Some recent ribs...

[GermanTX]

Just posting some pictures from some ribs I made recently.

St. Louis, mustard/pickle juice slather.
Mix of Memphis dust and Rivertown rib rub.
Oak smoked.
Finished with Baby rays original.

Was in a hurry (started these at 6pm on a Sunday after a long day).
Finished them in like 4 hours (cooked at ~275-300), foiled them once they had good color.

I didn't have high hopes due to time and heat, but they were finger licking good!

 

[Veets]

Looks great.

I'm becoming a fan of the slightly higher heat for ribs.

Although you have me curious with regards to your mustard/pickle slather....

 

[GermanTX]

That pickle was meant to read "pickle juice", fixed!

I've said it before, I doubt the mustard pickle juice mixture really adds much, but I'm German, so that's my excuse!

 

[bbqwilly]

Nice bones

 

[1buckie]

I've used pickle juice.....Danish here, but it's a nice addition........
Those look real good !!!!

 

[Veets]

That pickle was meant to read "pickle juice", fixed!

I've said it before, I doubt the mustard pickle juice mixture really adds much, but I'm German, so that's my excuse!

I love it.

Given how much I love the combo of pickled (sauerkraut) with pork, it seems like a natural extension.

Luscious fattiness with the slight vinegarryness = love.

Ribs seem to be a perfect application for a "choucroute garnie" type of thing that is not seen. At least I have not. The traditional vinegar type sauces indicate it and it's what I use.

But, I think the idea warrants some serious experimentation.

 

[BigBobBQ]

nice looking ribs.

 

[Beentown]

Looks good Brother!

 

[Big George's BBQ]

Very nice