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Try'n Ribs again, PICS - Page 2

post #21 of 33
Glad to hear the ribs turned out good for ya...PDT_Armataz_01_37.gif ..
post #22 of 33
Those look pretty good to me. I tried 3-2-1, and variations but I found that if I spray them every hour or so with a basting liquid they come out nearly perfect. The only time I ever foil is if I feel like the ribs are getting too much smoke. I was lucky enough last year to buy two cases of smithfield baby back packers for a great price, so I got to experiment alot more than usual. I like to spray them down with straight apple juice sometimes, but my favorite so far is a 50/50 mixture of Apple Juice and Jack Daniels. If havent yet... try it. The Jack imparts a wonderful flavor, especially when the meat is smoked with charcoal.
post #23 of 33
Great Ribs BigAL! Just remember all this stuff is a guide. Every piece of meat will be different from the one before. Some are thicker, fattier, leaner it all affects the cooking.

As Cris said a nice spritz evey now and then is good for the meat. Anything with sugar in it with help give it a nice crusty finish. Juices, booze, honey ...

post #24 of 33
Great looking ribs BigAl. Looks like your on the road to being a rib master. Perfect color.
post #25 of 33
Alright Big Al them ribs look great, job well done.
post #26 of 33
Outstanding Big Al, fantastic looking, drooling now......PDT_Armataz_01_37.gif
post #27 of 33
Thread Starter 
Wife & kids really liked them, so I'm happy. Today gonna try to duplicate it w/spares and baby backs. Only done baby backs one other time that I can think of, long time ago. Want to give some to parents to show Mom that you don't need to boil ribs to get juicy, tender ribs.

Wife & kids said that I did better by not adding so many spices, they weren't too sweet(I used to put honey on the last 30min), and not over tender. I've done them before where they were over cooked and the bones just basically fell out.

For any newbie, like me, try'n to get good ribs: 3-2-1 is BASIC, and you MUST watch the ribs closer. That is the main thing I learned. Don't over spice, and most of all LISTEN to the people on this forum.

If I can't duplicate this today, I will let all your Mama's slap me silly!

Thanks again for all the help
post #28 of 33
boil....did ya say boil son???????? agggggggghhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhPDT_Armataz_01_42.gifPDT_Armataz_01_41.gifPDT_Armataz_01_33.gif
post #29 of 33
Hey BigAl, the honey thing is actually pretty good but for me you need to ballance out the sweet with some heat. Adding a little pepper to it really changes the outcome. By pepper I mean cayenne, white, black, etc. Whatever you like. I did some last year that I slathered with honey and sprinkled with a moderate amount of fresh ground white pepper and it turned out rather well.... not my favorite, but still came out with a really good flavor.
post #30 of 33
pepper...did ya say pepper boy???? I say jalapeno powder!!!!!!!! whooooooooooohoooooooooo PDT_Armataz_01_34.gif
post #31 of 33
Smoked -

Tried some Jalepino powder in my last rib rub it was fantastic!
post #32 of 33
Thread Starter 
ChrisB, good idea on the sweet balanced w/heat. My problem is the kids don't like much heat at all. I gotta really watch it w/them. I'd like to make some for just the wife & I, adding more heat.

I did duplicate the ribs Sunday. Kids really like them, wife doesn't want me to change a thing. What really hurt though is my 12yr old son said he "thought" they might even be better than Applebees PDT_Armataz_01_23.gif ! MIGHT?! PDT_Armataz_01_35.gif He's the rib guru, so I had to listen. I see it as a challenge! Wife said we'll get some ribs them and I do mine and have a "throw down".
post #33 of 33
Glad to hear you were able to duplicate the ribs Big Al....PDT_Armataz_01_34.gif

I agree with you both on it's a matter of balance, here is a interesting quote from DR BBQ (Ray Lampe) about his award winning competition ribs.

"My comp ribs get a perfect trim, the get a heavy load of rub, with some extra sugar and cayenne to offset the saltiness of all that rub. They smoke for a while, then get wrapped with an distinctly flavored, intense secret mop, cook some more, then they get back to the grill and glazed with another BBQ sauce, probably kicked up, and finally adjusted for enough salt and maybe a little extra rub.

I would never do this at home, and rarely eat more than one or two. There's a bag of them in the fridge to give to the neighbors. The balance is the key though. If they get salty or sweet or hot, it doesn't work."
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