July Weekend Rib practice in Progress!

D

Derek

Guest
Hello everyone.

I'm busy at the grill once again, This time I',smoking Baby back rib's That's been trimmed & membrane removed!

I'm cooking Baby Back Rib's with Just Rub on them, I have Pecan wood chunks smoking in the Cajun Bandit.

I have the BBQ Guru installed in the adapter port! Here's some progress pictures, By the way I stepped away from the spritzers & sauces at least for practice!


Purchased Rib Rack's so I can add more Rib's
http://drp-photography.smugmug.com/Food/July-Weekend-Ribs/IMG6946CR2/926534376_XtKsZ-L.jpg

Placed them on the smoker at 10:30am, the cooking grate is 225.f, just the way I like it!
http://drp-photography.smugmug.com/Food/July-Weekend-Ribs/IMG6949CR2/926533861_MkC9P-L.jpg

Exhaust Port Full Open!
http://drp-photography.smugmug.com/Food/July-Weekend-Ribs/IMG6950CR2/926534051_zQeUB-L.jpg

Full view of the smoker smoking!
http://drp-photography.smugmug.com/Food/July-Weekend-Ribs/IMG6951CR2/926534210_qA53j-L.jpg


More to come after 4+ hours!
 
looks good so far D. Been awhile since ive seen you cook something. looking forward to the finished product:-D
 
One thing missing? I don't see any cold drinks by your chairs and smoker? :becky: Looking good so far!
 
Prepped ribs look good but why are you using the rib racks. Looks to be more than enough room. Does the CB mod use a water pan or diffuser and have a lower grate?
 
Lookin' good!

926534376_XtKsZ-L.jpg


926533861_MkC9P-L.jpg


926534051_zQeUB-L.jpg


926534210_qA53j-L.jpg
 
Thank you everyone.

Took off the smoker, and they're tiny bit dry ( but not very much at all )
The sauce will take care of that!
926841394_HcT5L-L.jpg


Plated!
926841808_ofmHx-L.jpg


Spritzed & sauced!
926842033_i8dZg-L.jpg


I think I've finely nailed the bite mark in this one!
926842422_xiubf-L.jpg
 
Smokesman said:
Prepped ribs look good but why are you using the rib racks. Looks to be more than enough room. Does the CB mod use a water pan or diffuser and have a lower grate?
Click to expand...
It does make use of the water pan, it has a lower cooking grate!

I normally don't use the grate unless I'm doing double duty.

Chicken and ribs or ribs and brisket and so on!
 
Looking good!! Did you foil at all? Sometimes that helps with the dryness.
 
BlkJeep said:
Looking good!! Did you foil at all? Sometimes that helps with the dryness.
Click to expand...
No foill at all Blkjp,

The funny thing is the only section of ribs that were dry, was the ones that sat on top of the other ribs!

And thank's man, I got everything right this time around because I took advice from everyone!
 
Derek said:
No I'm using a tomato + Milk base sauce I've been fine tuning!

It's a little less sweet and a little more tangy!
Click to expand...


hmmm... never had tangy milk. I'm sure the judges will love this.


human or cow ?

skim, 1% or 2% lowfat, or whole milk ? lactose free ?

organic or regular ?

chocolate or plain ?
 
Ribs look pretty darn good Derek. Nice job! Where did you get the milk sauce idea? I'd be interested in seeing the recipe unless it's a family secret. Also have you practiced cutting and boxing the ribs?
 
Derek said:
T



I think I've finely nailed the bite mark in this one!
926842422_xiubf-L.jpg
Click to expand...

I don't think that's the "bite mark" you're going to want to achieve at a comp for judges..

PS - Silicone brushes leave streak marks... not helpful for the all important appearance score.
 
Last edited:
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