Let's Talk BBQ

Recipes => Recipes => Pork Recipes => Topic started by: CDN Smoker on May 30, 2013, 11:29:57 AM

Title: Time for some ribs
Post by: CDN Smoker on May 30, 2013, 11:29:57 AM
From a new butcher picked up a bag of cryovac ribs. In this bag were 3 full spares ( I think).
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps5fab8fb8.jpg)

Rubs used
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps3c3c87e7.jpg)

My first time attempting the St Louis cut,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps9afbf73b.jpg)

Also rubbed the trimmings
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps2fc95b7f.jpg)

Did not add the water pan this time
(http://i1180.photobucket.com/albums/x412/lmh8/image_zpsdd38b4fa.jpg)

Very windy and cool here I kept having to bump the temp to get to my 225/230F range. I let the ribs go for 4hrs
I cut one in half and did not foil. The rest were stacked foiled with a little apple juice. 1hr in the foil.

Sauced and left on the smoker until set.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps83324014.jpg)

1 rack got Blues Hog
1 rack was left dry

Wife's rack got
Sweet and Sour BBQ Sauce Recipe

1/3 cup vinegar
3-4 tablespoons brown sugar (depending on how sweet you like the sauce)
1 1/2 tablespoons catsup
2 teaspoons cornstarch mixed with 4 teaspoons tap water
1 1/2 teaspoons soy sauce

In a glass measuring cup mix together the cornstarch with the tap water until it has dissolved. Set aside. In a medium saucepan combine together the vinegar, brown sugar, catsup and soy sauce and bring the entire mixture to a full boil stirring constantly so that it doesn’t scorch. Turn heat down to medium and stir in the cornstarch mixture. Continue to simmer over medium heat until the mixture has thickened, stirring often.

This is a delicious recipe to use with meatballs, pork or chicken. It is nice and thick so it will grab on your foods well and the flavor is delicious. You won’t go wrong when serving this as a side dipping sauce or as a coating on some yummy BBQ.


Plate,
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps7ae42dc4.jpg)

The ribs that were foiled were moist but not mushy. The 1/2 rack that was not foiled was dry but still good.

Comment from wife, not my best work :(

Thanks for viewing

Title: Re: Time for some ribs
Post by: smokeasaurus on May 30, 2013, 11:32:48 AM
Those ribs look darn good to me.
Title: Time for some ribs
Post by: Chili Head on May 30, 2013, 11:33:59 AM
Sometimes it goes like that. Still...I would hammer them bones!
Title: Re: Time for some ribs
Post by: Sam3 on May 30, 2013, 12:13:24 PM
Quote from: smokeasaurus on May 30, 2013, 11:32:48 AM
Those ribs look darn good to me.

X2!

Great job!
Title: Re: Time for some ribs
Post by: deestafford on May 30, 2013, 12:22:32 PM
Sometimes it's the meat and not the cook.  Looks good.  I have found that those pieces that are cut off really make a good spaghetti sauce.  Dee
Title: Re: Time for some ribs
Post by: sliding_billy on May 30, 2013, 01:20:33 PM
They look good from here.
Title: Time for some ribs
Post by: Scott6049 on May 30, 2013, 01:23:10 PM
Man the ribs look great:)
Title: Re: Time for some ribs
Post by: TMB on May 30, 2013, 01:24:00 PM
Shoot I'd eat them any day!
Title: Time for some ribs
Post by: Pappymn on May 30, 2013, 03:09:42 PM
My wife says that to me all the time ???
Title: Re: Time for some ribs
Post by: fishingbouchman on May 31, 2013, 01:05:05 AM
look good from here. 
Title: Re: Time for some ribs
Post by: drholly on May 31, 2013, 09:45:29 AM
Look pretty darn good to me!
Title: Time for some ribs
Post by: mikecorn.1 on June 01, 2013, 07:58:34 AM
Man, that looks good! Great job on those ribs.


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