Ribs!

Ron_L · 01-06-2013, 10:37 PM

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

Wampus · 01-06-2013, 10:42 PM

Lookin good Ron!

We made some comp ribs yesterday too. It'd been quite a while. Made me eager for spring time!

Randbo · 01-06-2013, 10:51 PM

Yes! you got my attention! I want them for a bed time snack. Nicely done!

martyleach · 01-06-2013, 11:06 PM

Lookin' great Ron! Making me kinda hungry here....

caliking · 01-06-2013, 11:53 PM

I usually don't glaze/sauce my rubs, but yours might make a convert out of me! They look great.

Corky · 01-07-2013, 12:03 AM

Those do look very good. Nice work!

Mattmo · 01-07-2013, 12:22 AM

That whole plate looks AMAZING!

BobM · 01-07-2013, 12:23 AM

Great looking ribs Ron!

Sent from my Android phone.

WineMaster · 01-07-2013, 12:54 AM

Very nice Ron! Is the Apple Slaw Recipie something you share?

Meat Man · 01-07-2013, 01:56 AM

Delicious!

LoneStarMojo · 01-07-2013, 03:24 AM

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.

chicagokp · 01-07-2013, 06:10 AM

Look great Ron!

Ron_L · 01-07-2013, 07:18 AM

Quote:

Originally Posted by caliking

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

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.

Ron_L · 01-07-2013, 07:31 AM

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.

Teamfour · 01-07-2013, 07:39 AM

Very nice!

01-06-2013, 10:37 PM	#1
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-06-2013, 10:42 PM	#2
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Lookin good Ron! We made some comp ribs yesterday too. It'd been quite a while. Made me eager for spring time! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

01-06-2013, 10:51 PM	#3
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	Yes! you got my attention! I want them for a bed time snack. Nicely done! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

01-06-2013, 11:06 PM	#4
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Lookin' great Ron! Making me kinda hungry here.... __________________ 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]

01-06-2013, 11:53 PM	#5
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	I usually don't glaze/sauce my rubs, but yours might make a convert out of me! They look great. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

01-07-2013, 12:03 AM	#6
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA	Those do look very good. Nice work! __________________ 18.5 WSM Oklahoma Joe's Longhorn Smokey Joe Platinum [SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer [COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!) [SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE] [B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]

01-07-2013, 12:22 AM	#7
Mattmo Knows what a fatty is. Join Date: 12-30-12 Location: Sedalia, MO	That whole plate looks AMAZING!

01-07-2013, 12:23 AM	#8
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Great looking ribs Ron! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-07-2013, 12:54 AM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Very nice Ron! Is the Apple Slaw Recipie something you share? __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-07-2013, 01:56 AM	#10
Meat Man Full Fledged Farker Join Date: 10-08-11 Location: Salt Lake City, Utah	Delicious!

01-07-2013, 03:24 AM	#11
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO	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. __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.

01-07-2013, 06:10 AM	#12
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Look great Ron! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

01-07-2013, 07:31 AM	#14
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

01-07-2013, 07:39 AM	#15
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Very nice! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ