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NAKED RIBS, NO RUB, NO SAUCE!

Discussion in 'Pork' started by SmokinAl, May 31, 2017.

  1. pellet user

    pellet user Fire Starter

    That color on those ribs looks amazing.  The smoke ring looks deep, can't say anything else that hasn't already been said.  Just wish I was eating them!
     
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great, Al !![​IMG]

    Owe you one.---Got It!! Like.

    Bear
     
    Last edited: Mar 13, 2018
  3. b-one

    b-one Legendary Pitmaster OTBS Member

    Great looking ribs Al! I'm still ordering some new rubs to try.:devil:
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Same way here Chris!

    Mike
     
  5. hardcookin

    hardcookin Master of the Pit OTBS Member

    Al
    You and that Lang have been putting out some great Q. Thumbs Up
    Rib is beautiful!!
    Monday I done some chicken without any sauce or rub I just brined it. Then smoked it 325 skin down. It turned out good...was a nice change.

    Ribs might be on the menu this weekend.
    Point worthy.
     
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks fellas!

    Al
     
  7. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks guys!

    Al
     
  8. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    Al, that is a tasty looking rack of ribs !
     
  9. Bummed

    Bummed Meat Mopper

    Looks awesome Al! It sure takes all the guess work out of it, as they say 'KISS'!

    [​IMG]
     
  10. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    That looks like it turned out great Al, Naked and basic sounds great..... I am going to try that with a rack and see what happens... Mmmmm mmmmm
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks fellas!

    It's definitely a great way to see what meat & smoke taste like, then if you want to build a flavor profile start from there.

    I will probably do it this way many times again, & you can always have several different sauces to add at the end.

    So everyone can have ribs the way they want them.

    For us just meat & smoke was perfect!

    Al
     
  12. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Absolutely awesome Al, really liking the keep it simple method. Very nice bud! :drool
     
  13.  Looks great, Al. Good post and a point for you.

    Chuck
     
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank you Justin & Chuck!

    Al
     
  15. disco

    disco Epic Pitmaster OTBS Member SMF Premier Member

    Love it! What a great idea and one I must try. Now about that needle probe, do you think it is small enough that She Who Must Be Obeyed would miss it if I bought one?

    Disco
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Disco!

    Tell her your taking up sewing!

    Al
     
  17. Al,
    Tried this method yesterday and ribs were moist, tender, and to my satisfaction. However, my wife had 2 issues. One , too much smoke flavor which i can easily rectify. Two, the outside thin bark was a bit too tough for her liking. ( I liked it)
    Any ideas on how i might keep it soft? I did have a hot spot on one end that had a thicker dryness from which i can fix by rotating once. I kept the temperature on my electric between 220 and a max of 227 in center towards back using a therma probe and used a power control attachment for my MES 30 model 20071012
     
    Last edited: Jan 31, 2018
  18. McCann519

    McCann519 Fire Starter

    Those ribs look fantastic Al!! Great idea to go back to basics and keep it simple. I like it and am going to have to give it a try next time I do some BBs.

    Also, I like that you keep the membrane on, I agree with your thoughts that it seals in the juices. I never thought to remove after cooking.
     
  19. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Give my "Perfect Ribs" method a try. The bark will be softer, because of the foiling stage.
    Al