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Spare Rib practice....

SMITTYtheSMOKER
SMITTYtheSMOKER Posts: 2,668
edited March 2015 in EggHead Forum
We're getting close.




 

-SMITTY     

from SANTA CLARA, CA

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Comments

  • apinion
    apinion Posts: 470
    You'd make the Vanguard proud.

    Louisianian by birth, Louisianian by death. Austinite for now...
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  • grege345
    grege345 Posts: 3,515
    I need them in my belly!
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Phatchris
    Phatchris Posts: 1,726
    Yes! Do you go 250? Or lower?
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  • DMW
    DMW Posts: 13,836
    Yeah, just a bit more tweaking and you'll be ready to start a competition team. ;)

    Great looking ribs Smitty!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Chubbs
    Chubbs Posts: 6,929
    Those look great. Any details on your cook method?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Lmidkiff
    Lmidkiff Posts: 442
    Looks like you won!
    McKinney, TX
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  • pgprescott
    pgprescott Posts: 14,544
    So, is that how you get a write up in the BGE mag? That's a work of art, if you ask me.
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  • anton
    anton Posts: 1,813
    Mmm, good stuff right there! :peace: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Black_Badger
    Black_Badger Posts: 1,182
    Yep, those look very good! I thought the ribs we made at the contest up in Vacaville should have scored higher than they did, but a 1st place in pork was awesome! I also thought the brisket was excellent; and may have even been better pre-sauce.

    Go get'em this year Smitty!

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    SMITTYtheSMOKER said:
    We're getting close.



    Great lookin Ribs Smitty I bet they were wonderful

    Ross

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  • DieselkW
    DieselkW Posts: 915
    Can't get much closer than bullseye! Great color, shine, looks like you could pull those bones straight out.
    Even the East German judge says 10+

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • jonnymack
    jonnymack Posts: 627
    Damn, I can only hope to get that "close". Looks amazing!
    Firing up the BGE in Covington, GA

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  • milesvdustin
    milesvdustin Posts: 2,882
    Wow, those are amazing! giving ribs another go on Easter. 6 racks of baby backs. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • Monaarts
    Monaarts Posts: 191
    Looking good!
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Dear Mr. SMITTYtheSMOKER: Please consider my application to be in your Quality Assurance Department. I am willing to take an unpaid internship for the foreseeable future. References available on request, eagerly awaiting your reply.

    Salivatingly yours,
    Skiddy
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SGH
    SGH Posts: 28,989

    Black_Badger said:
    I thought the ribs we made at the contest up in Vacaville should have scored higher than they did, 
    Judging is a funny thing sometimes. You know when you turn in something great and it's kind of a slap to the head when it doesn't win. Saturday we turned in some crawfish that was spot on and didn't win. That said, I tasted the winning crawfish and liked ours considerably better. Ours certainly peeled better. Oh well, we will get them next year.
    Enough of my rambling. Your ribs look spot on. Awesome job :clap: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Winner in my book brother!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
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    My Photography Site
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Chubbs said:
    Those look great. Any details on your cook method?
    Hello Chubbs,  

    Our cooking time is roughly 2 hours flat meat side at 270°  Foil for 1 hr 45 minutes, and then another 10/15 min to firm them back up.  We are playing around with several flavor layering type we do before cooking, mid cook, foiling time and again at the end.   By layering flavors we are able to get a great "depth of flavor" we are trying to achieve.  It really a mixture of sweet/hot/sweet/hot/sweet back and forth. always want to end with a sweet. IMO  These particular ribs were in fact over cooked, but we were simply looking for flavor profile/combination that we had yet to try.  We have our first contest in May, so still time to bang out a couple more practice cooks along the way....practice ribs are as good as any.

     

    -SMITTY     

    from SANTA CLARA, CA

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