aawa
Babbling Farker
- Joined
- Jul 3, 2012
- Location
- Virginia Beach, VA
Well it has been almost a month since I did any traditional bbq. I decided to do some ribs. My co-worker asked me to do a competition with him in August, so I thought I would work on my technique, and worry about the flavor profiles when him and I do our practice run.
No prep shots unfortunately. But this is the rub that I used.
1⁄2 cup light brown sugar
1⁄4 cup sweet paprika
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. cayenne
1 tbsp. kosher salt
1 tbsp. ground black pepper
I fired up the UDS (which hasn't been used since I did jerked chicken in the winter) I got it cruising at 250 w/ pecan wood. I normally cook hot and fast, but I wanted to take my time today.
I cooked them for 2.5 hours then wrapped them in foil with some agave nectar, butter, hot sauce, and a little bit more rub. After about 1.5 hours in the foil, I took them out and they had about 30 mins until they were going to be done, so I sauced them up.
Here they are sauced up in the drum. Sauced used with Plowboys Sweet 180.
After 30mins so the sauced set. This is what they looked like.
There were some spots where the ribs were over sauced. I took a brush and evened out the sauce some. You can clearly see the brush marks in the sauce.
So I busted out the spray bottle and spritzed some water over the ribs to make the sauce lay down.
Dinner wasn't going to be served for about an hour, since my roommate wasn't going to home from work till then. So into the oven they went at 150 degrees. I tented some foil over the trays so that the ribs didn't dry out. Sliced them up and here are some finished shots.
Of course I had to do some quality control before they went onto the dinner table.
Some ribs and rib tips on the platter and my plate.
I am excited about the competition on August. I think after doing nekkid dry ribs for the better part of a year, these ribs turned out pretty good. I have an extra rack to take to work, so that the guy I'm doing the comp with can taste them.
Please be super critical on the appearance of the ribs. Any input will help me tighten up my game for my 1st competition. (Keep in mind this was just a technique practice and not a flavor profile practice.)
No prep shots unfortunately. But this is the rub that I used.
1⁄2 cup light brown sugar
1⁄4 cup sweet paprika
1 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. cayenne
1 tbsp. kosher salt
1 tbsp. ground black pepper
I fired up the UDS (which hasn't been used since I did jerked chicken in the winter) I got it cruising at 250 w/ pecan wood. I normally cook hot and fast, but I wanted to take my time today.
I cooked them for 2.5 hours then wrapped them in foil with some agave nectar, butter, hot sauce, and a little bit more rub. After about 1.5 hours in the foil, I took them out and they had about 30 mins until they were going to be done, so I sauced them up.
Here they are sauced up in the drum. Sauced used with Plowboys Sweet 180.
After 30mins so the sauced set. This is what they looked like.
There were some spots where the ribs were over sauced. I took a brush and evened out the sauce some. You can clearly see the brush marks in the sauce.
So I busted out the spray bottle and spritzed some water over the ribs to make the sauce lay down.
Dinner wasn't going to be served for about an hour, since my roommate wasn't going to home from work till then. So into the oven they went at 150 degrees. I tented some foil over the trays so that the ribs didn't dry out. Sliced them up and here are some finished shots.
Of course I had to do some quality control before they went onto the dinner table.
Some ribs and rib tips on the platter and my plate.
I am excited about the competition on August. I think after doing nekkid dry ribs for the better part of a year, these ribs turned out pretty good. I have an extra rack to take to work, so that the guy I'm doing the comp with can taste them.
Please be super critical on the appearance of the ribs. Any input will help me tighten up my game for my 1st competition. (Keep in mind this was just a technique practice and not a flavor profile practice.)
Last edited:
