Village Idiot Did Good

Spring Chicken · April 2012

Village Idiot gave us some 'Grand Champion' rub made by Texas BBQ Rub http://texasbbqrub.com/gc.htm and we thought we would try it on some loin back ribs tonight. They turned out great.

We didn't do anything special with the ribs. I just fired up Lulu Large at noon and while it was warming up I spread about 3/4 cup on rub on the ribs and let 'em set there next to the Egg until it was ready. Nope... no mustard, no overnight in the frig or wrapping in plastic wrap and no other ingredients. By 12:30 I had them on with 5 good size chunks of Cherry wood. I like to use a drip pan with water in it and my BBQ Guru, but there was nothing else except some agriculture music playing in the background.

I foiled the ribs when it reached 163° for about an hour, then removed the foil and put the ribs back on the grid. From that point I misted them occasionally with some apple juice and vinegar (probably 7 part AJ to 1 part V). Then when I could see that it would be 6:00 PM before we could eat, I bumped the dome temperature up to about 300°. At 190° internal I started basting with KC Masterpiece Regular BBQ sauce that I had watered down about 20%. I also shut the fire off at that time and let the Egg do its magic.

The ribs were moist, tender, pulled away from the bone clean and meaty enough that 5 was all I could eat. Judy could only eat 2 so we have some more for a rainy day.

Thanks Gary. I'll be trying that cook again.

Spring "Rumed And Ribed And Ready For Dessert" Chicken
Spring Texas USA

Village Idiot · April 2012

Glad you liked it, Leroy, and thanks for the post. Out of 10 people I gave a pack to at Salado, only 3 even bothered to say "thanks". You've got class, my friend. =D>

Mickey · April 2012

Got to give it a try on the next ribs. Thanks Gary, just not tried it yet. Leroy those are nice ribs friend.

SandBilly · April 2012

Is the grand champion that much different than the original rub?

paulheels · April 2012

"Thank You" always goes alot farther than people realize.
Ribs look good. Got some on the grill now for tomorrow at work.

Paul

centex99 · April 2012

Ribs look good... wish I'd of gotten a pack in Salado... how's the rub? Worth the $13 for 2#? (fairly reasonably priced actually). How are their other rubs?

Gato · April 2012

I think it's worth it. Good stuff. I've only tried the original, but have some grand champion too.

They_Call_Me_Biscuit · April 2012

Great looking ribs. I've had my LGE for 8 months now. Still haven't got the hang of ribs yet...I guess I've only tried 3 times so far though. Highly recommend the Grand Champion though. It's been my "go-to" for PP, Turkey and Chicken. Using it on a Spatch Chicken tomorrow.

cazzy · April 2012

Looks great Spring Chicken! I can't wait to try my GC Rub that Gary gave me. That will be the rub I use on my 1st brisket.

Thanks again Gary!!

pezking7p · April 2012

ribs looking very tasty!

Is the water in the pan and the misting with AJ/vinegar to help keep the meat moist? I've only made baby backs once, but I thought they were dry. As opposed to when I made spare ribs, and they were juicy and perfect.

The Cen-Tex Smoker · April 2012

Spare ribs have much more meat and fat and are much juicier than baby's. A little (stress little) harder to prep but once you done it , it's easy.

Shawn · April 2012

Ribs looks extremelly good! Wicked job! Happy easter everyone!

NightwingXP · April 2012

Ribs look great SC! I just put two racks on my medium and happily awaiting supper tonight! I havent't done the foil method like you have mentioned before but I am tempted now. Great job!

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