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More Beef Ribs

post #1 of 10
Thread Starter 

I smoked beef ribs today a little different than I usually do. Normally I just brush olive oil on them and hit them with some salt and pepper and garlic powder. This time I decided to marinade them overnight with Mojo Criollo for a change, then smoked with hickory at 225* doing the 3-2-1 with orange juice during the foil stage. I have not ate yet, still in the garage having a beer but my wife and mother said they are great, better than the last time. So here it is,,,100_2963.JPG

In the marinade all night

 

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Coming out, you can see the citric acid "cooked" them making this brown color

 

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Going on the smoker

 

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3 hours time to foil

 

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Before foil

 

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Coming out of foil

 

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Coming out of foil

 

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Back on smoker for 1 hour

 

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All done,,,,

 

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I didn't get a smoke ring I guess because of the citric acid "cooked" them in the marinade.

 

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Here is my wife's plate, they said they had great flavor and were really tender and when I asked if I should do them this way next time they said yes. I always tell them give honest opinions or I won't learn if you say its good when its not!

 

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post #2 of 10

Nice addition to the ribs! They came out great!

post #3 of 10

Looks interesting. FYI, if you want a thicker and richer Mojo, look for the Badia Brand. Even Publix, if you have one, has one thicker than Goya, which I think is quite watered down.

post #4 of 10

Looks-Great.gif

post #5 of 10

Looks delicious!

post #6 of 10

I ate the same at my house yesterday but I would have been just as happy to have dined with you folks.  The ribs look great!.  What were those great looking side dishes? 

 

Great documentation.  Thanks for sharing.

 

post #7 of 10

Good looking Dino bones!

post #8 of 10
Thread Starter 

Thanks all, they were pretty good, going to try pork ribs this way. I get pork ribs from a Cuban deli here and I am pretty sure they use Mojo on them. I can taste it but think they cook them in the oven instead of on a smoker.
 

Quote:
Originally Posted by Flash View Post

Looks interesting. FYI, if you want a thicker and richer Mojo, look for the Badia Brand. Even Publix, if you have one, has one thicker than Goya, which I think is quite watered down.


I will try the Badia or Publix brand next time. They are all over the place here in Naples. Thanks for the tip.

 



Quote:
Originally Posted by redclaymud View Post

I ate the same at my house yesterday but I would have been just as happy to have dined with you folks.  The ribs look great!.  What were those great looking side dishes? 

 

Great documentation.  Thanks for sharing.

 

The wife made loaded potato skins and the other was left over Mexican rice from the night before with a squirt of Sriracha sauce on top.
 

 

post #9 of 10

Ahron, evening.... The ribs and sides look great.....  I like the complexity of Mojo Criollo.... The second smoke sure made the ribs POP for the camera... probably the taste buds too....  

Making the bride happy is what it is all about..  Dave

post #10 of 10

Those look delicious! And the sides too. 

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