Saturday's Ribs

[PStan]

This was the first time cooking ribs in over 4 years for me as well as the first time on the UDS. I used PlowBoy's Yard Bird on 2 racks and the trimmings and tried the Bovine Bold on one rack, I used Pecan wood with a mixture of Frontier lump and some Royal Oak. On one of the Yard Bird racks I used Sweet Baby Ray's original during the last 20 minutes of the cook. Before I applied to sauce to the one rack I tried the bend test and they were starting to tear on the outer layers and had pulled from the ends of the bones so I was comfortable they were done but just the same I used the probe in one rack on the the thick end during the last 20 minutes just to make sure the internal temp was good. The total cook time was just at 3-1/2 hrs running on average between 280 - 300 F. While they were not fall off the bone when eating you could leave a bite mark and easily clean the bone. The family loved them and we ate on great ribs that evening and for Sunday lunch.

http://img.photobucket.com/albums/v693/pstan/IMG00027-20100612-1455.jpg

http://img.photobucket.com/albums/v693/pstan/IMG00028-20100612-1730.jpg

http://img.photobucket.com/albums/v693/pstan/IMG00030-20100612-1757.jpg

[dgassaway]

Nice lookin ribs. Could you not get any more on the drum? :)

[wlh3]

I'll have a plate of those please:clap2:

[deguerre]

Nice looking ribs. Gnaw off the bone is perfectly done for me. Fall off the bone is overcooked, but that's just me.:becky::thumb:

[PStan]

Thanks everyone, I prefer to knaw the meat off of the bone as well. I would love to use the upper rack location in the UDS but hesitant thinking that the air there may be stale since I am only using the flat lid that came with the drum. Some day I will come across a donor Weber lid or get another barrel and make a riser extension.

[deeman]

Boy, seeing those during my lunch hour was a bad idea. I am craving ribs now!