Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Smokers => Topic started by: RAD on April 07, 2013, 08:23:03 AM
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(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130406_105405_zpsd2d48161.jpg)
Has anyone tired this rib? I came across it yesterday at Academy and decided to give it a try on some ribs today.
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130406_105807_zpsbd7c5689.jpg)
Put a light coat of CYM and a layer of the JD rub on the rack and into the fridge overnight. I will smoke them today, not sure of the time since it’s a real nice day and we might venture out to the beach.
More to come….
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I have always enjoyed the JD marinade pouchs ya get at the store but have not seen the rub...
watchin this one
(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/2880905477_053dbab4cb_zps9e0658ca.jpg)
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(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_102156_zps80b3f009.jpg)
Pulled from fridge, added some more rub before putting in the smoker
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_102744_zps3d017f68.jpg)
Since I was using JD rub I only saw it fitting to use JD smoking chips.
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_102748_zps5135e65a.jpg)
In the smoker and we are headed to the beach.
Beach was a little windy and cold, so we went to McGuire's Irish pub in Pensacola and had a couple of burgers. One of the best burgers in town. Home brewed Stout for me and ice tea for her.
(http://i1121.photobucket.com/albums/l501/rdelemos/Jax%20Visit%20Sep%2017%202011/100_2000.jpg)
JAX knows McGuire’s
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_145941_zpse000ecb8.jpg)
Got home and the ribs were ready. 4.5 hours w/o any foil. I think the smoker was between 220 and 230
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_161604_zps8356e237.jpg)
Had to try one, even full of beer and burgers. Wasn’t a bad rub. I was worried that it was going to be a little too salty because it’s the first ingredient. But they had a nice flavor and the ribs were tender with enough bite for me.
(http://i1121.photobucket.com/albums/l501/rdelemos/smoker/Vir%20Smoker%20Butt%20Sept%202011/Ribs%20Apr%202013/20130407_161453_zps9955d3fa.jpg)
Dinner is ready for tomorrow.
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lookin real good :)
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Nice looking bark on those ribs :P
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Look good from here
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Nice looking bark on those ribs :P
X2