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Old 01-31-2012, 08:55 PM   #28
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Sorry guys... We had to clean up and put the Memphis Pro away and then talk to my parents on the phone. I hope I didn't cause anyone any unnecessary discomfort

I'm stuffed! I ate one of the ribs, some noodles in herb and garlic sauce and a healthy green salad. These ribs were so meaty I couldn't eat a second one!

To summarize for those who want instant gratification , the ribs were rubbed with Big Mista's *NEW* Bitchin' Beef Rib Rub and left to sit for about 15 minutes before going into the smoker at 250. The cooked for almost 6 hours (5:45) and were then foiled and rested for about 90 minutes.

The ribs were very tender and the bones pulled out easily and cleanly. I put the rub on the top of the ribs fairly heavy (like I was rubbing a brisket), and it might have been a little too much. It probably would have been perfect for a brisket, which would cook longer. In retrospect, I probably should have trimmed some of the fat cap. Most of it rendered, but as it did it shrunk and pulled the rub with it. Trimming the heaviest fat would have been a better choice.

We really enjoyed these ribs, and Big Mista's rub was very good. It is saltier than my usual beef rub (Bovine Bold), so I would use less the next time, bu it had a very interesting tangyness to it. It reminded me a little of citrus. Thanks, Mista!

So, here's what you've been waiting for...

and the money shot...

These ribs are also entered in the Make It Funky Throwdown!
"Ron Rico, Boss. You can call me Captain Ron..."

BBQ Brethren Chicago Area Picnic Coming Soon!! Join us!

The Naked Fatty!

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Last edited by Ron_L; 02-01-2012 at 07:18 AM..
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