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Last ribs of 2011

post #1 of 6
Thread Starter 

hopefully this turns out good it is a lot of pictures and Ive never done this before. Heads up it's going to be pretty long.

 

 

First several pics are making my rub I dont measure anything when I cook so I just added ingredients in piles as I went and took a pic of each one so you get an idea if this doesn't help let me know and next time I make it I will try to work out an actual recipe.

 

First pic is just all the ingredients, just a heads up now I forgot the pic of adding tumeric but I would say it was the same amount as the cayenne pepper. 

The List is:

Brown Sugar

Salt (Kosher, yes it makes a difference)

Black Pepper

Old Bay (yes the seafood seasoning trust me lol)

Paprika

Dark Chili Powder

Ground Mustard

Tumeric

Cumin

Garlic Powder

Onion Powder

Cayenne Pepper

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Ok here goes the sequence Ill put the ingredient before each pic.

 

Brown Sugar

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Salt

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Pepper

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Old Bay

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Mustard

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Paprika

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Chili Powder

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Cayenne Pepper (top left of bowl, kinda blends in)

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Garlic Powder 

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Onion Powder (12 o'clock, again kinda blends in)

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And Cumin!

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Dont forget the Tumeric, same amount as cayenne.

 

Ok thats my rub! hope it seems ok to you guys!

 

Next is my ribs from last year. I use St. Louis ribs I cut down to Spares and get to eat the little parts through the day! grilling_smilie.gif

 

Ill just post the series of prep and stop once I get to rubbing.

 

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Ok I thought I had more than two of meat cutting.....anywho  lol 

 

I used some sauce I had from the Rib Crib (I had lived in OK the year before) they call Carolina Recipe but its basicly like a mustard sauce. So I thought it would be fun to try instead of the standard mustard. Actually I use molasses more often than not instead of the mustard, I love it. 

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Here I apply sauce and Rub and coat nicely.

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Usually I let these sit overnight like this.

 

Next lets look at my set up! I use the barrel Char-Grill to smoke, just build the fire to one side and do my best to maintain the fire and heat. This requires a lot of opening so my smoking usually takes a looong time. The grill on the left I discovered works VERY nicely to light my chimney instead of looking for paper to burn. (hee hee work smarter, not harder!) So heres those pics.

 

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On go the Ribs! Got a digital Oven thermometer there to keep an eye on temp and minimise opening.

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About half way through little pieces coming off to satisfy my appetite for now! haha

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And heres the finished product hope this thread was enjoyable and not too long, if anyone has any tips please chime in!! :)

 

CIMG1651.JPG

post #2 of 6

smokering, morning and welcome to the SMF....   Nice lookin' ribs....   Spices look good....  Bark looks great....  Where's the taste test ???....  I don't see any teeth marks in them babies...  Dave

post #3 of 6
Thread Starter 

Oh they were eatten very quickly lol. Though i was not happy with them they were kind of tough, as I said I have a hard time maintaining fire and temp since I have to keep opening it. I didnt want to ruin the bark by wrapping them and finishing in the oven so they werent done enough. This is the main problem I have and need help with since I dont have any money for buying or even building a side fire box I have a hard time. But when I do give in and finish in foil in the oven it comes out amazing! though a little sloppy. last brisket I did was great.

 

post #4 of 6

After foiling and the ribs getting tender, some folks put them on the grill to crisp back up.... Under the broiler might work also....    33.gif..just thinking....  Dave

post #5 of 6

Beautiful work!  Nothing wrong with ANY of that!  Outstanding.

post #6 of 6
Matt... I have the same Char Griller... I made a charcoal basket (17'x5'x5' If I remember right) for mine and only have to add a few briquettes every hour or so... I use wood chunks instead of chips.. they last a little longer so that means less opening off the hood... When I do add to the basket it is REAL QUICK so as not to loose to much heat... works really well... I also use Maverick-73 thermos to keep an eye on temps... Another mod I did was to add the 3" dryer vent to my exhaust stack to bring it down to grate level... Also I line the whole inside (bottom) with heavy duty tin foil to help cut down on air leaks and make clean up easier... here's a couple of pics to help you see what I did... hope this helps....

480

Now I don't use this much charcoal... I just filled it up so the basket can be seen how it holds it...
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