Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on June 20, 2013, 10:18:39 AM
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Jun 19 2013
I had some Stub’s pork rub I wanted to try. It was the first rub I have bought lately that salt was not the dominate flavor. I found some BBRibs on special; I picked out a rack that was just over $7. They were all natural with no solution added.
I cut the rack in half to do one with sauce for my wife and one with just rub for myself. I wet them with some organic apple cider vinegar. I went light on the Stub’s rub on my wife’s half and heavy on my half.
I covered them with saran wrap and in the fridge a few hours before cooking.
I wanted to try Sparkys cooking method. I used his method but added different ingredients when I wrapped them in foil.
My Traeger was acting a little erratic but I was able to pretty well hold the grill level temp at 275 deg. using smoke mode and P-0 and P-1.
I put the ribs on at 2:00 so should be done about 6:00. After 2 hours I added Kah’s BBQ sauce to my wife’s half and wrapped in foil. I just added some melted butter and a teaspoon of apple cider vinegar to mine. Both went back on meat side down for an hour. After the hour I unwrapped and back on meat side up and poured the juices over. I brushed on some more sauce on my wife’s.
At 5:30 I went to 300 deg. to finish up. They were done at 5:50. I tented them with foil to set while I toasted some bread under the broiler with my gorgonzola chive garlic butter. My wife and I are getting addicted to that stuff!
For sides I had potato salad and some of my secret beans, (Bush’s Grillen Smokehouse beans).
I plated 3 sauced ribs for my wife and grandson. I had the bare ones. My grandson finished his ribs and wanted more; so he had one of mine and said it was good too. I liked the Stub’s rub and the ribs were moist and easy pull off the bones.
Thanks for the cooking method Sparky!
Ribs seasoned and ready for the fridge
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199186_zpsd1efda68.jpg)
2 Hours and ready to wrap
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199188_zpsbb94de86.jpg)
About done
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199189_zps805dc10a.jpg)
Ready to serve
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199191_zps2181315a.jpg)
Wife's Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199193_zps55df783f.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_6199198_zps6f710599.jpg)
Smokin Don
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Both look excellent! Great pictures. I appreciate the comparison and the write up. Thank you!
David
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Look very very good.
Thanks for posting
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Great looking ribs.
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Excellent looking ribs.
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Nice!
BTW--those are my favorite secret beans too!
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another great meal by SD. bones look good buddy. 8)
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Both ribs and beans look great.
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Looking good Don!
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Looks really good. The plates and pics are great.
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looks great
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Excellent looking meal. What's the recipe of that bread? Dee
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Excellent looking meal. What's the recipe of that bread? Dee
Dee the bread is a take home and bake baguette, Ecce Panis, from walmart. The butter is 1 stick of softened butter, about an equal amount of crumbled gorgonzola, a good tsp. of dried garlic flakes, a small bunch of fresh chives snipped or a Tbs. of dried. Mash all together w/fork and let set for a couple of hours then roll in saran wrap and in the fridge.
The bread is baked then sliced when cool, the butter added then brown under the broiler. Don
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Great looking plate!
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