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Spare Ribs on my Tailmaster

post #1 of 6
Thread Starter 

 

Let me know what you think.

post #2 of 6

Nice job on the video.

 

Here is the question...what did you think of the ribs?

 

Give us a little info from the chef...tender, tasty, what went right, what went wrong, what could you do better, or did you think they were perfect?

 

It's all about learning and all about the journey!

 

Bill

post #3 of 6
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post
 

Nice job on the video.

 

Here is the question...what did you think of the ribs?

 

Give us a little info from the chef...tender, tasty, what went right, what went wrong, what could you do better, or did you think they were perfect?

 

It's all about learning and all about the journey!

 

Bill

 

Well, Bill, in my opinion I've made better ribs. I put too much rub on them and tried a Dijon mustard this time so it was a little different.

They were tender! I think next time I'll cook them with just a simple salt, pepper, and red pepper flake mix on them.

post #4 of 6
Quote:
Originally Posted by jwg299 View Post
 

 

Well, Bill, in my opinion I've made better ribs. I put too much rub on them and tried a Dijon mustard this time so it was a little different.

They were tender! I think next time I'll cook them with just a simple salt, pepper, and red pepper flake mix on them.

 

That is an interesting combo for ribs...most folks tend to sweeten them up a bit.  Check out threads on the site about rubs and sauces, you'll find things you want to try, some you don't, and some you might want to adjust to your tastes...

 
Here is a thread with my finishing sauce and BDSE sauce that you might like.  PGSmoker's BDSE
 
Good luck and remember to have fun and enjoy the journey!
 
Bill
post #5 of 6
Thread Starter 

I have about 7 different rubs I would normally do on ribs but I tried something else this time.

Thanks for the suggestion I'll check it out.

post #6 of 6

Looks good to me

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