Another attempt at Harry Soo's Slap Yo Daddy Ribs -BBs

Saiko · 04-10-2011, 07:58 PM

I've tried Harry Soo's Slap Yo Daddy rib recipe a couple of times with St. Louis spares, but thought I would tweak it a bit and use it for babybacks today. My post on the St. Louis rib attempt can be found here: http://www.bbq-brethren.com/forum/sh...ad.php?t=93374

Since BBs cook a little quicker than spares, I decided on the 1-1-Till Done method (1 hour on smoke, 1 hour in foil, then back on smoke till done). I probably ended up with more of a 1.5-1-1 time frame at 275 degrees.

Harry Soo's Slap Yo Daddy rub recipe is 1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne.

Per Harry's recipe, I applied one layer of rub, then let sit about an hour in the fridge to draw out some moisture, as seen in this pic. I then applied another layer of rub before putting on the smoker.

WSM fuel is RO lump, with 5 chunks of cherry and apple.

My fuel is The Dogfather Imperial Stout. Good stuff!

Locked and loaded. Temps were a little low to start, so went about 90 minutes before foiling. Had to do some emergency surgery to get everything to fit.

I don't use brown sugar as noted in Harry's recipe, I find just honey and apple juice is plenty sweet enough. Drizzed each slab with honey, added 1/4 cup apple juice and foiled for an hour.

After the foil, they spent about another hour on smoke and they were pretty much done. Sauced and let them sit on the racks for about 15 minutes before serving. Sauce was Blues Hog regular cut with my Carolina vinegar sauce.

Served up with broccoli cheese and rice casserole.

Final verdict: These came out very good! Wifey thought they were the best in a while. Still a little partial to St. Louis spares but these came out so good I'll probably mix it up more.

And now for bonus shots! April means two things in my yard, Azaleas and Goldfinches. Azaleas first:

Goldfinches:

Final bonus shot. My Crimson Queen Japanese Maple, otherwise known as "Cousin It". The leaves will turn green once the George summer heat starts baking them, but for now they are quite happy.

That's all!

MilitantSquatter · 04-10-2011, 08:01 PM

Looks very good Mark !!!

SmokenIdaho · 04-10-2011, 08:04 PM

Beautiful Scenery

bondomerchant · 04-10-2011, 08:13 PM

wow those dudes look tasty

big brother smoke · 04-10-2011, 08:14 PM

Nice pron and cliffnotes!

Brewer · 04-10-2011, 10:22 PM

Very Nicely Done.

The Pickled Pig · 04-10-2011, 10:29 PM

Very nice!

LT72884 · 04-10-2011, 10:32 PM

i need to try out some KF blue bag again! lump is just a we bit harder to control. haha. i have stubs and rancher so maybe ill use them. But i gotta try some ribs soon. Northwest BBQ was kind enought to PM me some instructions for ribs and i STILL have not gotten to them because of school and well, the wedding coming up! haha

Anyway, they look awesome. cant wait to try them.

Frank Grimes · 04-10-2011, 11:21 PM

Great looking food, and the backyard looks like the Augusta National. I love the 'Cousin It' bush.

Phyphor · 04-11-2011, 12:54 AM

Nicely done a definitely to do project.

Sammy_Shuford · 04-11-2011, 02:07 AM

Thanks, enjoyed the pictures!

Phubar · 04-11-2011, 03:38 AM

LOL at Cousin It!

Very nice work!

Gore · 04-11-2011, 06:22 AM

Beautiful post! Thanks for the rib lesson.

Hunterman95 · 04-11-2011, 09:20 AM

Looks great! Gotta love Spring.

cowgirl · 04-11-2011, 09:57 AM

Beautiful Saiko! Both your ribs and your yard!

04-10-2011, 07:58 PM	#1
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Another attempt at Harry Soo's Slap Yo Daddy Ribs -BBs I've tried Harry Soo's Slap Yo Daddy rib recipe a couple of times with St. Louis spares, but thought I would tweak it a bit and use it for babybacks today. My post on the St. Louis rib attempt can be found here: http://www.bbq-brethren.com/forum/sh...ad.php?t=93374 Since BBs cook a little quicker than spares, I decided on the 1-1-Till Done method (1 hour on smoke, 1 hour in foil, then back on smoke till done). I probably ended up with more of a 1.5-1-1 time frame at 275 degrees. Harry Soo's Slap Yo Daddy rub recipe is 1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne. Per Harry's recipe, I applied one layer of rub, then let sit about an hour in the fridge to draw out some moisture, as seen in this pic. I then applied another layer of rub before putting on the smoker. WSM fuel is RO lump, with 5 chunks of cherry and apple. My fuel is The Dogfather Imperial Stout. Good stuff! Locked and loaded. Temps were a little low to start, so went about 90 minutes before foiling. Had to do some emergency surgery to get everything to fit. I don't use brown sugar as noted in Harry's recipe, I find just honey and apple juice is plenty sweet enough. Drizzed each slab with honey, added 1/4 cup apple juice and foiled for an hour. After the foil, they spent about another hour on smoke and they were pretty much done. Sauced and let them sit on the racks for about 15 minutes before serving. Sauce was Blues Hog regular cut with my Carolina vinegar sauce. Served up with broccoli cheese and rice casserole. Final verdict: These came out very good! Wifey thought they were the best in a while. Still a little partial to St. Louis spares but these came out so good I'll probably mix it up more. And now for bonus shots! April means two things in my yard, Azaleas and Goldfinches. Azaleas first: Goldfinches: Final bonus shot. My Crimson Queen Japanese Maple, otherwise known as "Cousin It". The leaves will turn green once the George summer heat starts baking them, but for now they are quite happy. That's all! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

04-10-2011, 08:01 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Looks very good Mark !!! __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-10-2011, 08:04 PM	#3
SmokenIdaho Knows what a fatty is. Join Date: 03-28-10 Location: Boise,Id Downloads: 0 Uploads: 0	Beautiful Scenery __________________ Relax and let's Smoke [COLOR=black]Whole Hog[/COLOR] Traeger Junior Tex UDS UDS II Weber Kettle Kamado Joe

04-10-2011, 08:14 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Nice pron and cliffnotes! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-10-2011, 10:22 PM	#6
Brewer is one Smokin' Farker Join Date: 01-26-10 Location: Fall City, WA. Downloads: 0 Uploads: 0	Very Nicely Done. __________________ Phil Damn Straight BBQ Team http://www.facebook.com/DamnStraightBBQ KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle

04-10-2011, 08:13 PM	#4
bondomerchant Got Wood. Join Date: 08-29-09 Location: addy washington Downloads: 0 Uploads: 0	wow those dudes look tasty

04-10-2011, 10:29 PM	#7
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	Very nice! __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

04-10-2011, 10:32 PM	#8
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	i need to try out some KF blue bag again! lump is just a we bit harder to control. haha. i have stubs and rancher so maybe ill use them. But i gotta try some ribs soon. Northwest BBQ was kind enought to PM me some instructions for ribs and i STILL have not gotten to them because of school and well, the wedding coming up! haha Anyway, they look awesome. cant wait to try them. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

04-10-2011, 11:21 PM	#9
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL Downloads: 0 Uploads: 0	Great looking food, and the backyard looks like the Augusta National. I love the 'Cousin It' bush.

04-11-2011, 12:54 AM	#10
Phyphor On the road to being a farker Join Date: 09-20-09 Location: Lowell Arkansas Downloads: 0 Uploads: 0	Nicely done a definitely to do project.

04-11-2011, 02:07 AM	#11
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Thanks, enjoyed the pictures! __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

04-11-2011, 03:38 AM	#12
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	LOL at Cousin It! Very nice work! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

04-11-2011, 06:22 AM	#13
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Beautiful post! Thanks for the rib lesson. __________________ 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"

04-11-2011, 09:20 AM	#14
Hunterman95 is one Smokin' Farker Join Date: 02-08-11 Location: Springfield, MO Downloads: 0 Uploads: 0	Looks great! Gotta love Spring.

04-11-2011, 09:57 AM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Beautiful Saiko! Both your ribs and your yard! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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