I'm with out. Much prefer pork to beef barbecue for ribs anyway. Brisket is pretty tasty though.
I'm anxious to hear if you tried my method and recipe for smoked baby backs; but I admit to being a fanatic. BBQ can become an obsession if you're not careful.
Here's a recipe for the BBQ crowd; they are called ABTs. I have made these several times and guests can't get enough (most don't like 'em hot, so remove veins AND seeds).
Appetizer, Atomic Buffalo Turds
INGREDIENTS:
12 3-3 1/2 Inch Jalapenos - fresh
1 8 Ozs Pkg. Cream Cheese
12 Ozs. Bacon (regular sliced-NOT thick sliced)
1 Package Smoked Cocktail Wieners (Lil' Smokeys)
Dry BBQ Rib Rubb
Dehydrated onion flakes
Wood Chunks (Apple, Hickory, Mesquite, Pecan, Oak or Guava Wood work well)
Procedure:
Wash, remove stems and halve jalapenos lengthwise. Only cut the stem off, don't cut the end of jalapeno off to remove the stem. If the jalapenos are pretty fresh. you can pull the stems off fairly easy. Remove seeds and veins (leave veins in if you would like a hotter ABT).
Fill jalapeno halves with cream cheese, then top with a cocktail wiener; sprinkle with onion flakes. Put the two halves together and wrap the whole thing with a piece of bacon. Secure each end of the bacon with a toothpick.
Sprinkle a liberal amount of BBQ rub all over the surface of the bacon.
Put 2-3 chunks of wood on the coals and place ABT’s on the grid.
Cook about 1 and 1/2 hours at 250 degrees, or until the bacon is done. The cooking part is the art; you can cook at a higher temp, but watch them and turn them once if you would like (this is from memory, so check the at appropriate intervals to make sure you don't burn them).
Allow to cool several minutes before serving.
Note: I plan to use breakfast sausage next time instead of Lil' Smokies; brown it in the skillet first.
