Baby Backs

My tastebuds can't conjur up coconut with BBQ. Almost seems like a contradiction in terms, then again so does pineapple and pizza (yuk)!

Neighbor, Let us know how it turns out and what you'd change if you did it a second time.

It should go real good with the Margueritas and the Daiquiris!

I like pineapple on pizza, but I like anything on pizza, kind of tastes like that sweet and sour thing from the chinese cuisine. Now I do not understand coconut shrimp...I like coconut, don't care for shrimp, not a big fan of sweets. I think you are working a coconut rib...could make you a million dollars at Tony Roma's, but not in my backyard.

GHL,

I've heared tell of everything in my life, but this reminds me of coconut shrimp. Shrimp ain't got much tasting in'em to start with and when coated with coconut it just tastes like coconut. If them thar baby backs still taste like pork, post it fer us.

Just funning. I bet you don't put that stuff in your beer and wine making.

smokemullet

Well, the ribs were good. Everyone in the family, and the widow lady next door who watched the house for us while we were in Florida, really liked them alot. We also had baked beans with bacon and shrooms, mashed tators, deviled eggs, sliced maters, and raspberry sweet tea.

I really don't get the sarcasm, but then again, I probably ain't near as smart as some of you.

Yea, I'm just 'funning' also, whatever that means. I never ate at Tony Roma's and am not sure what 'working a coconut rib' means, but hey, experimentation is a good thang.

I don't make beer, it is obtained way too cheaply by other means.

Incidentally, a fellow winemaker on another forum a few years ago asked about making wine from coconut milk and I advised against it. Sounded nasty to me. You might be surprised at the different things some folks use in winemaking.

I like pineapple and jalapenos on vegetarian pizza.

Oh yea, forgot to add, the small piece of cherry heartwood did not burn all the way up and I ended up with a small piece of charcoal. I had been just calling them 'burnt pieces of wood', but the recent Amerique controversy taught me alot.

snickering out loud

GLH,

Pleased that your baby backs turned out so good. We do a lot of joking around and mean no harm, but in this case the funning should be on me after the ribs turned out so well.

Anyway! While in the service and overseas, I once (just once) had to eat boiled horse meat and it was cooked by a local and cost me a pack of cigarettes. For a pack of cigarettes I could have traded for something of real value, even a gold ring, but hunger was calling. Your coconut baby back ribs, a feast, would have been worth a carton of Lucky Strikes.

I never got sick on the braised (we call it boiled) horse, but six of us got poisoned on some fresh wine out of a huge barrel (8 feet in diameter) at a wine cellar in Palermo Sicily. The owner told us it was still fermenting, but it must have gone bad. It took 20 years before I could drink wine again and it was a wonderful dandelion wine made by a friend.

Smokemullet

Oh don't worry, I am hardly ever offended and if I was, you wouldn't know it.

I never had a batch of wine go bad. It might have been ethanol converted to methanol. That rarely happens, but when it does, it can kill. Probably a reaction caused by a moldy wine barrel. I don't use barrels.

The coconut in the rub and the coconut rum sauce sound interesting, GLH... I am supposed to sook 8 slabs of spares next weekend for my sister-in-law's luau. Would you mind sharing the recipe?

Not really much to it. I simply added shredded coconut to my rub, simmered the sauce with the rum in it. I do not want to give out my rib rub or sauce recipe. I used my normal recipe and added coconut is all. Should suit a luau just fine. I would add to taste. Just a little really stands out.

That's cool... I'm not looking for trade secrets!

I'll play with it this weekend. I also thought about spraying with mango juice during the cook.