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Ribs for the In-Laws and Fam w/ QView

post #1 of 10
Thread Starter 
Here are the ribs I'm in the process of smoking as we speak! Used a new rub I made, ingredients are here:

I'm not used to venturing into the land of sweeter meats, as my in-laws like, so it is going to be quite the experiment!
I have 5 racks of baby backs and 1 rack of beef ribs. All were covered in yellow mustard and rubbed, the baby backs with my new rub and the beef with steak seasoning and the smallest bit of my new rub. They are smoking with hickory chunks and Royal Oak lump charcoal. I should probably get a rack to put the ribs on next time! The smoker is FULL!!!

My beverage for the day, George T. Stagg!

6 racks of ribs!

All rubbed up!

My smoker full o' meat!!!

I will update a bit later as things progress... icon_smile.gif
post #2 of 10
Hey things are looking good so far. I'm sure the In-laws will be very happy. Mine always are they just love BBQ.
post #3 of 10
The ribs look great! So does the bourbon!!!!
post #4 of 10
Thread Starter 
Not only does that bourbon look great, but it's amazing stuff! Probably tied with Bookers for my favorite bourbon. Gotta love barrel proof!
post #5 of 10
Those beef ribs looks good and meaty! Looking forward to finished pics.
post #6 of 10


Looks great, I'm gonna have to try that bourbon sometime. The little one in the backround looks excited for some ribs. Looking forward to the finished pics. PDT_Armataz_01_37.gif
post #7 of 10
So how did they turn out and how did they like them?
post #8 of 10
looking great so far
post #9 of 10
X2- How did they finish(other than in your stomach)icon_wink.gif
post #10 of 10
Thread Starter 
Sorry, things have been crazy!

Anyway, here are some more pics:

This is the stack of meat ready to be foiled. As you can see, they look kind of dry, that's because I rarely ever spritz or mop them on the smoker anymore. I prefer the texture of having them develop somewhat of a decent crust or bark (not as much as a butt, though) and then having the foiling soften that up so it's edible and full of deep flavor!

Here is one rack with some Parkay and honey on it, I think many racks may have had a bit more Parkay, but this one was toward the end of the bottle. The honey was just pure real clover honey.

Here it is with the dark brown sugar on it. Being precise and even with coverage is overrated. I've seen some people put lots more brown sugar on it than this, but with the sweeter rub on these babies, I was a bit reluctant.

AND, that's all the pics I took... Apparently drinking barrel proof bourbon (141 proof) on the rocks combined with smoking meat and then having lots of family show up makes for a good time and I totally forgot to take more pictures.

Anyway, after foiling them, I put them on my propane grill and basted both sides of each with Sweet Baby Ray's BBQ sauce (not my style, but ya know!). Let that sit on low for a little bit, bone side down. The sauce caramelized quite a bit and actually tasted better. They were probably on there 15-20 mins. Then brought them in and the feast began!

They actually turned out quite awesome, I must say. The sweetness was toned down much more than I thought it would be, probably due to lovely caramelization! My favorite word. Everyone loved them. They were sweet without being too sweet, and not spicy so everyone could eat them. They weren't fall apart tender so that I couldn't handle them, but the meat did come clean off the bone pretty well which is how most regular people tend to judge ribs. I took 1/3 of a rack to one of my bosses because he's seen and smelt me eating leftover ribs at work and he said they were tied with the best ribs he's ever eaten. SO, that's good in my book!

I'll be using this rub again, I'm thinking!
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