Two Men, Two Pits and a Blog

Pit Keepers Choice: Spare Ribs and Shrimp Kebabs

 

Under gray skies of pending rain, and the reserved hush of tweety birds unseen, the first plumes of smoke pillared out of the old charcoal 20131101_173818_edit0chimney. There was a stillness in the morning air, and a humidity which draped like a soft blanket over the land. The Mallards milled about quietly on the pond, and the streets of the neighborhood at large we’re tranquil and fairly depleted of activity. Every one was up north I guess, or out-of-town somewhere, for the extended Memorial Day Weekend. And I don’t blame them. An extended weekend to get away is not a commodity in which to handle lightly. It is one to savor and relish. One to seize with great exuberance.  So I stayed home.

What a pleasant respite it is to stay home when the rest of the resident populous have piled their vehicles heap full of their dearest belongings and kickshaws, and then flee the township of which they are so intimately acquainted. And at once the bustling hamlet in which you live is transformed into a sparsely populated outpost on the crusty edge of society. I like that for some reason. I like it a lot. Probably due to my proclivity for the quieter places I’m sure. But I digress unto the matter ribs. Here then is how they went and came to be.

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On the pit today, shrouded in a cloud of pecan and hickory smoke, like long peninsulas of pork in a foggy fjord, reside a couple of racks of spare ribs, trimmed St Louis style, placed bone side down, with their membranes freshly peeled. We patted them down in Worcestershire sauce first, then in brown sugar, and finally seasoned them liberally with some Bone Suckin Sauce Seasoning Rub.  And that’s all there is to it. Let them then reside in manly fashion within the smokey confines of your cooker for the next two and a half hours or so. This is where you also go draw a lovely beverage from your refrigerated units, and find someplace soft to sit. Glory! I love smoking ribs!

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Long about hour three into the smokey campaign, we foiled the ribs with a shot of bbq sauce and honey. Let them tarry in the foil for an hour or two, or at the discretion of your pit master instinct. You’ll notice some shrimp have also made their way onto the pit at this time. Indeed. A little appetizer for the people! This is a great little gig of pork and surf, and is all too easy to do. You gotta try it. In this case we found a bag of precooked jumbo shrimp residing in the freezer, thawed them out, and into their natural cradle-like curvature, we inserted a slice of tasty kielbasa, and held the two species together with a well-placed tooth pick. A little kebab of sorts, and nary short on flavor. We hit them with a bit more smoke, and seasoned them with the same rub we used for the ribs. They cook fast, people. You don’t need much time, which makes them great for taming the hungry bellies which wait on your ribs. After 15 minutes or so, we varnished the kebabs in an Asian Orange Ginger Sauce, which sent them over the top.

We’ll put some links down below for the seasonings and stuff we used today.

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Oh man, pure rib smoking satisfaction. After a stint in the foil, of which is like a trip to the spa for your meat, it will be pampered and loose, and mighty delightful to the tongue. But resist, and let it loiter on the pit a little longer whilst you paint its mahogany flanks with your favorite sauce. Or not. Good ribs do not need sauce. But it’s all up to the pit keeper. Good is good, after all. And every day a high blessing, patron to the pit. Amen.

Stuff we used:

Archer Farms Ginger Orange

Bone Suckin’ Sauce Seasoning

Famous Dave’s Sweet and Zesty

 

 

 

 

 

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28 responses

  1. Fantastic post, good sir!

    I, too, chose the stationary satisfaction of staying home for the weekend. And, of course, outdoor barbecuing was the chosen modus operandi for family relaxation and enjoyment.

    Although it may be a cardinal sin, I envy thy neighbor’s rib–smoking abilities. They look amazing! I have tried multiple times with marginal success… but those shrimp and kielbasa skewers, I think I could grow rather adept at cooking and eating them!

    May 26, 2015 at 12:39 pm

  2. Thank you kindly, Duncan. Oh yes them shrimp kebab deals would certainly be up your alley. Quite easy to do too. Man they’re good! Ribs however, yeah they can be like a difficult relationship to be sure.

    Cheers Duncan!

    May 26, 2015 at 2:07 pm

  3. Always with the making me hungry!!!

    May 26, 2015 at 3:46 pm

  4. Love those cute shrimp kebabs! What a great idea!

    May 26, 2015 at 4:07 pm

    • Yeah, it ended up being a tasty combo. Going to be doing that one again.Thanks Kate!

      May 26, 2015 at 4:56 pm

  5. Pingback: RE-Posted From Pit Keepers Choice: Spare Ribs and Shrimp Kebabs | Sarah's Attic Of Treasures and Our Neck Of The Woods

  6. my stomach is growling just by the pictures and your blog. very nice! looks delicious!

    If you love food and everything about it, then It would be great if you could stop by my food review blog and check out my reviews at: https://eatandtell1.wordpress.com/

    I am a True Foodie and have detailed reviews from artisan breads to burgers to cakes and cupcakes and the list is never-ending!

    Like, share and follow on Facebook also! =]

    May 27, 2015 at 12:04 am

  7. Can you ever eat enough prawns (shrimps) PotP? I don’t think so, especially when you have it with ribs and such. Yum.
    Laurie.

    May 27, 2015 at 3:03 am

    • Laurie, I don’t think I’ve ever had enough shrimp, come to think of it. Even in the jumbo version. These I didn’t get enough of either, mostly because everyone else gobbled them up before I could get to them. Note to self: set your rations aside first before you plate them up for your people.

      Thanks Laurie!

      May 27, 2015 at 10:49 am

      • Even if they are referred to as cockroaches of the sea I still find them tasty. We call the big ones Banana Prawns here and they are huge, although you don’t see them that often now. When you do they’re very expensive. When I lived in Townsville (far north Queensland) many years ago you could buy seafood straight from the trawler skippers. You knew it was fresh. Doesn’t happen anymore. I’d be setting aside my own little stash of prawns too. 🙂
        Cheers
        Laurie.

        May 27, 2015 at 2:33 pm

  8. Smoked kielbasa, spooning a big Shrimp (oxymoron for sure) … SHUT THE FRONT DOOR and TAKE MY MONEY !!!
    Amen indeed 🙂

    May 27, 2015 at 10:22 am

    • Hahaha, oh man, you’re a hootenanny, young Dougie! Boy tho, that was good eating. It surely was.

      Take care!

      May 27, 2015 at 10:47 am

  9. Stay hungry my smokie Brutha 🙂

    May 27, 2015 at 10:54 am

  10. Man, oh man! We love ribs and your post has us drooling and ready to fire up our smoker for some pork chops and turkey this Friday. I will let you know how that goes.

    Meanwhile this is in response to Laurie’s comment from Australia. Here in Ecuador we have some of the best shrimp on the planet and fishermen come up and down the street selling camerones and langostinos (shrimp and jumbo shrimp/prawns) almost every day.

    I will send you a picture of some eight to nine inch long langostinos we bought. (I could not attach the photo here) These go for about 6 or 7 dollars a pound. They are (still flopping around in the sink as you clean them) fresh and the dense meat tastes more like lobster than shrimp.

    Just another reason we say, “Life is good in Ecuador!”

    May 27, 2015 at 7:12 pm

    • Wow! Got the photo, John. No kidding life is good there. That’s reason enough to hang your shingle in Ecuador right there! Mercy ! Them things were as big as bananas !You have my envy. Thanks for sharing old boy. Good times. And have fun with your smoke this Friday. Don’t let me miss your write up about it either.

      May 27, 2015 at 9:49 pm

  11. I’m loving the shrimp idea! Quick technical question, how do the shrimp not overcook while waiting on the kilbasa to cook? You know I’m going to make this.

    May 28, 2015 at 3:32 pm

    • Thanks Mr Dodd! That’s a good question. And one that didn’t occur to me when doing it. Both were already fully cooked before they even hit the pit. I figured I was just going to heat them up is all, and of course yielding to the shrimp along the way. When the shrimp was to the acceptable point of succulence, the kielbasa would be what ever it was. Wasn’t a big deal, and both were hot all the way thru. But yeah, I was surprised how well the two meats married together. Plus it’s just something different to try on the pit. Doesn’t have to be kielbasa either. Your favorite sausage would work great also.

      Grill on, Mr Dodd!

      May 28, 2015 at 6:17 pm

  12. You seem to do most of your grilling in the rain or at lest in the cold. I admire it!

    May 29, 2015 at 2:01 pm

    • Well in Minnesota, if you wait for the perfect day to grill something – you won’t be grilling. One does what he must.

      Great to hear from you, good sir. Hope all is well at your slot in the world.

      May 29, 2015 at 5:00 pm

      • I’m posting later this morning on the subject of waiting for summer. I think we share similar weather. Three seasons Spring, Autumn, Winter and then Spring again, if we are lucky.

        May 30, 2015 at 1:18 am

  13. I often fantasize about waking up without the rest of the neighborhood around, and having nothing between me and the smoker but a manly beverage of sorts. Sounds like you had a memorable memorial day – one worth immortalizing in some fancy prose. Congrats on a fine long cook and short tale. I am doing two great big pork butts this weekend, I’m due to relay the experience to cyberspace as well. Stay dry.

    May 29, 2015 at 2:04 pm

    • Very nice, and good to hear from you old boy. Yeah, there is certainly something very pleasing about a quiet spot of smoking. Just you and the sky and that old pit puffing away. Something about it indeed.

      Have a good time with your butts. Sounds like a good day in the Quincho is in store for thee!

      May 29, 2015 at 4:57 pm

  14. Lovely!!

    June 2, 2015 at 7:51 pm

  15. Pingback: Pit Keepers Choice: Spare Ribs and Shrimp Kebabs | My Meals are on Wheels

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