Yesterday's Ribs

Charcoal Mike

<p />Thanks to all the replies yesterday regarding the rib cook.[p]I rubbed the ribs down with yellow mustard and Ken Stone's Gilded Splinter's Rub on Friday, wrapped in foil and stuck in the fridge.[p]Cooked over plate setter/drip pan filled with a mixture of apple juice and beer at 325 for 3 hours, flipping and spraying with apple juice every 45 minutes or so. Used one soaked onion, two chunks apple, one chunk pecan in the fire.[p]After 3 hours, removed the plate setter, and cooked direct for 30 minutes on a raised grid (thanks for the ideas for the bolts to raise the grid, by the way). Brushed several times with my favorite sauce (a variation of GFW's, and served.[p]Here is a pic from right before I took them off the egg. FANTASTIC![p]If you haven't tried Ken's rubs yet - DO!![p]

Unknown

Charcoal Mike,
I have to agree with the comments about Ken Stone's Gilded Splinter's Rub. Great stuff!

MickeyT

Charcoal Mike,[p]Mouth watering to say the least. Excellent photo and great way to cook them as well.[p]Bought some Ken Stones products 2 weeks ago. Have yet to try them.[p]Mick

Wardster

Charcoal Mike,
What kind of pork ribs did you use. I seem to see a lot of St. Louis style in my market. Any difference between these and reg ribs?
Those look great....

Charcoal Mike

Wardster,[p]I am far from the expert as to which type of rib comes from which part of the pig. These were simply baby-backs. I believe the "St. Louis" or "Country Style" ribs are cut closer to the shoulder and have a much larger quantity of meat. I have had these before as well, and they were excellent - I think my wife described them accurately as "Rib Pork Chops". Baby Backs are definitely my favorite though.[p]- Mike[p]

Gfw

<p />Wardster, check out the link.

[ul][li]Where Different Ribs Come From[/ul]