Superbowl Ribs with Pron
 

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).

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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.

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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.

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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.

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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.

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Wrapped em up in two layers of foil, then in a large beach towel then in the cooler they went for about an hour.

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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

Looks tasty. Is that squeeze cheese on them? :mrgreen:

http://www.bbq-brethren.com/forum/at...8&d=1359948591

Nope lol - that is Parkay squeeze butter ;) lol. Don't think I've ever thought of using cheese heheh.

Almost forgot - we also did some hot wings on the side. OK they weren't spicy hot but pretty good. My wife dumps the wings in an egg/milk wash then dredges them through a mix of flour, ground black pepper, salt, and garlic powder mixed together, then cooks them for about 12 minutes in peanut oil.

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All that food looks great! Awesome job.

Great lookin' food there!

Fan-Farking-Tastic!!!:hungry::thumb::clap::nod:

Wow!!! Ribs look perfect.

no that looks awesome!

Mighty tasting lookin' ribs there!

3:20 AM and you got me wanting Ribs

Really good looking!

Sent from my Android phone.

As nice as those ribs look, I can't help but wonder how tasty they would of been with no marination, a straight up dry rub and left alone in the cooker at 275-300 for 3 hours with no peeking foil, spritz or mop.

We will never know. But I'm pretty sure it would of been killer with a lot less effort. KISS.

GMD
There is no such thing as squeeze butter.......

Thats artery clogging margarine.....

Heart attack in a bottle.

Looking Good!