Dynamic Duo...of Ribs

Groundhog66 · 08-15-2011, 10:23 AM

Couldn't decide between spares or beef ribs, so I did a little of both. The spares are liberally coated with John Henry's Pecan, and I used Plowboy's Bovine Bold on the beef. Foiled for 45 minutes after 3 hrs @ around 260, opted to not sauce either rack...Served up with some corn on the cobb, they were deeelicious

Will work for bbq · 08-15-2011, 10:29 AM

Nice looking MOINK ribs there

Garyclaw · 08-15-2011, 10:39 AM

Those are beautiful Tim. Nice Job!

landarc · 08-15-2011, 10:42 AM

Nice work Tim, you know what thay say, beef ribs are like brisket on a stick

Al Czervik · 08-15-2011, 10:46 AM

Great looking ribs Tim! I like not having to choose between the two...

deguerre · 08-15-2011, 10:56 AM

Just cooking for yourself that night? Love the color on the pork and the pull back on the beef. They both glisten.

Groundhog66 · 08-15-2011, 11:05 AM

Quote:

Originally Posted by landarc

Nice work Tim, you know what thay say, beef ribs are like brisket on a stick

Noooooooooooooooooooooooo

Quote:

Originally Posted by deguerre

Just cooking for yourself that night? Love the color on the pork and the pull back on the beef. They both glisten.

Just cooked for my wife and I, and didn't want leftovers due to the fact I'll be doing a Chuckie for the TD today

Groundhog66 · 08-15-2011, 11:06 AM

Oh, and I edited the OP to show I actually used Plowboy's Bovine Bold on the ribs

silverfinger · 08-15-2011, 11:10 AM

Foiled for 45 minutes after 3 hrs

Very nice looking ribs!
Groundhog,
Question. You said you Foiled for 45 minutes after 3 hrs. I see You have foil under the grill. Is that what you mean by foil or did you wrap the ribs in foil ?

Groundhog66 · 08-15-2011, 11:20 AM

Quote:

Originally Posted by silverfinger

Foiled for 45 minutes after 3 hrs

Very nice looking ribs!
Groundhog,
Question. You said you Foiled for 45 minutes after 3 hrs. I see You have foil under the grill. Is that what you mean by foil or did you wrap the ribs in foil ?

Thank you.

The foil you see is in the pic just covering my plate setter. And yes, I did foil the ribs for 45 minutes. I had stopped foiling a while back, but for some reason I decided to yesterday. And I'm glad I did, the spares were money

Ryan Chester · 08-15-2011, 12:47 PM

Nice work! Foil is your friend!

btcg · 08-15-2011, 12:51 PM

Great job Bro!

Groundhog66 · 08-15-2011, 01:55 PM

Quote:

Originally Posted by Ryan Chester

Nice work! Foil is your friend!

Quote:

Originally Posted by btcg

Great job Bro!

Thanks guys

colonel00 · 08-15-2011, 02:03 PM

Looks tasty

martyleach · 08-15-2011, 05:28 PM

Looking great Tim. I'm doing up my 16lb brisket tomorrow. I'll put some in your mail box.....

08-15-2011, 10:23 AM	#1
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Dynamic Duo...of Ribs Couldn't decide between spares or beef ribs, so I did a little of both. The spares are liberally coated with John Henry's Pecan, and I used Plowboy's Bovine Bold on the beef. Foiled for 45 minutes after 3 hrs @ around 260, opted to not sauce either rack...Served up with some corn on the cobb, they were deeelicious __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit Last edited by Groundhog66; 08-15-2011 at 11:04 AM..

08-15-2011, 10:29 AM	#2
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Nice looking MOINK ribs there __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

08-15-2011, 10:39 AM	#3
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Those are beautiful Tim. Nice Job! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-15-2011, 10:42 AM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice work Tim, you know what thay say, beef ribs are like brisket on a stick __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-15-2011, 10:46 AM	#5
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Great looking ribs Tim! I like not having to choose between the two... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

08-15-2011, 10:56 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Just cooking for yourself that night? Love the color on the pork and the pull back on the beef. They both glisten. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-15-2011, 11:06 AM	#8
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	Oh, and I edited the OP to show I actually used Plowboy's Bovine Bold on the ribs __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

08-15-2011, 11:10 AM	#9
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Foiled for 45 minutes after 3 hrs Very nice looking ribs! Groundhog, Question. You said you Foiled for 45 minutes after 3 hrs. I see You have foil under the grill. Is that what you mean by foil or did you wrap the ribs in foil ? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

08-15-2011, 12:47 PM	#11
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Nice work! Foil is your friend! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ

08-15-2011, 12:51 PM	#12
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD	Great job Bro! __________________ Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School

08-15-2011, 02:03 PM	#14
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Looks tasty __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

08-15-2011, 05:28 PM	#15
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looking great Tim. I'm doing up my 16lb brisket tomorrow. I'll put some in your mail box..... __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

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