Sticky Ribs

[mike5051]

Smoked them until 190 between bones of thickest part and they fell apart when lifting off the smoker!  Here's the lady's:

hers.jpg

• mike5051
• Aug 14, 2016

Here's mine:

mine.jpg

• mike5051
• Aug 14, 2016

There was no significant difference.  They were both awesome!

Mike

 

[b-one]

Looks great!

 

[tropics]

Mike they look great and you kept the ladies happy Points

Richie

 

[SmokinAl]

Awesome looking ribs Mike!

Point!

Al

 

[joe black]

:points:Mike, Those are some awesome looking ribs. I love the great color. I really like using Jeff's rub and sauce on my ribs, but I have toned it down a little. We prefer more sweet than heat.

Also, those are 4 of the largest portobello mushrooms that I have ever seen.

Keep it coming, Joe. :points:

 

[mike5051]

Looking good. I smoke ribs at a higher temp straight through. Usually 285-325 for the entire smoke. I will sauce the last 30-45 minutes.

Thanks Case!  I was worried about the sauce burning, but didn't need to

 
Sauce or no, Looking good! 

I would Eat That In 2 Seconds.jpg

• redheelerdog
• Jul 31, 2016

Thanks John!  

 

[mike5051]

Looks great!

Thanks b-one!

 
Mike they look great and you kept the ladies happy Points

Richie

Thanks Richie!  Yep!  The ladies were happy.

 
Awesome looking ribs Mike!

Point!

Al

Thanks Al!  

I appreciate the compliments and points guys!  

Mike

 

[mike5051]

:points:Mike, Those are some awesome looking ribs. I love the great color. I really like using Jeff's rub and sauce on my ribs, but I have toned it down a little. We prefer more sweet than heat.

Also, those are 4 of the largest portobello mushrooms that I have ever seen.

Keep it coming, Joe.

Thank you Joe!  My fiance and daughter as well as myself were born and raised in Nawlins!  I keep trying to sneak some heat in their food, but they won't have it!  

  I love cooking with cajun spice, but I'm the only one that appreciates it.  

I wish those were portobello mushrooms!  They are red potatoes.  

Mike

 

[disco]

Marvelous meat, Mike! I'd be all over those!

Points

Disco