Wednesday Ribs

rprata · 04-30-2008, 06:11 PM

Felt like making some ribs today. On the Weber smoker @ 1:00 PM over Kingsford and cherry wood.

At the 2-hour mark:

Sauced and off the pit:

Sliced:

They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left. This is the first time I've made ribs that my wife actually ate more than 1-2 ribs. She likes them sauced, and I used to make them dry. I like them more this way, too.

Burp.

hcarter · 04-30-2008, 06:54 PM

Excellent ribs. Nice pics too!!

BBQ Grail · 04-30-2008, 07:02 PM

Thanks for the pictures. They look really good.

big brother smoke · 04-30-2008, 07:07 PM

Nice color!

MTHank · 04-30-2008, 07:28 PM

Looks really good... At what temp did you do the ribs and you said 2 hours?

I did ribs today and it took me 6 hours but I did have a problem keeping the temp at 225*. Just curious what I am doing wrong. It always takes me 5 to 6 hours.

Bentley · 04-30-2008, 07:32 PM

Quote:

Originally Posted by rprata

Sliced:

They were fall-off-the-bone tender.

Would never have guessed it from the pictures!

rprata · 04-30-2008, 07:43 PM

Quote:

Originally Posted by MTHank

Looks really good... At what temp did you do the ribs and you said 2 hours?

I did ribs today and it took me 6 hours but I did have a problem keeping the temp at 225*. Just curious what I am doing wrong. It always takes me 5 to 6 hours.

I did them around 225 for 3 hours.. wrapped in foil, for another hour. At that point, the WSM started running around 275, so I cut the time.. 45 min in the foil, out of the foil and sauced for 30 min, and done.

Midnight Smoke · 04-30-2008, 07:50 PM

Good looking Ribs!

Nitrofly · 04-30-2008, 10:34 PM

Brother those were some nice looking ribs..
then you butchered them..
Your truely need a sharper knife

Fall of the bone ribs are over cooked

fivelombardis · 04-30-2008, 10:40 PM

as long as you and yours enjoyed them, they were perfect. you weren't in a bbq competition, just a dinner competition, so fall off the bone is fine.

they did look awesome btw.

bigabyte · 04-30-2008, 11:05 PM

Nothing wrong with fall of the bone for eating at home. Those look real good in the pic off the cooker. Definitely look into a better knife though.

Azinine · 04-30-2008, 11:19 PM

Sharpen that knife!

Irrad8 · 04-30-2008, 11:49 PM

Look good.

jeffjenkins1 · 05-01-2008, 08:00 AM

Looks bery nice!

Jeff

Arlin_MacRae · 05-01-2008, 10:19 AM

Man, that two-hour shot showed some absolutely PERFECT wibs. Meat just starting to pull back from the bones, nice color... Great job.

Don't let these hard-core competitor-types tell you those didn't taste good. ;)

04-30-2008, 06:11 PM	#1
rprata Knows what a fatty is. Join Date: 12-11-07 Location: Cranston, RI	Wednesday Ribs Felt like making some ribs today. On the Weber smoker @ 1:00 PM over Kingsford and cherry wood. At the 2-hour mark: Sauced and off the pit: Sliced: They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left. This is the first time I've made ribs that my wife actually ate more than 1-2 ribs. She likes them sauced, and I used to make them dry. I like them more this way, too. Burp.

04-30-2008, 06:54 PM	#2
hcarter Full Fledged Farker Join Date: 04-19-06 Location: Columbus,OH	Excellent ribs. Nice pics too!! __________________ - Howard--Char-Griller SuperPro with SFB.

04-30-2008, 07:02 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Thanks for the pictures. They look really good. __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

04-30-2008, 07:07 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice color! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

04-30-2008, 07:28 PM	#5
MTHank Full Fledged Farker Join Date: 03-28-07 Location: N.W. Montana	Looks really good... At what temp did you do the ribs and you said 2 hours? I did ribs today and it took me 6 hours but I did have a problem keeping the temp at 225*. Just curious what I am doing wrong. It always takes me 5 to 6 hours. __________________ [FONT=Comic Sans MS]Hank[/FONT] [FONT=Comic Sans MS]USN Vet.[/FONT] [FONT=Comic Sans MS]Weber Kettle Gold – 22 ½”[/FONT] [FONT=Comic Sans MS]22 1/2" UDS[/FONT] (aka 55 gal) [FONT=Comic Sans MS]Smokie Joe[/FONT] [FONT=Comic Sans MS]The stone age did not end because we ran out of stones[/FONT]

04-30-2008, 07:50 PM	#8
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Good looking Ribs! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

04-30-2008, 10:34 PM	#9
Nitrofly is one Smokin' Farker Join Date: 09-27-06 Location: Worcester mass	Brother those were some nice looking ribs.. then you butchered them.. Your truely need a sharper knife Fall of the bone ribs are over cooked __________________ Sully lunchmeat BBQ team KCBS Certified BBQ Judge New England Barbecue Society Board of Directors BAAAHHHBEQUE !!! 2 WSM more of a good thing Brinkman offset Backwoods competitor Weber Performer 22' weber kettle w/rottiserie 17" table top weber kettle & weber smokey joe.

04-30-2008, 10:40 PM	#10
fivelombardis is one Smokin' Farker Join Date: 08-19-03 Location: TEXAS	as long as you and yours enjoyed them, they were perfect. you weren't in a bbq competition, just a dinner competition, so fall off the bone is fine. they did look awesome btw. __________________ That boy just ain't right. Lone Star Grillz 24" Cabinet Smoker Lone Star Grillz 42" Pellet Smoker Lone Star Grillz 36" Fire Pit Pit Boss PBV6 PSE at our second home 36" Blackstone Griddle

04-30-2008, 11:05 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Nothing wrong with fall of the bone for eating at home. Those look real good in the pic off the cooker. Definitely look into a better knife though. __________________ 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.

04-30-2008, 11:19 PM	#12
Azinine Take a breath! Join Date: 02-16-07 Location: Atlanta, GA	Sharpen that knife! __________________ Jared "Yeah, but bacon tastes gooood. Pork chops taste gooood" -Pulp Fiction Weber Smokey Mountain Weber 22.5" One Touch Silver Charbroil Silver Smoker w/ mods (never used anymore)

04-30-2008, 11:49 PM	#13
Irrad8 is one Smokin' Farker Join Date: 08-14-07 Location: Moberly, MO	Look good. __________________ Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again..

05-01-2008, 08:00 AM	#14
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Looks bery nice! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

05-01-2008, 10:19 AM	#15
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Man, that two-hour shot showed some absolutely PERFECT wibs. Meat just starting to pull back from the bones, nice color... Great job. Don't let these hard-core competitor-types tell you those didn't taste good. ;) __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

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