Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

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Aroogah
So @jdmitch harassed me about pickles via PM so I passed along some useful info. Upon further reflection, I thought it would be silly to not share.

What you want to look for are recipes for bread and butter pickles - this one is a really great starting point - http://smittenkitchen.com/blog/2010/06/bread-and-butter-pickles/

And just modify it from there.

A couple of things to think about when looking for bits over here.
1. Polish shops will frequently have Ogurki - also known as Kirby cucumbers - so I would start there as a source for the right ones. Fully grown Persian cucumbers (a.k.a. regular cucumbers) won't work although in a pinch if you can find baby cucumbers, they will work as well.
2. Look hard for the sweet, all white onion - they make such a difference. I used to find them at Waitrose, but struggled anywhere else really. You can use a mix of yellow onion and banana shallots, but you will need to up your sugar by 50% to compensate. And to me, it's not quite the same.
3. The vinegar is to use is the Sarson's pickling vinegar, which is the same as white vinegar. Not white wine vinegar, just white vinegar. Plain white vinegar is fine.
I think that's it. The rest is just salt, ice, and some spices. Super easy and it takes almost no time to make.

End result....

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jdmitch in reply to @Aroogah

Thanks again for the pickle recipe...still haven't had time to try it out, but have scouted out the local Polish grocery for cucumbers, but wasn't sure which of the two types was right...One said gobiurki and I can't remember the other one (thought I took a picture but can't find it now!)
Anyways back to the topic at hand...I did get round to smoking some beef ribs this past Sunday as a practice run for a BBQ Saturday to belatedly celebrate/mock the 4th of July. Unfortunately only have pics of the rubbed up joint, and not the final product but it was alright despite my resorting to the foil "texas crutch" too early. I'll try to reduce heat more early and let it smoke longer before wrapping next time.
Also planning on doing a couple pork shoulders...one classic pulled pork style and one "pibil" which is supposedly the next big thing in slow cooking in 'Murica (obviously an old tradition from indigenous cooking appropriated by somebody to make money...) results to follow at the weekend.

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