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Ribs for supper with pix

post #1 of 10
Thread Starter 

My daughter's fridge gave up the ghost so she brought some stuff down here to keep from spoiling and in the box was a slab of meat simply marked as "pork".

 

When I opened it up and turned it over, it looked a whole lot like baby backs so, on the smoker they went.

 

The rest, as they say, is history! (including the ribs)

 

Gettin' an olive oil massage from my #1 helper!

 

A rubdown with some KC style magic dust

 

 

 

 

 

 

 

Didn't even bother to sauce

 

 

 

 

What else can I say? I shoulda' done 2 racks! 

 

Thanks for bearing with me and taking a look.

 

Michael

post #2 of 10
Awesome looking ribs!
post #3 of 10
Looks great, always cool to get kids involved
post #4 of 10

Very nice - them look yummy!!! 

 

A full smoker is a happy smoker

 

DS

post #5 of 10

Those are some dandy looking ribs!

post #6 of 10
Thread Starter 

Thanks guys!   I really appreciate it!

 

Michael

post #7 of 10

great job nice smoke:drool:maybe I should check my freezer

post #8 of 10

Those are some nice looking ribs Mike! I can make out the Brown sugar you tossed on them at foiling, but what sauce was that? Dijon?

 

Great job! Cheers!

post #9 of 10
Quote:
Originally Posted by knifebld View Post
 

Those are some nice looking ribs Mike! I can make out the Brown sugar you tossed on them at foiling, but what sauce was that? Dijon?

 

Great job! Cheers!


Looks like some good ole squeeze butter.

post #10 of 10
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Those are some nice looking ribs Mike! I can make out the Brown sugar you tossed on them at foiling, but what sauce was that? Dijon?

 

Great job! Cheers!

 

 

 

Quote:
Originally Posted by ps0303 View Post
 


Looks like some good ole squeeze butter.

 

 

Yep, just plain ole squeeze Parkay! I didn't put the honey because that makes 'em a little too sweet for us.

 

After they came out of the foil, I dusted them with a little more rub and put 'em back on the smoker for another 20 minutes or so.

 

Michael

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