Ribs weekend with pics

richardvoyageur · July 31, 2011, 12:31:03 PM

I made some more ribs this weekend for the wifey and some friends. Went with the "Award winning pork rub" off the same site that has Jan's Rub, I like it quite a bit. For a finisher I went with 3 sauces as you can see in the pics: Sweet Baby Ray's Honey BBQ, Bullseye and a local Apple Butter BBQ sauce. The votes seemed to indicate the Sweet Baby Rays as the winner with Apple Butter coming a close second.

Here are the goods, enjoy:

ghost9mm · July 31, 2011, 02:10:58 PM

Well they all look good to me, my wifes vote would be for sweet baby Rays, heck I can eat ribs with most anyones sauce....lol

mikecorn.1 · July 31, 2011, 03:26:03 PM

Nice looking batch of ribs.

muebe · July 31, 2011, 03:33:28 PM

Nice looking ribs ;)

I also like the Sweet Baby Ray's also :)

SouthernSmoked · July 31, 2011, 04:04:30 PM

Some great looking ribs there Richard!!!

sparky1 · August 02, 2011, 03:05:35 PM

looks pretty good to me buddy. nice ribs. 8)

Tenpoint5 · August 02, 2011, 05:30:37 PM

They look edible to me!!

pgski · August 06, 2011, 03:44:27 PM

The ribs look outstanding. I'm new here. Just bought my Bradley. Can you tell me how long you cooked and smoked them for? I've read different ways.

richardvoyageur · August 07, 2011, 07:10:03 AM

Quote from: pgski on August 06, 2011, 03:44:27 PM
The ribs look outstanding. I'm new here. Just bought my Bradley. Can you tell me how long you cooked and smoked them for? I've read different ways.

Thanks everyone for the kind words.

Pgski: I did the 3-1-1 method. 3 hours of smoke (hickory/apple equally), 1 hour tightly foiled with 1/4 cup beer (apple juice if you like) and 1 hour with the sauces. All cooking was done somewhere around 215-225. I used a brick covered in foil to keep my temps up when I was opening up the door. I replaced the water at the 3 hour mark and kept the damper fully open as I always do. I let the ribs FTC (foil, towel, cooler) for about 45 minutes while we waited for everyone to show. Oh, and I also applied a dry rub about 12 hours earlier and wrapped them in plastic wrap. Take the ribs out 1 hour before you want to cook while you're heating up the Bradley. That is about everything you need to do to make consistently good ribs, at least in my experience. So far I'm 4 for 4!

CK · August 07, 2011, 09:11:50 AM

Ribs look great.

I have 2 full rack of baby backs going in in 3 hours, I'm hoping they turn out as good those did. 8)

I like the labels you made for each plate.