Ribs for Dinner

skybob · Posted: Oct 02 2006 Post subject: Ribs for Dinner

Decided about the middle of the week to do some ribs this weekend. Had some nice spares and a couple racks of beef ribs just chillin' in the freezer. Made some of the Bone Suck'n Sauce for the spares and Roxy's Saturday Nite Sauce for the beef ribs.

Just got'em on about 10:45 this morning, about 220-240. Did the 3-2-1 thing on the spares and the 4-2 on the beef ribs.

The first saucing after coming out of the foil 5 hours into it. Beef Ribs foiled just behind'em.

Just about ready to take'em off. Smelling very tasty, notice I'd pulled off a corner when moving them around. Very tender, and Oops, very tasty too. Didn't want to waste the little corner. Yum.

First time I'd done beef ribs, don't know if they are worth the effort, not a lot of meat, but it sure did taste good. Flintstone variety ribs for sure. Put Roxy's Saturday Nite Special Sauce on it. Very tasty!!

Sliced up the spares, used the Nearly Bone Sucking Sauce on them. VERY GOOD STUFF!!!!
No complaints at all, didn't last long either.

napper · Posted: Oct 02 2006 Post subject:

Man!
Don't post photos like this at night.
I have not eaten yet and its killing me!

Great look stuff.

BBQMAN · Posted: Oct 02 2006 Post subject:

That looks AWESOME skybob! Very Happy

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weldonBBQ · Posted: Oct 02 2006 Post subject:

Wow!
With spares coming out like that, I doubt I'd mess with the beef ribs either!
Great color on the ribs. Nice job!

Weldon
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roxy · Posted: Oct 02 2006 Post subject:

Man, your killing us with the food p*rn.

What did you cook em on anyways.
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skybob · Posted: Oct 02 2006 Post subject:

Cooked'em on my Lil Tex Traeger. Put the digital thermostat on a couple months ago. Tried to keep the temps between 220 & 240. Spritz'd 'em every hour with an apple juice/Jack Daniels concoction. Usually drank the rest of the spritzer, didn't want it to get warm, you know.
Roxy, loved your Saturday night special sauce.

roxy · Posted: Oct 02 2006 Post subject:

Molson had lined the BBQ team up with a charity event this Friday and we have the use of a Lil Texas Treager so I will get to see how they do ribs...
We got about a hundred lbs of ribs to cook up, should be fun.
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skybob · Posted: Oct 02 2006 Post subject:

As you see, the Lil Tex can put out very good ribs, along with brisket, butts and nearly everything else. It's main drawback is the size of the cooking surface. You just can't get a bunch of stuff on at the same time. I've been able to do 2-14# briskets at a time, but by having to lean them against themselves. They came out good, but I really like letting the smoke be able to hit all the surfaces of the meat.
Good luck with the event this weekend.

roxy · Posted: Oct 03 2006 Post subject:

Thanks, it should b a lot of fun and its for a good cause.
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Jeff T · Posted: Oct 03 2006 Post subject:

I really like that close to the bone sauce, all of roxys sauces are great also, i just wish i could come up with a sauce as good as those.
I always end up taking sauces a step too far in one direction or the other.
Sad

roxy · Posted: Oct 03 2006 Post subject:

Thats what Saturdays are for during the winter months... Making new sauces and dreaming of warmer days. Wink

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