Practice ribs for a friendly rib-off

Discussion in 'Pork' started by erikz, Aug 1, 2015.

  1. erikz

    erikz Newbie

    So my friend is hosting a rib-off next weekend and as of a couple weeks ago I had never cooked a rack before.  I convinced my wife to buy me a WSM and have been able to sneak in 2 cooks so far.  

    Luckily, I've had fantastic luck.  I chose to just go a straight 5 hours, no foil, super simple "rub" and lightly glazed with a sauce at the end.  Since this is all being judged by non-cooking friends and family I'm assuming they want fall off the bone.  I ended up with a slide off the bone rib which I'm happy with.  In the eyes of professionals they're probably right on the line of being overcooked, but whatever... they taste great.  I got a nice balance of sweet and spicy and it's not overly complicated.  

    Here's a pic of the finished product... sorry for not having any sliced pics, but they went pretty quickly!  

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    They look great! Don't listen to the people who try to tell others how they should like their ribs. You and your family are the ones eating them so cook them the way you like them. Good luck in the competition!!
  3. Is your cook off by chance in Pasco Washington? And bye the way the ribs look great!!!
  4. b-one

    b-one Smoking Guru OTBS Member

    I totally agree with Md! Great looking ribs and good luck in the rib off!
  5. What did you use for your "super simple rub"?
  6. erikz

    erikz Newbie

    The event's in Milwaukee in my friend's backyard.  

    The "rub" was salt, pepper, garlic, onion, paprika, cayenne and chipotle powders.  I didn't measure or mix anything together, but just sprinkled what I thought was the right amount of each on the ribs straight from their individual jars.  The sauce I use leans towards the sweet side so I'm not adding much more sweetness on top of that... I might hit it with some honey right before the sauce goes on and up the cayenne a little to keep the balance.

    I'm a big fan of the KISS method.  After all, you want people to be able to taste the pork!
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Way to go Ericz . Ribs look good. Yuo are on the right track with the simple way . and I'm proud of you for trying the no- foil method.

    You-ll wow them at the Rib-off!:biggrin:

    Have fun and . . .

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