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Heavy on the ribs!

post #1 of 16
Thread Starter 
Had some bbbacks and western ribs to smoke today.
2 I used the rest of jeffs rib rub I had mixed up...the rest I just threw together a basic rub of interesting flavors.

here are the western ribs

Everybody in the smoker

2 hours are just about up almost time to foil!
Be back later with an update.
post #2 of 16
Looks like everything is going really good so far. I'll have to check back in later.
post #3 of 16
Looks like a great start what time are we eating biggrin.gif
post #4 of 16
Your own personal Rib Fest!

Enjoy... cause it is lookin good!
post #5 of 16
Lookin good!
post #6 of 16
Great Start... PDT_Armataz_01_34.gif

What time is dinner?
post #7 of 16
Lookin good! Can't wait to see the finished product!
post #8 of 16
They do look good but I'm not familiar with a western cut rib, could you give more info please SOB?
Shoulder steaks maybe?
post #9 of 16
Can the finished product be e-mailed...or perhaps faxed to my residence?? icon_wink.gif
post #10 of 16
I'm totally guessing here, like Final Jeapordy...
but could that be another name for Country Style Ribs?
post #11 of 16
do we have qflavor or qscent through the interweb yet? those look goood!
post #12 of 16
Yup, that's what they call em down here.... BTW, looks great SOB !!PDT_Armataz_01_37.gif
post #13 of 16
Thread Starter 
Yep ...Western ribs are sometimes called country style ribs. different parts of the country,different names. its just a 1-1/4 cut of pork shoulder steak that is cut along the bone.

Enough of the class work!

Here Mrs SOB and I were saucing the bbbacks,ready to go back in.

I pulled the western ribs... they were too done for ribs.

I pulled them and made some BBQ Pulled Pork.Added some of the Spiked Cherry Bourbon Sauce that we put on some of the BBBacks.

Here is the ribs with my thrown together rib rub. It turned out too salty.Still edible though. Hoping the regular BBQ sauce will tame it down a bit.

These 2 had jeffs rib rub and then coated with the Spiked Cherry Bourbon Sauce.

They were fall off the bone...Mrs SOB likes them that way, I prefer a little tug. I was dissapointed at my bone head rub mix, but it will work out.
The Spiked Cherry Bourbon Sauce was mmmmmmmm Soooo Gooood!
post #14 of 16
If we figure out how to fax this stuff we would be so rich ....mmmm and fat.
post #15 of 16
Man that looks delicious! I am always in fear of over cooking, hope it was great!
post #16 of 16
Maybe he can scan them!!

Those look great. I feel your pain on the rub. I always seem to be heavy on the salt flavor. At least that is what my wife says. I'm working on a salt free rub.

Your ribs look great.
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