- Apr 14, 2016
- 424
- 143
Hey guys thanks for taking a look at this rib cook!!! You will not be disappointed! I started out with a pack of baby backs from Sam's
Got them opened rinsed and trimmed up a bit. Also removed the membrane
seriously guys ... if you don't have a small bin for applying rubs and doing prep work go get one! It's the best $5 I've spent on bbq equipment! I wish I would have thought of it years ago.
For these ribs I decided to use killer hogs "the bbq rub" and killers hogs spicy bbq rub
Coated the ribs with mustard and began putting on the rub.... great color right out of the bottle !
I let the ribs rest out on the counter while my smoker was heating up to 250. Here are the ribs after being out for 20 minutes.
For this cook I used my t&k medium reverse flow smoker. I used charcoal and oak wood. I used one oak plit. I personally find that oak gives food that ideal "I've been smoked" taste. I smoked at 250 for the entire cook. The plan of attack is 4 hours in the smoke. Start basting at the 2 hour mark every hour or so. Wrap the ribs in foil at the 4 hour mark. Leave them in foil for 1 1/2 hours. Return to smoker for 45 minutes.
The smoker was holding steady at 250 and smoke was looking just right ! Time to take these bad boys out to the smoker! The ribs with the pin has the spicy rub on them.
Here you can see the ribs looking good and getting a basted! I love my solo sprayer for basting !
I used 2 cups apple juice ,1 cup apple cider vinegar, 1 cup beer. Each time I basted the ribs I applied a thin layer of rub.
4 hours went by and it was time to wrap em . 1/4 cup of the baste sprinkled with brown sugar, honey, rub and half a stick of butter for each rack.
After being foiled for an hour and a half I brought them in and cracked the foil open to release some of the heat. I leave them sit open for 15 minutes so the meat will lock back up and be less likely to fall apart when I'm handling them.
At this point I need to sauce or glaze them. For these ribs I did more of a glaze. I wanted it to be mild so I could taste the differences between the two rubs. I mixed a small amount of sweet baby rays with the juices from the foil and brushed it on. I returned them to the smoker for an additional 45 minutes
Well here they are in all there glory
I decided to pair these ribs with my baked red potatoes with garlic and some of my home made baked beans made from complete scratch with my pulled pork mixed in them.
Thanks for looking
Got them opened rinsed and trimmed up a bit. Also removed the membrane
For these ribs I decided to use killer hogs "the bbq rub" and killers hogs spicy bbq rub
Coated the ribs with mustard and began putting on the rub.... great color right out of the bottle !
I let the ribs rest out on the counter while my smoker was heating up to 250. Here are the ribs after being out for 20 minutes.
For this cook I used my t&k medium reverse flow smoker. I used charcoal and oak wood. I used one oak plit. I personally find that oak gives food that ideal "I've been smoked" taste. I smoked at 250 for the entire cook. The plan of attack is 4 hours in the smoke. Start basting at the 2 hour mark every hour or so. Wrap the ribs in foil at the 4 hour mark. Leave them in foil for 1 1/2 hours. Return to smoker for 45 minutes.
The smoker was holding steady at 250 and smoke was looking just right ! Time to take these bad boys out to the smoker! The ribs with the pin has the spicy rub on them.
Here you can see the ribs looking good and getting a basted! I love my solo sprayer for basting !
4 hours went by and it was time to wrap em . 1/4 cup of the baste sprinkled with brown sugar, honey, rub and half a stick of butter for each rack.
After being foiled for an hour and a half I brought them in and cracked the foil open to release some of the heat. I leave them sit open for 15 minutes so the meat will lock back up and be less likely to fall apart when I'm handling them.
At this point I need to sauce or glaze them. For these ribs I did more of a glaze. I wanted it to be mild so I could taste the differences between the two rubs. I mixed a small amount of sweet baby rays with the juices from the foil and brushed it on. I returned them to the smoker for an additional 45 minutes
Well here they are in all there glory
I decided to pair these ribs with my baked red potatoes with garlic and some of my home made baked beans made from complete scratch with my pulled pork mixed in them.
Thanks for looking
