Featured Couple of Ribs Today

[radioguy]

RG

 

[forktender]

View attachment 719772

RG

Sweet!!!

Those look Kill'er, where did you buy that rib rack?

 

[voyager 663rd]

A couple? Looks like you cleaned out the butcher

 

[Brokenhandle]

Looking great!

Ryan

 

[jcam222]

Lots of tastiness there

 

[sandyut]

Lookin good! Full smoker! love it

 

[radioguy]

I'll post more tomorrow this was a long cook as I had to shut it down a bit to do some necessary stuff a few hours in.

Cooking for 25+ people this is our yearly family beach trip. Did 9 St. Louie racks 2 different rubs and a few belly lollipops. Plans are to slice and vac pak freeze. for the trip to Myrtle Beach. I just cleaned up the smoker. Ribs are resting. I'm resting next.

RG

 

[SmokingUPnorth]

Those look amazing. I like your rib rack. I’ve used my Weber rack maybe 2 times it’s a pretty poor design, the slots aren’t long enough and the ribs just kinda fold over on the ends. But that one looks well made

 

[radioguy]

Here are a few more pictures from yesterdays Rib cook. I wanted to try some belly lollipops . I cut the belly in 1 1/2" strips, coated them with Kosmos Killer Honey Bee rub, some my TnT rub and fresh ground black pepper. I vac packed and froze those a while back. Thawed and rolled onto skewers. The thick pieces were really tough to roll tight. Next time I will cut thinner or butterfly them. Cooked until 195+F, foiled with some butter and Montgomery Inn sauce (Sweet)



St. Louis cut ribs from Costco. I really like these from Swift. They are cryo-packed 3 racks to a bag. They are very consistent in thickness and finish at same time. Membrane off, I trim them to square them up and get rid of the rib tips, cartilage. We save that trim for use in stew and spaghetti sauce.


Decided to try some "R Butts R Smokin Cherry Habanero rub" kudos to Rafter H BBQ for the intro to this rub, my own TnT competition rub, its Da Bomb.


Did my normal hot and fast cook with cherry, apple, mulberry wood 250-290F. Off the racks after about 4 hours to finish.

About the racks. I built them myself, They are a customr fit for my little smoker. Its a unique situation of how I got the idea for making them. My good friend Chris (RIP) had a Lang 84. He stored it at my house and I helped him out with towing / maintenance. He bought rib racks when he acquired his Lang in Texas. I just took a few pictures and measurements. Real simple to make, #9 flat mesh and 1/4" steel rod. I made a jig to bend and hold things together. MIG and braze. If anyone needs help or is interested in these racks, let me know.

Took the ribs off when they passed the bend test. Double foil with a good portion of BBQ sauce. I let them finish in a cooler for about an hour. Then into the fridge for overnight. I sliced them up and put them in vac bags with a bit more sauce. I'll freeze them for dinner in about two weeks.


Thanks for riding along. I've been snacking on some of the rejects this morning. I will say that the Habanero Cherry rub, was spicy out of of the bottle, nice hot kick. It calmed down during the cook and with sauce. Going to have bling taste test with the Family, always Fun!.

Thanks for riding along, have to pack the trailer for trip to North Myrtle Beach in 6 days.

RG

 

[bmudd14474]

Awesome job. Looks relaxing.

 

[philpom]

Looks like a fun cook. The ribs look great!

 

[millerbuilds]

Beautiful cook! Nice work on the color!

- Jason

 

[texomakid]

I like ribs and I can not lie...

 

[Rafter H BBQ]

Man RG, you knocked that one out of the park bud! That all looks amazingly delicious, YUM! I am going to have to try pork belly on the skewers!

Thanks for the shout out, hoping you enjoyed the rub as much as we do. Also, awesome rib rack… very nice and useful… most I’ve seen are just not even in the same ballpark…. You nailed that too!