NAKED RIBS, NO RUB, NO SAUCE!

[pellet user]

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!

 

[Bearcarver]

Looks Great, Al !!

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

Bear

 

[b-one]

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

 

[mike5051]

 
 Looks like another great meal Al. If that's pricey then you really don't want to move up my way. That's more of a sale price here.

Chris

Same way here Chris!

Mike

 

[hardcookin]

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.

 

[SmokinAl]

Amazing how good pork and smoke alone go together. Smoke ring definitely got on strong.


Sent from my iPhone using Tapatalk

 
Looks really great Al!  Points for a great experiment.  I'll be trying this soon!

Thanks fellas!

Al

 

[SmokinAl]

 
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!

 
Looks Great, Al !!

Owe you one.

Bear

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

 
Same way here Chris!

Mike

Al
You and that Lang have been putting out some great Q.

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.

Thanks guys!

Al

 

[crazymoon]

Al, that is a tasty looking rack of ribs !

 

[Bummed]

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

 

[ab canuck]

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

 

[SmokinAl]

 
Al, that is a tasty looking rack of ribs !

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

 
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

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

 

[Rafter H BBQ]

Absolutely awesome Al, really liking the keep it simple method. Very nice bud! :drool

 

[stovebolt]

 Looks great, Al. Good post and a point for you.

Chuck

 

[SmokinAl]

Absolutely awesome Al, really liking the keep it simple method. Very nice bud!

 
 Looks great, Al. Good post and a point for you.

Chuck

Thank you Justin & Chuck!

Al

 

[disco]

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

 

[SmokinAl]

 
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

Thanks Disco!

Tell her your taking up sewing!

Al

 

[Joes Rib]

View media item 553494Al,
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

 

[McCann519]

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.

 

[SmokinAl]

View media item 553494Al,
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

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