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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-01-2013, 06:18 PM   #1
Toast
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Default Holiday Rib Cook P0rn Heavy.

Went to BIL's house for holiday today. I cooked the ribs yesterday.

Started out with 3 racks of spares:



Trimmed them St. Louis style and used Simply Marvelous Spicy Apple Rub:



Been wanting to experiment with wood mixtures so I set up with some Pecan, Hickory & Peach:





I have an 18.5 WSM so with the racks, the bones fit nicely. One on the bottom and two on top. Had room for another rack of ribs:





Left the ribs in the smoke for about 3 hours at 260-270*F then pulled and foiled with a little apple juice and liquid butter. Checked them again about 2 hours later with the intention finishing them on the the smoker but they were done and tender.They passed the bend and probe test so I pulled them out of the foil to cool:



LuzziAnn was busy making tater salad and other fixin's:



Arrived at BIL's house and he and his wife had been busy too grilling burgers and boudin along with his famous baked beans:







A few plated shots:





Lightly sauced the ribs before heating and carving:





The smoke wood combo added some great flavor but was not too strong.

A Great time was had by All! Thanks for Lookin'.
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Unread 09-01-2013, 06:24 PM   #2
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That's some good looking chow!
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Unread 09-01-2013, 06:41 PM   #3
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Man that looks great!
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Unread 09-01-2013, 06:59 PM   #4
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Incredible Toast
They look perfect!
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Unread 09-01-2013, 07:51 PM   #5
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Sweet! Great looking grub!! Nice job, but no Toast? What the French....Toast?
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Unread 09-01-2013, 07:57 PM   #6
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Quote:
Originally Posted by CharredApron View Post
Sweet! Great looking grub!! Nice job, but no Toast? What the French....Toast?
The bread was on BIL today but I do keep some at the ready.
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Unread 09-01-2013, 07:58 PM   #7
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Quote:
Originally Posted by CharredApron View Post
Sweet! Great looking grub!! Nice job, but no Toast? What the French....Toast?
I'm thinking the reason there is no Toast is because that is now considered Gornish.
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I have 3 little kittens! Despicable Me
50 year Old Imperial Kamado with ears.
Another old Kamado. Size #3.
22" fire pit with Weber lid. Nothing like a big fire after dinner.
Weber gasser with side burner, silver.
22" Weber Kettle Gold.
14" Smokey Joe Silver.
BLACK PIRATE THERMAPEN Yes, It's FAST.

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Unread 09-01-2013, 08:01 PM   #8
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Toast, fantastic job! They look awesome!
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Unread 09-01-2013, 08:04 PM   #9
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Looks delicious from here
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Unread 09-01-2013, 08:06 PM   #10
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Wow first Bludawg now you putting out good looking food, who knew?
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Unread 09-01-2013, 08:07 PM   #11
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Ribs look great! After one or two of those I wouldn't know what to have next.

Maybe the boudin and beans, but I've heard LuzziAnn is an excellent cook, so I guess I'll try the tater salad, oh and another few ribs. Had a burger here so no need to double up.
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Unread 09-01-2013, 08:25 PM   #12
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Quote:
Originally Posted by 1911Ron View Post
Wow first Bludawg now you putting out good looking food, who knew?
You know what they say about the blind pig.
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Unread 09-02-2013, 07:00 AM   #13
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Looks great!
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Unread 09-02-2013, 07:47 AM   #14
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Say whut!?
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Unread 09-02-2013, 08:37 AM   #15
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That is one good looking layout!
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