Let's Talk BBQ
FORUM SPONSORS => Cookinpellets.com => Topic started by: smoker pete on December 23, 2018, 07:11:18 PM
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(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs6.jpg)
These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for!
Preheated my MAK 2 Star with cookinpellets.com Perfect Mix - Smoked at 180ºF for an hour - Finished off the ribs by bumping the pit temperature to 250ºF and cooking/smoking them for an additional 4 1/2 hours. Rested the ribs for 15 minutes
Made it a low carb dinner by not slopping the ribs with a BBQ sauce since they usually contain a lot of sugar. Plated the pulled ribs with a side of Cole Slaw and fried shredded Brussels Sprouts. Yummy Yum Yum ...
(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs5.jpg)
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Another fantastic cook Pete! Going to try that on my next "more than fall off the bone" ribs!
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Great idea! Next time I let my ribs get a little too tender, I'm going to try that.
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Great idea.
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Nothing wrong with that
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(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs6.jpg)
These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for!
Preheated my MAK 2 Star with cookinpellets.com Perfect Mix - Smoked at 180ºF for an hour - Finished off the ribs by bumping the pit temperature to 250ºF and cooking/smoking them for an additional 4 1/2 hours. Rested the ribs for 15 minutes
Made it a low carb dinner by not slopping the ribs with a BBQ sauce since they usually contain a lot of sugar. Plated the pulled ribs with a side of Cole Slaw and fried shredded Brussels Sprouts. Yummy Yum Yum ... WOW that looks great.... how is the mak, we ordered one and waiting on it,, does it keep an even temp all over the grill or are there hot n cold spots. We test a lot of grills and we definitely noticed that happens in some cases, worse then others.
(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs5.jpg)
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Beautiful ribs Pete.
And I would love to sit down to that plate. :thumbup:
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Awesome looking meal Pete. Bet there won't be many leftovers.
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(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs6.jpg)
These smoked St Louis ribs were "fall off the bone" and not "bite off the bone". Therefore, in order to make it easier to eat, I decided to pull the ribs. Either way the ribs were to die for!
Preheated my MAK 2 Star with cookinpellets.com Perfect Mix - Smoked at 180ºF for an hour - Finished off the ribs by bumping the pit temperature to 250ºF and cooking/smoking them for an additional 4 1/2 hours. Rested the ribs for 15 minutes
Made it a low carb dinner by not slopping the ribs with a BBQ sauce since they usually contain a lot of sugar. Plated the pulled ribs with a side of Cole Slaw and fried shredded Brussels Sprouts. Yummy Yum Yum ... WOW THEM THERE RIBS LOOK GREAT!!!!!!!! Good call with no sauce..
(https://www.smokinpetebbq.com/wordpress/wp-content/uploads/2018/12/SpareRibs5.jpg)
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Another fantastic cook Pete! Going to try that on my next "more than fall off the bone" ribs! :thumbup:
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;D
Beautiful ribs Pete.
And I would love to sit down to that plate. :thumbup:
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Great looking ribs and idea
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I've pulled ribs, too. They were nice and tender and pulled easily. We ate a few and I decided to "pull" the rest for sandwiches - like pulled pork. They were mighty good.
At first I thought, "why waste good ribs?". Nothing is wasted because who eats the bones. We take the meat off the bone one way or another before we eat it, don't we? To me, the rib meat is better tasting than the shoulder meat - AND it cooks faster.
Here's a challenge...cook one rack of your best ribs only for pulling. Then make a bbq sammich or another entrée out of it and gives your results and comments about it. What do you have to lose? Either way you're going to have a good meal.
Go ahead and step outta the box.