Well it's that time of year again... My two youngest are back in college and hungry. My son is going to Georgia Tech and my daughter to UK. I'm doing ribs for my son and shipping them out today, overnight. My daughter is coming up tomorrow night to pick up her pulled pork.
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The 1st Care-Package headed to my son who is attending Georgia Tech.
Got a heck of a good deal at Meijer's yesterday. Four slab's of ribs for less 22.00.
(2) Baby Backs
(2) Spare Ribs
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I started with the "Baby Backs"
I wash and patted dry with a paper towel.
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Remove the membrane for the back of the ribs. I use a screw driver that I keep with my cookware but you can using a butter knife or the stem of a spoon, whatever you can find.
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Next I trimed the fat off the top, leaving a little for flavor, and trim any excess meat that may burn to quick.
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Using Mustard and your favorite rub...
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I like to take a fork to poke and pry between the bones to tenderize the meat after I apply the mustard. This will help the rub stick to the ribs. I like to use mustard because it makes a great crust and tenderize our ribs.
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Apply your favorite rub to the ribs. I start with the bone side or back side and apply a fine coat. When using my Bradley Smoker I don't apply a heavy coat on the back.
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However I apply a liberal amount to the top side. Patting gently to ensure the rub adheres to your ribs.
Then let the ribs sit in the refrigerator over night if you have the time, if not I would suggest a couple of hours minimum.
MORE TO FOLLOW!!
going to be some nice care packages.
Very nice. I saw that our Meijer had spares for $1.49/lb as well..
It makes you feel good to know your kids like to eat what you cook! Congrats!
Quote from: squirtthecat on September 02, 2010, 07:14:07 AM
Very nice. I saw that our Meijer had spares for $1.49/lb as well..
I think I'm stopping there and buying more later today.
Time to get these out of the Frig and to the smoker...
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After 6 hours it was time to pull out of the frig.
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lace each slabs meat side up on the racks.
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I will cook these ribs at 225-250 degrees for about 3-1/2 to 4-1/2 hours.
MORE TO FOLLOW!!
looks mighty good Southern.
Good looking color on the rub.
Quote from: classicrockgriller on September 02, 2010, 04:21:44 PM
looks mighty good Southern.
Good looking color on the rub.
Did you notice what rub I used?? ;) ;D ;D
Ribs are now out of the smoker.
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Here is a pic without bbq sauce.
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I sauced this with my favorite BBQ Sauce.
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I will let these cool off and then vac seal before freezing.
"More to Follow"
Lookin' Gooooood...
And just for the record, your daughter will turn out just fine, but, I'm worried about your boy!
Well after a long day that started at 4am, I finally got the care-package together and over to the UPS terminal. Just checked the tracking and it is out for delivery.
Now my daughter will be here later this evening to pickup the two shoulders that I started around 12am this morning, covered and frig. She will be staying tonight but is planning on leaving early tomorrow going back down to school. I have to have these in the cooler by 3am tomorrow.
Her and her friends from school will be somewhere in Georgetown, KY tomorrow selling "Pulled Pork Sammie's"
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While the ribs were cooling down I threw some Brats on the smoker.
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After cooling down I vacuum sealed the ribs. Then placed in the freezer for 4hrs.
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Here we have -
- 4 half racks of Baby Backs
- 4 half racks of St.Louis Style
- Turkey Breast
- Smoked Breakfast Saugue
- The smoked Brats that I did
- a pack of his favorite Johnsonville Brats
- Smoked Chicken
- Smoked Cheese
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Packed and ready to seal and ship. I had to run this out to the terminal since it was so late and since I shipped it overnight it still was able to go out.
They're having a party before heading to the game. South Carolina State (0-0) #16 Georgia Tech (0-0)
You did your Son right, just hope he doesn't let all his "Friends" eat it all up.
Nice job Southern.
It's always fun to smoke/cook for family and friends.