10.5 Ribs

classicrockgriller · January 21, 2010, 06:15:46 PM

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.

One set of ribs got rubbed with Salt Lick Dry Rub

The other rack of ribs and the extra pieces got Tex Joy BBQ Seasoning

I put them on with 3 hrs of Hickory.

FLBentRider · January 21, 2010, 06:22:42 PM

That was a BIG PIG

classicrockgriller · January 21, 2010, 06:28:17 PM

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.

classicrockgriller · January 21, 2010, 06:31:07 PM

After 3 hrs of smoke.

I foiled them in tins and added Papaya Pineapple Nectur to it.

hal4uk · January 21, 2010, 07:02:54 PM

Where they at now?

classicrockgriller · January 21, 2010, 07:09:28 PM

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.

classicrockgriller · January 21, 2010, 08:50:00 PM

Well I did remember to take one pic after the Foil rest.

This is the one with the Salt Lick on it.

One more hour or so and we got some ribs!

classicrockgriller · January 21, 2010, 09:36:25 PM

Final cookdown.

classicrockgriller · January 21, 2010, 09:37:34 PM

Supper for the nite!

Quarlow · January 21, 2010, 09:48:42 PM

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.

Tenpoint5 · January 22, 2010, 02:58:19 AM

Are my ribs done yet? When will they arrive? I am starting to get hungry.

seemore · January 22, 2010, 07:13:58 AM

Those look great, CRG!!!!
Mrs

classicrockgriller · January 22, 2010, 08:19:50 AM

Unsauced

Sauced during Foil Time with Salt Lick BBBQ

OU812 · January 22, 2010, 08:55:01 AM

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.

hal4uk · January 22, 2010, 06:07:26 PM

That's just lip-smackin' dandy lookin'!!!!