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Dr. BBQs Comp. Ribs-large pics

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BabyBoomBBQ
BabyBoomBBQ Posts: 703
edited November -1 in EggHead Forum
I made some of Dr. BBQ's Competition ribs Saturday. I cut up a Costco cryopac’s of BBR’s and made four ½ racks with this recipe's foil step and two without. I did reduce the braising fluid to make a glaze for the final stage. Cooked at about 270 dome (240 to 250 grid) for most of the time and finished at 300+ dome indirect for the last stage of the foiled and glazed ribs. Sorry, no cross rib section shots.[p]The dry is on the left and two "candied" ones on the right. I also made his "Big Squeeze " mustard BBQ sauce and it rocks! Tasted like a Honey Mustard dressing sauce. Served it with the pulled pork I posted pictures of earlier.[p]
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[p]For the rub, I like to use a mixture of pure fresh chili powder which yields a red hue to the meat.
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[p][p]
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  • Bigfoot
    Bigfoot Posts: 154
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    BabyBoomBBQ,[p]Hmmmm At 8:35 this morning, all was well - I was ready for the week. At 8:40 I see your post and are now starving and already planning next weekends cook. I happen to have a Costco cryo pack of BB's in the freezer now...[p]THOSE LOOK GRRRRRRRRRRREAT!
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