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-   -   The Best Baby Back Ribs (http://www.bbq-brethren.com/forum/showthread.php?t=149021)

Ross in Ventura 12-05-2012 10:05 PM

The Best Baby Back Ribs
 
Recipe courtesy Melissa Cookston, Memphis Barbecue Company
http://i196.photobucket.com/albums/a.../file-1223.jpg
Two meaty baby backs with out the membrane
http://i196.photobucket.com/albums/a...s/file-383.jpg

http://i196.photobucket.com/albums/a...s/file-304.jpg

http://i196.photobucket.com/albums/a.../file-1730.jpg
Rubbed slathered with mustard and evenly distributed into the fridge for 3-hrs. the recipe calls for overnight
http://i196.photobucket.com/albums/a.../file-1331.jpg
On the grid indirect @ 225* sprayed every hr. with Apple juice and apple wood for smoke
http://i196.photobucket.com/albums/a.../file-1022.jpg
It rained for the last 2-hrs.
http://i196.photobucket.com/albums/a.../file-2351.jpg

http://i196.photobucket.com/albums/a...s/file-239.jpg
Served with kale and twice baked potato these BB Ribs are the best ribs I cooked They are spicy sweet

Recipe:http://www.esquire.com/the-side/food...omen-3#slide-3

Thanks for looking

Ross

code3rrt 12-05-2012 10:13 PM

Looks good enough to eat!, Thanks for sharing!

Phubar 12-06-2012 02:32 AM

I'd love me some ribs right now!

cowgirl 12-06-2012 10:44 AM

Ross those look great!! Thanks for the recipe and for the post!!

gtr 12-06-2012 10:46 AM

Those look fantastic!

BobM 12-06-2012 10:54 AM

Great looking ribs, nice job! :thumb:

DownHomeQue 12-06-2012 10:55 AM

Lookin Good Doc!

Wampus 12-06-2012 11:54 AM

I've had Memphis BBQ Company's ribs and they're dang good. Those look great too. Congrats!

:clap:

Mexi "Q" Tioner 12-06-2012 12:51 PM

I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.

HeSmellsLikeSmoke 12-06-2012 01:53 PM

Very nice Ross! I'm going to have to try that too soon.

Quote:

Originally Posted by Mexi "Q" Tioner (Post 2290118)
I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.

From what I read on another thread, Melissa's believes that mustard on the out side of the rub forces the rub into the meat. She doesn't think the mustard can be tasted once the ribs are done.

What is your take on her thinking re: mustard Ross?


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