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-   -   Wasn't pretty but Spares and BB ribs are done (pr0n) (http://www.bbq-brethren.com/forum/showthread.php?t=154000)

Noob 02-16-2013 02:29 PM

Wasn't pretty but Spares and BB ribs are done (pr0n)
 
Had some trouble with minion method and controlling remps but ribs are off the cooker and resting ready to be eaten :D

After 3 hours (2 for baby backs)

http://img.photobucket.com/albums/v6...ps1f3a7134.jpg

After the 2 hrs in the foil

http://img.photobucket.com/albums/v6...ps0a800903.jpg

After a light sauce 15 min before removing from cooker


http://img.photobucket.com/albums/v6...psc225318c.jpg



Spares resting

http://img.photobucket.com/albums/v6...ps198741c9.jpg


Baby backs resting....fall off bone tender as requested by family

http://img.photobucket.com/albums/v6...ps9a44fa2e.jpg

bbqwilly 02-16-2013 02:35 PM

Looks pretty to me. Good job.

Bbq Bubba 02-16-2013 02:37 PM

Wow those look great!!!

Mason Dixon Bowhunta 02-16-2013 03:05 PM

Good stuff!

Bludawg 02-16-2013 03:12 PM

Look real good nice color, & not over sauced I'd eat 'em!

Noob 02-16-2013 03:14 PM

The spare rack that is on the left side came out very tough. Very weird because it was super juice and very tasty but when we bite we had to use effort. However the other rack whose bones did poke out came out great!

leanza 02-16-2013 03:15 PM

Looks like a Silver Smoker! That's why you had problems with temps. Those thing are wiley. Your ribs look really good though.

gtr 02-16-2013 03:17 PM

Looks good to me man! :thumb:

IamMadMan 02-16-2013 03:18 PM

Nice batch of ribs, thanks for sharing...

Southstar Jeff 02-16-2013 03:21 PM

Quote:

Originally Posted by Noob (Post 2370646)
The spare rack that is on the left side came out very tough. Very weird because it was super juice and very tasty but when we bite we had to use effort. However the other rack whose bones did poke out came out great!

Perfect example of why you can't go by time. Each rack is different, that one needed to cook some more.

Great cook!

leanza 02-16-2013 03:31 PM

I concluded a while back to go 2-1-1 when cooking spares. I try to keep them between 230* -250*. Thats my zone and have good results. The uniform thickness of the rack of ribs always makes a difference. I have found that Swift brand are the thickest with that consistency, around here.

Noob 02-16-2013 03:37 PM

I am gonna retire from spare ribs. Baby backs came out amazing!

BobM 02-16-2013 03:38 PM

They look really good!

K80Shooter 02-16-2013 04:18 PM

Quote:

Originally Posted by Noob (Post 2370675)
I am gonna retire from spare ribs. Baby backs came out amazing!


Don't retire, just cook them longer. As stated before cook until they pass the bend or tooth pick test.

Ron_L 02-16-2013 04:19 PM

Quote:

Originally Posted by Noob (Post 2370675)
I am gonna retire from spare ribs. Baby backs came out amazing!

Don't give up on them. They take longer because there is more meat there and more fat to render. Cook them until they pass the bend test or toothpick test and they will be great.


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