Discussion Thread -> "A Pork Rib-Off!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

official entry




I was able to find a nice rack of spare ribs at the store, lots of heavy marbling throughout.



Ribs after trimming, and light dusting with a mild rub




Couple of hours in and starting to get some color...



I caved and wrapped them in foil for an hour, and this was what they looked like after the unwrapping. Tender and and ready for the finishing glaze.



The glaze is commercial sauce thinned down with apple cider vinegar, and dark rum, and about a tablespoon of the rub used earlier.



After 30 minutes the glaze is setting up nicely and the ribs are getting ready to pull from the smoker


Official entry pic^^^

A close up of the ribs resting on the cutting board.



the ribs where served with corn on the cob roasted and a loaded baked potato using some of my home cured Bacon. The ribs where tender, with just enough pull that they didn't fall off the bone but still pulled clean from the bone.

Pork Rib Crown Roast

Cooked this Pork Rib Yesterday and man was it good. Please accept this as my official entry.

Polling Pic


The full cook thread can be found here! http://www.bbq-brethren.com/forum/showthread.php?p=2617245#post2617245

"A Pork Rib-Off!" Entry

Ribs Ready for Preparation..
.


Ribs Rubbed Ready For Refrigerator
.


Ribs in The Smoker
.


Ribs on the Plate
.

Official Rib Entry

G'Day Bruces! :becky:

Great entries so far, so going for a Zero! Last Sunday, I performed this massive cook with ribs and also a full brisky... but that is a story in itself..:thumb:

I just gotta enter a few pics here, and then I'll post another thread in Q Talk later...

I started of with 2 full spares and Plowboys Yardbird. Like it says on the label, created for chicken, but made for PORK... well, that was good enough for me, so on it went. A bit of mustard slather and....


Then a solid dusting:


Love the colour!

In the fridge O'night and then the next day (brisket had already been on 16 hours by then), I put on the spares, untrimmed.


Afew hours later, the brisky was wrqpped and put to bed for a few hours rest and I moved the ribs to the top deck.


A few hours later, these were coming along fine. No sauce. If I want sauce on my ribs, I put a bottle on the table. I'm not a fan of having fantastic ribs ruined by too much sauce:tsk::tsk::tsk:

Done now, and off to rest with the brisky...


Time to cut...






Served with the Brisket and Black beans etc: (TD Pic)



That was Damn Fine Eatin!

Cheers!

Bill

This my entry

I made some ribs with wing sauce and blue cheese, some mac & cheese w/ jalapeno and bacon, corn on the cob wrapped w/ bacon and asparagus.



use this picture

I'm not sure if I'm getting this up in time, but here it is, my entry shot:

and this is just another angle

They were some tasty ribs.

Thread here: http://www.bbq-brethren.com/forum/showthread.php?t=170560

Thanks all,

KC

No problem Ron, I wasn't sure of the time difference this time of year, so no biggie, Rock on!

KC