I remember this from my first week here.
The ribs look more like chops , so much meat on um. :p
Thats intersting Al! Naked almost goes against everytthing that I have read and done with smoking and grilling. Flavors are always (until this thought) been created and complimented by the smoke. I will have to try this!
Thanks!
I am smoking a 7 lb butt tomorrow...naked!
Mike
Looks great being naked without the rub or sauce. Sometimes it is good to go simple. Bet they tasted great.
But I would have made an excuse to take your sweet ride out again saying I forgot something at the store.
Points to you Al.
Dang. Where the heck was I when this was first posted. Boy did I miss the boat on this one.
I am smoking a 7 lb butt tomorrow...naked!
Mike
Thanks Al. You've taken the KISS method to a new level. Or maybe back to it's original roots.
Ribs have been my downfall for many years. You've inspired me to give them another try.
I'm thawing a 5# rack of spares that have been in the freezer for a few months. The weather is predicted to be great this week up here in NE Florida so I'll fire up the Lang 60D and give it a go. I may have to go with a bit more heat because the 60 seems to like 250 to 300 and above best. I may even go turbo at 350 just to see what happens.
Also have a question for you Al. It looks like you did them on the lower rack of your 36. Is that right?
I did a couple slabs over the weekend and left the skin on the back of each slab.
I wrapped my leftovers in foil and refrigerated them till lunch the next day. I cut a couple ribs away from the rack and removed the skin fairly easily. There under the skin was a beautiful layer of fat that had congealed and hardened in the fridge.
I took a knife and could scrape the layer of fat off just like skimming a pot of soup or stock after it has a chance to chill. Very nice to see that there, knowing if I leave it on and reheat the ribs that the fat with trapped in flavor is going to be there to redistribute moisture and goodness back into the ribs.
Good to keep the skin on till after your done cooking indeed!
Good looking ribs! I need to try it naked sometime. Still perfecting the sauced process, but that's looking good.