BD Makes His Bones

Discussion in 'Pork' started by bdskelly, Oct 12, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    As some of you know, I travel a lot. Plenty of fanny time on airline seats... One destination I frequent is Memphis. I love the city and always stay downtown in the mix of things. Of course Blues, Barbecue and Memphis are synonymous. Toss in an Elvis impersonator or two and let the party begin.  And when one visits you must got to the nationally famous Rendezvous for Dry Ribs.  Dry... Only way to eat them in my humble opinion.  

    The Rendezvous located in a back alley basement uses a simple yet secret rub, hot smokes those baby backs, then gives them a toss on the grill before delivery on a paper plate.  Sauce is on the table in squeeze bottles. Choices are a not too thick Mild and a Spicy sauce, The Spicy has a red cap on the bottle and is perfect for my worn out taste buds. They've been doing it the same way since the 40's. 

    When I make ribs? I'm a low and slow guy. I also prefer a St Louis cut rib.  Give me a rib that a man can hang on to.  Big... Sturdy....  

    Football Sunday Menu.

    BD's St Louis Ribs

    Creamy Slaw

    Baked Beans.

    And a Brewski or 6

    We start by washing the ribs trimming the loose pieces of meat and peeling the membrane off the back side.


    I'm a big fan of Jeff's Rib rub. ...Use it all the time. But today I'm using a savory Garlic Rub. Mmmmm. 


    I load Hickory dust in my Amazing Smoker tray and fire her up!


    Smoker is set to 230 degrees. We will be using the 3-2-1 method. Works every time. 3 hours in the smoke @ 230. 2 hours in foil @230. 1 hour out  of the foil back in the smoker @ 250.  That should do it! We are looking for a rib that is tender but not falling of the bone. We want a little "pull" to our St Louis ribs. 


    I'll be back with more... Anyone seen my bottle opener? 

    b
     
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Looking good !!!!!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dust works at that high temp?

    I thought it would ignite.
     
  4. Looking good so far [​IMG]. Hope you find your opener!

    Happy smoken.

    David
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hey there Adam... I'm cooking at 230 so no worries! b
     
    Last edited: Oct 12, 2014
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hey David!  I did find my opener. ...3 or 4 times so far!  Hope you're doing good. Storms coming your way. Get the vette in the shed! b
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After 3 hours at 230, I wrap the bones in foil with a little butter and a splash of ACV.


    Back into the smoker for another 2 hours at 230. 

     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    BD... ribs looking good so far... I suggest next time your in Memphis head on over to Germantown (east side of Memphis) and try a place called "Germantown Commissary" ... I too am a fan of dry rubbed ribs but... this plays blows away all the big name joints in Memphis (IMHO).... Our grandson went to college there so we visited quite a bit... We tried all the places and liked this one best....

    http://www.commissarybbq.com/
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks Keith  Cant wait to see how they turn out.  

    I've been to The Commissary.  Very good. In fact considered one of the best in the area.  Thanks for checking in on my smoke. Lets sees how they turn out. The bones need 1 more our in the foil, then we put them back on the grate! b
     
    Last edited: Oct 12, 2014
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking tasty!!! Wish I was having ribs today!
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Case. Thanks for swinging by my friend! b
     
  12. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Now the ribs are out of the foil and back on the grate. I'll cook these at 250 for one more hour. They smell awesome!

     
    Last edited: Oct 14, 2014
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. I need some ribs.
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Those ribs are looking great!
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It's a beautiful thing.  The ribs are off the grate after the last hour. Tender with just enough pull off the bone. Dinner time!

     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    And the plate


     
    Last edited: Oct 14, 2014
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like a great meal, B
     
  18. brooksy

    brooksy Master of the Pit

    Great looking plate B!
     
  19. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Welp.. I can tell you didn't like them... there's still meat on the bones... :biggrin:
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    That meat will be gone shortly Keith! LOL  b
     

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