How Do These Ribs Look? + Photos of Competitions

Ribs look killer. Makes my mouth water.

The ribs look terrific, I have made ribs several times and they have never came out looking like that.

What did you use on them, rub, sauce wise.

How long did they last?

Yea, tell us your preperation, cook times, method of saucing...etc.

thanks,

david

'Noog,

Those ribs look awesome, you done good. Must of been that trip to the Jack.

Now you have to tell all, what you did, etc.

Russ

Tell all? Now come on, how about ALMOST all? lmao.

When I get home tonight, I'll consult my notes and post. It was nothing special actually, could have been the combination of technique and ingredients. Maybe it was the Coors light? I'll post info later.

Thanks for the compliments.

I think the key in the photos is the look. Ribs in a CS, because it's electric heat AND high humidity, they come out with that brown/meat color, not the red some people like.

So you technique would be appreciate by all.

Yes, you can keep some of it secret, but we'll hound you for the details.

Russ

Add me to the hounds.
Man, those look good!

Okay....here this version was:
Rub:
1 tbl Kosher Salt
2 tbl Hungarian Paprika
2 tbl Turbinado Sugar
1 tsp Onion powder
2 tsp Lemon pepper
1 tsp Chili powder
2 tsp Old Bay
1 tsp Garlic powder
1/2 tsp Cayenne
1/4 tsp Cumin.

Trimmed 2 racks of spares, IBP from Sams. rubbed down with rub and actually sealed in a food-saver wrap for 12 hours.

Used 4 ounces applewood

Smoker set to 225 - monitored oven temp every 30 mins or so.
didn't need to adjust at all. Cut 2 full slabs into 4 half (1/2) slabs. Put 2 on top rack, 2 on middle, meat side down. Don't have hooks yet, so just put on the rack.

4 Hour Mark - Flipped ribs over, spritzed with apple juice, and rotated the racks.

6 1/2 Hour Mark - sprinkled with a little rub, and lightly sauced.

7 hour Mark - pulled, photographed, consumed.

NOTE: Only opened door 2 Times - 4 hour mark and 6.5 hour mark. Don't peek. Oven temp remained 208-230 without fail.

Sauce: 2/3 Cup Chili Sauce, 1/2 Cup Cider Vinegar, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp lemon pepper, 1 tbl worcestshire, 1 tbl brown sugar, 1/2 tsp hot sauce...1/8 cup honey........simmer 30 minutes.

Okay, there you have it.

Good luck - I personally will make the sauce a little sweeter, and a little hotter next time. It was good though.

Comment welcome.

C'Nooga

Ah, the key was you added sauce at the 6 1/2 hour point as a finishing sauce.

Great looking ribs.

Ya done good Nooga!

oh, and the other "secret" thing I did was.................

hmmm........just forgot. sorry.

lmao. Maybe i'll remember later.

Thanks for the compliments Russ.