Ribs---it's been awhile

Firemanyz · September 2015

So as the title says I have not done ribs in quite a while so I picked up some BB ribs yesterday at SAMs. Going for 3-1-1 they went on at 1245 with some peach chunks. Temp is running a little high 275 or so but I plan to wrap when I get home in 30 min. Here are a few pics so far.

Firemanyz · September 2015

Also I don't have a rib rack so I used the roasting pan rack.

Scottborasjr · September 2015

Looks like you are off to a great start. Will be anticipating the finish .

Firemanyz · September 2015

Here are a few pics of the progress. The first is when I took them off after 3 hours. Next is them foiled and then there is a pic of them after 1 hour in the foil. I hope they taste as good as they look and smell.

Firemanyz · September 2015

Here are a few pics of the finished product. I'll let you know how they taste.

SLOandSteady · September 2015

Those look great! Solid mahogany color. Did you get a smoke ring on them?

northGAcock · September 2015

Man them look ruent. They don'tlook fit to eat. Me on the other hand, I'll be happy to properly dispose of them for you

Just tryan to hep!

Firemanyz · September 2015

@sloandsteady there was not much of a smoke ring and the smoke flavor was very subtle. I believe the dark color came from foiling them in brown sugar and butter. I did not use and sauce on them. I did take the remainder of the juice from the foil and put it through a gravy separator and poured that over top of them as they cooked the last hour.

Overall i have to say I was very pleased with the outcome and will not wait so long to make them again.

Firemanyz · September 2015

@northgacook no help was needed there are only 3 bones left. Kids ate them like dinosaurs and mommy even ate with h her hands.

Theophan · September 2015

I never get much of a smoke ring, but that really doesn't have anything to do with smoke flavor, and I get plenty of smoke on my ribs, these days. Some things I don't want very smoky (chicken, usually, I just want a little bit smoky), but ribs, pork butt, brisket, I like about as much smoke as I can get. I usually put on 4 chunks, maybe even 5 once, I'm not sure. Your ribs look GREAT!!!

JohnnyTarheel · September 2015

They look great... I'll take some!!

Hawg Fan · September 2015

I don't know the science behind the smoke ring, but I generally always have a smoke ring even if I don't add wood chunks. Wood is for flavor, smoke ring is for aesthetic. And your ribs look terrific.

Chief9 · September 2015

@Firemanyz where are you a firefighter?

jak7028 · September 2015

Outstanding looking ribs!!!! Makes me want to change the menu for this weekend.

Firemanyz · September 2015

@chief9 assigned to Truck 8 in Washington DC

this is a picture of us fixing MPD's flag for them.

jhl192 · September 2015

I enjoyed the first couple of pictures and before I reached the last picture my mouth was watering!

Chief9 · September 2015

@Firemanyz I retired as a bc from portsmouth va with 22 years and went to work for another local dept a few years ago as a ff. Did a ride along with rescue co 1 about 15 years ago in dcfd or dcfems whatever you guys are now, lol. Stay safe.

bill37 · September 2015

First: Thank You for your service and stay safe. The reason the smoke flavor was subtle: you used peach and peach is very subtle. Next time still use your peach and add a chunk of hickory. Your ribs look fantastic.

bluebird66 · September 2015

Boy, those look incredible!

SGH · September 2015

Great looking ribs brother. Nice job.

Ribs---it's been awhile

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