Mothers Day BBQ Ribs and Shrimp

This weekend the show was one the road to beautiful Roseville and Nevada City for a quick Mothers Day jaunt to see the family and some friends.

Our good friends Stephen and Kim Zachar from Memphis brought us out this rub from the famous Rendezvous restaurant and while it is a good rub, it contains MSG so I wanted to use this and one of my own to see which one would win the battle.

My rub contained brown sugar, smoked paprika, chili powder, dry mustard, salt, pepper, a dash of cayenne.


This is the Traeger smoker that uses wood pellets and a hot rod to smoke.


The ribs have been rubbed the night before at the beautiful Roller residence in Roseville...


The two racks about 2 hours into the cooking.


While the ribs were cooking, I started some New Orleans style BBQ shrimp, ironically enough there is no use of a grill or smoker to BBQ these shrimp, just a couple of pots and pans...2 lbs of shrimp is started with removing shells (which need to be saved) and dusted with a generous portion of Cajun seasoning and wrapped and kept cool in the fridge.


To start off you need some onion and garlic, 1/2 cup of worcestershire sauce and a 1/2 cup of dry white wine, 3 lemons peeled and sectioned and a couple of bay leaves.


Cook the onion and garlic in some olive oil for a minute or two (so technical!)...


Then add all the ingredients including the removed shrimp shells a cup of water and some salt and pepper...

Turn the heat to a simmer and let it cook up for 20-30 minutes...


Then strain the sauce into a smaller sauce pan, bring to a vigorous boil and let it cook down to a syrupy conistency, about 15 more minutes, this will be the BBQ sauce...


Get a cup of cream and 2-3 tablespoons of butter ready...


Cook the shrimp in some olive oil for about 2-3 minutes over med heat and add the BBQ sauce and cream and cook for a few more minutes...


Remove the skrimps with some thongs or tongs, whatever you have available and add the butter to make even more rich and delicious...


Took the ribs off after smoking at 200 degrees for 6 hours...Whooooooo boy!

Licking my lips...



Finished the shrimp with some green onions...



Heavenly...


This finished plate with a smoked/baked potato, some brocoli rasin salad and some Bush's Baked Beans (give me a break!)

In case you were wondering who won the rib rub battle...it was MINE...sorry Rendezvous.


Next weeks meal! J/K Sally.