This Saturday's Ribs --- Today

[Rookie'48]

We're having our family Fourth get together this Saturday just outside Des Moines, but I'm judging a comp in Cameron, Missouri Saturday morning. So what else to do but cook up the spares ahead of time and put them in 1/2 pans in the fridge so that the OL can re-heat them Saturday around noon? Remember that these spares aren't comitition ribs - they're cooked for those folks who want them "fall off the bone tender" :crazy:. I used 4 slabs of spares from Costco that I trimmed, rubbed with Yardbird and put to bed in the fridge overnight. This morning I hit 'em with a dose of Plowboys Jerk seasoning and put them on the UDS with RO briquetts and a few chunks of hickory. At the 3 hour mark I did the blue bottle / brown sugar / foil thing and let them go for about 1 1/4 hours more. Here's the evidence below. At least this way I can still do the judging that I committed to :-D.

 

[Phubar]

Nice racks Rookie!

 

[BBQ_Mayor]

Looks good Dave. How can they have a family event without the head cook? .

Oh, and what did you use that Peanut Butter for?...... nevermind, I probably don't want to know. :laugh:

 

[kcchiefdav]

Those look fantastic. How hot did you cook them? Seems like you're 4.25 hours is quite a bit shorter than the 3-2-1 many people live by.

(Note: I'm a noob and am only asking to enhance my personal knowledge)

 

[big brother smoke]

Dave,

WHat nice racks you have :shocked: