Been looking for something to try with my maple bisquettes.
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1116.jpg)
Decided on ribs with a maple syrup glaze.
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1114.jpg)
Ill post the maple recipe if they turn out
This is going to be good! Maple and pork? Heck yeah!
After 3.5 hours in smoker
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1118.jpg)
Preparing maple glaze
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1125.jpg)
My new favorite glaze
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1128.jpg)
After the oven for 3 hours wrapped in foil with apple juice, then topped with glaze and back in for last hour unwrapped.
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1127.jpg)
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1126.jpg)
Yes Sir !!! I could eat some of that right now, partner it sounds good and looks good, you da man...
Smaller ones are done, and WOW, they taste good
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1132.jpg)
(http://i1098.photobucket.com/albums/g377/bigmikey8111/IMAG1131.jpg)
See that color on those finished ribs? That's what I was looking for.
Nice job Mikey!
Good looking ribs ;D
drooling... ::) mmm ribs...good...
I only have one thing to say..... yummmy... drool drool yumm yummm bite bite .. chew chew.... ooohhh wait... thats more then one thing.... ooopppsss
Can someone please come up with a scratch and sniff???
How about a scratch and taste... :D
Thanks guys.
As good as these looked and tasted, they didn't fall off the bone like the ones I did 2 weeks ago. I did everything the same pretty much. I think part of my problem is I need a second heating element. During the smoking time, the Bradley never reached 200. Could that be a problem not being hot enough during the smoke. I tried to compensate for that by leaving them in the oven a little longer.
Any suggestions on how to assure they fall off the bone?
Nice lookin ribs.
Quote from: bigmikey on May 27, 2011, 08:04:50 AM
Any suggestions on how to assure they fall off the bone?
Each time you cook ribs it seams they cook different, I go by look and feel rather than time.
Try to get the meat pulled back from the bone 1/4" to 1/2" and when you pick them up with tongs from one end they should almost break in half.
Another way to see if there done is to take a tooth pick and push it in the meat if it goes in with very little resistance there done.
But my favorite way of testing is to cut off a hunk and eat it. ;D
If there still chewy throw them back in the heat.
They look great! And yea don't go by time for doneness. Test for it! I've never seen that sauce before; I'll have to look it up! Congrats! ;D
I find longer in the foil works.