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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-05-2012, 10:05 PM   #1
Ross in Ventura
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Default The Best Baby Back Ribs
Recipe courtesy Melissa Cookston, Memphis Barbecue Company

Two meaty baby backs with out the membrane





Rubbed slathered with mustard and evenly distributed into the fridge for 3-hrs. the recipe calls for overnight

On the grid indirect @ 225* sprayed every hr. with Apple juice and apple wood for smoke

It rained for the last 2-hrs.



Served with kale and twice baked potato these BB Ribs are the best ribs I cooked They are spicy sweet

Recipe:http://www.esquire.com/the-side/food...omen-3#slide-3

Thanks for looking

Ross
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Old 12-05-2012, 10:13 PM   #2
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Looks good enough to eat!, Thanks for sharing!
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Old 12-06-2012, 02:32 AM   #3
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I'd love me some ribs right now!
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Old 12-06-2012, 10:44 AM   #4
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Ross those look great!! Thanks for the recipe and for the post!!
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Old 12-06-2012, 10:46 AM   #5
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Those look fantastic!
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Old 12-06-2012, 10:54 AM   #6
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Great looking ribs, nice job!
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Old 12-06-2012, 10:55 AM   #7
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Lookin Good Doc!
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Old 12-06-2012, 11:54 AM   #8
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I've had Memphis BBQ Company's ribs and they're dang good. Those look great too. Congrats!

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Old 12-06-2012, 12:51 PM   #9
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I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.
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Old 12-06-2012, 01:53 PM   #10
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Very nice Ross! I'm going to have to try that too soon.

Quote:
Originally Posted by Mexi "Q" Tioner View Post
I usually put the mustard before I apply the rub. I noticed that you put the mustard after the rub. Just wondering if that makes any difference.
From what I read on another thread, Melissa's believes that mustard on the out side of the rub forces the rub into the meat. She doesn't think the mustard can be tasted once the ribs are done.

What is your take on her thinking re: mustard Ross?
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