Monday, September 26, 2011

September BBQ Day – Stuffed Ribs And ABT’s

This was my normal BBQ day with the addition of a couple of new items – smoked Santa Fe Chile peppers and stuffed baby back ribs.  The peppers were pretty basic as I used the same mixture as the larger peppers - some were whole and some were halved and wrapped in store bought bacon for ABT’s (Benton’s bacon would likely over-power them).

This is the before shot of them.

I cooked the bare ones in a rack that allowed them to stand upright.

Back in mid-August Ann over at Thibeault’s Table posted pictures and a recipe for stuffed pork ribs and I immediately filed it away for BBQ day.  She stuffed hers with a traditional sage bread stuffing and baked them in the oven and they looked terrific.

I decided to go with my usual rib flavors using Head Country Seasoning and glazing with Pioneer Woman’s BBQ Sauce and Bev suggested using Stove Top Pork Stuffing, so we gave it a try.  I had a lot going on and didn’t get a before shot but I used nearly all of two boxes of stuffing.

Knowing they would take longer to cook than normal ribs, I kept the stuffing hot before adding to the ribs and cooked them in the hotter part of the smoker and I flipped them twice during the cook - thicker slab on the bottom twice.  I monitored the internal temperature of the stuffing, glazed them at 165* and pulled them at 170* - this was at 6 hours and the ribs needed a little more time, so next time I'll monitor the meat and go to 185* and allow 8 hours at a smoker temp of 230*.

Friends, Dave and Laurie, were here to pick up their BBQ and sampled the ribs and peppers and they did a little oohing and aahing – always a good sign.  The preferred pepper was with chorizo.  Next time, and there will definitely be a next time, I’ll make a stuffing that has flavors to match up with the rub and add some type of sausage.  Thanks Ann for the great idea.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Two years ago: A Rainy Day In Tennessee



  1. Hi Larry...Laurie here. David & I loved your stuffed pork ribs the way we sampled them! I don't think they need any more cooking. They were fantastic! As were your stuffed peppers! The chorizo were amazing! We'd order both the stuffed ribs & peppers anytime! We'll do your "sample tasting" all the time! That tasting was "Almost Heaven South"!

  2. Larry, what is your header picture? Is that some sort of sedum? It's gorgeous!

  3. Those stuffed ribs look crazy good!

    The header photo is beautiful Larry.

  4. Your new header photo is so pretty!!

  5. I think I'd prefer the peppers with chorizo too.. I'm a chorizo lover for sure!!
    And stuffed ribs?? YUM!!!

  6. Hi There, I'm back after a few weeks off from blogging.
    It was great meeting you folks.

    Did you get any rain last night? We didn't get any... Again--it skipped us!!!!

    We raked and blew leaves yesterday... Fun Fun!!!!

    YUM---there you go again. Making me HUNGRY!!! ha ha


  7. Those ribs look fantastic! You are a grilling superhero. I always love coming here to see what you and your wife are cooking up and eating.

  8. Even though I had a good breakfast, I'm now hungry again. Those ribs look absolutely scrumptious.
    We certainly enjoyed meeting you Saturday, and I hope we can get together again soon.

  9. Wow, Larry, I can just imagine how delicious your stuffed ribs were. Smoking would take that dish to the next level.

    Thanks for linking back to Thibeault's Table.

    I really like the idea of the stuffed Santa Fe Chile Peppers.


  10. Mr. T called me into the room to take a look at the recipes you put together. Wow! Those ribs look amazing.

  11. You are doing some serious grilling Larry!
    Looks fabulous! I love any kind of stuffed pepper! Life would be boring without some spice.

  12. The peppers look amazing but those stuffed pork ribs have me drooling!!!

  13. Am I happy to have seen this jsut before BBq time is gonna start here and stay for some months:)
    The suffed baby ribs..oh that would eb some discovery when I make them.Looks so yummy;)

  14. Thanks for stopping by today! I am one of your newest followers. I might learn how to cook something here!

  15. Omg, those stuffed ribs look so succulent and "to die for"!! And what gorgeous photos, too. And the peppers sound fabulous and both are on my "must try" list. Thanks for sharing!

  16. The stuffed pork ribs look wonderful. I think those would be a hit no matter where they went!

  17. Wow, look at those beautiful peppers! Yall are always cooking up a storm over at Almost Heaven South! Wish I lived closer!!

  18. Since you can't cut through the bone of the ribs like you would a spiral stuffed pork loin and you still have to pick the rib up to eat it, what is the benefit of the stuffed rib? Is it mostly a presentation thing or do they come out better than your usual great ribs? You know I'm curious on this one lol.


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