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bshm
05-14-2014, 01:30 AM
The pictures anyway, the ribs weren't bad at all.
http://i.imgur.com/ycTlb4cl.jpg
Kind of sloppy trimming them but I made them for Mother's Day and was pretty busy with the sides and everything else. Tried a little twist on the rub and used a little five spice powder.
http://i.imgur.com/Q8MHa6Jl.jpg
http://i.imgur.com/W6FMAoGl.jpg
http://i.imgur.com/cABA0CFl.jpg
Roasted Potatoes
http://i.imgur.com/dzfGWz1h.jpg
Beans
http://i.imgur.com/i0ThSmeh.jpg
Bean Salad
http://i.imgur.com/bI5qcdth.jpg
And finally plated.
http://i.imgur.com/JujVe3Nh.jpg

Overall it was a nice weekend spent with family and I was happy with the cook.

Sauce was Sweet Baby Rays cut with Blues Hog Mountain and apple juice, and the ribs were done on my WSM 22.5 wrapped after 3 hrs.
http://i.imgur.com/kivjHCah.jpg

Plated pics were fuzzy, musta been from pulling my phone out of my pocket to snap a quick picture and condensation or something.

retired trucker
05-14-2014, 01:41 AM
You and I need a better camera, but it looks like you nailed those ribs. Nice and juicy and a good smoke ring on them. All the sides look great too. All in all a great looking cook. Too bad that we work hours preparing a great meal for our family and friends, and it only takes 15 minutes to sit down and enjoy it, and then it is done. Makes me want to sing "Is that all there is my friend" or something like that.

Blessings, :pray:
Omar

bshm
05-14-2014, 01:54 AM
You and I need a better camera, but it looks like you nailed those ribs. Nice and juicy and a good smoke ring on them. All the sides look great too. All in all a great looking cook. Too bad that we work hours preparing a great meal of our family and friends, and it only takes 15 minutes to sit down and enjoy it, and then it is done. Makes me want to sing "Is that all there is my friend" or something like that.

Blessings, :pray:
Omar

Well, not completely done. There is always the tips.
http://i.imgur.com/LS5BIvfh.jpg

Titch
05-14-2014, 02:36 AM
Ribs and sides look good to me.
as long as people enjoyed it all mate:thumb:family are usually the most honest critics

sliding_billy
05-14-2014, 02:44 AM
Looks just fine from here.

zitterich246
05-14-2014, 03:26 AM
ribs look great

Bigr314
05-14-2014, 03:50 AM
Nice looking meal.Good job.

code3rrt
05-14-2014, 04:31 AM
Great spread!

KC

peeps
05-14-2014, 07:10 AM
Looks good from here!!! Nice work!

fingerlickin'
05-14-2014, 10:42 AM
A fine looking meal, blurry or not. :thumb:

JoSal73
05-14-2014, 11:12 AM
Those ribs look beautiful!

THoey1963
05-14-2014, 01:02 PM
That's usually how my ribs look, but that might be the cold one's that cause the blurriness... :mrgreen:

thunter
05-14-2014, 01:10 PM
Still made me hawngry! Nice! :thumb:

HarrynVegas
05-14-2014, 02:17 PM
I can't tell from the pix if the ribs are ok or not. Could you please send some to Las Vegas so that I can give them the attentions they deserve.

bshm
05-14-2014, 11:52 PM
I can't tell from the pix if the ribs are ok or not. Could you please send some to Las Vegas so that I can give them the attentions they deserve.

Seven of us cleaned up three racks nice and neat, I don't think the tips survived more than a day.

:biggrin1:

bdconnell
05-15-2014, 12:09 AM
Nice pics, My mother requested my ribs Sunday. I had to make appearance at MIL's and my BIL totally farked up my ribs. Oh well now I know.

loco_engr
05-15-2014, 03:57 AM
Heck of a cook, all looks great!

Enrico Brandizzi
05-15-2014, 07:29 AM
Your ribs look good. I'd like some more cooking details. 3 hours smoking at ????
Foiling with .... At .....? Drying for .... At ..... ????
Im also interesting in your sauce. You say Sweet Baby + Blues Hog + apple juice. Wich proportions?
Thanks in advance

bshm
05-15-2014, 09:47 AM
Your ribs look good. I'd like some more cooking details. 3 hours smoking at ????
Foiling with .... At .....? Drying for .... At ..... ????
Im also interesting in your sauce. You say Sweet Baby + Blues Hog + apple juice. Wich proportions?
Thanks in advance

I usually keep better track of things but this time I just winged it. The three hours in the smoke was the only thing I timed and two racks that were meatier spent more time in the foil but how much exactly I dunno. I pulled the puny one for about 35 minutes to let the other two catch up.
Temp fluctuated a little but stayed around 245 most of the cook, hotter toward the end though when I had the lid off awhile.
Wood was 20 yr old hickory 2 x 4 that had been high and dry the whole time, really old for wood but I used quite a bit, it burned clean and I like the flavor it gave. I think I'll use it again but you need a really sharp blade to cut it cause the stuff is like stone.
Rub was just home rub, inspired originally by that Meathead guy... Lol, cause it had rosemary and ginger in it. It was a little busy with the coriander and I think I'll tune the sugar down a bit cause I usually don't wrap ribs. I'm more of a spritzer. Orange habanero powder was a key component also.
As to the proportions on the sauce... Well... No idea. Just emptied a couple half bottles of Sweet Baby Rays and aboot a third small jar Blues Hog Mountain, splashed some apple juice in and heated it up. Painted it on and about twenty minutes to set.
Beans were pork and beans with a bunch of stuff mixed in and slices of cooked pepper bacon on top, baked around 350 for 2 1/2 hours, or so..
Corn on the cob was boiled fast and the rolls were Kings Hawaiian.

bshm
05-15-2014, 09:50 AM
Oh, I used honey and apple juice in the wrap also.