Ribs

[rundrave]

Read this and had to run to Target and get some ribs. They had a limit of 6 but they had a lot of them and you could just go back in and get 6 more as many times as you wanted or at least thats what I do.

I did this last night also with the wife. We should be set for while, but I couldn't help but add a few to the menu for the holiday tomorrow. I may run back and get more just because they are so cheap.

[eyeguy 54]

grabbed 8 st louis style at target yesturday. 1.97.. my supply was down to 4. not good lol

[harvey lee]

Picked up both style of ribs at Target last Saturday. Wife called and said we are going there again tonight.

[reinhard1]

here are some baby backs i made Sunday. good luck.

[pike79]

Yummy!!!

[KEN W]

Those look really good.How long did you have smoke on them?

[reinhard1]

it took in total near 4 hours and put cherry smoke on them for two hours. used my rub and the mop sauce was one cup ketchup, one cup western/bacon salad dressing and 1/2 cup apple juice and 1/2 cup brandy. also sprayed the ribs after the rub was on and in the griller/smoker with apple juice until the last hour and then put the mop sauce on turning the ribs once in awhile. good luck.

[Leaky]

I love the look that the mop sauce you use gives it. I really need to try that on my next rack.

[harvey lee]

This past Sunday, I did some baby back rib's with a 2-1-1. I used a rub and step 2 I put some apple juice with the ribs and then step 3 I placed the juices from the ribs on top of the rib's for the last hour.

I also added some BBQ sauce for thas last 20 minutes and that carmelized nicely.

Best Baby backed rib's I have made to date. Seems the more I expierment, the better the rib's get.

All thought these ribs were about as good as they get. My sone and wife said just keep making them the way you did today.

I said I may come up with something better but wifey said, I could not.

I believe I am going to try that mop sauce RH as it sounds great.

This weekend I have to get back to smoking some salmon as that is always a hit with everyone. I use dill with apple wood and it does taste awesome. I could make a meal just out of the smoked salmon other than a snack.

[reinhard1]

Harvey if i change stuff in my ribs or sausage i always make a note of it. sometimes you think as i have that "oh well i'll remember that", but notes cured that. glad you had a great rib day. good luck.

[reinhard1]

i had a fellow butcher who was ready to retire years ago tell me that one. it was so simple i didn't think it would work out. i use it on chicken also. good luck.

[harvey lee]

Harvey if i change stuff in my ribs or sausage i always make a note of it. sometimes you think as i have that "oh well i'll remember that", but notes cured that. glad you had a great rib day. good luck.

I file a recipe everytime I make it and note whether it should be used again or any changes made to it.

My memory seems to be getting worse by the hour the last few years.

[Fish Head]

it took in total near 4 hours and put cherry smoke on them for two hours. used my rub and the mop sauce was one cup ketchup, one cup western/bacon salad dressing and 1/2 cup apple juice and 1/2 cup brandy. also sprayed the ribs after the rub was on and in the griller/smoker with apple juice until the last hour and then put the mop sauce on turning the ribs once in awhile. good luck.

What temp did you smoke them at for the 4 hours? 225-250? I just bought some St Louis ribs at Costco last night and I'm going to smoke them this weekend at the cabin.

[reinhard1]

that's exactly the temp i had [in that range]. i forgot to add that i injected apple juice in the ribs also just for the heck of it. saw that done on a newer Pitmaster show. they were very moist. i'm assuming the injection helped along with spraying and mopping. i tend to baby sit the ribs a lot [beer cooler nearby also]. i like using the Charr-Griller with the fire box for ribs so i can be hands on. i throw dry cherry wood chips on the charcoal in the fire box periodicly during the process about half the cooking time.

next time i will inject one rack and not the other while doing the same with both the rest of the cooking process. just to see what effect the injecting does as opposed to what i normaly do. good luck.

[DonBo]

There's another recent thread about BBQ sauces where Big Butz BBQ Cranberry Sauce was mentioned. I did a rack of ribs (my first ever, thank you very much for all the advice) last week and used that sauce and was very impressed. I thought it might be too sweet for my taste, but it was not. Very good, I highly recommend it.

[hockeybc69]

I have started doing 3-3-.5 for ribs.

3 hours unwrapped at 225.

3 hrs wrapped at 200.

30 minutes unwrapped and sauced at 200.

I like them fall off the bone style and this seems to do it well.