Ribs for tonight - now with money shots

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

retread

Meat Mopper
Original poster
Aug 9, 2009
202
12
Methuen, MA
My sister hasn't ever had anything from my smoker because I started smoking meat after her last visit.  Anyway she arrived from Wisconsin last night for a couple of days visit before going on to my Dad's for Christmas.  (We'll be going on to our daughter's )  Anyway I decided I would make some ribs for tonight.  Got 'em out of the freezer Saturday so that they'd be thawed this morning.

Here are the ingredients for the rub:  Flaked Kosher salt, Hot Hungarian Pepper, Brown Sugar, Garlic Powder and Dry Mustard.

74d03ca3_DSC_0006a.jpg


Here are the ribs, as purchased:

37c6435d_DSC_0007a.jpg


Rubbed and wrapped and ready to rest:

622532ba_DSC_0009a.jpg


I just put them in the GOSM Big Block.  I will smoke with hickory chunks between 220-230 (using my new Maverick E732!) by the 3-2-1 method.  I'll let you know how it comes out.
 
looks nice...those are BB Ribs right?

I've never heard of Hot Hungarian Pepper, is that one your grew or did you buy? how is it differ from Cayenne or crushed red pepper?

look forward to the Q-View
 
Nope, they're not baby backs.  They were a full rack of spare ribs which I cut down to St Louis style.
 
Dougmays, I apologize for the confusion.  I really should have said Hungarian Hot Paprika, rather than Hungarian Hot Pepper.
 
Here we go -- here's how they came out:

a0e818fe_DSC_0002a.jpg


and the smoke ring: (!!!!)

31a5b1d8_DSC_0001a.jpg


And the fans (bride on the left and sister on the right):

e6e954c5_DSC_0003a.jpg


They called it a success, and so do I.

By the way, my sister knew I was into smoking, although she didn't know I had ribs planned for tonight.  She shared a 2 page article on Barbecue, titled "Fire in the hole" which she found in the most recent issue of "The Economist" while we were waiting on the ribs.  Seemed to be a reasonable discussion, including the various "wars" we know about,  pork vs beef, sauce vs no sauce, type of sauce (if you choose it) etc.  A really reasonable discussion, it just seem weird that it was in "The Economist"
 
Looks good nice job
PDT_Armataz_01_37.gif
 
Looks great and the empty plates say it all.
drool.gif
 
Dougmays, I apologize for the confusion.  I really should have said Hungarian Hot Paprika, rather than Hungarian Hot Pepper.


ahhh ok...i've heard of hot paprika before.  funny enough though i google hungarian hot pepper and it does exist...its like a hot bananna pepper
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky