Rib-let cook.

[Jeff T]

Today was in the 40`s a little damp and wet but i decided to cook some of the riblets that i have talked about & sold in a vending gig last summer. I also wanted to try out a sauce i whipped up. ketchup & vinegar based. Might post the recipe later if my willing subjects seem to like it, I know do.
Here is a picture of the package on the box. I was told they come from the upper portion of the spice, the ridges and bumps you feel along the center of your spine... at least that's what my butcher tells me. Not rib trim. I paid $11.90 for a 10 pound box.
http://img710.imageshack.us/img710/7568/riblets.jpg

Last night i decided to try & brine them to cut down on the cook time & see how they would taste. Soaked for 8 hours, then rinsed, rubbed & bagged for a few hours.


Here we are on the WSM 11:30 Nebraska time.


First layer of sauce. 2:30


In door pics just seem to bring out the red color so much better.
I think they turned out pretty dang good if i must say so my self.


Cook time on this batch was a little over 3 hours at 250, next time i think i`ll cut it down to 2 - 2 1/2 hours. Sauce a half hour before serving. Half way through the cook time I usually toss them in a covered foil pan with some apple juice when i cook them on the big smoker. Turned out good love the color. Look for the recipe coming soon. I also like the sauce on pulled pork.

[Canadian Bacon]

Nice looking batch of riblets Jeff T,I almost cooked the same thing today,my local supermarket had bags of riblets on special this week,nice color in that last pic.
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[k.a.m.]

Jeff, those riblets look awesome I love cooking thinner cuts of pork I will have to see if I can hunt these up. I look forward to seeing your sauce recipe it looks mighty tasty. Nicely done my man.
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