I have seen some great looking ribs on the Forum lately and it has inspired me to do some again.
I had two slabs of pork ribs and kinda wanted to keep them looking good for the final plating.
I trimmed them in a St Louis style cut and only trimmed the tail and large bone at top.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11253.jpg)
One set of ribs got rubbed with Salt Lick Dry Rub
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11257.jpg)
The other rack of ribs and the extra pieces got Tex Joy BBQ Seasoning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11256.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11258.jpg)
I put them on with 3 hrs of Hickory.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11259.jpg)
That was a BIG PIG
I measured them against the rack and what I had left to stuff in the
racks were about 3 inches longer than the racks.
Like a brisket they will shrink down.
After 3 hrs of smoke.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11261.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11262.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11263.jpg)
I foiled them in tins and added Papaya Pineapple Nectur to it.
Where they at now?
Quote from: hal4uk on January 21, 2010, 07:02:54 PM
Where they at now?
I actually like the papaya pineapple.
It is a 100 necture. Papin which is used in tenderizing mixes is from the papaya so I am going to do a 3-3-1.
They are getting one more hr with some more papaya pineapple. I also turned up the heat a bit.
Well I did remember to take one pic after the Foil rest.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11264.jpg)
This is the one with the Salt Lick on it.
One more hour or so and we got some ribs!
Final cookdown.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11265.jpg)
Supper for the nite!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11266.jpg)
Mmmmm those look good. I got some side ribs dirt cheap so those are rub and in the fridge now. Will start smoking them about 10:00 am tomorrow. They are not the best ribs with the grisle and knobs in them but they taste good and thats what matters.
Are my ribs done yet? When will they arrive? I am starting to get hungry.
Those look great, CRG!!!!
Mrs
Unsauced
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11269.jpg)
Sauced during Foil Time with Salt Lick BBBQ
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11270.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Ten%20Point%20Five%20Ribs/SDC11271.jpg)
Lookin gooood CRG makes me want some ribs now.
Can I have the unsauced one? ;D
Might try to squeeze in some ribs in this weekend, lastnight I got every thing laid out to make some Beef sticks, thats right Beef, its been awhile sense I've worked with Beef and Deer bologna mmmm Deer. When I do the sticks I got some peanuts that are goin in at the same time.
That's just lip-smackin' dandy lookin'!!!!
With those edge bones peaking out, it looks like you nailed it.
They were and are good!
I did 3 hrs of hickory and that even for me was borderline too much!