PICS: Ribs

Now, that looks good. Nice photos.

I've been traveling a lot recently and didn't realize until a couple days ago that this is Memorial Day weekend. I didn't have any plans on what to do, but now I do. Thanks.

Wow
those are some of the best pics ive seen

How did your rib rub turn out? Any chance of getting the recipe?

Great job, Mr. T! I'll think of you as I am cooking five racks of SL Spares tomorrow myself. If I can remember to, I will take some pics.

iowahawk, Take it from an old timer,two very important things to remember when cooking.
1. Take good notes
2. Remember where you put them.
Will keep looking.

RibDog, Take some pictures of the eating part. Remember the fresh salmon will coming in soon.

quote:

Originally posted by Mr.T:
iowahawk, Take it from an old timer,two very important things to remember when cooking.
1. Take good notes
2. Remember where you put them.
Will keep looking.

RibDog, Take some pictures of the eating part. Remember the fresh salmon will coming in soon.

MrT,I hope they eat as good as they look.

The first time Ribdog perfected the technique,we cooked a major State Championship with top cooks from the Carolinas,TN,GA,FL,and AL,and had the pleasure of standing on stage with him when he won.

His sure do eat grand.

Those are great looking ribs, but almost as good is the name of your town Trout Creek Montana. I'm looking it up now.

Those look delicious Mr. T. Did you cover the ribs after adding preserves,brown sugar and Parkay? Or cook uncovered?

Looks like you used mustard before the rub. Yes? No?

iowahawks, This is the rub used on these ribs, very good.


Memphis Style Rub

¼ cup paprika
2 Tbs. black fresh ground pepper
1 Tbs. celery salt
1 tsp. dry mustard
1 tsp. cayenne pepper
¼ cup dark brown sugar
1 Tbs. Kosher salt
2 tsp. garlic powder
2 tsp. cumin



Pags, The ribs where covered after the Parkay with a finishing sauce added in foil. Then uncovered, glaze applied and finished off in very hot oven.
No mustard was used.

Excellent looking ribs! Absolutely excellent!

Compliments coming from you Rib Pro's is definitely a compliment. Remember though, they were based on RibDog's and Smoke recipes. All I did was cook them.
T

I'm pretty sure those would score 8's or 9's if they hit my table

Any chance you'd like to share the recipes for the mop, glaze, and foils sauces?

I need to get in on this rub/sauce exchange next time around.

MaxQ, 8's n 9's ? Guess we don't know ribs, my
guest thought they were #1.LOL Doing 10 pounds of spares as soon as I finish this post.
Hope all is well with you.
T

Mop sauce

1 1/2 cups cider vinegar
2 cups apple cider
2 bay leaves
4 cloves garlic, finely minced
3 tablespoons hot sauce
1 tablespoon salt
3/4 cup BBQ Rub
Combine and simmer @ 180° for 15 minutes, cool

Foil sauce

1 cup apple juice
1 Tbs. sweet soy sauce (secret ingredient)


Glaze

4 parts ketchup
1 part honey
BBQ sauce (your favorite) to taste

9 is the highest score in competition barbecue. Think MaxQ was complimenting those great looking ribs.

Pags, Gotcha, notice the LOL after my comment. Although I didn't realize that 9 was the highest score possible in comps. That's even a nicer comment than I realized. Thanks for the info. The only comps we have around here is the pie eating contest at the Huckleberry Festival and that doesn't always happen. Spares are on now. Just watching the smoke.
Later, Enjoy your day.
T

Mr T - the KCBS scoring system can be somewhat confusing to those who don't compete. Then again, it's also confusing to those who DO compete

Bottom line...I thought your ribs looked fabulous and am guessing they tasted as good as they looked.

Thanks so much, I am new to smoking, and love trying out different techniques and styles. Can't wait to taste yours!

iowahawks77, Anyone who smokes is already adventurous. Don’t get stuck in a rut along the way, keep good notes and soon we’ll be trying your recipes.
T

I'm still learning when did you use the mop and when did you use the glaze threw out the smoke

One other question at 3.5 hr mark you said you did parkay,brown sugar,and peach preserve. When did you use the foil sauce?

shooter,
The mop was applied prior to applying the rub.

Put the sauce in the foil pouch.

Apply glaze the last ten minutes.

T

quote:

Originally posted by Mr.T:
shooter,
The mop was applied prior to applying the rub.

Put the sauce in the foil pouch.

Apply glaze the last ten minutes.

T

I think the confusion is trying to tie it all into one recipe (for the new folks reading the thread).

I see mop, pouch and glaze, but then don't see the brown sugar stuff.

So is it???

Mop
Rub
Smoke
Foil (with dry stuff and foil sauce)
Back in/cook/remove
glaze?
1. Mop. Are you only mopping JUST before you add the rub, as in before cooking. Then I wouldn't call that a mop. To me, a mop is traditionally during cooking. Your call, just wanted to know when

2. Sauce in foil pouch

Okay lets see. Basically Rib Dogs recipe was used. I took for granted that is what shooter was using also, could be wrong. I did not actually mop the ribs, but applied Smokin Okie's Mop recipe on the ribs prior to applying the rub. Did not apply mop any further. The brown sugar stuff was applied prior to foiling and the sauce was poured into the pouch and sealed.

Hope this clarifies things.

Apologies for bringing up an old thread. Was doing some house cleaning and discovered some pics were missing. Got stuck in a forum vortex and couldn't escape. They pics are now reinstated.

Tom