• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Super bowl ribs

watermelonslim

Meat Mopper
157
10
Joined May 7, 2008
First off, this entire post is being made on my phone. I took all the pictures on my phone, and I am using the tapatalk app to make the post...

So I smoked 6 racks of baby backs for the super bowl.

I used colored toothpicks to tell them apart. They consisted of:

1 rack using Jeff's rub:


1 rack using Jeff's rub with a coat of honey mustard to make it stick to the ribs better:


1 rack with a coat of molasses with brown sugar and old bay seasoning:


1 rack with a coat of honey mustard and brown sugar:


1 rack with a coat of apple jelly and sliced jalopenos:


1 rack with a coat of hot pepper peach preserves:


I put the coats and rubs on and wrapped them in plastic wrap. I then put them in a cooler with some ice and let them sit overnight. The ice wasn't really needed because it's so cold outside, but I figured I wouldn't take any chances.

I wrapped my char griller in welding blankets to help it hold the temperature because it's so cold outside:


I then followed the 2-2-1 method, using royal oak lump with some hickory chunks mixed in. I had to modify (extend) the times at each stage by 30 to 60 minutes due to the ribs being meatier than normal baby backs and also because it took some time getting back up to a good smoking temp.

Here they are about ready to be taken off and foiled:


I actually only used the pit temperature probes. But when I calibrated my stoker I did 2 pit probes and 2 meat probes (how I normally use it). So I figured I would connect it the way I calibrated it, and just not pay any attention to the meat probes.

When I foiled them, I didn't use any water or apple juice. Instead, I slathered the apple and jalopeno ones with a thick coat of apple jelly and more sliced jalopenos. I also poured in a little of the juice from the sliced jalopeno jar. The hot pepper peach ones got slathered in a thick coat of hot pepper peach preserves. All the rest got slathered in barbecue sauce, a little butter thrown in, some honey, and some brown sugar.

The finished product had a little more tug than I like but was still fall off the bone. Each rack was a different color too. All tasted very good:
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
They look GREAT... How were the ones with the Japs...
 

miamirick

Master of the Pit
OTBS Member
SMF Premier Member
2,019
43
Joined Sep 28, 2009
looks great   send me  some  of the hot pepper peach please
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
44,569
6,260
Joined Jun 22, 2009
They all look good. Which one did you like best?
 

watermelonslim

Meat Mopper
157
10
Joined May 7, 2008
Not sure which ones i liked the best. They were all pretty good. I was hoping to say which ones were my clear favorite when I made the post. It didn't work out that way though. 
 

sqwib

Smoking Guru
OTBS Member
5,963
1,022
Joined Sep 25, 2007
Awesome post I like the idea of the Hot Pepper Peach preserves.

Way to think outside the box well done.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


I have to agree this is a great post and the ribs look like they were awesome too.
 

scarbelly

Epic Pitmaster
OTBS Member
14,318
71
Joined Jul 26, 2009
Yup - I would go for some of the hot peach too - great looking ribs
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.