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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-06-2013, 10:37 PM   #1
Ron_L
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Default Ribs!

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

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
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Unread 01-06-2013, 10:42 PM   #2
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Lookin good Ron!


We made some comp ribs yesterday too. It'd been quite a while. Made me eager for spring time!
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Unread 01-06-2013, 10:51 PM   #3
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Yes! you got my attention! I want them for a bed time snack. Nicely done!
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Unread 01-06-2013, 11:06 PM   #4
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Lookin' great Ron! Making me kinda hungry here....
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Unread 01-06-2013, 11:53 PM   #5
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I usually don't glaze/sauce my rubs, but yours might make a convert out of me! They look great.
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Unread 01-07-2013, 12:03 AM   #6
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Those do look very good. Nice work!
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Unread 01-07-2013, 12:22 AM   #7
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That whole plate looks AMAZING!
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Unread 01-07-2013, 12:23 AM   #8
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Great looking ribs Ron!

Sent from my Android phone.
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Unread 01-07-2013, 12:54 AM   #9
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Very nice Ron! Is the Apple Slaw Recipie something you share?
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Unread 01-07-2013, 01:56 AM   #10
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Delicious!
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Unread 01-07-2013, 03:24 AM   #11
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Super nice lookin ribs. Been a long time since I've had time to throw anything on the smoker. (First time I have EVER made that statement) Been doing a lot of repair on the wifes car then had the flu and got over that and then got pneumonia and just now got over that. It's time to smoke something dammit and ribs it'll be, thanks to your post.
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Unread 01-07-2013, 06:10 AM   #12
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Look great Ron!
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Unread 01-07-2013, 07:18 AM   #13
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Quote:
Originally Posted by caliking View Post
I usually don't glaze/sauce my rubs, but yours might make a convert out of me! They look great.
I normally don't glaze ribs for myself, but my wife and daughter like the glaze, and the judges seem to like it too

Quote:
Originally Posted by WineMaster View Post
Very nice Ron! Is the Apple Slaw Recipie something you share?
Yep. I think I posted it here before. I'll either post a link to it or the recipe in this thread later.
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Unread 01-07-2013, 07:31 AM   #14
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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.
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Unread 01-07-2013, 07:39 AM   #15
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Very nice!
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