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food-bev Smoking Ribs Thread For All
- Thread starter SmokenFire
- Start date
Duude 
I wan't some for thesemidnight 11pm munchies
on a toasted squishy sesame bun, with extra sauce
.and some coleslaw and/or fresh sliced vinegared cucumbers or lime-pickled red onions
heck yeah, that sounds so dang good right meow
I wan't some for these
on a toasted squishy sesame bun, with extra sauce
.and some coleslaw and/or fresh sliced vinegared cucumbers or lime-pickled red onionsheck yeah, that sounds so dang good right meow
My better half prefers them fall off the bone. I prefer them tender but 'bite through' firmness I guess. Like I think you should be able to bite through the meat anywhere along the rib, but I don't want to be able to pull the bone out from a rib while lifting it to my lips.
Good bbq is many things to many people though, and I like pretty much everything. I'll take any home smoked rack over whatever a chain restaurant could churn out for me every damn day.
Good bbq is many things to many people though, and I like pretty much everything. I'll take any home smoked rack over whatever a chain restaurant could churn out for me every damn day.
So I was outside smoking while waiting on these to fry and DAMN did they turn out good.
That other blob is eggplant parm served with an Asian dipping sauce.
That other blob is eggplant parm served with an Asian dipping sauce.
I'm wore out from cooking but I just fired up the smoker for some baby backs. I haven't had bbq in a few weeks and I'm having DT's. Pics coming in a few hours....
I'm wore out from boiling 2 sacks of crawfish for Good Friday then today I cooked a jambalaya for 50 people at our family reunion. I didn't take pics but if someone does post of me cooking I'll snatch them and post.
I'm wore out from boiling 2 sacks of crawfish for Good Friday then today I cooked a jambalaya for 50 people at our family reunion. I didn't take pics but if someone does post of me cooking I'll snatch them and post.
Not bad for 3 hour ribs but I still prefer St Louis to baby backs but they filled the need of smoked pork!!!!
Smoked beef back ribs FTW!
Wrapped after 2.5 hours with beef broth, a few dashes of Dale's sauce and garlic cloves. Those cloves were great in that potato with butter, green onions, cheese and Ranch.
If God made anything better I'll eat it when I get to Heaven!
Wrapped after 2.5 hours with beef broth, a few dashes of Dale's sauce and garlic cloves. Those cloves were great in that potato with butter, green onions, cheese and Ranch.
If God made anything better I'll eat it when I get to Heaven!
Ribs Lookin' GOOD!
I fired up the Pitboss and cooked dry ribs today, I did wrap but nothing inside except another coat of my rub after 2.5 hours of smoke.
Here's coming off the smoker after setting the bark again after the wrap.
Crappy pic of the plate but these were good, sweet and savory with heat. I tried a new sauce that rocks. It's a little sweet with a nice kick of heat.
Served with my tomatoes & lettuce salad, red beans and rice with my smoked sausage. Simple sides but it worked great.
Here's coming off the smoker after setting the bark again after the wrap.
Crappy pic of the plate but these were good, sweet and savory with heat. I tried a new sauce that rocks. It's a little sweet with a nice kick of heat.
Served with my tomatoes & lettuce salad, red beans and rice with my smoked sausage. Simple sides but it worked great.
They look kickass RG!
I'm glad you can see the beauty in those ugly ribs!!! The rub has just enough sugar to make it taste like it was sauced. They were great for lunch and I'll have a few pieces for snacks tomorrow.
I played with the smoker again tonight and had another round of ribs, country style this time.
EVOO for a binder and some of the best rub you can't buy!
I cooked what was in the house and it was carrots, green onions and garlic coated in honey.
Pulled after 1.5 hours and coated with my rub. I know it looks like brown sugar but it's the same as above.
30 minutes wrapped then 15 minutes to dry it out some.
I cheated and made Kraft Mac-n-cheese, cooked al dente then added more cheese, EVOO, milk and Montreal steak seasoning. It smoked for an hour then I stirred in more cheese and smoked for another 30 minutes. Those carrots came out awesome too.
The payoff!!!!!
I used some Warpig sauce and it's off the hook. More spicey than sweet but it goes together perfect especially if you have heat in the rub.
Flame Thrower it says!!!
EVOO for a binder and some of the best rub you can't buy!
I cooked what was in the house and it was carrots, green onions and garlic coated in honey.
Pulled after 1.5 hours and coated with my rub. I know it looks like brown sugar but it's the same as above.
30 minutes wrapped then 15 minutes to dry it out some.
I cheated and made Kraft Mac-n-cheese, cooked al dente then added more cheese, EVOO, milk and Montreal steak seasoning. It smoked for an hour then I stirred in more cheese and smoked for another 30 minutes. Those carrots came out awesome too.
The payoff!!!!!
I used some Warpig sauce and it's off the hook. More spicey than sweet but it goes together perfect especially if you have heat in the rub.
Flame Thrower it says!!!
Did up some baby backs, potato salad, baked beans and jalapeno slaw for mothers day.
Finished plate:
Finished plate:
Those look bad ass. Dry rub only ribs are by far the best!Rajun Gardener said:I fired up the Pitboss and cooked dry ribs today, I did wrap but nothing inside except another coat of my rub after 2.5 hours of smoke.
Here's coming off the smoker after setting the bark again after the wrap.
Crappy pic of the plate but these were good, sweet and savory with heat. I tried a new sauce that rocks. It's a little sweet with a nice kick of heat.
Served with my tomatoes & lettuce salad, red beans and rice with my smoked sausage. Simple sides but it worked great.