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Disco Style Ribs

Discussion in 'Pork' started by foamheart, Nov 12, 2013.

  1. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Someone I am sure started these but my first drool was looking at Disco's with a Maple glaze! Since its nothing new, I only took finished shots, or the Bear-view.

    Actually I forgot they were in the brine bucket till yesterday. They were started with the loins that are in there making happy happy noises!

    24 hour dry down in the reefer, light oil, Salt & pepper, 2 1/2 hours @220 w/ hickory and apple.

    Foiled with squeeze plastic butter, apple cider vinegar, in the oven at 250 for 1 1/2 hours. Opened up foil and glazed, back in the oven @351 for 30 mins. allowed to rest 15 mins. Its hard to get me away from Mac & cheese, but..... not even the fresh corn temped me....

    Ham on a stick w/ a Maple BBQ glaze, it is totally unbelievable! If you don't praise this, there is simply something wrong with your taste buds.

    And can ya believe I have a freezer full of loin back ribs because I don't like them!

    The Maple BBQ glaze, just My BBQ sauce, maple syrup, Lea & Perins, salt & Pepper.

    You seriously need to try this. It may replace bacon as my favorite!

    Sorry no big bunch of pictures, I wasn't planning on posting it.... but it was just too good!

    Thanks for looking in....... we have loin hams to dry tomorrow  so stay tuned!

    (whispers you have just got to try this!)

    Did I mention, ZERO drawback!
    Last edited: Nov 12, 2013
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks awesome
  3. pc farmer

    pc farmer Epic Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    WOW.  I was going to buy loin ribs and didnt.  [​IMG]
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice Foam!
  5. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    Thanks for the credit but the bacon on a stick is Pops invention and Bearcarver suggested I try them. I just added a maple glaze. However, I agree. If you don't like these, you are hard to please!

  6. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    It takes a community to raise a child.

    The three of you, and Pop's Dad too, each added just the right piece to make a fabulous smoke!  
  7. foamheart

    foamheart Epic Pitmaster OTBS Member SMF Premier Member

    Thanks guys, but I only followed those who lead the way this time. It was all in black and white.

    Pop's Dad, Pop's, Da Bear, and Disco...... each man contributed and the finished product is totally awesome!

    Every time I think I impress myself, I am humbled by those here that allow me to learn.

    Great site, great people, great fun.
  8. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I will agree that there is nothing better than learning from others. That's why I love this forum.

  9. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Wowzers  Those are competition grade ribs my friend.  ...nicely done
  10. I think these have just been added to the thanksgiving menu.
  11. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great looking meatsicles there!

    Nicely done!

  12. dirtsailor2003

    dirtsailor2003 Epic Pitmaster OTBS Member

    Excellent looking ribs, fantastic looking meal!!!