Spare Ribs anyone

Big'un

Cooked these ribs, sauced with Carnivore twice;an hour before the pull and 20 mins before the pull. They turned out great! Moink balls on now.

FlaPoolman

Dang Todd you stole my thunder. Got the carnivore chicken legs on now. Pics coming soon.

Big'un

How could I steal your thunder?

Panhandle Egger

Holey freakin' moley :ohmy: Those look great, Big'un. The sauce is awesome too :woohoo:

Jsquared32

Those ribs look delishhh. I have always been parcial to a dry rub and nothing else. Maybe I need to take it up a notch and throw some "sauce" on my babies when they are 20 minutes from being done. Big'un do you use a dry rub to start the process or just a wet sauce?

Big'un

Thanks brother! What're you cooking this weekend?

Big'un

I never, ever sauced my ribs, until I started using Carnivore. The key, for me, is to sauce them at least twice. I make a dry rub that I'm getting ready for selling.

Panhandle Egger

From the looks of those ribs, I may try a rack this weekend. I've tried steaks and butts up to this point. Time to venture out a little

Jsquared32

Panhandle, I am def. experienced when it comes to ribs on the egg. Not saying mine are the best by any means but you have never had a good rib until you cook them on the egg. I have always cooked mine direct, but once I came here I discovered the plate setter. I am very excited to try cooking them indirect. I have a feeling they will be awesome.

Jsquared32

Big'un.. I noticed you were coming up with a dry rub on your web site. Does it have some kick to it? Brown sugar? I am not looking for the recipe just some idea of what the flavor is like. I have been hooked on a dry rub I saw on Food Network by Alton brown. Freakin delishhh.

FlaPoolman

Have carnivore chicken legs going now,,pics soon but here's my carnivore ribs from Sunday







Can't wait for the chicken legs. Thanks Todd,,,Great sauce.

Big'un

Looking Good!

Big'un

Yes and Yes. Haha. It's not very hot, just flavorful,IMO.

mikeb6109

great looking ribs my brother!!i would have ate them no questions asked!!

Big'un

I would have shared them with you. You need to head south anyway before that winter gets to much longer. Steve needs to head south too!

Focker

Big'un,

Do you cook your dry ribs at a higher temp like 300-350? I was watching a Ribs In Paradise show on the Travel Channel and they had a segment on Rondezvous in Memphis? They cooked their ribs at a higher temp(300-350) and used a vinegar based mop. I thought it was interesting. They used back ribs and they were done in about 3 hours. Not fall off the bone tender but they did look really good. I want to give it a try when I do ribs next.

That second pic is awesome

Beli

Mi querido amigo.......you just excell at what you do........deliciosas las costillas BBQ...

JLOCKHART29

As always Big'un you got great ribs BUT Pat don't think to much of your legs!! :laugh: Hope all's well down there. I'm ready for some warmer weather!

Pork Butt Mike

See Todd your sauce will even make a so so cook look good. :laugh:

Zippylip

Todd, I am itch'n to try the hot stuff, is it ready yet?

Big'un

I'm finishing up the label right now, I should get the proof from the printer on Monday. So I'm hoping by Feb 1st.

Big'un

Cmon down and visit! Isnt duck season almost over?

Big'un

I like to cook mine at275F-300F. Spritz with 3/4 applejuice and 1/4 apple cider every hour, if you choose not to sauce. HTH.

Big'un

:huh: :S :pinch: :blink: :woohoo: :evil:

Big'un

Thanks Buddy, I'm expecting to see your cooks soon!

Focker

Thanks Big'un

Will definitely give this a try, with your rub too I usually glaze ribs, but want to try something different. I haven't been to your website yet. I will place an order in Feb. Can't wait to try the sauce also!