Was going through a couple of my freezers this past Saturday and found about 6 racks of ribs...4 BB's and 2 STL's. Decided since we were having unseasonably warm weather in East TN for this time of year it would be a great time to throw some on the smoker. 74 degrees outside and 4 racks of BB's it is.
Post thawing here are the 4 racks ready to pull the membrane off.
All rubbed down and ready to go. Used a couple bottles of rub I got for Christmas. The two on the top are Famous Dave's Rib Rub and the two on the bottom are Pig Ass Memphis Style Dry Rub.
Getting some smoke at 250 using lumberjack char-hickory pellets.
Ready for some foil. Brown sugar, squeeze butter, some additional rub, and BBQ sauce. The beer is for me...first rule of smoking is make sure the cook doesn't get dehydrated.
While those were rolling for a little while in foil I decided it was the perfect time to try out my new food slicer/fry cutter my wife got me for Christmas. Home cut fries on tap. This thing is awesome. I have never owned one before and lets face it homemade fries are 10x better than the frozen stuff.
Ribs after their nap in the foil. Back to the smoker to firm up and for a little BBQ sauce.
After being back in the smoker for a little while these things were being stubborn as hell. Temp sitting about 170. I like tender bite through but not quite FOTB. Learned from
SmokinAl
195 is the best temp for this.
Decided to fire up the grill and finish the ribs off and the sauce glaze on it. Pulled all 4 racks right at 195.
Ribs are resting so time to fry some fries.
Ribs after resting for a few. Top two are Pig's Ass Rub and bottom two are Famous Dave's.
All sliced up.
.
Broke out the fine china and plated up with the fries, some mac and cheese, and a couple hush puppies.
All 4 racks were tender as hell and had great flavor. Perfect bite through without falling off the bone. I preferred the pigs ass rub...think of a black pepper Worcestershire flavor. Famous Daves was a little more on the sweet side. All in all was a great meal and didn't take too much effort. Happy New Year everyone!
John
Post thawing here are the 4 racks ready to pull the membrane off.
All rubbed down and ready to go. Used a couple bottles of rub I got for Christmas. The two on the top are Famous Dave's Rib Rub and the two on the bottom are Pig Ass Memphis Style Dry Rub.
Getting some smoke at 250 using lumberjack char-hickory pellets.
Ready for some foil. Brown sugar, squeeze butter, some additional rub, and BBQ sauce. The beer is for me...first rule of smoking is make sure the cook doesn't get dehydrated.
While those were rolling for a little while in foil I decided it was the perfect time to try out my new food slicer/fry cutter my wife got me for Christmas. Home cut fries on tap. This thing is awesome. I have never owned one before and lets face it homemade fries are 10x better than the frozen stuff.
Ribs after their nap in the foil. Back to the smoker to firm up and for a little BBQ sauce.
After being back in the smoker for a little while these things were being stubborn as hell. Temp sitting about 170. I like tender bite through but not quite FOTB. Learned from
SmokinAl
195 is the best temp for this.Decided to fire up the grill and finish the ribs off and the sauce glaze on it. Pulled all 4 racks right at 195.
Ribs are resting so time to fry some fries.
Ribs after resting for a few. Top two are Pig's Ass Rub and bottom two are Famous Dave's.
All sliced up.
.
Broke out the fine china and plated up with the fries, some mac and cheese, and a couple hush puppies.
All 4 racks were tender as hell and had great flavor. Perfect bite through without falling off the bone. I preferred the pigs ass rub...think of a black pepper Worcestershire flavor. Famous Daves was a little more on the sweet side. All in all was a great meal and didn't take too much effort. Happy New Year everyone!
John
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