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Friday off ribs in the wsm

post #1 of 18
Thread Starter 

Well i had the day off, so might as well fire up the wsm... Got some ribs i caked with brown sugar like the video that was on here a while back..Had to have some wicked beans( thx dutch!!) Threw on some wings and fixin to make some shrimp-cream cheese abt's..Will update as it goes.. Happy Friday every1  !!

 

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post #2 of 18

Looks good! Can't wait to see the results.  Nothing like a full WSM to bring a smile to your face... lol.

post #3 of 18

Looks good so far, what time should we be there for dinner?

post #4 of 18

Everything looks great so far there Mike. I know my cell phones gonna ring right....... But you and yours also have a great day and eat it all up for me too.

post #5 of 18

looks good, can't wait to see the finished product

post #6 of 18
Thread Starter 

Here are some progress shots... Wings done and then slathered in franks sweet-hot sauce and butter.. Ribs after 3 hours.. Starting to get some pull back.Gonna try these slabs all the way to the end with no foil....More later.

 

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post #7 of 18

Man those look sweet...Hey I get off at 5pm....what side of town did you say you lived on???....

post #8 of 18
Thread Starter 

Here are the final pics... I love the ribs done with the brown sugar caked on for an hour before cooking... The brown sugar turned into a wonderful sweet glaze.. I also may never foil ribs again !! These are by the far the best ive done..No sauce needed !! Thanks for lookin'... Happy memorial day all !

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post #9 of 18

nice job looks great. I just took some BBR off the pit a few hours ago. used the 221 method and seemed to work great. I also used the brown sugar and didn't use any bbq sauce 

post #10 of 18

Wow they look perfect, nice color and everything looks great. I need to try Dutches beans.

post #11 of 18

Those look like some very, very good ribs! Seems like we're all feeling some rib love lately.

post #12 of 18

All looks GREAT!

 

Thanks for showing,

Bearcarver

post #13 of 18

Everything looks great Jax.  Love the way those ribs turned out.  My last ones I did not foil & my next ones will be using the brown sugar method also.  Thanks for the qview.

post #14 of 18

Hey Jax whats the flavor with the brown sugar on them? Does it make them really sweet or mildly sweet and whats the process of doing them that way? Seem alot of people are doing them that way is there a link on that?

post #15 of 18

they all look great, I use 2 2.5 5 for my ribs and add a bit of brown sugar to my rub mix

post #16 of 18

Holy smokes!  Nice color on dem ribs, and those ABT's are lookin' mighty fine.  Man, now I'm all hungry.

post #17 of 18
Thread Starter 
Quote:
Originally Posted by pandemonium View Post

Hey Jax whats the flavor with the brown sugar on them? Does it make them really sweet or mildly sweet and whats the process of doing them that way? Seem alot of people are doing them that way is there a link on that?


They were just kissed with a little sweetness.I really like them this way, no1 put sauce on them...The process was in a video clip some1 posted here about 2 weeks ago?? It is somewhere here on the forum..It's from competition team...Use your rub like always and then just cake ( and i mean cake) them with brown sugar...Leave them out at room temp and after about an hour it will have turned into a beatiful glaze...Then i just smoked at about 230 for 5 1/2 hours..No spritzing and no foiling....I used an apple/cherry/peach mix on these.... Give it a try, i think you'll like them.Thx every1 for the comments...

 

PS.. Sorry Pandemonium, i'm headed out the door to a party and don't have time right now to find the link for ya....Normally i would be glad to find it for ya... I do belive it was in the pork forum tho...
 

post #18 of 18

The new WSM is producing some fine looking grub, Mike! I suppose I can't give points, but if I could I sure has heck would!! I'm going to be doing some ribs tomorrow and may have to try the brown sugar treatment on a slab. Great idea!

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