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-   -   UDS Ribs (http://www.bbq-brethren.com/forum/showthread.php?t=130209)

landarc 04-08-2012 10:15 PM

UDS Ribs
 
This is posted to my blog, but, as usual, the entire post is copied here, no need to click anything. All the information I could remember is here.

It has been a while and I had some cooking to get done today, so I decided to throw on a rack of ribs, spareribs to be more precise. I have been wanting to try a few things with spares and this was a good time. I hate firing up the UDS to do a small cook, but, I needed to cook some chicken breasts, the ribs and a piece of lunch meat would round out enough to make the charcoal burn worth it.



The ribs were trimmed in what is called the St. Louis-style, which means the flap meat and the ends, or tips, have been removed. This makes them a little easier to cook, as all of the meat is of a similar thickness and fat content. These were not quite as meaty between the bones as I would normally like, but, I was not able to pick them out this time.



I applied a coating of a mixture of rubs, equal parts of my mother rub and Simply Marvelous Cherry rub and about 1/2 as much of the Rub Company Santa Maria rub. This was allowed to sit in plastic wrap for an hour. I then applied a second coat of the Simply Marvelous, then another coat of the Mother Rub. I find the two commoercial rubs I used offer great complexity used in this manner, but, the added black pepper punch of my rub suits my taste. Another 15 minutes and onto the UDS, at 225F, apple wood smoke, cast iron diverter on lower rack. Top vent was wide open, as always. I was using Royal Oak lump today.



These ribs are not sauced, but, they were hit three times with my Pig Honey glaze, which offers a bit of honey, vinegar and fish sauce (Red Boat Fish Sauce, of course). This serves two purposes, one is it adds umami and additional complexity to the finished product, the second is that it improved the texture in my opinion. The ribs were cooked straight through for 6 hours.



The flavor of these ribs is very complex, yet, if offers an initial sensation of being a familiar taste, then rolls into the more spicy, earthy and finally lingering umami flavors. It is not as sweet as one might think. There is even a nice little smoke ring showing.



Hopefully the shot above shows the texture of the meat, the little smoke ring and the fact that thanks to Michael (Northwest BBQ), I finally got the white balance thingy worked out and the texture actually shows. The ribs had perhaps just a tad more pull that would have been perfect for competition, but, they tasted great and the texture was by no means bad. These ate well.

Tommyboy48 04-08-2012 10:30 PM

Looks great, I need to order some simply marvelous rubs myself!

martyleach 04-08-2012 10:37 PM

Nice lookin' ribs Bob!

fingerlickin' 04-08-2012 11:08 PM

Nice rack bob. I'd love to give those a shot, even with the fish sauce. ;):)

Wampus 04-09-2012 06:41 AM

But wait.....NO FOIL?!:shock::becky:



Looks great Bob!

BRBBQ 04-09-2012 06:42 AM

Looking good

Ron_L 04-09-2012 06:48 AM

Nice ribs!

criffaaa1 04-09-2012 08:42 AM

looking good from here.

Big Bears BBQ 04-09-2012 08:43 AM

They look great .....

Johnny_Crunch 04-09-2012 08:52 AM

Nice looking ribs! :thumb:

Aussie ribs 12-09-2013 08:47 AM

Look great

aawa 12-09-2013 08:53 AM

Killer looking ribs!

Bludawg 12-09-2013 09:01 AM

Well that certainly screwed up My Morning I need some ribs NOW!

Garrett 12-09-2013 09:10 AM

Ooomami those look good!

peeps 12-09-2013 09:39 AM

Would be better if they were fresh, not over 1.5 years old. :wink:


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