[ARCHIVED THREAD] - Sunday ribs...

**Posted: 6/4/2006 3:06:41 PM EDT**

looks damn good!!!!!!!!!!!!!!!!!

**Posted: 6/4/2006 3:07:05 PM EDT**

**Posted: 6/4/2006 4:57:24 PM EDT**

What kinda wood do you use?

Looks tasty.

**Posted: 6/4/2006 5:03:34 PM EDT**

Are you cooking on gas or wood?

**Posted: 6/4/2006 5:09:14 PM EDT**

damn I settled for bologna and cheese on a hotdog bun.

**Posted: 6/4/2006 5:31:56 PM EDT**

NICE!!!

**Posted: 6/4/2006 5:32:44 PM EDT**

Wow I am officially hungry.

**Posted: 6/4/2006 5:34:29 PM EDT**

I am munching a farking rice cake right now.

nice ribs!!

**Posted: 6/4/2006 5:34:42 PM EDT**

Beautifully done...they look fabulous!

HH

**Posted: 6/4/2006 5:41:04 PM EDT**

Those look damn good! Now I'm hungry and all I've got at hand are some eggs and toast

Quoted:
damn I settled for bologna and cheese on a hotdog bun.

Boil the bologna first that way you can think of it as a hotdog filet!

**Posted: 6/4/2006 6:24:27 PM EDT**

Looks great!

**Posted: 6/4/2006 6:29:17 PM EDT**

Bump for "goodness" report!

**Posted: 6/4/2006 6:47:48 PM EDT**

Well thank-you all for the kind comments.

I was using pecan for this and burning 'all sticks' as we call it. ie: a charcoal chimney with a couple dozen brickettes to get a bed of coals, then nothing but wood from that point forward. Pit temp hovered right around 225*F the whole 6.5 hours.

I pulled off the membrane on the bone side of the slabs. (little trick here - pop up a corner with a dull knife to give you a 'tab', then use a paper towel to grab the tab and pull) Ribs were rubbed with a yellow jalapeno flavored mustard as a binder to hold the dry rub in place. A good portion of dry rub was worked into each slab front and back. They were placed in the pit and after 3.5 hours or so, I rearranged them since the rib rack was a bit full. At 6.5 hours, I wrapped them in alum foil and left them in an igloo cooler for about 45 minutes prior to cutting.

Here they are plated up. Sorry I didn't get an AR in the pic. Some of the guests might have not enjoyed that too much.

**Posted: 6/4/2006 6:50:53 PM EDT**

That's some gnarly lookin' eatins you got goin' on there. Save me a plate, I'm on the way.

**Posted: 6/4/2006 6:53:36 PM EDT**

Lawdy, those look goooood...

Where in Tx?

**Posted: 6/4/2006 7:13:27 PM EDT**

I like using the creol seasoning with paprika as rub, it actaully works good, at the last hour glaze it with a little honey and BBQ sauce mixture. Prefer mine dry though.

**Posted: 6/4/2006 7:19:19 PM EDT**

Damn. I need to get a smoker. The lowest I can get my gas grill down to with the lid closed is 300degrees. I've got a smoker plate in there, but that's just too damned hot for ribs. I need some plans to build a nice brick smoker.

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[ARCHIVED THREAD] - Sunday ribs...

[ARCHIVED THREAD] - Sunday ribs...