First BB Ribs on the UDS w/qview

[fired up]

Finally got to fire up the UDS again. Have been craving ribs for a few weeks so here we go.

I have been wanting to create a new dry rub so I just flung open the doors to my pantry, grabbed spices and seasonings by the armload and decided to just wing it. Mixed together a few things and tasted it dry until it seemed right.

Now on to the pork!

2 slabs of BBs with the experimental rub.



These went on to the UDS with some hickory at 225 degrees.
Since I didnt get them on until 4pm I was going to have to make the kids something else for dinner. I had some chicken breasts in the fridge so I put some of the new rub on them and tossed em on the weber.



Here is the kids finished dinner with some pineapple rice, broccoli, and butterflies.



By this point the neighbors found the courage to come over and see what I was up to. They had never heard of anyone cooking in a burn barrel before.
Unfortunately only 1 rack made it back into the house.

And a little sliced action.



They were perfectly cooked, tugged right off the bone. The neighbors were impressed.

All and all I think the new rub was a success. On the chicken it seemed about right, just a tad bit spicier than I wanted it. On the pork it was a bit salty and also a little spicy. So with a few minor adjustments and a couple more practice runs I think I will have it down. And then I will share it with anyone who wants to try it.

I am cooking BBs for some friends on Sunday and then on Wednesday I am taking my smoker to work to cook more BBs for about 20 guys.

Thanks for looking!

Brad

 

[thestealth]

those look great...got my mouth a waterin.

 

[fire it up]

Beautiful plate presentation on the kids dinner, and those ribs...man do they ever look good, tender, juicy, mouth watering delicious.
Bet your neighbors are going to stop by to say hello more often now.

 

[ellymae]

Good looking grub you got going there Brad!

 

[bassman]

Outstanding plates, Brad!

 

[alx]

Work of food art.Did you foil ribs.

 

[fired up]

yes I did foil them 2-2-1

 

[danbury]

Looks really good.
You mentioned that the ribs were a bit on the salty side. Were these cryovaced ribs or were they by chance something that was like "hormel brand" or one of the other ones that were enhanced. The reason I ask is because the ones that are enhanced usually are really salty.

Just curious

 

[ddave]

HA!! Burn barrel . . . bet they won't be calling it that anymore.

That was nice of you to share your ribs with them anyway.

The chicken breast looked pretty good as well.

Dave

 

[fired up]

Funny thing, The package says 100% natural no artificial ingredients or hormones. But upon inspecting the ingredients list water and salt are added.
This explains why the ribs were salty and the chicken wasnt. They were tyson brand from wal-mart.

 

[ronp]

Just awsome looking.

 

[irishteabear]

Nice job, Brad! Both the ribs and chicken look delicious. I love how you did the kids' plate. Cute!

 

[pineywoods]

Looks great nice job

lucky neighbors

 

[beer-b-q]

Both look Great... for being cooked in a "Burn Barrel" LOL...

 

[forluvofsmoke]

Wow! Nothing wrong with that smoke...those BBs, talk about a smoke ring, dude!!!!!!!!

Very nice all the way, the chix plated up looks fantastic, too.

Keep that drum warm, 'cause the two of you make a good team!

Thanks for the drool-view!

Eric

 

[old poi dog]

That was a great Smoke that you turned out. Gotta be careful now. When the neighbors get a hint of your thin blue hickory smoke they'll magically appear at your side.

Thanks for the great q-view.

 

[danbury]

If you have a Sam's Club near by, they have some good ones there. They are in a plain cryovaced package without the enhancements.
Just about all of the packages that have a "branded" name on them are enhanced.