trying out something new with the usual rib recipe

[j p frog]

still put them in rub overnight...then smoke with apple/hickory chips for 90 minutes and then wrapped in foil and 2 hrs at 210 degrees in the oven. Then will finish with the "pig candy" glaze. My mouth is watering in anticipation.:):)

[bigslickwood]

In the words of "I'm Gonna Git You Sucka",

"I just want one rib."


:drool:

[dermaestro]

Let us know how this turns out. Sounds like a really good idea. I might try cooking down the pig candy sauce and adding it to some homemade bbq sauce.

[j p frog]

I used baby back ribs this time and cut them into doubles. Smoked them for 90 minutes. Then wrapped them four doubles at a time in foil and baked at 210 degrees for 90 minutes...then took them out of the foil and put the pig candy glaze(one cup splenda/brown sugar mix with 1 teaspoon cayenne pepper...more if you like it hotter) on them liberally on both sides. Bake for 12-15 minutes at 400 degrees until pig candy mix glazes on meat then flip it over and repeat.

http://img185.imageshack.us/img185/7196/ribsbeforeglazedonefi8.jpg (http://imageshack.us)


http://img185.imageshack.us/img185/2063/ribswithglazelc9.jpg (http://imageshack.us)

and of course some fried okra

http://img515.imageshack.us/img515/9416/okraonribdayws0.jpg (http://imageshack.us)


we also had some freshly made pig candy while waiting for the ribs to finish. Believe me when I say no one went away hungry...lip smacking good!

[bigslickwood]

That looks really good.

I asked you in the pig candy thread, but don't think we ever talked about it after you actually tried it, if the Splenda cooks/glazes OK? Any issues using the Splenda? I assume you're using the bulk stuff that substitutes 1:1 with sugar? Seems like sometimes you still get a little aftertaste with that stuff, and wasn't sure if chemically it still cooked/crystallized/caremelized, etc. like sugar.

[j p frog]

That looks really good.

I asked you in the pig candy thread, but don't think we ever talked about it after you actually tried it, if the Splenda cooks/glazes OK? Any issues using the Splenda? I assume you're using the bulk stuff that substitutes 1:1 with sugar? Seems like sometimes you still get a little aftertaste with that stuff, and wasn't sure if chemically it still cooked/crystallized/caremelized, etc. like sugar.

absolutely no taste issues and it glazes like regular sugar. If you cook it too long it will get frothy...so don't cook it too long. It is damn good and the family is already badgering me to make more pig candy and ribs. It's hell being a popular cook!

[bigslickwood]

Yes it is... My brother and sister are also good cooks, so it always seems like every meal is a competition.

Today, I'm trying two new recipes - Vietnamese Spring Rolls and a Chocolate-Coffee Gingerbread with Hazelnut Poached Pears and Coffee Whipped Cream to take to a potluck tonight.

Making sausage for Christmas dinner tomorrow. We have a tradition of something we call Frogmore Stew. Great big crab boil type thing with Crab legs, shrimp, sausage, corn on the cob, fingerling potatoes, etc.

[j p frog]

Yes it is... My brother and sister are also good cooks, so it always seems like every meal is a competition.

Today, I'm trying two new recipes - Vietnamese Spring Rolls and a Chocolate-Coffee Gingerbread with Hazelnut Poached Pears and Coffee Whipped Cream to take to a potluck tonight.

Making sausage for Christmas dinner tomorrow. We have a tradition of something we call Frogmore Stew. Great big crab boil type thing with Crab legs, shrimp, sausage, corn on the cob, fingerling potatoes, etc.

nice! I only have a 20+ hr drive....save some for me!:)

[bigslickwood]

The new recipes were a hit. The spring rolls were really good. There's a traditional vietnamese dipping sauce that goes with them called nuoc cham (sp?) that is like liquid crack.