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my best ribs

johno

Smoke Blower
126
10
Joined Jan 30, 2007
i just cooked and ate the best ribs i have done so far . what i did different was first up i never wrapped in foil , or never used the 3-2-1 method , i just trimmed off a bit more fat than i normaly do then rubbed with mustard then put on some jeffs rub . then into the weber for a total of 5.25 hours , splashed some pineapple juice on them a few times through the cook smoke was provided by some small chunks of pecan.while they wee cooking i wanted a glaze couldnt find one quick enough but did find a few basic ideas , so i improvised, no super accurate measuring here into a pan went a good splash of red wine vin , a handfull of brown sugar , a few good blobs ( metric blobs ) honey, quite a few squirts ( imperial squirts ) of mustard , got that simmering along and tasted it , way to sweet , in went some more mustard but that didnt do the trick so i added a couple of spoonfulls of jeffs rub and a splash or 3 of tobasco , tasted again just needed a bit more tang so a good big splash of ketchup , tasted again and presto hey this is very good stuff , kept simmering then let it cool and it went very thick and sticky just what i wanted . 20 minutes befor the ribs were done painted it on one side only . and the wife thinks i am some sort of taste bud god or some thing . well she said they are my best so far ( but i think she is just glad she gets out of cooking ) did some taters cut into cubes in a foil pan in a dash of olive oil and some sage and rosemary, onion powder ,garlic salt, and a pinch of the rub .the glaze realy made the difference and i think not foiling .i did cover them loosely with foil after they were cooked ,to rest and cool a bit for half an hour
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teacup13

Master of the Pit
OTBS Member
1,391
12
Joined Feb 22, 2007
very nice looking ribs you have there.... makes me hungry this early in the morning..lol
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
Nice look'n ribs Johno! I had a similar experience, but I didn't glaze. I've been "foil'n" around w/foil for some time, this last rack I said poo on the foil. I don't think I'll foil again, it seamed too "hit or miss" for me, but then again I've only done them this one time w/out foil.

Nice job Johno!
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
Great job Johno. They look fantastic!! Man those are some thick looking ribs....looks like they left half the hog on them...lol

That's what I love about BBQ, so many folk's have different ways of doing things with great results, and let's face it that's what counts!!
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
Yum! Need a bib to keep the drool from my shirt!

Take care, have fun, and do good!

Regards,

Meowey
 

msmith

Master of the Pit
OTBS Member
1,227
13
Joined Nov 22, 2006
Looking good there Johno job well done. I have to agree on the foil issue I dont care for the fall off the bone to tender for me I like a little knaw on the bone myself.
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
msmith , they did turn out almost fall off the bone , very very tender , but they had a better bark . i find they are a bit soggy when done in foil , even with the unfoiled last part of the cook .
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
The last BB's I did I didn't foil and they came out great! I probably won't foil again either.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
I foil em and hide them in the oven - gives me time to get the rest of supper ready.
 

swalker

Meat Mopper
259
11
Joined Jul 16, 2006
Dadgum Buddy, them look great...I am firing up my smoker tomorrow for sure now...thanks for the post....

Walker
 

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