Back up plan ribs

Discussion in 'Pork' started by lancep, May 31, 2016.

  1. lancep

    lancep Master of the Pit

    So I had planned to smoke brisket today but we hung out with till late last night and I just didn't get up in time to put it on. So I went with the ribs.

    Trimmed up St. Louis style with the rib tips in my normal rub. I hate bites of cartilage so I always cut em off and smoke separately. For the ribs, I decided to try something new and ditched the usual rub. Just went with salt and pepper, no slather or nothin'.

    Everything on the smoker. I through the flap on for a daddy treat but ended up taking a nap and making mini burnt ends out of it.

    Ended up smoking it for about 4 hrs, foiling an hour and a half, and then dumped the water pan and put them face down for five. Flipped the slab bone side down and glazed with my bourbon sauce cut with some maple syrup, about five minutes.

    Pulled and cleaned out the cartilage and fat from the tips, payed and devoured.

    Verdict: Exactly what I wanted. Perfectly tender but stayed on the bone. The S&P under the light glaze was perfect. Plenty of flavor but the meat took center stage. Pulled rub tips were tender and juicy and should make an excellent sandwich tomorrow. Hope yall have a great week!!
  2. Looks like you ate well!! 

    I prefer my ribs rubbed only. If I use a sauce, it's to smear on after the smoking is finished. Very occasionally, I'll sauce them with 30-45 minutes to go, but only when it's requested by my gf. [​IMG]

    Sounds like a rough night... [​IMG]  [​IMG]  [​IMG]

    Tough times having to stoop to making ribs, rather than a brisket... [​IMG]

    ...and needing a nap...  [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job on the ribs!

    The whole meal looks delicious!

  4. lancep

    lancep Master of the Pit

    Hey don't knock my naps man, 15 minutes can save your life:biggrin:

    Anyway, I'm the exact opposite, not a fan of dry ribs at all. Which is funny living in Memphis area. For me, the acidity of the sauce balances the sweet richness of the meat. Not that I want my ribs swimming in bullseye or anything but a nice glaze of sauce over smoky rich pork meat is just about my version of perfect.
    sfprankster likes this.
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Man those ribs look great!  I made a bunch of ribs on Memorial Day and the SPOG only ribs were a favorite!  Less is more sometimes.  Hahaha can't knock a man for a nap during smoking.
  6. Very nice, looks delicious.
  7. I've got a zero gravity chair on the deck for naps... [​IMG]
  8. lancep

    lancep Master of the Pit

    Now that's something I need!! Sadly, I have no back porch currently. But, if we can ever build this house........

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