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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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07-17-2018, 09:46 AM | #1 |
Mystic Knight of the Sea
Join Date: Mar 2006
Location: The Great Swamp
Posts: 81,947
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Smoked Ribs
Ready for the BBQ sauce. I made these yesterday for my family and friends that came to visit me.
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07-17-2018, 12:36 PM | #2 |
Moderator
Join Date: Mar 2006
Posts: 66,363
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Looks good!
I loves me some spare ribs. The last ones I smoked pre-seasoned I got on sale at the store. They didn't taste that great to me. I just prefer a simple dry rub, followed by the sauce for the finish.
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07-17-2018, 12:58 PM | #3 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,285
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Dag blast it that looks mighty good Pogo.
I just bought my neighbors $600 stainless steel drum cooker for $40 I will explain in a post next.
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07-17-2018, 01:50 PM | #4 |
Mystic Knight of the Sea
Join Date: Mar 2006
Location: The Great Swamp
Posts: 81,947
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07-25-2018, 02:29 PM | #5 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
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Do you remove the membrane from the underside of the ribs? I have a few times in the past. Usually these days I'll just score it so it looks like a long checker board.
I'll smoke St. Louis Style Ribs for about 6 1/2 hours @ 225 degrees and Baby Back Ribs for about 5 to 5 1/2 hours @ 225 degrees. Also, once I have the rub on, I'll cover the top side of the ribs with brown sugar and press it down to kinda 'pack it' so it doesn't fall off as easy, cover with Saran Wrap and refrigerate a couple hours before going in the smoker. The brown sugar helps make a nice bark on the ribs. I've never sauced my ribs. I leave that up to the people eating, once they get the meat on their plates. Those look pretty tasty! |
07-25-2018, 03:13 PM | #6 |
unum de multis
Join Date: Mar 2006
Location: Bunker's Headquarters.
Posts: 52,232
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That's how I make them too.
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07-25-2018, 03:50 PM | #7 |
slug
Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 18,271
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Last weekend we had .99 cents a pound pork spare ribs on a 3 day sale @ the store I work at. They were twice as big as I like my ribs. I would have not bought them because I like 3 down ribs. I was really pissed the wife bought 2 slabs. I had her take them over to my favorite BBQ joint & had them smoked. I just finished eating a mile of them.
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07-26-2018, 06:00 AM | #8 | |
slug
Join Date: May 2007
Location: Stover, Missouri
Posts: 33,622
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Quote:
Bet they were good! Brian
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07-28-2018, 04:07 PM | #9 |
Dud
Join Date: Nov 2014
Posts: 2,507
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I quit smoking. In my area, I can get T-Bone for the price of pork spare ribs and beef ribs? The price of whole tenderloin.
cerberus |
07-29-2018, 06:07 PM | #10 | |
Mystic Knight of the Sea
Join Date: Mar 2006
Location: The Great Swamp
Posts: 81,947
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Quote:
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10-14-2018, 09:02 PM | #11 |
I'm a grumpy SOB
Join Date: Feb 2008
Location: Frostbite Falls, MN
Posts: 10,503
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06-30-2019, 11:08 AM | #12 |
Senile Member
Join Date: Aug 2007
Location: 7310 ft .002 mach :N AZ
Posts: 2,463
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I've ordered the Smoke Hollow 44 propane smoker last friday. I cant wait.
I have a Big Easy propane infrared cooker that has a drawer for wood chips but its not a real heavy red line in the meat smoker. It'll cook a 14-16 pound turkey pretty good. I've really been entering the world of smoke the last couple years.... cold smoke cheeses, low cook brisket, and ribs, ribs ribs! ya know I once used a crockpot to slow cook ribs? Now I do the dry rub. wooped up a pound or two of rub last night. working on a tamarindo bbq sauce too. enough talk: worthless without pics rubbin gray but tasty with some smoke flavoring |
06-30-2019, 11:15 AM | #13 |
Senile Member
Join Date: Aug 2007
Location: 7310 ft .002 mach :N AZ
Posts: 2,463
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cheesus!
Sauce: |
06-30-2019, 12:51 PM | #14 |
Home on the range
Join Date: Dec 2006
Location: S. Indiana
Posts: 17,281
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Gibs me dat!
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07-01-2019, 08:46 AM | #15 |
Member
Join Date: Oct 2013
Location: Copperhead Road
Posts: 782
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Those ribs look real tasty. I will be smoking about 45 lbs of them along with 25 lbs of chicken for Independance Day this year. Just as easy to make as burgers, but a lot better.
I use a rub too. Made from sugar, salt, onion powder, garlic powder, hot red chile powder, black pepper, and red chile flakes. I also do one with green chile powder, but the farmers market I was buying the powder from closed and I cant find any more I like. |
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