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View Full Version : Big Ron's Hint of Houston rubbed Baby Backs


deguerre
02-27-2012, 11:17 AM
OK. So I finally got some HOH to try and was glad I did. It's a great mix of not too sweet/not too salty with a very welcoming lingering subtle heat on the back end. Perfect on these ribs. Now, I've NEVER smoked baby backs before, so this was a double experiment. The kettle was filled with Kingsford Comp, a big chunk of apple and some oak chips (Leftover JD) generously mixed throughout the unlit. About 10 lit briques were placed in the center and the kettle was brought up to 240 when the BBs went on. I cut the racks in half to fit on the available kettle grill space. After about an hour I cranked it up to 275~300 (Variable winds) to hasten the cook. After another hour they were close to being done, but we still had some more grilling to do (Chicken for this week) and needed the grate space so I finished the ribs in the oven at 325 on a rack loosly covered in foil since I figured they had absorbed enough smoke by this time. I didn't use any sauce, but then I never do on spares either. Redhot made some nice baked beans and I made my go to slaw for sides. These came out perfectly bite from the bone done after a total cook time of a little less than three hours, but at a higher temp than low-n-slow. The rub was excellent! No sauce for dipping was needed on these at all. I have a feeling we will be doing BBs again in the future. Thanks for looking!

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs1.jpg

Gotta try this stuff...

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs2.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs3.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs4.jpg

The Baked Bean Stuff - Redhot used canned Great Northern Beans - 3 fifteen OZ cans and 6 oz of bacon on the top

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/beans2.jpg

The bacon also got a little dusting of the HOH...

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/beans.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs6.jpg

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs5.jpg

Plated. I think by now everybody's seen my slaw recipe.

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs7.jpg

Also, got a fairly decent smoke ring on these too! Now, if I had used a sharp knife...

http://i1041.photobucket.com/albums/b414/redhot696/Guerrys/ribs.jpg

bigabyte
02-27-2012, 11:20 AM
Fan-farking-tastic!:clap:

fingerlickin'
02-27-2012, 11:33 AM
That looks great Guerry. Will you be doing BB's again or are you going right back to spares?

tasterner
02-27-2012, 11:36 AM
Wow, everything looks incredible!! Nicely done sir!

deguerre
02-27-2012, 11:36 AM
That looks great Guerry. Will you be doing BB's again or are you going right back to spares?

I think Redhot's become a BB convert off this one cook.:becky: I certainly liked them and would not mind cooking them again, but I think I still prefer spares myself. Plus, the BBs are so much more expensive.

Phubar
02-27-2012, 11:40 AM
Phark yeah!!!

Gore
02-27-2012, 11:42 AM
Guerry, that looks absolutely beautiful. :hungry:

DaveMW
02-27-2012, 11:50 AM
Looks great Guerry!! :clap: You can't go wrong with ribs, beans & slaw.

deguerre
02-27-2012, 11:57 AM
Looks great Guerry!! :clap: You can't go wrong with ribs, beans & slaw.
Thank you sir! I hadn't thought enough in advance to have the ingredients on hand for Wampus' beans so we just rustled up a simple dish.:becky:

ThatsWhatSheSaidBBQ
02-27-2012, 11:58 AM
Also, got a fairly decent smoke ring on these too! Now, if I had used a sharp knife...


I thought those were bite marks!!

They look amazing though..can't deny it.

Garyclaw
02-27-2012, 11:58 AM
Beautiful plate G. Everything looks fantastic!.....especially those rib!! Well done.

deguerre
02-27-2012, 11:59 AM
I thought those were bite marks!!

They look amazing though..can't deny it.

You know, come to think of it, they very well might be because we were sampling while plating, and the beer was making things a little fuzzy...

PatAttack
02-27-2012, 12:11 PM
Great looking cook, Guerry!

Now, we just need to find you a good knife! Or maybe sharpen your old one's...:thumb:

cowgirl
02-27-2012, 12:26 PM
Great looking feast Guerry!!

Al Czervik
02-27-2012, 12:33 PM
Great looking ribs G... :thumb:Love Michele's beans too. :mrgreen:

buffalotom
02-27-2012, 01:25 PM
Simply BEAUTIFUL!! Great Job!! Now I have to stop looking at pron before lunch.:mmph:

Moose
02-27-2012, 01:41 PM
Guerry, EVERYTHING looks great! I was kind of surprised to hear you've never smoked BB ribs before, although I bet you'll be doing them again!

deguerre
02-27-2012, 01:45 PM
Guerry, EVERYTHING looks great! I was kind of surprised to hear you've never smoked BB ribs before, although I bet you'll be doing them again!

I've always loved spares. These have been in our freezer for about 4 months (Have bought probably three 3 rack packs of spares that I've cooked since then) and just had to give them a whirl. Glad I did! They're pricy, but had much more meat than I was expecting, and were flavorfull to boot.

Black Dog BBQ
02-27-2012, 01:49 PM
Nice job on the BBs Guerry! I love them too. Cooked 12 racks about a year ago for a family get together. I have not been able to afford them since. They are really meaty, from now on they are only for special occasions. Those beans and the slaw look great too. If you have a minute sometime drop me a link to your slaw recipe if you don't mind sharing.

BigBobBQ
02-27-2012, 02:11 PM
everything looks incredible!! Awesome job Guerry!

deguerre
02-27-2012, 02:52 PM
As you can see in this thread, I cheated and used store bought shreaded cabbage that had a wee bit of carrot cuz I was lazy. Normally I finely chop a medium head...



Ingredients:One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 ~ 2 tbs hot sauce to taste . (I've been using Sriracha lately)
Cooking Instructions:Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.

This will juice up quite a bit so you can use a slotted spoon to serve if you wish.

Big George's BBQ
02-27-2012, 03:36 PM
That is a beautiful meal Guerry :clap: :hail:

Big Ron
02-27-2012, 03:58 PM
Good looking cook and glad to hear you enjoyed the Hint of Houston :thumb:

Thanks for giving my products a chance

Bonewagon
02-27-2012, 04:33 PM
Those are some fine lookin' ribs Guerry!

Redhot
02-28-2012, 03:48 PM
I think Redhot's become a BB convert off this one cook.:becky: I certainly liked them and would not mind cooking them again, but I think I still prefer spares myself. Plus, the BBs are so much more expensive.

OH YEAH, I'm a BB convert, that's for sure! The BBs are SOOOOOO worth the extra cost!
And Big Ron's HOH was a perfect balance, I didn't put any sauce on them which I usually do. Hmmm, perhaps that's because we usually have spares! :heh: Nah, HOH was just that good!

smokainmuskoka
02-28-2012, 03:56 PM
Awesome!

silverfinger
03-06-2012, 01:26 PM
Just finding the time to look at all the entries for this throwdown!
Them BB look incredible Guerry! :thumb:
I seem to like them better then spares myself but then again like you said,
the price will scare me away most the time.
Im going to have to try making your Slaw.
That does sound good as well.

Wampus
03-06-2012, 02:17 PM
Nice! Diggin it!
I think I prefer BB's, just prefer the price of spares (with bonus meat trimmings) is all.:thumb:

Smoothsmoke
03-06-2012, 02:19 PM
Looks farking great! Luckily for me I discovered Big Rons on another site, thinking 2 years back when they came in silver pouches. Hint of Houston is in my rotation nonstop.

deguerre
03-06-2012, 04:13 PM
Just finding the time to look at all the entries for this throwdown!
Them BB look incredible Guerry! :thumb:
I seem to like them better then spares myself but then again like you said,
the price will scare me away most the time.
Im going to have to try making your Slaw.
That does sound good as well.

Well now. I seem to be gaining a fan base in California for that recipe.:becky:
First gtr, then SirPorkAlot, and even Landarc said in someone else's thread that the slaw was killer. I do have to admit, it's the only slaw I've made since I settled on the recipe years ago, and when I tried the EVOO and Sriracha...:-D

1FUNVET
03-06-2012, 04:15 PM
Do you deliver ?