Ribs.....yeah baby....back.

[bigdub1983]

20170120_151937.jpg

• bigdub1983
• Jan 20, 2017

Wrapping and throwing back on for 2 hours then saucing for another hour or so.

 

[nopigleftbehind]

I am always interested in everyones recipes.  Care to share?  I see you did brown sugar and butter in the foil?  What about precook rub/prep?  

 

[bladeguy]

Tasty looking ribs Blade, nice smoke ring. Point for you sir

Thanks, for the compliment and the point!

 

[bladeguy]

20170120_151937.jpg

• bigdub1983
• Jan 20, 2017

Wrapping and throwing back on for 2 hours then saucing for another hour or so.

Looking good! Guessing these are done now. Let us know how they turned out.

 

[bladeguy]

I am always interested in everyones recipes.  Care to share?  I see you did brown sugar and butter in the foil?  What about precook rub/prep?  

You may have been commenting to bigdub, however, for my recipe, I used 3/4 tsp DC Kosher salt per lb., and Meatheads Memphis Dust for the rub. I used that rub before and I do like it. You can Google the recipe to find his site if you desire. I foiled in butter and brown sugar, and then slathered a homemade KC sauce on them.

 

[b-one]

Looks like they came out rather well!Thumbs Up I wish my GFS was stocking bb ribs.

 

[bladeguy]

GFS is a wierd one......there are two I go to, one in Green Bay and the other in Appleton. Appleton doesn't stock bone-in pork butts, but GB does. These two stores are 45 minutes apart, and serve basically the same clientel. The GB store manager couldn't believe it when I told him. Maybe ask the manager. They can order you some, but maybe they would consider stocking if you asked.

 

[dukeburger]

Beauty ribs! Haven't done any in a while. Now you got me thinkin'....

 

[bladeguy]

Beauty ribs! Haven't done any in a while. Now you got me thinkin'....

Thanks Duke! Finished off leftovers tonight. Foiled in the oven at 325 for about 40 minutes. Almost as good and as pretty as yesterday. If you do them, I would love to see them.

 

[graniteman]

Sweet looking ribs,  I need to do a batch