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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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04-28-2008, 12:14 PM | #1 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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Baby Back rib pron
First time in a long time I've done baby back ribs. I figured i better practice a little before my first comp which for some reason they are requiring baby backs. so i fired up the WSM (side note i had a small backdraft when i poured the water into the pan. there was a little grease in it from my last cook and it ignited i singed off an eyebrow and most of my hair on the front) it held steady at 225-230 most of the after noon and well into the night after i was done cooking. used hickory chunks. rubbed em down with Dr BBq's Big time bbq rub( i think thats what it was called) it was the sweeter version of it. really good stuff. any way here are a few pics. They turned out great, this was the first time ive rolled and skewered ribs so i didnt know what to expect. i still think i like to foil with a little honey and brown sugar or at least some apple juice, for the extra flavor. no sauce on em either. what do yall think about em?
Explosion aftermath ribs rubbed down on the WSM Flipped over at 3 hour mark. Done on the cuttin board bout 5 hours later another shot sliced and piled. another shot
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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04-28-2008, 12:19 PM | #2 |
On the road to being a farker
Join Date: 01-02-08
Location: Pasadena, California
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Nice lookin BBs there. I like the woodpile stack method...would be a new twist on a turn in box if you have REAL hungry judges....may have to search hard for a big enough turn in box though.
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1 New Braunfels offset 2 Char Broil silver smokers 2 WSMs |
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04-28-2008, 12:21 PM | #3 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Good looking grub. I like that method of curling them up. Does that make a difference as opposed to smoking them flat on grill, or is it just a space saver? Have you used that method for St. Louis style spares? Do you think it would work?
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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04-28-2008, 12:22 PM | #4 |
is one Smokin' Farker
Join Date: 02-06-08
Location: Santa Ana, CA
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Nice pron of the singed hair also.... BBQing can be very risky!! USe hard hat and safety goggles next time!!
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Double barrel smoker, one stacked over the other. (55 gal drums). 85 Gal UDS Large Kettle Grill "I am the Lizard King.... I can do anything." "Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet |
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04-28-2008, 12:28 PM | #5 |
is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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Singed hair is a good excuse to get a flat top. The ribs look real good. I read about doing them that way in PK's book, my old smoker I had to stand them on end and lean them against each other so that there was room for brisket too! UDS solved that problem.
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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04-28-2008, 01:07 PM | #6 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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They look great, how did they taste? What was tenderness like?
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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04-28-2008, 01:14 PM | #7 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Wow... those are some really nice, meaty BBs. Great job on the cook.
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
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04-28-2008, 01:18 PM | #8 |
Full Fledged Farker
Join Date: 10-06-06
Location: Southern Arizona
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Well U still have some hair on your face thats good. Nice looking grub I havent tried that rolling thing yet.
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Mark Smith Hog Pit Smokehouse Competition Team 22 1/2" WSM , Treager Cow SMG Smoker Treager BBQ100 KCBS CBJ #24174 BBQ Brethren Arizona Chapter BBQ Brethren Drum Corp |
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04-28-2008, 01:45 PM | #9 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Didn't your Mom tell you about playing with fire?!?!?!
Grub looks good, but I must admit that the first picture turned me off of my lunch....
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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04-28-2008, 01:49 PM | #10 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nothing like that singed hair smell is there?! Ribs look great.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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04-28-2008, 02:05 PM | #11 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Looking good. I like the stack.
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Jim |
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04-28-2008, 02:15 PM | #12 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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They were good. nice and tender. the bark was a little dry for my taste, i didnt foil or spray at all. i just let em ride. They bit clean off the bone. but werent falling off at all. nice tug on em. I think as far as rolling em for saving space. ill go back to the rib rack on the wsm or spritz em. At least with the rib rack i can foil and add some brownsugar and honey or apple juice.
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HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
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04-28-2008, 03:51 PM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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I like your rolled & skewered technique. Very efficient.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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04-28-2008, 04:32 PM | #14 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Nice ribs, Jason and good luck with your comp!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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04-28-2008, 04:39 PM | #15 |
is one Smokin' Farker
Join Date: 02-28-08
Location: Phoenixville, PA
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As far as I know curling them is just for the space. Please correct me anyone if I am wrong.
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