Perfect Slab of Ribs

They look tasty. Nice glaze.

Looks real good, Andy! One of these days I am going to have to figure out how to post pics as I made four racks of SL ribs today.

Well, get to it John. I'd love to see your ribs and other fine quizine.

Posting pics is easy. Shoot Russ and email or IM. He'll give you access to the forum photobucket account, upload your pics and paste the link into your post.

Almost as easy as making que in a cookshack!

These turned out great, spares cut down to St. Louis. I think I've finally got the right combination time & temp for cooking my spares. I've been pretty good with loin backs for quite a while, but spares were still hit and miss. But the last three tries they have been outstanding.

This batch was Hecky's rub with some Oakridge habanero death dust added on top. Then finished off with Jan's sweet sauce from the first exchange. Spicy & Sweet!

GaryT, since it's a secret family recipe, can I get you wife to make me a gallon of this stuff!?!?! YUM!

Nice to see some good looking ribs! I'm like you,I don't believe in all that other stuff being dumped on the ribs.

quote:

Originally posted by Big Dan:
Nice to see some good looking ribs! I'm like you,I don't believe in all that other stuff being dumped on the ribs.

All that "other stuff" is to create the WOW factor to impress judges at comps. And it tastes great for a few bites, then the sweetness overwhelms.

We tried the Trigg method at home but found them to be too sweet. We like a complex, but not overpowering, rub, Fast Eddy's glaze (sometimes), and moderate smoke (apple, peach, cherry, or a hickory/cherry combo).

I've been known to cook ribs with nothing on 'em but smoke. I have a neighbor who wants loves them that way.