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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 03-15-2010, 03:32 PM   #1
TrustTheDust
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Default My best ribs yet.

I had Sunday free, so I decided to try my hand at some ribs. I will be participating in my first comp in April with "Smoke & Beers" so I figure I should use every free weekend to practice. Let me know what you think.

Plan of action:

Trimmed spares to St. Louis style (KC cut?). Sprayed with a light coating of pam (first time trial) and rubbed them down with Yardbird.

Got the UDS up to the 225-235 range and dropped in my ribs, bone side down.




After 2 hours I sprayed with apple juice and flipped bone side up. After another hour I foiled with Parkay and brown sugar, bone side up.

My UDS must have been running a little warm, because after an hour they were ready to be removed from foil. So I removed them and glazed with a sweet BBQ sauce, adding some honey for a nice shiny glaze.



After about 20 minutes I glazed again, and pulled them after about another 20.









One of the racks was much fattier, and got way over cooked. The rack pictured here was great, tender, moist, but not falling off the bone. I think I need to adjust my seasonings/sauce for a bolder flavor, but I think the actual cook was pretty spot on.

I would love to hear your comments/suggestions.
Thanks for lookin'.
-TTD
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Thanks from: --->
Unread 03-15-2010, 03:36 PM   #2
The_Kapn
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Great Looking Grub!!!

If they tasted as good as they look--you have a winner.

Congrats.

TIM
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Unread 03-15-2010, 03:37 PM   #3
Big George's BBQ
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I think that they look Great
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Unread 03-15-2010, 03:38 PM   #4
Alan in Ga
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Those look great
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Unread 03-15-2010, 03:49 PM   #5
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That's my partner!
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Unread 03-15-2010, 03:57 PM   #6
landarc
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Looks good on the ribs.
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Unread 03-15-2010, 03:58 PM   #7
deguerre
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Oh man, those are gorgeous!
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Unread 03-15-2010, 04:41 PM   #8
denverdanchiefsfan
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What time is dinner?
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Unread 03-15-2010, 04:55 PM   #9
whodeyQ
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so your cook times were 3-1-40 minutes? that's a hour and 20 minutes faster than the 3-2-1. Those ribs sure do look good.
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Unread 03-15-2010, 05:03 PM   #10
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Yes indeed Dem be lookin' good
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Unread 03-15-2010, 06:01 PM   #11
BruceB
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Great looking ribs...the black specs on the ribs is that black pepper from the sauce? That might be a little distracting for some judges. IMO
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Unread 03-15-2010, 06:09 PM   #12
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Looks great mate!
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Unread 03-15-2010, 06:11 PM   #13
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Might I ask, what kind of digicam you use? Thos pics are pretty good. You using a SLR or most of you guys use standard units?
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Unread 03-15-2010, 06:19 PM   #14
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Mmmmmmmmmmmm... they look much tastier than my screen, which I just tried to eat...
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Unread 03-15-2010, 06:23 PM   #15
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Those look friggin outstanding!

Well done Sir!
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