GMDGeek
02-04-2013, 12:03 AM
So I decided to see how my rib skills had come along as well as try out a new marinda, rub, and sauce that I'd been eyeballing (Wicked Good BBQ) and I like to say I did pretty good. The rub was a bit more sweet than I liked so next time I'll be adding a little more spice and cutting back on the Turbinado a little. Still want the sweet but with some heat.
Ribs I got form Restaurant Depot - were pretty decent cuts and the I did strip the silver skin off the back, which is getting easier every time I do it. PRACTICE! Got the Ribs trimmed and in marinade (marinaded for 3 hours).
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6739_zps74de670b.jpg
Pulled them out of the fridge, patted them dry, applied the rub, pressed the rub to the meat, and let them sit while I got the Pit up to 250.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6744_zpsddd2194a.jpg
Cooked the ribs with Royal Lump Coal and Peach Wood chunks. Would have used my Pecan, but for some reason it was a little wet. Cooked ribs for 3 hours (2 hours meat up, and 1 hour meat down) uncovered in the beautiful smoke at around 250-260. Then pulled them off for the first wrapping and additional flavor.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6745_zpsb3948777.jpg
They went back on the pit for about 75 minutes (had to wait for the bones to start pulling away right). Then I pulled them off.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6748_zps97f8612e.jpg
I was happy with the color and the over all cook. The ends are a little dark do to known heat issues with my pit which is finally being replaced in a few short weeks.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6753_zps98ecb812.jpg
Wrapped em up in two layers of foil, then in a large beach towel then in the cooler they went for about an hour.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6755_zpsb793204d.jpg
I meant to take some pics after they were cut up but the guys pounced on them like starving jackals. Over all the feedback was:
1. Spot on tenderness - bite mark was perfect
2. Color was good
3. Bark and smoke ring good
4. Sweet was great but everyone found it lacking some heat. Since I made a large batch of the rub I have already corrected this with the addition of 2 heaping Tablespoons of my buddy's personal mix called Trimix (has Habanero, Jalapeno, and a few other things in there - really freaking nom nom nommy in my book) which should solve this problem nicely.
Let me know what y'all think.
Gerry
Ribs I got form Restaurant Depot - were pretty decent cuts and the I did strip the silver skin off the back, which is getting easier every time I do it. PRACTICE! Got the Ribs trimmed and in marinade (marinaded for 3 hours).
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6739_zps74de670b.jpg
Pulled them out of the fridge, patted them dry, applied the rub, pressed the rub to the meat, and let them sit while I got the Pit up to 250.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6744_zpsddd2194a.jpg
Cooked the ribs with Royal Lump Coal and Peach Wood chunks. Would have used my Pecan, but for some reason it was a little wet. Cooked ribs for 3 hours (2 hours meat up, and 1 hour meat down) uncovered in the beautiful smoke at around 250-260. Then pulled them off for the first wrapping and additional flavor.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6745_zpsb3948777.jpg
They went back on the pit for about 75 minutes (had to wait for the bones to start pulling away right). Then I pulled them off.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6748_zps97f8612e.jpg
I was happy with the color and the over all cook. The ends are a little dark do to known heat issues with my pit which is finally being replaced in a few short weeks.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6753_zps98ecb812.jpg
Wrapped em up in two layers of foil, then in a large beach towel then in the cooler they went for about an hour.
http://i1284.photobucket.com/albums/a579/GMDGeek/Superbowl%20BBQ/IMG_6755_zpsb793204d.jpg
I meant to take some pics after they were cut up but the guys pounced on them like starving jackals. Over all the feedback was:
1. Spot on tenderness - bite mark was perfect
2. Color was good
3. Bark and smoke ring good
4. Sweet was great but everyone found it lacking some heat. Since I made a large batch of the rub I have already corrected this with the addition of 2 heaping Tablespoons of my buddy's personal mix called Trimix (has Habanero, Jalapeno, and a few other things in there - really freaking nom nom nommy in my book) which should solve this problem nicely.
Let me know what y'all think.
Gerry