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9/17/2020 5:59:48 PM
Posted: 6/5/2010 1:35:46 PM EDT
[Last Edit: 6/5/2010 2:25:15 PM EDT by Unique1]
This is a work in progress. Started almost 3 hours ago. Will take another 2.5 - 3 hours. So bear with me.



First I take 3 full slabs of ribs, remove the muscle/film from the inner ribs, cut the racks in half, apply GENEROUS coating of special rub.

Fire up the WSM smoker. Run it up to 285 or as high as 295. Apply LIBERAL amounts of hickory chunks.

Check the ribs 2.5 hours later. Getting ready to make the apple juice sauce for the next step.

Stay tune, more to come...








At the 3 hour mark I remove the ribs from the smoker and make aluminum foil packets for each rib. Apply about 3/4 - 1 Cup of apple juice concoction to each bag, put all bags on smoker.









And yes, it just started pouring rain out there. So much for eating on the deck tonight. 3+ hours left, sun might be back!!
ETA Hyphenated title to not confuse people who think I'm cooking children.


 
Link Posted: 6/5/2010 1:36:34 PM EDT
I don't like pork.

Link Posted: 6/5/2010 1:36:52 PM EDT
NICE!!!  did a few racks myself this week on my weber kettle, indirectly.
Link Posted: 6/5/2010 1:38:28 PM EDT



Originally Posted By Chris_C:


I don't like pork.





Allahu Ackbar Brother!!!!






 
Link Posted: 6/5/2010 1:39:46 PM EDT
Originally Posted By Unique1:

Originally Posted By Chris_C:
I don't like pork.


Allahu Ackbar Brother!!!!



























 


Link Posted: 6/5/2010 1:40:17 PM EDT
[Last Edit: 6/5/2010 1:41:13 PM EDT by Mazeman]





Originally Posted By Chris_C:



I don't like pork.








First post nails it?




 



ETA: Isn't that a kind of high heat?
Link Posted: 6/5/2010 1:40:43 PM EDT
ill be over in a few hours  
Link Posted: 6/5/2010 1:41:52 PM EDT
Originally Posted By Mazeman:

Originally Posted By Chris_C:
I don't like pork.


First post nails it?  

ETA: Isn't that a kind of high heat?


First post does NOT nail it.
Link Posted: 6/5/2010 1:43:01 PM EDT
Originally Posted By ChuckD05:
Originally Posted By Mazeman:

Originally Posted By Chris_C:
I don't like pork.


First post nails it?  

ETA: Isn't that a kind of high heat?


First post does NOT nail it.


Link Posted: 6/5/2010 1:43:27 PM EDT
[Last Edit: 6/5/2010 1:44:08 PM EDT by Soybomb]
Originally Posted By Mazeman:

Originally Posted By Chris_C:
I don't like pork.


First post nails it?  

ETA: Isn't that a kind of high heat?


I usually aim my ribs for 275, seems to render the fat a littler better.

Isn't the wsm awesome?

And not liking pork?  Pork is the meat of the gods.
Link Posted: 6/5/2010 1:44:31 PM EDT
[Last Edit: 6/5/2010 1:45:54 PM EDT by Unique1]





Originally Posted By Mazeman:
Originally Posted By Chris_C:


I don't like pork.








First post nails it?

 






ETA: Isn't that a kind of high heat?
No that does not nail it.







And yes, I run it high for the first 2.5 hours, then I run it down to 225 for the next 3.5 hours. Really seals in the juices.



ETA And as the above poster put it, renders the fat nicely. Some people cut ALL the fat off, I don't. If rendered properly it will seal the smoke and juices inside.
 
Link Posted: 6/5/2010 1:45:51 PM EDT
Originally Posted By Unique1:
Dinner pic in the making. Anyone like baby back ribs?

I like to wait until they're 7 or 8. More meat and they still can't fight back effectively.
Link Posted: 6/5/2010 6:34:01 PM EDT
done. No times for guns, too dang hungry!!!!










plated. Deboned. No guns so no scores needed. And yes, it's yummy!!!









Link Posted: 6/5/2010 6:36:32 PM EDT
Hell even without the guns, knives, beer or bacon that's a full 10/10 in my book... damn those ribs look good!
Link Posted: 6/5/2010 6:38:12 PM EDT
hell looks like the side dishes were there for decoration and you just ate the meat. Not complaining just saying, could've had more room for the meat....
Link Posted: 6/5/2010 6:46:22 PM EDT



Originally Posted By SaltwaterCowboy:


Hell even without the guns, knives, beer or bacon that's a full 10/10 in my book... damn those ribs look good!


thanks!



 
Link Posted: 6/5/2010 6:48:51 PM EDT
Looks good!
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