10.5 Ribs

Started by classicrockgriller, January 21, 2010, 06:15:46 PM

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classicrockgriller

I have seen some great looking ribs on the Forum lately and it has inspired me to do some again.

I had two slabs of pork ribs and kinda wanted to keep them looking good for the final plating.

I trimmed them in a St Louis style cut and only trimmed the tail and large bone at top.



One set of ribs got  rubbed with Salt Lick Dry Rub



The other rack of ribs and the extra pieces got Tex Joy BBQ Seasoning





I put them on with 3 hrs of Hickory.


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classicrockgriller

I measured them against the rack and what I had left to stuff in the

racks were about 3 inches longer than the racks.

Like a brisket they will shrink down.

classicrockgriller

After 3 hrs of smoke.







I foiled them in tins and added Papaya Pineapple Nectur to it.

hal4uk

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classicrockgriller

Quote from: hal4uk on January 21, 2010, 07:02:54 PM
Where they at now?

I actually like the papaya pineapple.

It is a 100 necture. Papin which is used in tenderizing mixes is from the papaya so I am going to do a 3-3-1.

They are getting one more hr with some more papaya pineapple. I also turned up the heat a bit.

classicrockgriller

Well I did remember to take one pic after the Foil rest.



This is the one with the Salt Lick on it.

One more hour or so and we got some ribs!

classicrockgriller


classicrockgriller


Quarlow

Mmmmm those look good. I got some side ribs dirt cheap so those are rub and in the fridge now. Will start smoking them about 10:00 am tomorrow. They are not the best ribs with the grisle and knobs in them but they taste good and thats what matters.
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Are my ribs done yet? When will they arrive? I am starting to get hungry.
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seemore

Those look great, CRG!!!!
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classicrockgriller

Unsauced



Sauced during Foil Time with Salt Lick BBBQ






OU812

Lookin gooood CRG makes me want some ribs now.

Can I have the unsauced one?  ;D

Might try to squeeze in some ribs in this weekend, lastnight I got every thing laid out to make some Beef sticks, thats right Beef, its been awhile sense I've worked with Beef and Deer bologna mmmm Deer. When I do the sticks I got some peanuts that are goin in at the same time.

hal4uk

That's just lip-smackin' dandy lookin'!!!!
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