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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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12-19-2011, 01:25 PM
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#1 |
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is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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*WARNING* Not for the weak-stomached! *SATIRE* The 10-minute BabyBack Rib
Sorry folks, I just had to post this. Mainly because I am an incredibly sarcastic person. But also to help myself realize how far I've come in BBQ. I blame these ribs for the absolute lack of appreciation and appetite for REAL BBQ in my area, my home. We just don't have the influence of good smoke in this area, and it's a crying shame. But I believe it is my sole duty to educate and inspire as many people as possible. I digress.....
So I'm sitting in my office the other night, and my wife informs me that my mother has just arrived from the grocery store and bought me some ribs. Now my first reaction was, "YES, I've been craving some good ribs off my UDS for some time now...." And I was picturing a wonderful cryo-vac'd package with 3 untrimmed spare ribs in it.....  Not so fast.... I received this.... Attachment 59575 Ok, now I'm not one to turn down free food, and I always want to be appreciative of any gift that comes my way, and it's the thought that counts. So I gave my best, "oh, thanks.... just want i wanted....." I have become known for my great smoked ribs in my circles, (er, wait... maybe I let EVERYONE know how 'I think' my ribs are the best, I'm not sure) so I'm sure she thought I would be very interested in these BB's. *Sigh*  So in true Brethren fashion, I decided to document this process with some great pics ( not sure you can call it pr0n ), and let everyone here get a good chuckle. Got the 'smoker' all fired up and 'up to temp'  Attachment 59576 Threw the 'already sauced' and 'already cooked' ribs on the 'smoker' Attachment 59577 Got a nice temp going on here..... 500 degrees Attachment 59578 After 10 minutes of HIGH HEAT, I tried to do a tender test and they subsequently fell apart Attachment 59579 more pics of how 'tender' they are Attachment 59580 before bite.... Attachment 59581 after bite.... Attachment 59582  In conclusion.... The ribs were basically mush, and one day when I lose all my teeth and have to gum everything - these will be just the ribs for me. They tasted fine, heavily sauced, not my thing, but ok. Again the moral of this sad tale is how far I've come in my understanding of BBQ. See these ribs were edible, but nothing exciting. But 3 years ago - this is exactly what I pictured when I thought of BBQ ribs. And that is very sad. Because now I have seen the light..... 
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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen Last edited by likeadeere; 12-26-2013 at 12:35 PM.. |
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12-19-2011, 01:33 PM
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#2 |
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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!)
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Those are supposed to be done in the microwave. No wonder they were mush.
 Better go get yourself another batch and do them up right for a proper review. 
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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 NorthwestBBQPromoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
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12-19-2011, 01:36 PM
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#3 |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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   funny story. i have always been curious what they were like.
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-19-2011, 01:40 PM
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#4 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Loved the tender test!
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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. |
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12-19-2011, 01:45 PM
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#5 |
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Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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The bite through pic doesn't look bad at all...
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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12-19-2011, 01:46 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dang, she didn't get you the second course?
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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 |
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12-19-2011, 01:48 PM
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#7 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm pretty sure you're supposed to crock pot those for the best results.
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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. |
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12-19-2011, 01:49 PM
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#8 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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LOL. Well, I'm glad they were edible.
Frankly, they look a lot better'n ribs I grew up eating...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-19-2011, 02:05 PM
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#9 |
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Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana
Name/Nickname : Head KnucklHed
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Haw-haw!
I cooked, err, heated up my first batch of Lloyd's ribs this past summer at a family (dis)function... I'm pretty sure they were bought just to smite me since they knew I'd be running the grill... I can't believe people eat that carp!
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] |
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12-19-2011, 02:07 PM
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#10 | |
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is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Quote:
It would do in a pinch, like a zombie apocalypse and there was nothing left to eat but this , type of pinch.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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12-19-2011, 02:17 PM
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#11 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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folks eat that boiled stuff and then when they bite into a good rib that requires a bit of biting they call it tough. thats why i only do ribs for myself.
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george spam, can't live without it |
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12-19-2011, 03:02 PM
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#12 | |
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is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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Quote:
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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen |
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12-19-2011, 04:46 PM
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#13 |
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Is lookin for wood to cook with.
Join Date: 11-04-11
Location: Seattle, Wa
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Lol, sucka!
You talk a big game for your ribs there brotha, but yet I haven't tried any yet. Next time we get together I will bring the 40's you bring the ribs! |
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12-19-2011, 10:01 PM
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#14 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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give them to uncle farker
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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12-19-2011, 10:28 PM
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#15 |
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Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Believe it or not, we have a restaurant here in San Diego,CA that makes ribs like that and sells them for $20 a rack. People LINE UP at the door to get in...can't get enough!
Nasty...pure nasty  |
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