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

Our new TD category is...

"A Pork Rib-Off!"

As chosen by silverfinger for his back-to-back win in the "Let's Get Pickled!" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

silverfinger said:

In honor of Labor Day weekend I choose "A Pork Rib-Off!"

Oh yea,
It's never been done.:shocked:

Special Rule: No Country Style Ribs since they really aren't ribs!

Click to expand...

You may submit entries that are cooked from Friday 8/30 through Sunday 9/8.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 9/9.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Click HERE to go to the off topic, often nonsensical, confusing, and downright bizarre discussion thread. :loco:

Best of luck and even better eats to all!

This Is My Entry in The Pork Rib-Off Throwdown

After a long hiatus from entering TD's, I'm back! :loco:

Aren't y'all excited? :mrgreen:

Also, this is a textbook example of HOW to enter a TD, from titling the actual thread as an entry in a specific TD, to clearly indicating which photo you want the mods to use as your entry/voting photo. This is so the mods don't have to ask if this is an actual entry or which photo I wanted as my entry shot, which makes their job a LOT easier. :razz:

Speaking of back, I picked up a nice rack of pork back ribs yesterday:



After removing the membrane, the ribs got a good coating of John Henry Pecan Rub:



Fired up the Vision Kamado with mesquite - that metal thingy is called the Spider, (purchased online at the Ceramic grill store - thanks for the tip, Jed!) which seemed a much better constructed product than the stock vision diffuser holder:



Added some pecan:



Then put my custom made granite diffuser on the Spider:



On the ribs went to the top rack:



I dialed in the temp of the Kamado at 275. About 2 hours later, they were pretty much done as the ribs were starting to "weep":



Close up of the weepy goodness:



Not long after that, I gave them a light coating of sauce - all I had on hand was Stubbs, which is fine.

Brought the ribs inside, and cut them up:



Let's take a closer look:



Please use the following pic as my voting entry:



The ribs were off the chart delish. Bursting with moisture and delicious porky flavor goodness.

Thanks for checking out my textbook entry in the Pork Rib Off TD!

Bluesman said:

Vote for Moo....................:tape2:

Click to expand...

:tsk:

That can only be said when I don't enter a TD.

:laugh: