Author Topic: Ribs  (Read 7030 times)

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Offline Randy

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Ribs
« on: April 16, 2004, 03:07:43 PM »
I’m tuning my smoker today so I threw on a couple slabs of ribs to make it more interesting.  Running Oak, Apple and Pecan.  A brick unit really takes awhile to get going and since the covers are only temporary, the air leaks have been a problem.  I was trying to incorporate a vertical and horizontal unit at the same time.
Trying a prepackaged rub from Leggs, smells real good

http://www.aclegg.com/




Offline Randy

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Re: Ribs
« Reply #1 on: April 16, 2004, 08:57:53 PM »
Very tasty ;D
I will use that rub from Leggs again.

Offline Steve

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Re: Ribs
« Reply #2 on: April 17, 2004, 07:28:04 PM »
Randy, those ribs are mouthwatering!!  :o

Foccaciaman

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Re: Ribs
« Reply #3 on: April 17, 2004, 10:25:14 PM »
And I thought looking at pictures of pizza online made me hungry. Hell, that picture brought a tear to my eye.

Do you deliver???????

Bingo >:D

Offline DKM

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Re: Ribs
« Reply #4 on: April 18, 2004, 12:38:17 AM »
Man that looks good.  My BBQ weekend got called on account of the wife.

Hopefully next weekend.

DKM
Just how many boards can I be on anyways.

Offline Randy

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Re: Ribs
« Reply #5 on: April 18, 2004, 07:08:50 AM »
My ribs are real good. Not show stoppers, but better than bought out.  Still searching for the secret.

Randy




JameZ

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Re: Ribs
« Reply #6 on: April 27, 2004, 11:11:41 PM »
WoW...I'm gonna have to try doin some ribs.
That looks AWESOME!!!!!! makin' me hungry you are....

Keep on Smokin'

JameZ

Offline Randy

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Re: Ribs
« Reply #7 on: April 28, 2004, 07:30:05 AM »
Thanks everyone.

One of the real secrets of good ribs starts with the type of ribs you buy.  Although baby back ribs carry the headlines, it is spare ribs and cuts from spareribs that win the contest.  Baby back ribs depend heavily on the sauce to make them tasty but spare ribs are closer to the belly have been called “bacon on a stick” when smoked properly

Cuts from spare ribs are “split ribs” & St Louis style.  These cuts remove the very thick section from ribs to leave a uniform thickness.  These are my choice.
Here is a good link
http://www.ribman.com

Randy
« Last Edit: April 28, 2004, 07:34:14 AM by Randy »