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Ribs for tonight - now with money shots

Discussion in 'Pork' started by retread, Dec 20, 2010.

  1. retread

    retread Meat Mopper

    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.


    Here are the ribs, as purchased:


    Rubbed and wrapped and ready to rest:


    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.
  2. dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    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
  3. retread

    retread Meat Mopper

    Nope, they're not baby backs.  They were a full rack of spare ribs which I cut down to St Louis style.
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    I bet you will knock her socks off with those ribs.
  5. retread

    retread Meat Mopper

    Dougmays, I apologize for the confusion.  I really should have said Hungarian Hot Paprika, rather than Hungarian Hot Pepper.
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks like a good start, I'm sure your sister is gonna be pleased! Can't wait to see them... [​IMG]
  7. retread

    retread Meat Mopper

    Here we go -- here's how they came out:


    and the smoke ring: (!!!!)


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


    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"
  8. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Looks good nice job [​IMG]
  9. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Great job! Nice pullback!
  10. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great and the empty plates say it all. [​IMG]
  11. dougmays

    dougmays Master of the Pit Group Lead OTBS Member

    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
  12. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Looks like a success, bravo [​IMG]  !!!!!!!!!!!