Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Tinnmel on February 04, 2013, 03:24:06 PM
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Getting ready to drop a rack of St. Louis ribs into the SRG. I cut the rack in half. The top half was rubbed with Paul Prudhomme's Magic Barbecue seasoning and the bottom one was painted with Carolina Treet cooking sauce. I love doing side by side test when everything is the same but for one variable.
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Never tried to do ribs in my SRG. I even got rib hooks for it :P
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Never tried to do ribs in my SRG. I even got rib hooks for it :P
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A burger basket works very well for ribs in the SRG
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Here's the final. The bottom of the first picture is the Carolina Treet, brushed with Jesse James BBQ sauce at the last 10 min. The top where it's cut in half was the half rack with the Magic BBQ rub. It's cut because the left side was left dry and the right was brushed with the Jesse James at the last 10 min. 2 hr total cook time in SRG. Then we have one of each rib cut. I know the ribs look a little dark in the pictures, but they did look better in person. I can't take photos like Muebe does. The ribs were cooked spot on. Once again, I liked the Carolina Treet better, but the Magic rub was very good.
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Love the pullback on those bones....heckuva cook.
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I think they look great, I'd sink my teeth into them for sure!!
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On the second pic, they look really juicy. Looks good.
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They look good, SRG ribs are great.
Normaly I stick with baby backs but those do look good