Print Page - Spring Ribs

Title: Spring Ribs
Post by: Hiram on March 13, 2011, 07:01:22 AM

I decided to do some ribs as the temp was in the 60's and didn't have to worry about keeping temp up in the smoker. All dressed up and nowhere to go for 24hrs.
(http://i208.photobucket.com/albums/bb126/Hiram1945/BBQ/Ribs001.jpg)

They were a little bit dry according to the spouse but she came back for seconds. The money shot.
(http://i208.photobucket.com/albums/bb126/Hiram1945/BBQ/Ribs005.jpg)

Title: Re: Spring Ribs
Post by: RAF128 on March 13, 2011, 07:07:56 AM

I envy your outside temps. Here is still -11 C and snow hasn't moved yet. Still looks like mid winter. Temps are supposed to moderate and maybe spring will arrive, although late. Can only hope.
Oh, the ribs look great ;)

Title: Re: Spring Ribs
Post by: Uncle Pigfat on March 13, 2011, 07:30:04 AM

They look fantastic. So shiney!

Title: Re: Spring Ribs
Post by: smoker pete on March 13, 2011, 10:52:20 AM

Nice racks Hiram ;D ;D I'd hammer those ...

Title: Re: Spring Ribs
Post by: SouthernSmoked on March 13, 2011, 03:34:46 PM

Man oh man - I'm hungry now!

Look Good!

Title: Re: Spring Ribs
Post by: ADH on March 13, 2011, 04:29:49 PM

Better watch the furry thing on the floor

Title: Re: Spring Ribs
Post by: Hiram on March 13, 2011, 06:53:42 PM

Thats our resident sheltie, if there's food you can bet he's in the vicinity.

Title: Re: Spring Ribs
Post by: OU812 on March 14, 2011, 02:09:29 PM

Nice rack. ;D

I would down one, or two of those in know time.

My daughter in law has a sheltie and its always under the table, or close by when were eating.

Title: Re: Spring Ribs
Post by: mybad on March 14, 2011, 03:25:56 PM

Yep looks very much like good eats! ;D

Title: Re: Spring Ribs
Post by: drano on March 14, 2011, 08:23:09 PM

60? Haven't heard of such a temp since last fall!

Nice lookin ribs. I'll take them if your wife says they're a little dry.
I like to shoot for 195 deg in the thick part to make sure they're fall apart tender. But I realize spare rips have lots of thickness variation so the tips can get dry. But a couple end ribs a little crusty isn't all bad either.

get smokin
drano

Title: Re: Spring Ribs
Post by: KyNola on March 15, 2011, 07:18:01 AM

Quote from: drano on March 14, 2011, 08:23:09 PM
I like to shoot for 195 deg in the thick part to make sure they're fall apart tender.
get smokin
drano

Interesting method Drano. I can honestly say I have never taken the IT of a rack of ribs. I look for the "bone slip" where the meat slips back and exposes the rib bones about a 1/2 inch, just like what appears on Hiram's pics. Then I pick the rack up and look for it to bend easily yet stay together.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Kurobutabendtest.jpg)
We all have our particular preferences and methods yet reach the same results, great tasting food! :)

Title: Re: Spring Ribs
Post by: SouthernSmoked on March 15, 2011, 07:41:05 PM

Nice looking rack of ribs there Larry.

Title: Re: Spring Ribs
Post by: OldHickory on March 16, 2011, 03:53:45 PM

Good looking ribs, I would bet they didn't last long.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: Hiram on March 13, 2011, 07:01:22 AM