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Author Topic: MAK Super Pig Ribs  (Read 2814 times)

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Offline teesquare

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MAK Super Pig Ribs
« Reply #-1 on: March 24, 2013, 10:25:09 PM »
I cracked open an FT, and thought "What Would Sparky Do"....the answer?...RIBS ;D ;D ;D

So - I had a pack of Baby Backs, and CYM'ed them,and put a generous amount of Super Pig on 'em, then - into the MAK for 30 minutes of 100% Cherry cold smoke via an Amazen Tube. Then, 2 hours @300F


Then - foiled, with 1/2 cup of fresh Apple cider for 1 hour @ 300F


Then, glazed with a mixture of Apple jelly, Apple cider vinegar, and Super Pig for a sweet-heat + tart glaze



They were really, really good.  No other sauce was needed...or wanted ;) Came off the bone with a tug - but not "fall-off the bone". Nice bite texture, not mushy. The 2-1-1/2 for the baby backs is my choice for now.

T
« Last Edit: March 25, 2013, 08:31:22 PM by teesquare »
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Offline muebe

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Re: MAK Super Pig Ribs
« on: March 24, 2013, 10:27:40 PM »
Tee the ribs look great and I love seeing that dirty drip pan ;)
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Offline teesquare

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Re: MAK Super Pig Ribs
« Reply #1 on: March 24, 2013, 10:29:46 PM »
Quote from: muebe on March 24, 2013, 10:27:40 PM
Tee the ribs look great and I love seeing that dirty drip pan ;)

Can't prove you use it if it stays too clean.... ;)
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Offline Savannahsmoker

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Re: MAK Super Pig Ribs
« Reply #2 on: March 24, 2013, 10:42:12 PM »
Mighty succulent and tasty looks ribs y'all did there T.

Nicely done.
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Offline teesquare

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Re: MAK Super Pig Ribs
« Reply #3 on: March 24, 2013, 10:45:45 PM »
Thanks Art!
Those ribs were so tender that I thought i heard the pig weeping a little when I bit into them ...oh - wait, that was me..... :-[ :D
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Offline ACW3

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Re: MAK Super Pig Ribs
« Reply #4 on: March 24, 2013, 10:54:24 PM »
I'm glad they turned out the way they did.  They do look good!  My mouth was watering the whole time we talked about how you were going to cook them.  Damn!!  Now I want some ribs!

ART
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Offline teesquare

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Re: MAK Super Pig Ribs
« Reply #5 on: March 24, 2013, 11:02:13 PM »
I am still amazed and surprised when something comes out really good when I cook. I know that sounds like "fake humility"...I assure you, it is not. :D
Right after these ribs - I burned the carp out of a pizza....I was so distracted by eating the ribs - I just spaced for a couple minutes too long ::)

But - the ribs were worthwhile. ;)

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Offline Keymaster

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Re: MAK Super Pig Ribs
« Reply #6 on: March 24, 2013, 11:17:26 PM »
Super looking ribs, I like the seasonings!!
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Offline Pappymn

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MAK Super Pig Ribs
« Reply #7 on: March 24, 2013, 11:49:58 PM »
Way to go tee. You did those ribs right.
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Offline Smokin Don

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Re: MAK Super Pig Ribs
« Reply #8 on: March 25, 2013, 12:26:05 AM »
The ribs loo0k just right Tee! The last BBR's I did were 1.5-1.5-1 on my Traeger at 225 deg, which is 250 at grill level. I was finding the much tooted 3-2-1 was too long for me. Don
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Offline teesquare

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Re: MAK Super Pig Ribs
« Reply #9 on: March 25, 2013, 12:55:03 AM »
Yeah...I think the 3-2-1 is probably intended more for St. Louis cuts and such....the BBRs just can't take that.
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Offline sparky

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Re: MAK Super Pig Ribs
« Reply #10 on: March 25, 2013, 01:07:27 AM »
Quote from: teesquare on March 24, 2013, 10:25:09 PM
I cracked open an FT, and thought "What Would Sparky Do"....the answer?...RIBS ;D ;D ;D

you do know me.   :o  your ribs look really good t.  love the texture and color to them.  do you cook your ribs w/ the flame cover off? 
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Offline Wing Commander

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Re: MAK Super Pig Ribs
« Reply #11 on: March 25, 2013, 05:07:46 AM »
We don't have FT here, but anytime I see one on the www I think of ribs ;D

BTW: Your ribs look perfect, T.
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Offline Sam3

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Re: MAK Super Pig Ribs
« Reply #12 on: March 25, 2013, 05:50:11 AM »
Nice ribs T!
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Offline RAD

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Re: MAK Super Pig Ribs
« Reply #13 on: March 25, 2013, 06:27:45 AM »
Some good looking ribs.
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