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-   -   Spare Rib Practice. (https://www.discusscooking.com/forums/f36/spare-rib-practice-72784.html)

The OutDoor Chef 06-06-2011 06:04 PM

Spare Rib Practice.
 
Como Esta todo mundo.

I have prepped the spare ribs for tomorrows cook.
https://lh3.googleusercontent.com/-J...2/DSC03929.JPG

The spareribs ready for the trimming.
https://lh6.googleusercontent.com/-O...w/DSC03931.JPG

Removing the sparerib membrane.
https://lh4.googleusercontent.com/-l...Q/DSC03932.JPG

Removing the flap, as I like to call it the brisket.
https://lh4.googleusercontent.com/-Z...Y/DSC03935.JPG

I am still learning to trim them up to Saint Louis style ribs.
https://lh6.googleusercontent.com/-u...M/DSC03934.JPG

justplainbill 06-07-2011 03:56 AM

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

Life can be quite short if you live too hard.

BigAL 06-07-2011 05:26 AM

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

Great pix, keep'em come'n!

The OutDoor Chef 06-07-2011 06:52 AM

Quote:

Originally Posted by justplainbill (Post 1009063)
La vida es corta, beber whisky. Carne de humo. Vivo duro.

Life can be quite short if you live too hard.

Quote:

Originally Posted by BigAL (Post 1009070)
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 06-07-2011 06:59 AM

Um, Dave and Jack shooters!

Craig

The OutDoor Chef 06-07-2011 08:27 AM

Ok here is a follow up on my demo ribs.

The ribs resting before I put them on the smoker.
https://lh4.googleusercontent.com/-I...0/DSC03936.JPG

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.
https://lh5.googleusercontent.com/-r...8/DSC03937.JPG

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

Anyways here is the rib s right before the smoker.
https://lh6.googleusercontent.com/-d...I/DSC03941.JPG

&
https://lh3.googleusercontent.com/-H...Q/DSC03942.JPG

The ribs on the smoker with apricot and pecan wood.
https://lh5.googleusercontent.com/-v...k/DSC03944.JPG

And the final image of the cook.
https://lh4.googleusercontent.com/-K...2/DSC03943.JPG

The OutDoor Chef 06-07-2011 09:35 AM

Garlic, shallot and the onions are smoking smoking away.

https://lh3.googleusercontent.com/-E...E/DSC03947.JPG

Added my to do list.

roadfix 06-07-2011 10:57 AM

I see you've got yourself the Cajun Bandit.

The OutDoor Chef 06-07-2011 11:14 AM

Quote:

Originally Posted by roadfix (Post 1009129)
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 06-07-2011 11:19 AM

Good action shots.

The OutDoor Chef 06-07-2011 12:47 PM

Thank you Pacanis.

Here's the rest of the photos for now.

Making the sauce.
https://lh3.googleusercontent.com/-p...o/DSC03949.JPG

&
https://lh4.googleusercontent.com/-Q...8/DSC03950.JPG

&
https://lh6.googleusercontent.com/-h...g/DSC03951.JPG

Oh so pretty. Very pretty ribs.
https://lh5.googleusercontent.com/-R...Q/DSC03953.JPG

&

a final shot for now.
https://lh5.googleusercontent.com/-a...2/DSC03954.JPG

The OutDoor Chef 06-07-2011 02:41 PM

Out of the foil.
https://lh3.googleusercontent.com/-F...8/DSC03957.JPG

Back to the grill for 30 minutes.
https://lh3.googleusercontent.com/-F...8/DSC03957.JPG

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...
https://lh4.googleusercontent.com/-a...Y/DSC03958.JPG

First the glaze.
https://lh5.googleusercontent.com/-0...o/DSC03960.JPG

Nailed the pull back.
https://lh3.googleusercontent.com/--...s/DSC03962.JPG

Back in the house for the sauce to set.
https://lh4.googleusercontent.com/-v...Y/DSC03963.JPG

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

justplainbill 06-07-2011 03:38 PM

Have you tried using rum instead of Jack D. ?

The OutDoor Chef 06-07-2011 03:45 PM

Quote:

Originally Posted by justplainbill (Post 1009229)
Have you tried using rum instead of Jack D. ?

No Sir,

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

justplainbill 06-07-2011 04:07 PM

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 06-07-2011 04:44 PM

Quote:

Originally Posted by justplainbill (Post 1009243)
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 06-07-2011 05:01 PM

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 06-07-2011 05:17 PM

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.
https://lh3.googleusercontent.com/-5...w/DSC03966.JPG

We've also upgraded the mac & cheese with 5 oz graded greyier cheese.
https://lh4.googleusercontent.com/-T...0/DSC03968.JPG

Awesome, Just awesome stuff...

justplainbill 06-07-2011 05:27 PM

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

BigAL 06-08-2011 08:49 AM

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!


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