Isn't that a scary thought! ;D
10.5 posted some nekkied ribs the other day an I thought I'd give them a try in my SRG. Now I have never cooked ribs without using foil but I thought I would try for giggles!
ArineM posted about mixing rub and mustard together so I thew that in as well. Now one had a sauce and the other was left dry. Only moister was a spritz of juice I made up about every 20 min's (after 2 hrs of cooking) total time was 3 hrs 10 mins +-
Thanks guys for great ideas!!
(http://i624.photobucket.com/albums/tt326/TMBs/ribs_in_SRG_003.jpg)(http://i624.photobucket.com/albums/tt326/TMBs/ribs_in_SRG_007.jpg)(http://i624.photobucket.com/albums/tt326/TMBs/ribs_in_SRG_018.jpg)(http://i624.photobucket.com/albums/tt326/TMBs/ribs_in_SRG_021.jpg)(http://i624.photobucket.com/albums/tt326/TMBs/ribs_in_SRG_028.jpg)
If it didn't work it was Arnies fault!!!
And??
What did you think?
Quote from: Tenpoint5 on October 11, 2010, 03:30:47 PM
... it was Arnies fault!!!
That's what my wife says. >:(
I've never mixed the rub and mustard to form a paste. Some go with mustard and then the rub. I go with the rub first and then the mustard. I don't know if there's much difference in either of the three cases. I got the mustard rub thing from Pachanga on brisket.
The ribs look good. What was your opinion Tommy?
Hey tommy you type like you are drunk. ;D ;D And yes I know you don't drink but you type like you do. Just kidding. How did those ribs turn out, you never said, cause they look awesome.
Quote from: Quarlow on October 11, 2010, 05:31:51 PM
Hey tommy you type like you are drunk. ;D ;D And yes I know you don't drink but you type like you do. Just kidding. How did those ribs turn out, you never said, cause they look awesome.
Thats cuz he's nekkid :D ;D
He's not drunk; he's only burned all the feelings out of his fingers working on hot car engines and can't feel the home keys! TMB I see you're not using the burger basket. So how were they?
Darn good!! Could use a little more practice but darn good! Thinking the paste would keep the rub from burning and becoming charcoal and it seemed to help.
TR the burger baskets are still the way to go but these really were good for sure. For comps I'll stick with the burger baskets but if I'm playing around I'll do these again
Nice looking work.
After a lot of experimenting, I have landed on putting the rub on first and aggressively pressing it into the meat. The slather goes on last.
Some to a lot of people use the slather as a glue and put it on first. I have never had a problem with the rub not sticking. I like the idea of direct contact between meat and rub. To each his own but either way, I am a believer in the slather when smoking naked.
Again, nice smoke.
Pachanga
Quote from: Pachanga on October 11, 2010, 08:12:42 PM
Nice looking work.
After a lot of experimenting, I have landed on putting the rub on first and aggressively pressing it into the meat. The slather goes on last.
Some to a lot of people use the slather as a glue and put it on first. I have never had a problem with the rub not sticking. I like the idea of direct contact between meat and rub. To each his own but either way, I am a believer in the slather when smoking naked.
Again, nice smoke.
Pachanga
Thanks for all the info on the brisket, this helped in making these. When adding the rub I made it to thick and caused a big problem with my brisket, I didn't want the same problem here.
For some reason I thought ArnieM had mixed the two and that's why I tried it. By mixing the rub and the mustard it did keep the rub from becoming charcoal and kept me from adding to much rub on the ribs causing the same problem as the brisket (to thick)
Again thanks guys for the help and I look forward to one day of owning a Badley.