Baby Backs with pr0n - Page 2

rdstoll · 09-16-2013, 03:16 PM

Quote:

Originally Posted by kujay

What kind of smoke wood did you use?

Used pecan with a dollop of apple in there on the advice of my 6 year old..

Have kept it simple so far I haven't done any spritzing, mopping or saucing of ribs. Just want to get the basic cooking technique down first before getting more creative with the flava.

bluetang · 09-16-2013, 05:10 PM

Nice, way nice!

DriverWild · 09-16-2013, 05:44 PM

Looks good! Nice job

Diesel Dave · 09-16-2013, 06:07 PM

Great looking ribs there!
And thanks for the comparison and the write up. Every lil bit helps out.

charrederhead · 09-16-2013, 06:15 PM

Nice job on those ribs. I appreciate all the work you're willing to do (and share) to learn this awesome hobby (addiction?).

Garrett · 09-16-2013, 06:53 PM

Nice job! I too prefer to wrap ribs in some sort of concoction!!

wags · 09-16-2013, 09:01 PM

Looks great! I gotta revisit baby backs

Hal4UK · 09-16-2013, 09:37 PM

Those Trigg ribs look excellent!

Did they take a full 6 hours?
I ask, because 3-2-1 = 6, and you were running 250 - 275?
Seems like you might have got there in 5 easy (with back ribs) at that temp (???)

rdstoll · 09-16-2013, 10:02 PM

Quote:

Originally Posted by Hal4UK

Those Trigg ribs look excellent!

Did they take a full 6 hours?
I ask, because 3-2-1 = 6, and you were running 250 - 275?
Seems like you might have got there in 5 easy (with back ribs) at that temp (???)

This was my first time wrapping ribs so wasn't sure exactly when to wrap but I asked in another thread on here http://www.bbq-brethren.com/forum/sh...d.php?t=170790 and was told to look at the color - well, they looked like they were on their way to being done so I wrapped them at 2-1/2 hours. Took only another hour for them to probe almost tender but wanted to dry them out a bit (that butter, brown sugar and honey melts into a nice pool in the foil) so left them unwrapped for another 45min. So was more like 2-1/2 - 1 - 45min = 4:15 hours. At close to 250 (have found out my UDS runs close to 25-50 degrees hotter in the middle.

But was my first run doing this so not sure if I wrapped at the right moment but hoping to get some advice from pros on here after they see the first two pictures I put up in this thread.

jeffturnerjr · 09-16-2013, 10:57 PM

really like the color on your ribs....

Hal4UK · 09-16-2013, 11:19 PM

Quote:

Originally Posted by rdstoll

This was my first time wrapping ribs so wasn't sure exactly when to wrap but I asked in another thread on here http://www.bbq-brethren.com/forum/sh...d.php?t=170790 and was told to look at the color - well, they looked like they were on their way to being done so I wrapped them at 2-1/2 hours. Took only another hour for them to probe almost tender but wanted to dry them out a bit (that butter, brown sugar and honey melts into a nice pool in the foil) so left them unwrapped for another 45min. So was more like 2-1/2 - 1 - 45min = 4:15 hours. At close to 250 (have found out my UDS runs close to 25-50 degrees hotter in the middle.

But was my first run doing this so not sure if I wrapped at the right moment but hoping to get some advice from pros on here after they see the first two pictures I put up in this thread.

Well, heck... everyone's a pro, and they all disagree

You just do what works for ya!

Remember, you can make great Q with most any smoker, but opinions are usually based on the smoker someone is using (which prolly ain't yours).

Personally (and take my advice with a tiny grain of salt)...
I like to cook chicken hot, fast, skin-down, and dry, but ribs..
I like em hot, fast and MOIST.

I use a water smoker (for ribs), and get back ribs done in 3.5 flat.
But, that's with my smoker.

What you did with your smoker looks real good!
I wouldn't change much if'n I wuz u

sliding_billy · 09-17-2013, 03:58 AM

Now that I can actually see the pics... nice work!

ekcivic21 · 09-17-2013, 02:19 PM

Looks good from here, very good.

BobM · 09-17-2013, 07:21 PM

They look really good!

jgbmgb · 09-17-2013, 11:05 PM

Nice job on the ribs!!

09-16-2013, 05:10 PM	#17
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Nice, way nice! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

09-16-2013, 05:44 PM	#18
DriverWild is one Smokin' Farker Join Date: 10-01-12 Location: Omaha, NE	Looks good! Nice job __________________ Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo

09-16-2013, 06:07 PM	#19
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Great looking ribs there! And thanks for the comparison and the write up. Every lil bit helps out. __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-16-2013, 06:15 PM	#20
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Nice job on those ribs. I appreciate all the work you're willing to do (and share) to learn this awesome hobby (addiction?). __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

09-16-2013, 06:53 PM	#21
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	Nice job! I too prefer to wrap ribs in some sort of concoction!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

09-16-2013, 09:01 PM	#22
wags Got Wood. Join Date: 07-03-10 Location: Massachusetts	Looks great! I gotta revisit baby backs

09-16-2013, 09:37 PM	#23
Hal4UK On the road to being a farker Join Date: 08-28-13 Location: Springfield, IL	Those Trigg ribs look excellent! Did they take a full 6 hours? I ask, because 3-2-1 = 6, and you were running 250 - 275? Seems like you might have got there in 5 easy (with back ribs) at that temp (???)

09-16-2013, 10:57 PM	#25
jeffturnerjr is One Chatty Farker Join Date: 08-20-13 Location: Odessa, TX	really like the color on your ribs.... __________________ Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman

09-17-2013, 03:58 AM	#27
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Now that I can actually see the pics... nice work!

09-17-2013, 02:19 PM	#28
ekcivic21 Knows what a fatty is. Join Date: 06-02-13 Location: decatur al	Looks good from here, very good.

09-17-2013, 07:21 PM	#29
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	They look really good! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

09-17-2013, 11:05 PM	#30
jgbmgb is one Smokin' Farker Join Date: 09-06-09 Location: Wilson, NC	Nice job on the ribs!! __________________ Rec Tec Bull Rec Tec Bullseye