Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: Willy on March 20, 2015, 07:57:15 PM

Title: Ribs for #3
Post by: Willy on March 20, 2015, 07:57:15 PM

At least for me, #3 Leaves tomorrow for his last semester at College and requested Ribs. While watching one of the food shows last week they did a Barbecue restaurant that was famous for their Ribs. I saw the fellow who runs it say they don't pull the membrane off when they cook it at the restaurant or at competitions as the membrane protects the meat and keeps it juicy as it cooks. Then at the end I saw him take the cooked rib and grab the membrane with his fingers and it pulled right off.
Tried it today and it works sweet, the ribs were delicious.
Anyhow excess fat removed, and rubbed with Worcestershire first and then Covered with Rufus Teauge

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01481_zpsaw87m6fr.jpg)

Making our favorite, Gourmet Cole Slaw as a side, followed this recipe with some variations as I had no green bell peppers and cheated using pre cut packages

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01485_zpsgljjwma9.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01483_zpsy1fhycjg.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01486_zpszvfmqf2a.jpg)
(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01487_zpsr0mother.jpg)

Also made Corn on the cob, rubbed with melted butter, some ground Cumin, Kosher and fresh ground, and light dusting of garlic powder, in foil

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01488_zpsrrknxtl5.jpg)

After the bark set ribs brushed with some thinned Lamberts Sweet Sauce of Mine and into foil for and an hour and a half, cooking temp was 275 and some Oak Chunks in the Stubbs

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01482_zpsbn6t3bhu.jpg)

Last half hour or so out of the foil and brushed with the Lamberts

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01489_zpsgpmqsjui.jpg)

Corn done on the Genny

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01491_zpsjypg9vbc.jpg)

The aforementioned membrane popping right off

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01492_zpsszbuunpk.jpg)

Ribs came out nice and juicy

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01493_zpsqngzuxbq.jpg)

Sending him back to school happy

(http://i46.photobucket.com/albums/f138/bill_schultz/second%20album/Cooks%20II/DSC01494_zpsjmamhpi7.jpg)

Title: Re: Ribs for #3
Post by: drholly on March 20, 2015, 08:08:04 PM

Looking at that cook - he may just stay home... wow!  :P :P :P ;) ;D

Title: Re: Ribs for #3
Post by: smokeasaurus on March 20, 2015, 09:01:05 PM

I wouldn't leave after a plate of that smokey goodness  :P :P

Title: Re: Ribs for #3
Post by: Smokin Don on March 20, 2015, 10:39:05 PM

Not sure I would want to leave that great cooking!!! Beautiful plate!!! I used to never pull the membrane and no one ever complained. I like the Rufus Teague rub too! Don

Title: Re: Ribs for #3
Post by: HighOnSmoke on March 20, 2015, 11:08:09 PM

Excellent looking ribs Bill! I will have to try leaving the membrane on during my next rib cook.

Title: Re: Ribs for #3
Post by: sliding_billy on March 21, 2015, 08:23:09 AM

Great looking cook!

Title: Ribs for #3
Post by: Pappymn on March 21, 2015, 01:39:08 PM

Boom!  That is a heck of a plate. I too have seen places remove the membrane after cooking. I will be getting that on my next ribs

Title: Re: Ribs for #3
Post by: Big Dawg on March 21, 2015, 01:52:36 PM

If that's the going away meal, I can't wait to see what's coming for Graduation ! ! !





BD