them ribs

tjv

Thanks to all for the assistance on the ribs yesterday. They were fine coming out of the cryovac. Picture is just before cutting.

Smoked 'em slow using the 3-1-1 method with a sliding grid. The one in back is dry, no sauce. These were some of the juicier ribs I've seen in a while and as usual for Costco, rather meaty.

One thing I've recently started is after cutting into bones, throw the sauced bones into a bowl with additional sauce and mix. The even saucing seems to be well accepted.

tom

AZRP

Nice lookin bones there Tom! -RP

vidalia1

Now I want ribs for lunch...those look great..

Misippi Egger

Looking good there, Tom!

Making me hungry and it's not even 10:00 here.

I hope you have a great 2010. :woohoo:

tjv

thanks, the dry rack in back was for me. I'm kinda in a no sauce funk right now with cooks.

Now is the time to live in AZ.

t

tjv

I think there are a couple bones in the fridge for lunch. I find having the ribs totally sauced minimizes the off taste from reheating. t

tjv

back at ya Clark on a great 2K10.

t

wspwooks1

3-1-1 Method? Times and Temps please? Those ribs looked FANTASTIC! I got a V-Rack for Christmas and I am looking forward to doing some ribs on it.....ASAP!

Geoff

Dave in So Cal

Nice job on the ribs. I kind of like the no sauce version myself.

Lawn Ranger

Dem looks real good! Which one was best?

tjv

3-1-1

- 3 hours in the smoke at 235ish and indirect,

- 1 hour foiled, best to foil bones up to prevent ripping foil, can add some honey and maple syrup mixture if you like to the foil pouch. these foiled dry.

- 1 hour, last hour, out of foil sauced at temps just under 300, I don't want to burn the sugars in the sauce. This 1 hour is an estimate depending on how sauced ribs are coming along.

Basically, first three hours to add smoke and get the ribs rendering, one hour in foil to quicken the rendering process and last hour to add sauce and firm ribs back up a bit.

Google 3-1-1 rib recipe or check some of the blogs, recipes around here, you'll find more detailed instructions.

Hard to do the foil method with the ribs on edge, best if sitting flat.

tom

tjv

I dig it, no sauce!

t

tjv

all I really ate was the dry. I'll be having sauced for lunch today or tomorrow.

Looks like you had a great holiday break, congrats on the new grandbaby!

t

2Fategghead

We pretty much like our ribs dry with a lot of rub on them but, on the other hand we often have sauce on the side for an occasional dip. Tim

When I foil I will use honey brown sugar and apple juice but, be careful you can get scalded!

Car Wash Mike

Nice shrinkage. I don't mess around with sell by dates with pork any more. Nice cook.
KC Eggfest, June 19th. Loch Lloyd on the 18th?

Mike

Grandpas Grub

 
Very nice cook. The sauced ribs sure pose nice for pictures but I like them dry.

GG

tjv

I like "use by" dates myself. I need to do one of the fast butt cooks. t

tjv

I appreciate all this cold weather you folks in the rockies send south this time of year......LOL.

t

Big George's BBQ

They look good

FlaPoolman

Nice Tom, I've yet to try the sliding setup yet but will for superbowl. Thanks again

Canugghead

Beautiful ribs Tom, may I ask how many levels did you use on the AR? I cooked six racks on three levels recently and found that the middle level was starved of heat and needed to rotate them throughout the cook.
-Gary