May 8, 2007 #1 G Guest Guest Thanks for all your help guys. The tips are really appreciated. Rubbed with Wolfe rub and finished with Sweet Baby Ray's. They were falling apart a bit too much for my liking, but otherwise really good. I'll adjust cooking time next time.
Thanks for all your help guys. The tips are really appreciated. Rubbed with Wolfe rub and finished with Sweet Baby Ray's. They were falling apart a bit too much for my liking, but otherwise really good. I'll adjust cooking time next time.
May 8, 2007 #2 CharFace Cook Joined Jan 28, 2007 Messages 71 Location SW FL looks good man... remember, ribs that were falling apart a bit too much is a great reason to try some more in the near future Pretty soon you'll switch to spareribs
looks good man... remember, ribs that were falling apart a bit too much is a great reason to try some more in the near future Pretty soon you'll switch to spareribs
May 8, 2007 #3 LarryWolfe Chef Extraordinaire Joined Jan 4, 2005 Messages 15,035 Location Bealeton Excellent job Erik!!!
May 8, 2007 #4 SteerCrazy Head Chef Joined Apr 26, 2006 Messages 2,089 Location Kansas City Looks great, the first thing you did right was rub em down with WR......
May 8, 2007 #5 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC You know... if the meat falls off the bone, serve it off the bone like you meant for it to be that way.
You know... if the meat falls off the bone, serve it off the bone like you meant for it to be that way.
May 8, 2007 #6 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. Nice job erik. Great advise Chris!
May 8, 2007 #7 Cliff H. Master Chef Joined Mar 18, 2006 Messages 6,143 Location Jonesboro, Arkansas Nice Work.
May 8, 2007 #8 Diva Q Executive Chef Joined Nov 10, 2006 Messages 3,379 Location Barrie, Ontario Congratulations!!!!!
May 9, 2007 #9 J john a Executive Chef Joined Jan 20, 2006 Messages 3,432 Location Daytona Beach, FL As long as they tasted good.
May 9, 2007 #10 OP OP G Guest Guest I'm going to try St Louis next. Is the cooking time a little longer?
May 9, 2007 #11 Finney Master Chef Joined Jan 4, 2005 Messages 8,563 Location Savannah, GA and Somewhere near Lexington, NC erik13 said: I'm going to try St Louis next. Is the cooking time a little longer? Click to expand... Generally yes... but maybe not for you. LOL They take about how long you cooked those. (just joking) Use the 3-2-1 method and you'll be fine. You know... I think there is a Ribs PodCast around here somewhere. :roll: HERE
erik13 said: I'm going to try St Louis next. Is the cooking time a little longer? Click to expand... Generally yes... but maybe not for you. LOL They take about how long you cooked those. (just joking) Use the 3-2-1 method and you'll be fine. You know... I think there is a Ribs PodCast around here somewhere. :roll: HERE
May 10, 2007 #12 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach lol. The butts podcast hurt my knee.