best ribs I've cooked

henapple · July 2014

Not really sure why. Luck? Went 300 for a while, wrapped with honey for a while, then sauced. 1 with Rudy's spice and sauce and one with Head Country and Stubbs. Perfect texture. Not fall off the bone but easy to pull. I didn't use an aluminum pad. Used a pizza pan raised off the ps. Sher-bear did Asian slaw and squash. I grilled squash for the neighbor's meal.

Mickey · July 2014

I don't want "fall off the bone" and you nailed those.

cazzy · July 2014

Looks good Tony!! You're a pretty kickass neighbor. My neighbor just calls me to watch his dog.

CarolinaCrazy · July 2014

Not Luck. You're a master.

Those look killer.

Do you like Stubbs Sauce?

Dawnl · July 2014

Looks awesome, share the recipe for Asian slaw?

cazzy · July 2014

Dawnl said:
Looks awesome, share the recipe for Asian slaw?

Good luck! I've been waiting for @henapple to give me a dessert recipe since the Super Bowl.

JRWhitee · July 2014

Those look fantastic, Stubbs is my fave.

SmokeyPitt · July 2014

Dayum man...they look perfect. Were those the 99¢ spares??

caliking · July 2014

Those look good. I'm moving to the 'Boro so I can drink your beer AND eat your food. I'll bring the scotch.

henapple · July 2014

@CarolinaCrazy‌ . Stubbs is good. I think these came out texture wise because I shortened the foil time. Thanks for the compliments my friends. I'll get the Asian slaw recipe. It compliments pork in an unbelievable way.

NPHuskerFL · July 2014

@henapple‌ seriously nice pull back action on your spares! And I've totally gotta try doing squash like this on the egg. I've done them many different ways but, not like this yet.

NPHuskerFL · July 2014

cazzy said:

Dawnl said:
Looks awesome, share the recipe for Asian slaw?
Good luck! I've been waiting for @henapple to give me a dessert recipe since the Super Bowl.

Step 1» take a shower. Step 2» wrap entire body in bacon. Step 3» find a willing participant.

)

Eggcelsior · July 2014

CarolinaCrazy said:
Not Luck. You're a master-baiter .

Those look killer.

Do you like Stubbs Sauce?

Fixed it.

henapple · July 2014

Step 3 is easy. Skip step 1.

NPHuskerFL · July 2014

That's the extra salty treatment.

)

henapple · July 2014

I forgot to add I didn't use mustard. I don't think I will again.

SmokeyPitt · July 2014

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I must know...were they the $.99 per lb spares?

TexanOfTheNorth · July 2014

You probably forgot to let them rest for 3 minutes before consuming them, otherwise, they would have fallen off the bone! [-X

henapple · July 2014

SmokeyPitt said:

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I must know...were they the $.99 per lb spares?

Yes

saluki2007 · July 2014

I would totally devour those ribs. :-bd ^:)^

Grillmagic · July 2014

Oh My those look good, it almost looks like you frenched those rib bones, that didn't sound right... I'll have what your having!

sumoconnell · July 2014

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I agree - I stopped using mustard. Makes ribs too salty in my book, and I think I get a better bark without it. I don't put it on butts anymore either.

GeorgeS · July 2014

henapple said:
@CarolinaCrazy‌ . Stubbs is good. I think these came out texture wise because I shortened the foil time. Thanks for the compliments my friends. I'll get the Asian slaw recipe. It compliments pork in an unbelievable way.

@SGH‌ I mean @henapple‌ Nice looking ribs my friend!

Judy Mayberry · July 2014

You know, sometimes it's just the quality of the meat that makes it turn out great no matter what method you use. It's happened to me several times.

best ribs I've cooked

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