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Side Ribs Ahoy! w/QView

post #1 of 7
Thread Starter 

These already smell amazing and all that's been done so far is an overnight marinade with the dry rub I made ... looking forward to this one today.  I'm going to try a 2-1.5-1 sort of approach for them (I was going to try what Disco did yesterday but I think I want to try this sort of approach first).

 

So here you go Disco, as requested I will post some pics of this one as it happens :)

 


Edited by Gerk - 8/9/14 at 5:39pm
post #2 of 7

Tasty looking so far!!   110.gif  Im in !!!!!

post #3 of 7
Thread Starter 
Just foiled and sauced them (I did a variation on ChefJimmy's foil sauce, thanks for that one! -- I used blue agave instead of honey or corn syrup). Bend test looking good ... I think these will be winners!
post #4 of 7

Nice looking ribs... I just put mine on a couple hrs ago too :Looks-Great:

post #5 of 7
Thread Starter 

They turned out grrrrrrreat!  Got just the texture and chew that I was looking for.  The pics don't do them justice as the color balance was all wonky (outdoors) and my phone sucks for pics, I should really pull out my real camera for good food shots.  Thanks to @Chef JimmyJ for the foil sauce recipe ... I did modify it a bit -- used blue agave instead of honey and used cider vinegar.  They were a big hit!  The crust was lovely and the flavor beyond my expectations!

 

 

post #6 of 7
Thread Starter 

Cooked with a 3-2-1'ish approach (more like 3-1.75-.75), no mop and no sear, they really just didn't need either :)

post #7 of 7
Thread Starter 

Up tomorrow ... a whole beef tenderloin that's been dry aging all week in my fridge (that's now happily marinating) :)

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