booyah Baby backs for the 4th...2-1-1 method.

Discussion in 'Pork' started by boykjo, Jul 4, 2012.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The braunfel offset did another masterpiece........

    My sons new girlfriend doesnt eat ribs but she made an attempt.... Said they were life changing........

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    Mrs boykjo gets a thumbs up on the macaroni salad.. its awesome

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    Thanks for looking

    Joe
     
  2. raymo76

    raymo76 Smoking Fanatic

    Dude those look mighty yummy, I too did BB's today. Nice smoke ring in there.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Keep practicing Joe...You'll get them down soon!...[​IMG]...JJ
     
  4. Look great! What's the salad...that looks good! And a happy Mrs.?
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great Joe. Where'd you get the ribs they look real nice.
     
  6. Looks real good!



    ~Martin
     
  7. dewetha

    dewetha Smoking Fanatic

    that is some fine looking grub!
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

     Macaroni salad. Yeah.. Every once in a while she'll smile.......lol
    A&P makes them every day like that and sells them out the back door for only 10 cents a rack
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a great looking meal Joe - congrats on converting another one 
     
  10. Those ribs look great, I did some too, but mine weren't shiny like yours.  Was that a final glaze?  Anyway, look very tasty!  Steve
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Rubbed with john henrys pecan rub  from texas and at the last hr a final lite coat of curleys bbq sauce from kansas
     
  12. Thanks, will try that next time.  Steve
     
  13. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    A&P makes them every day like that and sells them out the back door for only 10 cents a rack
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    LOL I meant where did you get the raw racks. They looked like a nice cut.
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    LOL I meant where did you get the raw racks. They looked like a nice cut.[/quote]
    They were smithfields cryovaced ribs

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  15. billyj571

    billyj571 Smoking Fanatic

    Awesome looking ribs
     
  16. sescoyote

    sescoyote Fire Starter

    Man how do you get them looking so red???
     
  17. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Here they are rubbed down over night. I pan them overnight then I save the blood/rub drippings about 3/4 cup and I baste with it at every turn. they are un panned and open on the smoker for 2 hrs then I pan them and poor the rest of the rest of the blood/rub juice into the pan and foil over the top as you would do with a brisket...... then for the last hr I un pan  and baste very lightly with sauce.....

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    Last edited: Jul 13, 2012
  18. I am trying your method today...just got down to the 1st 1 ...and they are looking good...Have some apple juice spray and pecan chips...I hope they turn out...I did mine overnight too...with the rub...
     

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