheat flour for the AP and raw cane sugar for the turbinado because that's what I had on hand. I also chunked and steamed the potato in lieu of roasting.
Ribs cut and I like to serve them on the cutting board. I think it looks cool and also makes using a plate optional. We did in fact use plates for the cole slaw, but the ribs and muffins were straight from board and bowl to mouth . . . my preference. When my wife joins in, we get a bit more civilized however.
Rib bite, please excuse the picture quality. I thought they were absolutely delicious with great texture and flavor and hope the friends and kiddos agreed. Thank you Dr. Irene Kennedy.
I really enjoyed the muffins too. I think next time I may try with regular AP flour and a finer grind corn meal. They were excellent with a touch of honey.
Thanks for looking.
The menu was 3 racks of baby backs weighing-in at about 3 pounds each. A friend brought some spiced-up mayo-based cole slaw and I also made some sweet potato cornbread muffins. I love cornbread and sweet potatoes with almost any smoked meat and I came across the below recipe, so seemed like a good idea to combine the two . . . my first attempt at it.
I got Dr. Irene Kennedy (name of my WSM - one of my favorite characters from a series of books I like) ready with some ROCS and pecan chunks. I've really been enjoying pecan lately with anything, and found a great Ozarks-area supplier. While Irene's getting ready, I took the ribs out, rinsed them, skinned them, trimmed them a bit, and rubbed with Oakridge Dominator (I love this stuff).
Took almost 90 minutes to get to TBS, been taking a little longer lately, not sure why. Ribs on
Decided to throw a fatty on as well. Rubbed with Smokin' Guns Hot.
Fatty on and ribs checked and flipped at the two hour mark.
Another two hours, fatty off, and ribs checked and flipped again. Smelling good and almost ready. I don't/didn't wrap or spritz or sauce.
Ribs off after another 45 mins or so and resting while I make the muffins. My buddy said, "that's beautiful". Funny, my sentiments exactly. Simple things in life, right?
Sweet potato cornbread muffins players (I've always wanted to write that, "players" that is)
Recipe thanks to Eatright.org:
Ingredients
2 ¼ cups yellow cornmeal
1 cup all-purpose flour
½ cup turbinado sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ teaspoon ground ginger
1 ¾ cups low-fat buttermilk
1 cup mashed roasted sweet potato (about 1 large)
4 large eggs, lightly beaten
¼ cup butter, melted
Combine wet ingredients, combine dry ingredients, mix wet into dry only until it comes together and cook at 425 for about 20 minutes.
I substituted white whole wheat flour for the AP and raw cane sugar for the turbinado because that's what I had on hand. I also chunked and steamed the potato in lieu of roasting.
Ribs cut and I like to serve them on the cutting board. I think it looks cool and also makes using a plate optional. We did in fact use plates for the cole slaw, but the ribs and muffins were straight from board and bowl to mouth . . . my preference. When my wife joins in, we get a bit more civilized however.
Rib bite, please excuse the picture quality. I thought they were absolutely delicious with great texture and flavor and hope the friends and kiddos agreed. Thank you Dr. Irene Kennedy.
I really enjoyed the muffins too. I think next time I may try with regular AP flour and a finer grind corn meal. They were excellent with a touch of honey.
Thanks for looking.
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