Ribs first attempt

Discussion in 'Pork' started by richinct, Jul 30, 2010.

  1. richinct

    richinct Fire Starter

    Well I made my first attempt at ribs. I used the 3-2-1 method. I am pretty happy with the results, they were not fall off the bone, a little tug to remove the meat. My other half liked them but they were a little spicy for her taste. I even cut down on the cayenne in the rub.


    The package, $1.58 lb at Walmart, they were frozen, I wasn't sure what to expect since I never bought them this way....


    Trimmed, ready for rub...


    Rubbed, ready for the smoker...


    The trimmings, what the heck do I do with all this stuff?


    Trimmings I added the same rub from the ribs, the bigger pieces I smoked for about an hour then cooked all them together in a pan with apple juice for the rest of the smoke. I left some fatty pieces in for the 'official taster'....


    Official taster


    Of course it started raining...


    Smoker loaded with the ribs and large trimmings on the top, smaller trimmings are in a foil pan below...


    I think this is after the first 3 hours, ready for the foil...
  2. richinct

    richinct Fire Starter

    I screwed up and hit the submit button before I finished the thread


    DONE! I brushed them with Sweet Baby Ray's bbq sauce for the last 45mins...


    Ready for slicing...


    Ready to eat...


    The trimmings, the juice is drained in this pic, I defatted it in the fridge and added it back, I pulled the meat apart, will make good sandwiches...


    Roasted potatos and onion side dish, I added some of the rib juice, gave them a nice flavor
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great nice job [​IMG]

    I moved the post from the second thread into the first one so its all together
    Last edited: Jul 30, 2010
  4. bearcarver

    bearcarver Smoking Guru OTBS Member


    You said you were new to smoking meat----It sure doesn't look like it!

    Thanks for the Qview !

  5. richinct

    richinct Fire Starter

    Pineywoods, thanks for fixing my mistake.

    I am new to smoking meat, but not new to cooking, I've always liked to cook. A big thank you to this website and all the tips from the members. The info here is invaluable, I have been reading threads and recipes for 2 days getting ready for this smoke. Been driving my wife nuts, she said "you are out of control" LOL

    Thanks again
  6. The official taster sure looks happy...
  7. richinct

    richinct Fire Starter

    He is always happy when I am cooking, if he hears me say "whoops" he comes running.
  8. sloweredcivic

    sloweredcivic Smoke Blower

    very nice looking Q!!! I like the tester whats his name?
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great job on the smoke and the taters - looking good from here
  10. richinct

    richinct Fire Starter

    Everyone seems interested in the 'official taster'  He is a mutt from the pound, shepard/lab mix? He was my wife's dog before we got married, she named him Sachem. I tease her and tell her I only married her for her dog, he is always happy when I am cooking. If he hears me say "whoops" he comes running with his eyes glued to the ground.
  11. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I don't know...........maybe you better do it all again and send some down to Texas.  [​IMG]    How'd you do the Taters?  It all looks deeeeelish.
  12. richinct

    richinct Fire Starter

    The taters are simple:

    Put some oil in the bottom of a foil pan, just enough to cover the bottom

    Add some minced garlic, I use the stuff from a jar, couple of big spoon fulls

    Cut up some onion in large chunks, quarters more or less to taste

    Cut up some red or white potatos, skin on, into uniform chunks

    Sprinkle some salt, pepper, paprika (for color) then toss together

    You can add a few pats of butter

    Cover the pan and cook on the grill on low heat for 1/2 hour or so till the potatos get tender, stirring occasoinally

    You can crank up the heat after to brown them if you want to

    This time I added some parmesian cheese and some of the rib juice. Gave them a nice flavor.
    mama's smoke likes this.
  13. roklimo

    roklimo Smoke Blower

    Looking good!  Love potatoes done this way!
  14. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice looking grub! Your taster looks about as well fed as my taster.... lol.
  15. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I'm smoking ribs this weekend and will definitely follow your tater recipe.  Trimmings from the spareribs will be used in beans later in the week.
  16. deannc

    deannc Master of the Pit

    Great job, thanks for the Qview!  I'm going to have to try those taters...they looked good too!  
  17. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    great looking dog, food looks great too. My dachshund is the same way.  I go start cooking and she in under my feet looking for what ever I drop
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Ribs...[​IMG]
  19. richinct

    richinct Fire Starter

    I thank you, and my dog thanks you for all the compliments!

    A little elaboration for those of you interested in the tater recipe. The recipe I gave you is the basic way I usually make them, they are usually a little drier,  but like I said this time I added some rib juice,( if I had to guess maybe 1/2 cup) so they came out a little wetter. I liked them that way. If they look to wet you can always uncover them and cook off the excess moisture. You can decide how you like them.
  20. deannc

    deannc Master of the Pit

    Sounds great! Thanks for sharing!

Share This Page