Easy ribs with plenty to spare

Easy ribs with plenty to spare

So I have been an avid rib smoker for over 10 years now , and I have learned some great tips to save time without sacrificing taste. Although some in the rib smoking crowd may poo-poo my direction, these steps, if followed will deliver a great tasting pork rib.

Let me first say that although a very tasty treat , ribs are not low fat , or low calorie and should therefore be made “Sparingly” Pun intended. But if you wish to delight in the awesomeness that ribs deliver along with a fantastic smelling house.


There are tons of smoker out there on the market, do your research and get what you can afford and base it on your use. I have the Acorn from Char-griller and love this Egg knock-off. But if you have a gas model or electric you can use that too.


Since I do woodworking I also have a supply of cheery and oak, both suitable for smoking and have a sweet flavor. But if you don’t have any available wood, check out Amazon for some “Smoking wood”. Fruit wood is best.


Ok here is where you can get a ton of great rubs, I have used almost all of them but my favorite is still from North Carolina

The process:20160228_115958.jpg

The night before, rub the ribs with your favorite rub, or salt and pepper, put them in the fridge.

You will need at least 4-6 hours of prep before you can eat them so plan your day accordingly.

That morning pull the ribs out and let them warm up to room temp. (about 1-hour)

While that’s happening get the grill ready, Light the charcoal and get the chamber up to about 200 degrees.

Place the ribs in the smoker add the wood chips and lock it down.

Maintain heat of 200 degrees for 2 hours, also make sure your wood isn’t all burnt up , you may have to add more wood chips.

After 2 hours remove the ribs from the grill and place them in aluminum foil with about 1/4 cup of apple cider vinegar for each rack. I wrap the the racks separately.

Place them in the oven at 200 degrees for another 2-4 hours. ( This is my time saver, you no longer have to watch the smoker and the ribs are flavored with the smoke)

After 2-4 hours heat the grill again to char-grill temp, HOT. I like to have a heaping fire in the grill for this step.

Lather up the ribs with your favorite sauce , I like Dave’s!ribs

Sear the ribs on the high heat until the sauce is caramelized….. OH YEAH!

Then you are ready to serve them.

So I guess if you have an electric or gas smoker you can let them go as long as you like, but the key to tender ribs is wrapping them up with the vinegar.  And of course , searing them on a charcoal fire is the finishing touch to the perfect ribs.



Insane Calves

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Here we go again with Max30 , I have to emit I like the cardio workouts much better than the weight lifting ones. Why? Well I feel like I have better stamina for everything else. The weightlifting is good for mass building and I understand we need a good dose of that, but I get too bulky.

I have a endomorphic body type and my body stores fat around the belly and like most guys my age we just don’t need that. The calorie consumption for weight lifting is higher than cardio training and if I am just a little lax it goes right to my gut. I have to admit , like to have fun , and with fun comes my love for food. I love to eat. Who doesn’t?

Anyway so the next 60 days I will be getting Max 30 in before work and hope to slim the mid section down a bit more. I only lost an inch from doing H&C but I gained a great deal of leg strength. The results from H&C have given my stances so much more strength and I can hold them for ever. Since the style of Martial arts I teach involves low stances it worked very well. But I did manage to gain about 5 lbs from Hammer and Chisel in muscle and about 3 in fat. Again sabotaged by my love for food….. and beer.

Doing max 30 6 months ago got me lean and mean so I am going back to that for a spell.

Thanks for reading.



Turkey Bacon wrapped Scallops

Turkey Bacon Wrapped Scallops

(I saw this and had to share)

Try something new for your next dinner party, and bring out these stunning turkey bacon wrapped scallops. Crispy on the outside and tender on the inside, they look like an artisanal appetizer…just don’t spill the secret about how easy they are to make! Using turkey bacon keeps them lean and low in calories. Just add a few dashes of spice and watch them fly off the table.

Total Time: 31 min.
Prep Time: 15 min.
Cooking Time: 16 min.
Yield: 2 servings

8 medium scallops (about 1 oz. each)
Nonstick cooking spray
1 dash cayenne pepper (or paprika) (to taste; optional)
Ground black pepper (to taste; optional)
4 slices nitrite-free turkey bacon, cut in half crosswise

1. Preheat oven to 350° F.
2. Line a baking sheet with foil. Coat lightly with spray. Set aside.
3. Pat scallops dry with a paper towel. Season with cayenne pepper and black pepper if desired.
4. Wrap each scallop tightly with bacon. Secure with a toothpick.
5. Arrange scallops on baking sheet so that they are not touching.
6. Bake for about 12 to 16 minutes, or until scallops are opaque and bacon is crisp.
7. Remove toothpicks before serving.

Turkey Bacon Wrapped Scallops


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Cauliflower pizza crust

Cauliflower pizza crust

Cauliflower pizza crust, the secret to making it better..



2 bags of frozen Cauliflower

1 cup of egg whites

1.5 cup of parmesan cheese, grated.

1 Teaspoon of garlic salt

1 Tablespoon of Olive oil

1 Tablespoon of Italian seasoning.


Steam the cauliflower till tender and remove from heat. Place in the fridge to cool for 20 minutes.

After the cauliflower is cooled preheat oven to 375. Place aluminum foil on a cookie sheet and spread olive oil on the sheet and set it aside.

Place cauliflower in a food processor and run until it becomes an oatmeal insistency. Add parmesan cheese, garlic salt and Italian seasoning and blend until smooth.

Spread the paste onto the cookie, using a spatula make it even , about ½ inch.

Using a brush, spread the egg-whites on the top of the paste. Now sprinkle the remaining cheese on the crust. And bake for ~ 45 min.

For best results back in the lower part of the oven for 20 min then move to the high position, This will help you get a firm crust layer.

With a spatula lift up a corner to see if the crust is browned and firm, if not bake another 5-10 min.

When ready rmove from oven an top with cheese, and your favorite pizza stuff.

Bake another 20 min and your ready to eat!

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