Requested Party Ribs

tshetter · Joined: 14 Jan 2008 Posts: 15

I made some ribs last week for the first time on the smoker I'm about to complete:

http://www.thesmokering.com/forum/viewtopic.php?t=14560

And I got a request for ribs for a party on sunday. Now, I'm not a church goin man so I'm not going to be up much before 9 on a sunday.

Therefore, im cooking the racks tonight and will reheat them tomorrow.

I got the ribs from Feltons again:

Seasoned them the night before, then salted and sauced them before cooking:

Added my second sauce after 2hrs:

Steady cookin at 250F:

After 4hrs:

Foil and add apple/grape juice mix:

Last time I waited until the 2nd hour before adding any sauce, this time it went on at the start.

They smell really good!!

What do yall think?

SoEzzy · Posted: Feb 17 2008 Post subject:

Looks like they are getting a nice color and the sauce is coming on up with a burnish look.

I'm not a fan of sauced before cooking ribs, I prefer dry rubbed but that's just me.

If you like them this way keep cooking this method, if you don't like them this way, there are plenty other methods to try before giving up! Wink

Enjoy them, I would!
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tshetter · Joined: 14 Jan 2008 Posts: 15

Thanks for the good words!!

I was thinking of going with the 3-2-1 method for the ribs the first time around. I modified it to a 4-2-0 and that seemed to work really nice with a slow cooling process.

I made two racks that last time, and it was 7p before I forced by hunger to take the first off. Those were really good, but not quite tender enough, I only let them sit for 15min. You gotta eat at some point, ya know?

The second rack sat in an open smoker for two more hours before they were eaten, and those were fall off the bone awesome.

Not to say I've perfected my method but that worked nice the first time so I decided to try it again. This time I sauced at the start rather than 2hrs in. Ive had dry and wet ribs but dont really have a preference, good ribs is good eating no matter what.

Ill keep changing up what I do, I know that.

So many variations to try and so many piggies in the mud!

Guess Ill have to keep on smoke'n =D

Roo-B-Q'N · Posted: Feb 28 2008 Post subject:

I also like the sauce on the side, but those look might good.

Nothing wrong with trying out several methods. What type of cooker is that?
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Bubba Shlub · Posted: Apr 22 2008 Post subject:

Are there supposed to be pictures? All I see is boxes that say "this image or video has been removed. Photobucket"

Does anyone else see this too, or is it just me?

BBQMAN · Posted: Apr 22 2008 Post subject:

It's not just you!

This post is a few month's old, and apparently the user has deleted his account.

BTW, Photobucket works well for pics. We love pics! Please size them to 640x480 when you sign up for your account, that way they fit the screen without scrolling back and forth.

Here's some pork ribs for ya:

Beef Ribs:

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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

Bubba Shlub · Posted: Apr 22 2008 Post subject:

Thanks BBQMAN.

Wow those look good.