Author Topic: Today's Cook... Pig Ribs  (Read 5283 times)

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Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #-1 on: December 07, 2013, 02:07:11 PM »
Today's Cook... 

Have a friend coming to dinner who loves ribs, think its time to get started on some.

Since I'm all out of a fee key ingredients to make my own rub, I'm gonna use something out of my pre-made grocery store rub collection.

This one looks interesting...





50% Off, that explains why I've got 6 more of these on the shelf.  Must've bought all they had for half off!





Seems to have all the right ingredients and nothing too awful...  Smells good too.  Guess I'll give it a go!





Let's see.  3 people eating, 2 racks should cover it.  These are minimally processed "meaty cut" St Louis cut ribs.  They are trimmed top and bottom, but a little meatier across the top.

All rubbed, let's wrap in plastic wrap and back into the fridge for a bit.






Back out of the fridge 2 hours later, out of the plastic wrap, hooks in ready to hit the PBC.





They look a bit lonely, wish I had more stuff to stick in with them.  Plenty of room for more food here!


And now it's wait time.  Stay tuned for updates!

Offline Pappymn

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Today's Cook... Pig Ribs
« on: December 07, 2013, 02:28:04 PM »


Pappy

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Offline smokeasaurus

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Re: Today's Cook... Pig Ribs
« Reply #1 on: December 07, 2013, 03:07:38 PM »
I have heard nothing but good things about McCormicks rubs so you should be in good shape.

Giving this one the hairy eyeball

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Offline sliding_billy

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Re: Today's Cook... Pig Ribs
« Reply #2 on: December 07, 2013, 03:33:44 PM »
Looking good so far.

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Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #3 on: December 07, 2013, 05:07:01 PM »
No pics yet, but decided to wrap at 150 and give them some time in foil to soften up...

When I wrapped I sprinkled a bit of brown sugar, with a few pats of butter, a touch of honey,  a touch of molasses, a touch of cayenne, a touch of Chinese 5 spice (just a pinch), and some Dominion Double D Double IPA.



Just happened to have one open at the moment, thought it might add something.  At 9% alcohol, it might just evaporate!  Haha.

More pix to come!  Thinking they'll come off in about 90 minutes.  We'll have to wait and see!

Ambient temp is below 40, so the cooker is running cooler than normal for me, sitting around 280.  Things are taking longer.

Stay tuned!

Offline RAD

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Re: Today's Cook... Pig Ribs
« Reply #4 on: December 07, 2013, 05:23:43 PM »
Love a good rib move. Can't wait to see the ending.
Love to cook and eat

Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #5 on: December 07, 2013, 06:00:52 PM »
Ok, just pulled the foil... Too dark outside so no pics...

Ribs smell great, I sauced and placed back on the grate....

Funny, I'm not used to getting the full pig smell while foiled, but I popped out the door to check them and I could smell the pork as I came around the corner of the house!  I checked temp through the foil and was at 195, so I unwrapped them and sauced and put back on to caramelize the sauce and crisp them up a bit.  This is new territory for me with the PBC.  I've wrapped ribs before on my bastard horizontal brinkman (modified), and also on my offset unit, but first time on the PBC.

The only sauce I had today was leftover Harris Teeter Memphis Sauce, which I scored for $2 a bottle.  It's not bad!

Not much of a college football fan, but am enjoying the Baylor game today!

Time for another beer, then I'll pull and share a pic before I cover with foil and wait for the rest of dinner to come together.  Just doing potatoes and veggies, so the ribs will definitely be the star!

Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #6 on: December 07, 2013, 06:22:35 PM »
Yep...  Another winner on the PBC.



I cut one bone off the end, meat is tender, holds to the bone, but as I taste tested, the bone came out clean.

Moist, tasty, excellent!

They are parked in the foil tray, the tray covered in foil as the rest of dinner comes together.

Money shot of cut ribs to follow!

Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #7 on: December 07, 2013, 06:49:31 PM »
Silent movie time...




Offline Pappymn

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Today's Cook... Pig Ribs
« Reply #8 on: December 07, 2013, 06:58:19 PM »
Wow! Those look fantastic. Nice job
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Offline RAD

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Re: Today's Cook... Pig Ribs
« Reply #9 on: December 07, 2013, 07:18:02 PM »
Fantastic looking ribs - Great ring on them
Love to cook and eat

Offline HighOnSmoke

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Re: Today's Cook... Pig Ribs
« Reply #10 on: December 07, 2013, 07:22:21 PM »
Fantastic looking ribs - Great ring on them

+1
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Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #11 on: December 07, 2013, 07:38:31 PM »
After dinner update...  Ribs looked so good I texted my buddy Todd, who promptly jumped in his car and drove 10 miles to take part in the dinner.  So dinner became 4 persons, and Todd delivered an extra bottle of Vino.

Ribs were awesome, good bite, but tender.  Not mushy though.  They were perfect.

So I am bringing today's post to a close to enjoy wine and friends!

Thanks for watching!

Offline smokeasaurus

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Re: Today's Cook... Pig Ribs
« Reply #12 on: December 07, 2013, 07:57:29 PM »
Those are darn near Sparky-like. Great job.
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Offline Braddymac

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Today's Cook... Pig Ribs
« Reply #13 on: December 07, 2013, 08:11:14 PM »

Those are darn near Sparky-like. Great job.

Thanks Smoke!