Decided last weekend it was time to get the Hy-Fyre going and smoke some pork ribs. Although beef ribs have taken first place among our favorites, we do still love some well cooked pork ribs. Had Rick and Susan come over for a basic backyard BBQ. They brought slaw and I made some tater salad as well as the ribs.
The rack of ribs. A decent sized rack and pretty consistent thickness / width.
Seasoned up with a nice dose of my pork rub.
Smoker is dialed in at 250 so on go the ribs.
Got some nice TBS going with charcoal and hickory. First time in 3 weeks there are no storm clouds in the background.
At the 2 hour mark.
Got a couple rolls of this in an order from CPB last week at the recommendation of Joe. We were blown away at how good this stuff is. Simply outstanding!!
Sliced up for an appetizer plate.
4 hours in and still not sure if I am going to wrap these. Decided to glaze them though.
5 hours and the coals are dying from the charcoal and wood. Not worth firing up more so glazed again, wrapped, and will finish them with just the propane burner.
Dropped the temp back for the last hour so as not to turn the ribs to mush. So easy dialing this thing in exactly where I want it.
Ribs all done, a short rest, and ready to slice. I am happy with the way these look for the first pork ribs on the new smoker.
Sliced and cut like butter.....and a nice smoke ring!! I think I finally got that monkey off my back
A little closer....of course.
The whole spread. About as simple as it gets. Ribs, slaw, tater salad, and pickles a la
SmokinAl
Some of everything on the plate and out to the patio,
Close up again. The smoke ring on these goes clear to the bone....literally.
First pork ribs in a long time but man oh man were they good!! I used a Carolina sauce that I got from
pit 4 brains
in our Christmas exchange as the base for the glaze. That stuff is outstanding. About the best sauce we've ever had, and y'all know we aren't really sauce people. That's saying a lot for this stuff. The ribs were very well cooked with just a little pull but a clean, easy bite through. Flavor of the charcoal and hickory was off the charts. Enough to know you're eating BBQ but not overpowering in the least. Most of the folks said these were my best pork ribs to date but I think that just came from the fact that we'd not had them for a while. Still though, those are nice words to hear, especially knowing people are enjoying the meal.
Gonna call this one a wrap. So
gmc2003
does posting this preclude me from entering it in the rib TD? I think you should let me enter these so everybody has something to laugh at while they are looking at real entries BTW, let's get those entries in.
Robert
The rack of ribs. A decent sized rack and pretty consistent thickness / width.
Seasoned up with a nice dose of my pork rub.
Smoker is dialed in at 250 so on go the ribs.
Got some nice TBS going with charcoal and hickory. First time in 3 weeks there are no storm clouds in the background.
At the 2 hour mark.
Got a couple rolls of this in an order from CPB last week at the recommendation of Joe. We were blown away at how good this stuff is. Simply outstanding!!
Sliced up for an appetizer plate.
4 hours in and still not sure if I am going to wrap these. Decided to glaze them though.
5 hours and the coals are dying from the charcoal and wood. Not worth firing up more so glazed again, wrapped, and will finish them with just the propane burner.
Dropped the temp back for the last hour so as not to turn the ribs to mush. So easy dialing this thing in exactly where I want it.
Ribs all done, a short rest, and ready to slice. I am happy with the way these look for the first pork ribs on the new smoker.
Sliced and cut like butter.....and a nice smoke ring!! I think I finally got that monkey off my back
A little closer....of course.
The whole spread. About as simple as it gets. Ribs, slaw, tater salad, and pickles a la
SmokinAl
Some of everything on the plate and out to the patio,
Close up again. The smoke ring on these goes clear to the bone....literally.
First pork ribs in a long time but man oh man were they good!! I used a Carolina sauce that I got from
pit 4 brains
in our Christmas exchange as the base for the glaze. That stuff is outstanding. About the best sauce we've ever had, and y'all know we aren't really sauce people. That's saying a lot for this stuff. The ribs were very well cooked with just a little pull but a clean, easy bite through. Flavor of the charcoal and hickory was off the charts. Enough to know you're eating BBQ but not overpowering in the least. Most of the folks said these were my best pork ribs to date but I think that just came from the fact that we'd not had them for a while. Still though, those are nice words to hear, especially knowing people are enjoying the meal.Gonna call this one a wrap. So
gmc2003
does posting this preclude me from entering it in the rib TD? I think you should let me enter these so everybody has something to laugh at while they are looking at real entries BTW, let's get those entries in.Robert
