President's Day Pig Honey

deguerre · Feb 22, 2013

Cooked three racks of loin back ribs Monday afternoon. They were rubbed with Simply Marvelous Cherry (Excellent on pork, thanks Steph!) and cooked for awhile :becky: in the Cajun Bandit at about 300~315 using Kroger lump and a few hickory chunks. These were NOT sauced, but they sure do have a sheen! Served with smoked baked taters with buttah and sour cream.

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Still cookin' at Casa DeRedhot...

BobM · Feb 22, 2013

Looks yummy!

Sent from my Android phone.

oifmarine2003 · Feb 22, 2013

Those look awfully good!

HeSmellsLikeSmoke · Feb 22, 2013

Very nice! Love the color and sheen.

gtr · Feb 22, 2013

I'd Bob Brisket those!

I've kinda had ribs on the brain lately. Think I'm gonna have to scratch that itch soon!

deepsouth · Feb 22, 2013

killer looking ribs there.

Bluesman · Feb 22, 2013

Nice job

Big George's BBQ · Feb 22, 2013

Beautiful :hungry::hungry:

Wrench_H · Feb 22, 2013

Those look great Guerry! I sometimes forget that all of you throw down guys can make some great looking traditional BBQ too

deguerre · Feb 22, 2013

Wrench_H said:
Those look great Guerry! I sometimes forget that all of you throw down guys can make some great looking traditional BBQ too

Gotta keep it real sometimes...:becky:

MisterChrister · Feb 22, 2013

Gorgeous! I have some SM Cherry coming today that I'm dying to try. Hope mine comes out half as nice as yours look!

Fatback Joe · Feb 22, 2013

Nice work. I enjoy a sauceless rib and those look very enjoyable.

Gore · Feb 22, 2013

I could sure use a rack of those about now. :hungry:

deguerre · Feb 22, 2013

Fatback Joe said:
Nice work. I enjoy a sauceless rib and those look very enjoyable.

Thanks Joe! That's a real compliment coming from you. Truth be told though, I never sauce my ribs.:wink:

Gore said:
I could sure use a rack of those about now. :hungry:

I pulled a you this week. Had ribs three nights in a row.:thumb:

Will work for bbq · Feb 22, 2013

deguerre said:
Gore said:

I could sure use a rack of those about now. :hungry:

Click to expand...

I pulled a you this week. Redhot cooked the ribs.:thumb:

FTFY

Seriously though those look amazing. :hungry:

ShadowDriver · Feb 22, 2013

Those look fantastic!

I've never smoked in the 300Fs range, but always down around 225-250F.

Pros / Cons? They sure do look tasty and tender... so I suppose that's not a concern...

big brother smoke · Feb 22, 2013

Those look Simply Marvelous, brother!

---k--- · Feb 22, 2013

Impressive color and looks fantastic. Did you foil those during the cook?

Bonewagon · Feb 22, 2013

Fantastic lookin' ribs Guerry! I'd love to hit those. :thumb:

deguerre · Feb 22, 2013

ShadowDriver said:
Those look fantastic!

I've never smoked in the 300Fs range, but always down around 225-250F.

Pros / Cons? They sure do look tasty and tender... so I suppose that's not a concern...

Usually I cook in the 275F range. I wanted to see if I could shave some time off, so this was kind of a first run. They came out just as moist and tender pull off the bone as my usual ribs do, and the rub didn't suffer ANY ill effects to the higher heat either.

big brother smoke said:
Those look Simply Marvelous, brother!

:becky::thumb::thumb: Your rubs can take a high heat cook, that's fer sure!

---k--- said:
Impressive color and looks fantastic. Did you foil those during the cook?

Nope. I've never foiled a rib. Nor have I spritzed. This is Memphis, after all...:wink:

President's Day Pig Honey

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