Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muebe on April 15, 2013, 07:29:32 AM
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Started with 3 racks of St.Louis pork ribs.
One rack with Instant Gournet Original...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_092511_zps20d69259.jpg)
Next with Penzey's BBQ 3000...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_093148_zps3933dcb5.jpg)
Last one with BPS Money...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_093920_zpsd5d66ae7.jpg)
Memphis set to 180F while the ribs rested for 20 minutes after being seasoned...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_100130_zpsa82f936e.jpg)
Into the pool...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_102717_zps88b2f9cd.jpg)
One hour at 180F. Then 2 hours at 260F.
Then sauced them with this stuff...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_125945_zps1af214c1.jpg)
Then face down at 260F for another 30 minutes. Flipped upright and sauced for another 20 minutes. The last 10 minutes were at 375F for the finish.
Out of the pool...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_142620_zps9c90d7ba.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_143547_zps67ce3b5c.jpg)
Divide...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_144251_zpsb6b9cc42.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_144258_zpsce26e10e.jpg)
And conquer...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20130414_145911_zps2d8c1450.jpg)
No foiling this time. As you can see from the last photo I had great pull away from the bone. These were some great ribs!
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Perfect, Perfect!
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Tell us about the taste of the rubs you used. I have some Instant Gourmet (thanks again Sparky) that I want to use. I have the Penzey's 9000 as well as the Money rubs. I have used the Sweet Money on chicken with great success (tramslation, my wife liked it!) I guess I need to get some ribs and get after it.
Art
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They look great. Personally, I prefer not to wrap.
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Great job Muebe, after I master ribs in foil my next will be without
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Who needs foil, those came out perfect!! Where was my invite...I could've traded you a chop for some ribskies?? ;)
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Great looking ribs for sure. Nice work.
Sent from my iPhone 5 using Tapatalk
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Tell us about the taste of the rubs you used. I have some Instant Gourmet (thanks again Sparky) that I want to use. I have the Penzey's 9000 as well as the Money rubs. I have used the Sweet Money on chicken with great success (tramslation, my wife liked it!) I guess I need to get some ribs and get after it.
Art
Art all three rubs are my "go to" rubs. The Instant Gourmet has to be my favorite because you can use it on almost anything.
The Penzy's is really good. It has a unique flavor profile with a hint of nutmeg.
And the BP rubs are really good. I like the Money rub best on ribs.
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Excellent looking ribs!
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Nice looking ribs, makes me want to smoke some.
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Those are some down right fantastic looking ribs. I can tell you used a very sharp knife to cut them babies.
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Ribs look great, Muebe. Nice job!
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Go Nekkid!
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Go Nekkid!
I hear that. those are fantastic looking ribs. I think one of your best. nice ring dude. :) I like how they look a little crusty on the outside. love the pull away you had one that one bone. yo brother, I will gladly pay you Tuesday for some bones today. ::)
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Crusty goodness. Can see the moisture. Looks perfect to me!
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Wow, beautiful succulent moist rubs.
Man O' Man, great cook.
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:P :P :P :P :P
Did I say. :P :P
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Great looking ribs!!! Don
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Nice looking, I need to try no wrap one day
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Excellent
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Those ribs look great. I cook ribs nekkid and no sauce during the cook. I put sauce on the side for those that so desire.
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Reckon I could get results like that with a RecTec?
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Reckon I could get results like that with a RecTec?
Yes sir!