Hickory & Maple Smoked Ribs on the UDS

Moose · 02-01-2010, 07:08 PM

I had a craving for some BB ribs, so I went to the store and picked up a few racks, then rubbed them down with Moose Rib Rub #1. I loaded the UDS up with charcoal and some nice chunks of hickory and maple and smoked them for about 2 1/2 hours at 275 degrees.

Towards the end of the cook, I brushed on some Gates. Here they are resting quietly:

And here are some plated with some homemade Asian slaw and fries:

Gore · 02-01-2010, 07:12 PM

Stack 6 more ribs on that plate and slide it to my end of the table please!

millsy · 02-01-2010, 07:28 PM

I see 3 racks on the platter and only 5 ribs on the plate how do you do it.I would not be able to stop at 5, I eat a rack.

Moose · 02-01-2010, 07:34 PM

Quote:

Originally Posted by millsy

I see 3 racks on the platter and only 5 ribs on the plate how do you do it.I would not be able to stop at 5, I eat a rack.

That plate was for one of the ladies...

Smoothsmoke · 02-01-2010, 07:38 PM

Good stuff!!

landarc · 02-01-2010, 07:48 PM

Now I want some ribs.

h20loo · 02-01-2010, 08:10 PM

Nice looking ribs and fries- I could eat a mess of both!!

AlbuQue · 02-01-2010, 08:30 PM

I haven't tried 2 1/2 hours at 275 on my UDS. Are they good and tender? I usually go 4 hours at 225-250.

NorthwestBBQ · 02-01-2010, 08:35 PM

Thank you for the post.

Moose · 02-01-2010, 08:43 PM

Quote:

Originally Posted by AlbuQue

I haven't tried 2 1/2 hours at 275 on my UDS. Are they good and tender? I usually go 4 hours at 225-250.

Yes, they were no different than ribs cooked at 225 for 4 hours...very tender. pre FOB.

GWA · 02-01-2010, 08:48 PM

email me some, wouldja?

bigabyte · 02-02-2010, 12:46 AM

I'll take some of that please!

theBBQspecialist · 02-02-2010, 07:44 AM

Is that homemade slaw. What do you use for a recipe? all of it looks yummy, but ya need a few more ribs on there please!

Bogus Chezz Hawg · 02-02-2010, 08:16 AM

Nice bones Moose!

BlkJeep · 02-02-2010, 10:07 AM

Ribs, slaw, and fries! Very nice plate! Everyone should eat one of those a week!!

02-01-2010, 07:12 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Stack 6 more ribs on that plate and slide it to my end of the table please! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-01-2010, 07:28 PM	#3
millsy is One Chatty Farker Join Date: 03-22-09 Location: Fredericton N.B. Canada	I see 3 racks on the platter and only 5 ribs on the plate how do you do it.I would not be able to stop at 5, I eat a rack. __________________ MILLSY AND I AM A MEATATARIAN

02-01-2010, 07:48 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Now I want some ribs. __________________ [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]

02-01-2010, 08:30 PM	#8
AlbuQue Full Fledged Farker Join Date: 03-23-08 Location: Albuquerque, NM	I haven't tried 2 1/2 hours at 275 on my UDS. Are they good and tender? I usually go 4 hours at 225-250. __________________ [FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order

02-01-2010, 08:35 PM	#9
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Thank you for the post. Last edited by NorthwestBBQ; 02-01-2010 at 11:06 PM..

02-01-2010, 07:08 PM	#1
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Hickory & Maple Smoked Ribs on the UDS I had a craving for some BB ribs, so I went to the store and picked up a few racks, then rubbed them down with Moose Rib Rub #1. I loaded the UDS up with charcoal and some nice chunks of hickory and maple and smoked them for about 2 1/2 hours at 275 degrees. Towards the end of the cook, I brushed on some Gates. Here they are resting quietly: And here are some plated with some homemade Asian slaw and fries: __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-01-2010, 07:38 PM	#5
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Good stuff!!

02-01-2010, 08:10 PM	#7
h20loo is one Smokin' Farker Join Date: 01-22-08 Location: waterloo ontario	Nice looking ribs and fries- I could eat a mess of both!!

02-01-2010, 08:48 PM	#11
GWA On the road to being a farker Join Date: 01-17-10 Location: Thornwood, NY	email me some, wouldja?

02-02-2010, 12:46 AM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I'll take some of that please! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-02-2010, 07:44 AM	#13
theBBQspecialist On the road to being a farker Join Date: 05-08-09 Location: Newfield, Maine Name/Nickname : Humphrey's Smokers	Is that homemade slaw. What do you use for a recipe? all of it looks yummy, but ya need a few more ribs on there please! __________________ Nicole and Chad Humphrey : Humphrey's Smokers [URL="http://www.humphreysbbq.com"]www.HumphreysBBQ.com [/URL]

02-02-2010, 08:16 AM	#14
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado	Nice bones Moose! __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

02-02-2010, 10:07 AM	#15
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO	Ribs, slaw, and fries! Very nice plate! Everyone should eat one of those a week!! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

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