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Last nights ribs
Firetruck
Posts: 2,679
These were up there with some of the best I've had. I started with 2 racks of loin backs. Trimmed the excess fat and uglies off, rinsed it off, dried it and rubbed with mustard. I put Dizzy Dust on one and Bad Byrons Butt rub on the other. (just covered the mustard, not too much). Put them on the large @225-250 for about 6 hrs. Basted on the hour for the last 3 hrs. with fresh orange juice and apple cider vinegar. Painted with sauce one time about 15 minutes before pulling off the egg.
Both were delicious, moist and tender.
Fresh baked bread
beans on the small
Freedom fries
and the ribs
Both were delicious, moist and tender.
Fresh baked bread
beans on the small
Freedom fries
and the ribs
Comments
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The bread looks great but where are the pictures of the ribs?? They sound wonderful.
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Great looking cook and I can't imagine how good all the aromas must have been! :woohoo:aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
That is what I was looking for. Do I owe you any Royalites for your pic?
Mike -
Great looking ribs, gonna have to try bread one of these days.
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Looks like you've got it down to a science.Yummy lookin cook.
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Excellent pics. Looks like a great dinner.
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
JoJo,
Great looking feast. I did country style ribs with Bad Byron's last night and they turned out really well.
SteveSteve
Caledon, ON
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Ane,
I thought the same thing til I scrolled down
SteveSteve
Caledon, ON
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Anne, I accidentally hit the submit button instead of going back to photobucket. I tried to hurry and edit the post with the rest of the pics...guess I wasn't quick enough for ya
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Maybe Mike, depends on it's use :woohoo: . BTW nice looking ribs are you offering a trade?
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Lets just say I was happpy all afternoon.
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Well, a blind hog...
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It was, and I ate too much :(
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Steve, that was the first time I used it on ribs and I really like it. Thats also what you see on the fries...good on those too.
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JoJo,
Last year in Atlanta a buddy of mine from MO decided to cook with us. He did a lot of trials but ended up using Bad Byron's and the ribs were great. The crowd ate them up like crazy.
SteveSteve
Caledon, ON
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JoJo those are the best ribs i've seen for a while..........sure they must have been tender with the 6 hrs & full of flavour with the basting and stuff....
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They were Beli, I used a slightly different method of smoking. Instead of adding all the chips at once, I added a small amount every now and then to keep the smoke light and steady. I made a chute out of some sheet metal and I can lift the dome slightly and shoot some basically anywhere on top of the lump I want to. Lots of good smoke flavor in these.
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:woohoo: eggcellent, dude and dudette
We may sous for you next year in OKC!!
Poolboy thrilled with Dollie's bread :laugh:
All looks superb :silly: Konw you enjoyed -
JoJo,
Great looking cook!
Gotta do me some good ole ribs. Can't wait to try DP rubs and Carnivore sauce on them!
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