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Old 07-08-2009, 07:12 PM   #1
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BBQ Ribs

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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Old 07-08-2009, 08:39 PM   #2
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I'm drooling, Bob. Looks fantastic!
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Old 07-09-2009, 04:35 PM   #3
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Thanks Andy...They were a hit!!
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Old 07-09-2009, 04:56 PM   #4
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Nice looking rig there Uncle Bob. Did you build it?
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Old 07-10-2009, 08:37 AM   #5
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The pit was built by David Klose ---- BBQ Pits By Klose...Houston Texas!
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Old 08-13-2009, 12:58 PM   #6
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WOW...very good job!! looks yummy.. Oh you made me very hungry ><"
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Old 08-27-2009, 09:39 PM   #7
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Looks delicious Uncle Bob!

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Old 08-28-2009, 08:09 AM   #8
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Thanks Lifesaver --- Labor Day is just around the corner too --- I'm thinking ribs!!!
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Old 09-05-2009, 06:41 PM   #9
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Quote:
Originally Posted by Uncle Bob View Post
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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Old 09-05-2009, 08:38 PM   #10
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This is 2 hours into the process:

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