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View Full Version : My "Ah-Ha" rib moment


TalonBrew
05-20-2013, 10:01 AM
Still getting used to the new Jambo. The first ribs came out pretty mediocre with little flavor, smoke or otherwise. I got off work pretty early yesterday, so I thought I'd give it a good go and try again. Went to Costco and bought two racks of ribs in a cryopack, and when I opened it, it was three. Even better. So I rubbed them all three different ways and got the fire ready. (The Pils courtesy of a trip to Frankfurt earlier this month. Note to self, pack more beer, less clothes...)

I'm new to a stick burner not not great yet with my fires, but I'm learning. I decided that this time, I'd get a good, clean fire burning and let the pit dictate the temp. Well, she settled down at exactly 250 on the mark, and the smoke was almost invisible. So I worked to keep a nice clean fire and the smell was incredible. So I got one rack that was good (too sweet for me, tho) one that was great, and one that was... "Oh Wow". Two neighbors came over to chip in to the "Wood fund" (or as one guy called it, my "Morning Wood" fund!) and I've got only two bones left for lunch today!

Maybe I am ready to try the brisket......


http://i213.photobucket.com/albums/cc219/rv6tc/20130519_122522.jpg (http://s213.photobucket.com/user/rv6tc/media/20130519_122522.jpg.html)


http://i213.photobucket.com/albums/cc219/rv6tc/20130519_172300.jpg (http://s213.photobucket.com/user/rv6tc/media/20130519_172300.jpg.html)


http://i213.photobucket.com/albums/cc219/rv6tc/threeway.jpg (http://s213.photobucket.com/user/rv6tc/media/threeway.jpg.html)

Smoothsmoke
05-20-2013, 10:08 AM
Small, hot fires is the ticket for offsets man. From the looks of those ribs, you have everything under control now!!

SmokeDiddy
05-20-2013, 10:12 AM
It sounds like you're right on the money and everyone enjoyed themselves...you would think though that with "pit-master privledge" you'd have held out a few more bones for today's meal...just sayin.

HeSmellsLikeSmoke
05-20-2013, 10:32 AM
The ribs look perfect from here. Good work.

Bamabuzzard
05-20-2013, 10:34 AM
I'm new to a stick burner not not great yet with my fires, but I'm learning. I decided that this time, I'd get a good, clean fire burning and let the pit dictate the temp. Well, she settled down at exactly 250 on the mark, and the smoke was almost invisible. So I worked to keep a nice clean fire and the smell was incredible. So I got one rack that was good (too sweet for me, tho) one that was great, and one that was... "Oh Wow". Two neighbors came over to chip in to the "Wood fund" (or as one guy called it, my "Morning Wood" fund!) and I've got only two bones left for lunch today!

Maybe I am ready to try the brisket......

First off those ribs look great! I bet they tasted just as great.

I am by no means a BBQ Expert but one of the most important things I've learned about Q'n is having a clean fire. You can have the best tasting rub in the world but if your fire isn't clean your Q will not turn out how you want it. I tell people who are "new" at Q'n to start at the fire and work to the grates. In other words, don't worry about the seasoning of the meat, rubs, marinades or anything like that until learning how to get a clean fire.

Big M1ke
05-20-2013, 05:11 PM
Spot on to me :thumb:

1911Ron
05-20-2013, 08:08 PM
They look great!

b182evrclear
05-20-2013, 08:40 PM
Great looking cook! That's gotta be exciting getting it right and after only 2 tries on the new Jambo!

CharredApron
05-20-2013, 08:43 PM
"Bitte Eine Bit" Prost. Great lookin' Ribs
Thanks for sharing
Jed

BaggerBill
05-20-2013, 08:44 PM
Nice work!

code3rrt
05-20-2013, 09:27 PM
beautiful lookin' ribs! Care to elaborate on the 3 different rubs and how you "graded" them?

Nice cook,

KC