Spare Rib Practice.

[The OutDoor Chef]

Como Esta todo mundo.

I have prepped the spare ribs for tomorrows cook.

The spareribs ready for the trimming.

Removing the sparerib membrane.

Removing the flap, as I like to call it the brisket.

I am still learning to trim them up to Saint Louis style ribs.

 

[justplainbill]

La vida es corta, beber whisky. Carne de humo. Vivo duro.​

Life can be quite short if you live too hard.

 

[BigAL]

Looks good to me! What type wood will you smoke it with and what temp?

Great pix, keep'em come'n!

 

[The OutDoor Chef]

La vida es corta, beber whisky. Carne de humo. Vivo duro.​

Life can be quite short if you live too hard.

Looks good to me! What type wood will you smoke it with and what temp?

Great pix, keep'em come'n!

BigAl, hmm that name sounds familiar.


I will be using pecan wood and Apricot wood.

I will be smoking the ribs around 225.f. And I am using a modified 3 - 2 - 1 method.


Thank you guys.


@justplainbill,

Some times you got to live it heard, you will not far in live.

 

[CraigC]

Um, Dave and Jack shooters!

Craig

 

[The OutDoor Chef]

Ok here is a follow up on my demo ribs.

The ribs resting before I put them on the smoker.

I know I still have a "LONG WAYS" to go before my trim jobs can even come close to a St Louis Trim.

Here are the ribs getting a little dry rub love.

For today's Demo I didn't dry rub the bones.

Anyways here is the rib s right before the smoker.

&

The ribs on the smoker with apricot and pecan wood.

And the final image of the cook.

 

[The OutDoor Chef]

Garlic, shallot and the onions are smoking smoking away.

Added my to do list.

 

[roadfix]

I see you've got yourself the Cajun Bandit.

 

[The OutDoor Chef]

I see you've got yourself the Cajun Bandit.

I do, Matter of fact I have 2 fully functional ones.

And the Smokey Joe.

 

[pacanis]

Good action shots.

 

[The OutDoor Chef]

Thank you Pacanis.

Here's the rest of the photos for now.

Making the sauce.

&

&

Oh so pretty. Very pretty ribs.

&

a final shot for now.

 

[The OutDoor Chef]

Out of the foil.

Back to the grill for 30 minutes.

Back on the grill for the sauce to set.
Yes I burnt the one I just put on, I will not do that at the comp...

First the glaze.

Nailed the pull back.

Back in the house for the sauce to set.

I will show the final rib after I've plated it ok?

 

[justplainbill]

Have you tried using rum instead of Jack D. ?

 

[The OutDoor Chef]

Have you tried using rum instead of Jack D. ?

No Sir,

I don't try anything else but old faithful Number 7.

 

[justplainbill]

You have a very nice looking cast iron pot. Perhaps you coul tell us more about it and what and how you're cooking your witch's (bruja?) brew.

 

[The OutDoor Chef]

You have a very nice looking cast iron pot. Perhaps you coul tell us more about it and what and how you're cooking your witch's (bruja?) brew.

JustplainBill.

I will have to look at the name but it's one the old one's I inherited from my grand mother.

I has some kind of cross type symbol on it.

And what's in the C.I?

It's Mahogany Red BBQ Sauce.

 

[pacanis]

Sounds like a Griswold. Good pan. They used to be made in Erie, by where I live.
One of the sought after oldtime CI cookware.

 

[The OutDoor Chef]

Thank you Pacanis, I think my grandmother said something along those lines.

Now it's time to pack up for the sams club comp, WOW I don't know if I can make the long journey.

Anyways the awesome, most awesome I've ever cooked.

We've also upgraded the mac & cheese with 5 oz graded greyier cheese.

Awesome, Just awesome stuff...

 

[justplainbill]

Looks like exactly the right amount of shrinkage but I like mine a bit pinker / wetter in the middle.

 

[BigAL]

Very nice!!! Great look'n plate, ribs with shells & cheese! Fantastic job on all the pix and the pull back on the bones.

Home run!