Best attempt yet at weeping ribs

dealm9 · 11-25-2012, 08:01 PM

Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too.

Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow

Beginning to "weep" that good 'ol pig honey

Fully "weeping." Ready to shut down exhaust and intakes

Finished product

Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland

Sorry for all the pics. Thanks for looking
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gtr · 11-25-2012, 08:21 PM

Looking good!

I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

dealm9 · 11-25-2012, 08:40 PM

Quote:

Originally Posted by gtr

Looking good!

I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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RevZiLLa · 11-25-2012, 08:57 PM

Those look great!

fnbish · 11-25-2012, 09:03 PM

The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

cowgirl · 11-25-2012, 10:32 PM

All I can say is mmmmmmmmm......... Looks so good Mark!

MisterChrister · 11-25-2012, 10:40 PM

Looks great! But be careful, Donnie might get the idea that he knows what he's doing and get overconfident

buccaneer · 11-25-2012, 10:43 PM

Meaty and yum!

Bludawg · 11-25-2012, 11:04 PM

The only way to fly.

bmonkman · 11-26-2012, 02:44 AM

Quote:

Originally Posted by fnbish

Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

Check out this thread:

http://www.bbq-brethren.com/forum/sh...ad.php?t=78238

fnbish · 11-26-2012, 07:31 AM

Quote:

Originally Posted by bmonkman

Check out this thread:

http://www.bbq-brethren.com/forum/sh...ad.php?t=78238

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

dealm9 · 11-26-2012, 08:49 AM

Quote:

Originally Posted by fnbish

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

I am no expert on why it happens but tin my experience, at lower temps I have not been able to draw forth the pig honey like I did however the technique is also a lot about using the pig honey as a sign for when to start finishing your ribs. Just my two cents

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Bonewagon · 11-26-2012, 03:59 PM

Fantastic looking ribs!

Moose · 11-26-2012, 04:25 PM

This is just another example of why foiling and spritzing ribs really aren't necessary, especially when you start with good quality meat. Great job!

HeSmellsLikeSmoke · 11-26-2012, 05:15 PM

Quote:

Originally Posted by dealm9

I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

Sent from my ADR6410LVW using Tapatalk 2

I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.

11-25-2012, 08:01 PM	#1
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	Best attempt yet at weeping ribs Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too. Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow Beginning to "weep" that good 'ol pig honey Fully "weeping." Ready to shut down exhaust and intakes Finished product Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland Sorry for all the pics. Thanks for looking Sent from my ADR6410LVW using Tapatalk 2 __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

11-25-2012, 08:21 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Looking good! I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down? I thought I was done with baby backs until I found a good source of some nice & meaty ones. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-25-2012, 08:57 PM	#4
RevZiLLa is One Chatty Farker Join Date: 07-02-07 Location: Richmond, VA Downloads: 0 Uploads: 0	Those look great! __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker

11-25-2012, 09:03 PM	#5
fnbish is One Chatty Farker Join Date: 01-10-11 Location: Buford, GA Downloads: 0 Uploads: 0	The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen? __________________ -Jason 22.5 WSM Backwoods G2 Party Backwoods G2 Chubby Big Green Egg XL Weber 18.5 Kettle "Tenacious Q" Competition Team Follow Tenacious Q on Facebook!! KCBS CBJ

11-25-2012, 10:32 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	All I can say is mmmmmmmmm......... Looks so good Mark! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-25-2012, 10:40 PM	#7
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Looks great! But be careful, Donnie might get the idea that he knows what he's doing and get overconfident __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

11-25-2012, 10:43 PM	#8
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Meaty and yum! __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

11-25-2012, 11:04 PM	#9
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	The only way to fly. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-26-2012, 03:59 PM	#13
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Fantastic looking ribs! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

11-26-2012, 04:25 PM	#14
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	This is just another example of why foiling and spritzing ribs really aren't necessary, especially when you start with good quality meat. Great job! __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious