Saint Louis Style Ribs with a Memphis Shake that Melts in Your Mouth

Overview of How I do it

I prep and cut the spare ribs Saint Louis style, and then I used a variation of the Memphis shake from a show I saw on the food network, I believe it was a show called Diners and Dives. There is also a BBQ Sauce you can make. Then I slow cook them in the smoker. I do not rinse my meat when I am using a rub, because I like the sticky film on it to really pick up the rub. I picked this up from a professional chef; my wife would probably kill me if she knew I did it. I set it in the refrigerator for an hour while I get the smoker going. A lot of people let them sit overnight in the refrigerator. The Saint Louis Cut is how you cut the ribs. I smoke the meat using hickory for 3 hours starting at a temp of 150 degrees and gradually raise it to 250 degrees. I place the ribs in a modified 8 quart roasting pan that fits in my smoker, add about ¾ of a cup of apple juice and let it roast for 2 more hours at 250 degrees. The last 1/2 to 1 hour I remove them from the roaster and place them back on the racks with no smoke . I use the 321 method of smoking and sometines cut a couple hours off time by using higher heat.

I love to cook all kinds of sides to go with it, but my favorite is grilling vegtables on the BBQ in iron skillets. First I cut my vegtables then sprinkle a little olive oil on them, then I salt and pepper to taste or I use Badias Complete seasoning. When they are done just before I serve them I drizzle a little Catalina dressing over them and the veggies taste just wonderfull. Rib day at my house is a suck it to the bone experience for all in the familly. If you want some for the next day... Hide them.



Memphis Shake:
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt

Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months. It makes about 3/4 cup (I like to double this.) Ancho powder is simply finely ground dried ancho chiles. Anchos are the sweetest of the dried chiles and are not terribly hot, so don't be put off by the amount used in this recipe. I also use regular chile powder if I can not find the ancho.


3-2-1 Rib Method Explained

The 3-2-1 method of smoking ribs when I want my ribs to be falling off the bone. This method will make your ribs more tender that you could ever imagine.

The 3-2-1 method starts out by preparing the ribs as normal. Removing the membrane, dusting with a rub or with just some salt and pepper if you prefer and then onto the smoker grate for about 3 hours. (It may not be this long depending on your smoker and temp, experience and a good eye will tell you when to move to the next step).

This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.

The second "2" stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice (This is where I use my roaster to put the ribs in with the apple juice back into the smoker). Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours. This is the "2" in the formula for the most tender ribs you ever tasted.

The "1" last and final stage in the process.. When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving. Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour. Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.

Note: the 3-2-1 method is designed for spare ribs.. if you are looking to smoke baby back ribs then the process will be closer to 2-2-1.

Please click through the links on the page they will lead you to the original sites on the meat prep, the shake and the method of slow smoking. Please Check back soon for some Disney recipes coming soon. May God bless you grilling!

We Support Our Veterans

A moment spent here before you get caught up in ballgames and cookouts:

It is the
VETERAN,
not the preacher,
who has given us freedom of religion.

It is
the VETERAN,
not the reporter,
who has given us freedom of the press.

It is
the VETERAN,
not the poet,
who has given us freedom of speech.

It is
the VETERAN,
not the campus organizer,
who has given us freedom to assemble.


It is
the VETERAN,
not the lawyer,
who has given us the right to a fair trial.



It is
the VETERAN,
not the politician,
Who has given us the right to vote.



It is the
VETERAN who
salutes the Flag





It is
the
VETERAN
who serves
under the Flag,

ETERNAL REST GRANT THEM O LORD, AND LET PERPETUAL LIGHT SHINE UPON THEM.

Let this link reached as many as possible. We can be very proud of our men and women in the service no matter where they serve. Let us pray that Christ our Lord watches and His angels stand guard over them.



God Bless them all!!!

Disney's Ohana's restaurant at the Polynesian Resort

Ohana's at Disney's Polynesian Resort is my favorite place now!
While we were waiting for our seats, there was a guy on guitar playing crowd favorites. Dinner at Ohana's is an interactive experience where you are treated like family and all the other guests are your "cousins". The show is hosted each evening by Auntie Wini, who has invited the whole neighborhood for a celebration. The Dinner Show features music and she gets the children and sometimes adults to dance in a line around the restaurant. Don't be surprised to see a coconut race going on!

The feast is inspired by the flavors of Polynesia.
Starters are pork fried dumplings, teriyaki chicken wings, and mixed greens with honey-lime dressing. Meals are prepared in a huge oak fired open-pit. The yummy offerings here include long skewers of fire roasted grilled meats with specialties like jumbo Cajun shrimp, mesquite beef tenderloin, Asian BBQ pork loin and turkey tenderloin. Accompaniments are broccoli and green peas and Pad Thai noodles. Sauces are peanut, chimichurri and sweet-and-sour. Dessert is Ohana bread pudding a la mode with Banana Foster sauce is to die for! Includes coffee, tea and soda. - $26.99

Tips and Tricks!
This restaurant is fully booked most of the time. Book in advance even if its on your maybe list. We like the 9:00 PM time at the end of the day on a night we know we are going to see the Magic kingdom fire works show. They also pipe in the music from the light show! Sit near the window if you can. You can walk in to this restaurant around 5:00PM and 9:00PM and usually get a seat. Don't be too forward or pushy, but have a good story prepared before hand. We did this on the dining plan, which I highly recommend.

Disney Dining Plan for 2008, Tips and Tricks

One of the best deals ever to come from Disney!
With this plan, you can save a substantial amount of money while enjoying some of the best table service restaurants Disney has on property. This plan will allow a savings of 40 percent off regular prices. Over 100 restaurants subscribe to the plan, so there are plenty of choices. However, the plan has several choices or levels.

Magic your way Plus Dining
This plan entitles one table service meal, one counter-service meal and one snack per person per day. Very similar to the plan before except the appetizer is no longer offered nor is the gratuity included. This plan is $39.99 per person 10 years old an up and $9.99 per child 3 years old to 9 years old. Dessert is included.

Magic your way Plus Deluxe dining
This plan entitles three-table service OR counter service meals, (any combination of the two) TWO snacks per person, a refillable resort mug (Non-Alcoholic) and this plan allows an appetizer with the meal plus dessert The cost is $69.99 per person 10 years and up and $19.99 per person 3 years old to 9 years.

There are also package deals!
You must call for special pricing on package deals. You can also add a bottle of wine to dinner every night, all for additional fees. You also receive vouchers for different things, which you have to spend more money to use.

Tips and Tricks!
All meals are tracked on your hotel room key, entitlements left are printed on your receipt. Keep an eye on your charges for mistakes, they do happen. Children must order from the child's menu where available. Gratuities and not included, but they calculate it on your bill and will charge it to your room. My wife and I have slightly different tastes, but one thing we found out was that you can eat chicken and ribs for your quick service meal at certain locations, as opposed to a hot dog or hamburger. You can use a snack entitlement to get a smoothie or ice cream instead of a water. Dinner table service meals can be at a restaurant with few mediocre choices or family style buffets which are out of this world. You have to seek them out or check the blogs for people who have ferreted them out.

Character Dining at Walt Disney World

Character Dining at Walt Disney World is always fun for the children. Today we went to Chef Mickey's Fun Time Buffet located on the fourth floor concourse of the Contemporary Resort. It had standard buffet fare with the prime rib and the main feature, but I must say it is on the lower end selection wise for adults. The kids can choose from pizza to M&Ms and a Minine, Mickey, Goofy, Pluto, Donald and sometimes others parade by every so often for Pictures and dancing.

The Disney dinning plan for Florida residents

Arrived on Monday April 28, 2008 at Disney All Star Movies at about 2:00PM, as Always I asked jokingly about any upgrades or pool side rooms. We are given a first floor away from pool, which turned out to be a blessing because some youth groups were in the hotel and really noisy. Armed with our new dinning plan we headed out to Disney's Animal kingdom and at the Flame Tree Barbecue. This day in the park went through Africa, the Gorrilla was out and the weather was nice, it made for a pleasant day.

Cape May's Cafe for dinner! This is one of my favorite places to eat. Its a clam bake all you can eat, they also have prime rib. My tips here are if the clams are a little sandy, rinse them some days they are great on others a little gritty. Order the prime rib how you like it, tell the carver rare or well, don"t just accept what they want to give you. After dinner we went to the movie on the beach and let the girls play on the sand.

Welcome to www.palmickey.org

On a recent trip to Disney we purchased a Pal Mickey!

I went back to the Disney hotel looked for information on him. The information and resources was scarce of riddled with advertisements, so I took this domain to save it from the profiteers. Hopefully soon we have tales of our tips to Disney along with information, tips and and resources. Feel free to contribute or comment. There are pros and cons to taking Pal-Mickey into the park. It is one more thing to carry, but my daughters get a kick out of him. He also keeps the children entertained while waiting. We got our Pals at the Cast Member store, a friend of our works for Disney. You can also try Character Premiere in Orlando.