I found this many-page article interesting... I think I'm going to try this soon!!

http://bbq.about.com/od/ribs/ss/aa010607a.htm

This is page 6 and 7. Interesting!

"(6) When cooking a rack of ribs, you want it limited to the actual bone section of the ribs. Well above the ribs (or below if you are looking at the pig) is a section of meat filled with cartilage, little bones (the Chine bone) and connective tissue. You can identify this area with one basic rule: Bones don't Bend. If you try to fold the ribs in half lengthwise like a tall book, you will get a good idea where these sections meet. You can also find it by looking for a long line of fat that runs lengthwise along the rack. This doesn't always help because you can't always find it.

(7) The biggest problem with this step is that the point of separation between these sections is not a straight line, but if you stick to the rule (Bones don't Bend) you will have no trouble locating and cutting away this rib tip section. Now you have a rack of ribs. Just ribs. If you look at the picture below (or at your newly trimmed rack of spare ribs), there are three pieces of meat. You should know what to do with the ribs. As for the other pieces, these are great morsels of meat that you can use in other dishes (on some racks this is actually a lot of meat). Prepare these rib tips and serve them as appetizers. Personally, I grill then relatively fast, cut them into bite sized pieces apply sauce and serve before the actually rack comes off the smoker."

Interestingly enough, I'm not a fan of rib tips but I also prefer a St Louis cut to baby backs...

anyone have a recommended rib rack for a 15" bullet smoker? or are they all the same?

I put mustard on, but not enough to taste. I use about 10% of what you did, just enough to get the rub to stick, but not enough to taste.

We couldn't taste the mustard, so I'm sure it was unnecessary to use that much. They turned out great, next time I'll let them cool a bit before cutting. That was my only downfall.

Sometime folks add more than just enough to keep the rub on because the vinegar in the mustard help tenderize the meat. But if they were good, it's ALL good!

Because pork and beef aren't the only things that work on a grill.

Portabella mushrooms marinated in olive oil and balsamic vinegar, then grilled, then stuffed with peppers, onions, garlic and eggplant sauteed in a white balsamic and wine reduction. Burgundy soaked goat cheese and focasia crumbs added and topped with a square of feta.

Not to toot my own horn, but HOLY SHIT!!!! this was good.

I don't care much for portabello mushrooms but I love your recipe. I've used something very similar with lamb chops before.

Can you add a few more details... After I wipe the drool offamyface, I'm gonna try it!

This.


Give some step by step directions for us slow people. I'd like to try this

yes, me too. I dig grilled portabellas. I usually use them instead of burger on a "hamberger" with roasted red peppers and pesto sauce.

Rub the mushrooms in herbs, balsamic vinegar and olive oil and let it soak into the shrooms a bit. (Oregano, basil, parsley, a little rosemary, thyme and marjoram with salt and pepper - fresh ground preferred.)

Make a balsamic and wine reduction to about 2 tablespoons from a 1/4 cup of each. Add a touch of olive oil then sauteed the veggies (this time I used some white eggplants, onions and bell peppers, though I've used squash and zucchini as well) in it until al dente.

Shred up some goat cheese (right now I'm really digging the Drunken Goat, which is really tasty):

http://forevercheese.com/wp-content/...at-380x500.jpg

and add some bread crumbs, an egg, a little salt and pepper and stir in the veggies. I think I also threw in some chives or green onions as well.

Grill the shrooms direct on both sides until the start to soften, stuff them and put them back on the grill but off the heat (indirect) for about 20 minutes or so. Put the feta on the top for the last five minutes.

That's at least how I did it this last time. Turned out great.

That looks like aged cheese. Have you ever though of using fresh goat cheese? Wouldn't be as sharp but would also have a completely different texture. Also makes the feta unnecessary because they're pretty similar in terms of flavor.

Curious if you guys buy any pre-made rubs or if you just make your own?

I like the KC BBQ Rub from Weber actually but I can no longer find it in town.

I make my own rubs simply because I like to control the ingredients. A lot of store bought rubs are loaded with sugar and salt, not that bbq should be healthy, but I like to be able to control some of that and play around with different flavor profiles at the same time.

EDIT: I do keep some Blues Hog dry rub on hand in case.