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Ribs---it's been awhile
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Firemanyz
Posts: 907
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.
Comments
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Also I don't have a rib rack so I used the roasting pan rack.
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Looks like you are off to a great start. Will be anticipating the finish .I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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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.
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Here are a few pics of the finished product. I'll let you know how they taste.
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Those look great! Solid mahogany color. Did you get a smoke ring on them?
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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!
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
@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. -
@northgacook no help was needed there are only 3 bones left. Kids ate them like dinosaurs and mommy even ate with h her hands.
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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!!!
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They look great... I'll take some!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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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.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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Outstanding looking ribs!!!! Makes me want to change the menu for this weekend.Victoria, TX - 1 Large BGE and a 36" Blackstone
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@chief9 assigned to Truck 8 in Washington DCthis is a picture of us fixing MPD's flag for them.
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I enjoyed the first couple of pictures and before I reached the last picture my mouth was watering!XL BGE; Medium BGE; L BGE
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@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.
Carrollton, Va -
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.
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Boy, those look incredible!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Great looking ribs brother. Nice job.
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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