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11-07-2010, 06:44 AM
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#1 |
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somebody shut me the fark up.
  
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Phubar's Sweet Heat Pear Pepper Ribs with Smoked Sweet Tater Salad Pron
Padawan was at my house yesterday and she requested ribs,that was a good call cause I was craving for some!
Ribs were coated with olive oil and Phoil Hat rub...aPhter 3 hours smoke I glazed them with Sweet Heat Pear Pepper sauce that I still had lePht Phrom last year. This was the Phirst time I did the sauce real justice as a glaze cause I made it thinner then it was bePhore. Taters were only covered in olive oil. I used some lePhtover ravigotte sauce for the tater salad and I added the smoked eggs Phrom last Phriday. This was one of the best tater salads I ever ate and made!         
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-07-2010, 06:50 AM
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#2 |
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Quintessential Chatty Farker
Join Date: 08-06-10
Location: Stuart, Fl
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Those are some real fine looking ribs right there!
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Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar! |
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11-07-2010, 06:54 AM
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#3 |
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somebody shut me the fark up.
  
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like a real good meal to me!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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11-07-2010, 08:30 AM
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#4 |
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somebody shut me the fark up.
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods ... and Nazis
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Between you and N8man, I've got a really bad rib craving. None in the fridge, so I better be off to McDonalds for lunch!
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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" 
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11-07-2010, 10:03 AM
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#5 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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*rookie question*
The times that I've smoked ribs I sort of Phailed the bend test...my ribs almost break in halPh when I pull them...are they overdone when that happens?
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-07-2010, 10:18 AM
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#6 |
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Found some matches.
Join Date: 11-05-10
Location: Lakewood, Colorado
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Next time just check them using the bend test earlier and take one off or a piece of one off when the bend test predicts that they are done. The meat should split, but not be almost falling apart. Take a taste and judge for yourself. The meat should not be falling off the bone. Having said that, the ultimate test is whether or not YOU like them. If YOU think they can be improved, experiment a little. My 2 cents...
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Cook Shack Fast Eddy's FE1000PC |
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11-07-2010, 10:21 AM
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#7 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
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Problem also is that the ribs I've smoked aren't that thick compaired what I've seen on this forum.
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-TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes *Lowland Smokers Dutch BBQ Champion 2011 - 2012* *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-07-2010, 10:52 AM
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#8 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
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DaYUUUMMMM! I'd hit that hard, Phu. That salad looks killer too.
Bob
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11-07-2010, 11:23 AM
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#9 |
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Take a breath!
Join Date: 03-29-09
Location: Lenexa, Kansas
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Lookin' phantastic man!
For competition purposes, yes, they would probably be considered overcooked if they break apart, but if you're happy with your ribs, enjoy them as is!
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Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team Cigar Lounger, Malt Beverage Tester Owner/Operator of: Brinkmann "Lefty" Bandera clone, Comalco Black Dog grill aka The Chicken & Rib Machine, and various Weber kettles. World's fastest Belgian/Cuban Racing Yellow thermapen. Woody's official spousal motto: "I'm not happy 'til you're not happy!" |
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11-07-2010, 11:49 AM
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#11 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Dang It!! Now I'm Hungry Again....
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11-07-2010, 03:11 PM
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#14 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Hey Phu... something you ned to try.. Last time I did eggs on the smoker I stumbled on a fun fact... once they firm up slightly you should try take one or two and crack the shell slightly all over and put it back in the smoker. It will come out with a real cool marbled effect. :D just for chits and giggles. lol
Cheers Brother!
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11-07-2010, 03:16 PM
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#15 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Excellent Phood there Phu, I like the smoked eggs idea and the ribs look good to me.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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