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07-08-2009, 06:12 PM
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#1 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,625
| | BBQ Ribs
Remove the membrane from the bone side of the ribs. Trim as needed. Wash with vinegar. Slather on a thin coat of mustard... Liberally apply rub to both sides of ribs....Refrigerate for several hours or overnight....Fire up your cooker, and stabilize the temperature around 225*....Remove the ribs from the refrigerator, and sprinkle on more rub...Take them to the cooker and slowly BBQ until the meat pulls back on the bone... around 5-7 hours for Spares and St Louis Cut, less for Loin back, aka baby backs. After the half way point of cooking (2 1/2-3 1/2 hours) baste the ribs every 30 minutes or so with a mixture of Chicken Stock, some bacon fat, several shots of Worcestershire Sauce, and a couple of tablespoons of your rub. Flavor the ribs with your favorite flavoring wood during the first half of cooking. I like mostly oak with hickory. When they are done remove from the fire and let them rest for 10-15 minutes. Slice into serving pieces and serve with your favorite sauce and sides.  
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07-08-2009, 07:39 PM
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#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,237
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I'm drooling, Bob. Looks fantastic!
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"If you want to make an apple pie from scratch,
you must first create the universe." -Carl Sagan
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07-09-2009, 03:35 PM
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#3 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,625
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Thanks Andy...They were a hit!!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. | | |
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07-09-2009, 03:56 PM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Sep 2004 Location: USA,Maryland
Posts: 1,073
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Nice looking rig there Uncle Bob. Did you build it?
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"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN. | | |
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07-10-2009, 07:37 AM
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#5 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,625
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The pit was built by David Klose ---- BBQ Pits By Klose...Houston Texas!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. | | |
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08-13-2009, 11:58 AM
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#6 | | | | | | | Senior Cook
Profile: Join Date: Jul 2009 Location: California
Posts: 111
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WOW...very good job!! looks yummy.. Oh you made me very hungry ><"
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08-27-2009, 08:39 PM
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#7 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2008 Location: Southeast Kansas
Posts: 4,139
| | Looks delicious Uncle Bob!
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Eat, Drink, Laugh and be Happy. | | |
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08-28-2009, 07:09 AM
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#8 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,625
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Thanks Lifesaver --- Labor Day is just around the corner too --- I'm thinking ribs!!!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head. | | |
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09-05-2009, 05:41 PM
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#9 | | | | | | | Senior Cook
Profile: Join Date: Apr 2005 Location: Littleton, Colorado
Posts: 393
| | Quote:
Originally Posted by Uncle Bob  Thanks Lifesaver --- Labor Day is just around the corner too --- I'm thinking ribs!!! | Good thought.... mine are on the grill as we speak.... St.Louis style racks. The breeze is carrying the smoke throughout the house. Not a favorite thing for my wife, but I think it's a fabulous room scent.... 
I may have to pop in a couple of photos when they get going a bit. I know that my method is not quite what you would approve of, as I don't have a smoker, just a Weber gas grill, but I still smoke 'em up good after rubbin' them down, and I haven't gotten any complaints.
Speaking of which, I better go check on the temp... 
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Rick
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09-05-2009, 07:38 PM
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#10 | | | | | | | Senior Cook
Profile: Join Date: Apr 2005 Location: Littleton, Colorado
Posts: 393
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This is 2 hours into the process: 
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Rick
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