Some friends daughter is having a birthday this weekend (I think she's turning 13) and they asked me to smoke some ribs for the party. Me? Smoke ribs? Well, alright, stop twisting my arm!!!
The four slabs on the left are coated in brown sugar and Head Country rub. The one of the far right is rubbed with Memphis Mae's rib rub. I found the rub at Ace and thought it looked good. Has a touch of ginger. It will be fun to compare the two.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/8a5acf83.jpg)
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/59da3544.jpg)
Lucky people at that party!
Always fun to experiment with something new.
That young lady is gonna get some good eats. Looks great.
Make them some Head Country Beans. Yum!
Checkout Memphis Mae's (http://www.memphismaes.com/default.asp) - intersting place!
Quote from: BuyLowSellHigh on June 12, 2010, 09:59:37 AM
Checkout Memphis Mae's (http://www.memphismaes.com/default.asp) - intersting place!
Looks like a nice place. We'll see how good their rub does on baby backs. When I first tasted it I didn't really like it. But I tasted it again and it is just different than anything I've ever had so I'm keeping an open mind. I only put it on one rack, we'll see.
It might be one of those rubs that turn magic after some heat is applied.
Quote from: BuyLowSellHigh on June 12, 2010, 09:59:37 AM
Checkout Memphis Mae's (http://www.memphismaes.com/default.asp) - intersting place!
very interesting, it's only an hour & 1/2 from here. Arnie's even closer
Not to hijack or disrupt the thread, Memphis Mae's has highly experienced NYC restaurant talent behind it. Menu is intriguing, as is the bistro setting.
Here's one in Chicago that, if ever I get back there, will be on my list. It was started as a labor of love by some young former IT guys with zero restaurant experience who really wanted to do barbecue, so they started Smoque. Check it out (http://www.smoquebbq.com/) , especially their BBQ Manifesto.
Smoque was featured on triple D, Diners, Drive-in's and Dives.
These ribs are the best I've done since I joined the forum. This is what they look like when they came off. The other two racks are already being devoured. These came out extremely tender and the bone is clean as a whistle when you're done.
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/5c98006c.jpg)
My first piece before:
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/893f7aa5.jpg)
My first piece after:
(http://i414.photobucket.com/albums/pp228/steve_jensen/bradley_forum/2871852e.jpg)
What method of cooking/smoking did you use.
The OBS or the 075?
It really makes no difference, they are pretty!
It looks like those came out real good DarqMan.
I used the 075. For the first 3 hours, each hour I sprayed a fine mist of apple juice and turned them. After three hours they went into foil with a apple juice and Head Country baste. I left them in foil for 2.5 hours. I them removed from foil took and mopped both sides with HC, then cranked it for the last half hour to set the glaze.
Quote from: KevinG on June 12, 2010, 04:11:33 PM
It looks like those came out real good DarqMan.
Thanks Kevin, they are delicious. I'm pleased.
Those look awesome! Nice work.
Look impressively good DM! Making me jealous.
How as the Memphis Mae's rub ?
Quote from: BuyLowSellHigh on June 12, 2010, 04:55:54 PM
Look impressively good DM! Making me jealous.
How as the Memphis Mae's rub ?
I wish I would have been a bit more liberal with it. Sonny was right, it mellowed out and came to life once some heat was applied but I was too light handed. I will definitely be using it on the next rib smoke.
Awesome DM!
Quote from: deb415611 on June 12, 2010, 05:44:43 PM
Awesome DM!
Thanks Deb. Usually every time I do ribs I'm saying I could have done this different, or I could have done that different. But, these turned out the way I've been wanting my ribs to come out. I honestly don't know if I could ask for much better.
Darq, what were your temp settings and pellets used? Those look great!
Quote from: Smokin Soon on June 12, 2010, 06:00:35 PM
Darq, what were your temp settings and pellets used? Those look great!
Thanks SS. I was at 180 with P4 and then cranked it up to 275-300 to set the glaze. I was using the last of my Traeger hickory pellets that came with the grill. I've got a bag of Traeger apple in the queue next ;D
Way to go DM. Those ribs look great.
Quote from: KyNola on June 12, 2010, 06:38:24 PM
Way to go DM. Those ribs look great.
Thanks Kynola. When Amy came over to pick up the three slabs for the party tomorrow we woofed down the other two slabs. Aleaha is going to be 12, not 13. Stinker's (Sierra), her 4 year old ate 4 whole ribs by herself. Wish I would have gotten a picture of that. I won't be able to make the party as I'm going to be cooking ribeyes for my folks.
DM!
Those look awesome :)
I esp. enjoyed the before and after pics!
Too funny,
Carolyn
Quote from: Caribou on June 13, 2010, 06:14:28 AM
DM!
Those look awesome :)
I esp. enjoyed the before and after pics!
Too funny,
Carolyn
I'm glad I was able to humor you Carolyn. ;D ;D