Ribs!

My daughter wanted ribs for her birthday (which was Friday, but she was working), so I made ribs :-D

I haven't cooked our competition ribs in almost 18 months, so I decided to go with that recipe. I bought 4 racks of nice, meaty baby backs and didn't do any trimming except to remove the membrane and a few chunks of fat or loose meat. I gave them a nice rub down with our competition rub...



and let them rest for an hour while my Memphis Pro pellet grill/smoker came up to temp.

The Memphis Pro doesn't have enough room for 4 racks laying flat so I dug up a rib rack...



I cooked them at 260 for 2 1/2 hours and then foiled as we would in competition and let them go for another 1 1/2 hours. They resisted the toothpick test a little at that point so they went another 30 minutes before I pulled them, opened the foil and glazed them with our competition sauce. They sat with the foil tented for 15 minutes and then they were ready to serve.



I cut the first two racks and left the other two to cool since they were going home with my daughter and my parents.

I also made Captain Ron's Apple Slaw and hash brown potatoes.



The ribs came out perfect with great flavor and they were bite-off-the-bone, just the way I like them for comps. We blew through the two racks (5 people) and ended up eating 1/2 of the third, so my folks only have 1/2 a rack to take home :-D

caliking said:

I usually don't glaze/sauce my rubs, but yours might make a convert out of me! They look great.

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I normally don't glaze ribs for myself, but my wife and daughter like the glaze, and the judges seem to like it too

WineMaster said:

Very nice Ron! Is the Apple Slaw Recipie something you share?

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Yep. I think I posted it here before. I'll either post a link to it or the recipe in this thread later.

I didn't see it with a quick search, so here it is.
Captain Ron's Apple Slaw

8 cup Cabbage, shredded
¼ cup carrot, chopped or julienned
¼ cup finely chopped onion
1 medium apple, chopped or julienned
⅓ cup Granulated sugar (can substitute Splenda)
½ teaspoon Salt
⅛ teaspoon Pepper
¼ cup Milk
½ cup Mayonnaise
¼ cup Buttermilk
1 ½ tablespoon Lemon Juice
2 ½ tablespoon Apple cider Vinegar
1/4 teaspoon celery seeds

1) Combine sugar, salt, pepper, celery seeds, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.

2) Prep the veggies and apple as above

3) Add the cabbage and carrots. Mix well

4) Cover and refrigerate for at least 2 hrs. before serving. The critical part of this cole slaw recipe is the flavor-enhancement period prior to eating. Be absolutely certain the cole slaw sits in the 'fridge for at least a couple of hrs. prior to serving for a great-tasting slaw.

I do this from memory now, and the amounts of the veggies and apple are more by eye, so experiment. I wave also been using a v-slicer on the thinnest setting to shred the cabbage and then I add the small julienne blade to do the apple, carrots and onion. It looks nicer.

Gore said:

You have a very lucky daughter.

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Why? Because she has a great dad? :thumb: