Superbowl Ribs with Pron

GMDGeek · 02-04-2013, 12:03 AM

So I decided to see how my rib skills had come along as well as try out a new marinda, rub, and sauce that I'd been eyeballing (Wicked Good BBQ) and I like to say I did pretty good. The rub was a bit more sweet than I liked so next time I'll be adding a little more spice and cutting back on the Turbinado a little. Still want the sweet but with some heat.

Ribs I got form Restaurant Depot - were pretty decent cuts and the I did strip the silver skin off the back, which is getting easier every time I do it. PRACTICE! Got the Ribs trimmed and in marinade (marinaded for 3 hours).

Pulled them out of the fridge, patted them dry, applied the rub, pressed the rub to the meat, and let them sit while I got the Pit up to 250.

Cooked the ribs with Royal Lump Coal and Peach Wood chunks. Would have used my Pecan, but for some reason it was a little wet. Cooked ribs for 3 hours (2 hours meat up, and 1 hour meat down) uncovered in the beautiful smoke at around 250-260. Then pulled them off for the first wrapping and additional flavor.

They went back on the pit for about 75 minutes (had to wait for the bones to start pulling away right). Then I pulled them off.

I was happy with the color and the over all cook. The ends are a little dark do to known heat issues with my pit which is finally being replaced in a few short weeks.

Wrapped em up in two layers of foil, then in a large beach towel then in the cooler they went for about an hour.

I meant to take some pics after they were cut up but the guys pounced on them like starving jackals. Over all the feedback was:
1. Spot on tenderness - bite mark was perfect
2. Color was good
3. Bark and smoke ring good
4. Sweet was great but everyone found it lacking some heat. Since I made a large batch of the rub I have already corrected this with the addition of 2 heaping Tablespoons of my buddy's personal mix called Trimix (has Habanero, Jalapeno, and a few other things in there - really freaking nom nom nommy in my book) which should solve this problem nicely.

Let me know what y'all think.

Gerry

Corky · 02-04-2013, 12:12 AM

Looks tasty. Is that squeeze cheese on them?

GMDGeek · 02-04-2013, 12:15 AM

Quote:

Originally Posted by Corky

Looks tasty. Is that squeeze cheese on them?

Nope lol - that is Parkay squeeze butter ;) lol. Don't think I've ever thought of using cheese heheh.

GMDGeek · 02-04-2013, 12:24 AM

Almost forgot - we also did some hot wings on the side. OK they weren't spicy hot but pretty good. My wife dumps the wings in an egg/milk wash then dredges them through a mix of flour, ground black pepper, salt, and garlic powder mixed together, then cooks them for about 12 minutes in peanut oil.

Gasket · 02-04-2013, 12:44 AM

All that food looks great! Awesome job.

code3rrt · 02-04-2013, 01:13 AM

Great lookin' food there!

bigabyte · 02-04-2013, 08:22 AM

Fan-Farking-Tastic!!!

Tonybel · 02-04-2013, 08:44 PM

Wow!!! Ribs look perfect.

barney jr · 02-05-2013, 12:37 AM

no that looks awesome!

frognot · 02-05-2013, 12:55 AM

Mighty tasting lookin' ribs there!

BBQ_MAFIA · 02-05-2013, 02:21 AM

3:20 AM and you got me wanting Ribs

BobM · 02-05-2013, 05:03 AM

Really good looking!

Sent from my Android phone.

El Ropo · 02-05-2013, 05:59 AM

As nice as those ribs look, I can't help but wonder how tasty they would of been with no marination, a straight up dry rub and left alone in the cooker at 275-300 for 3 hours with no peeking foil, spritz or mop.

We will never know. But I'm pretty sure it would of been killer with a lot less effort. KISS.

Motley Q · 02-05-2013, 07:32 AM

GMD
There is no such thing as squeeze butter.......

Thats artery clogging margarine.....

Heart attack in a bottle.

PaPaQ · 02-05-2013, 08:09 AM

Looking Good!

02-04-2013, 12:03 AM	#1
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	Superbowl Ribs with Pron So I decided to see how my rib skills had come along as well as try out a new marinda, rub, and sauce that I'd been eyeballing (Wicked Good BBQ) and I like to say I did pretty good. The rub was a bit more sweet than I liked so next time I'll be adding a little more spice and cutting back on the Turbinado a little. Still want the sweet but with some heat. Ribs I got form Restaurant Depot - were pretty decent cuts and the I did strip the silver skin off the back, which is getting easier every time I do it. PRACTICE! Got the Ribs trimmed and in marinade (marinaded for 3 hours). Pulled them out of the fridge, patted them dry, applied the rub, pressed the rub to the meat, and let them sit while I got the Pit up to 250. Cooked the ribs with Royal Lump Coal and Peach Wood chunks. Would have used my Pecan, but for some reason it was a little wet. Cooked ribs for 3 hours (2 hours meat up, and 1 hour meat down) uncovered in the beautiful smoke at around 250-260. Then pulled them off for the first wrapping and additional flavor. They went back on the pit for about 75 minutes (had to wait for the bones to start pulling away right). Then I pulled them off. I was happy with the color and the over all cook. The ends are a little dark do to known heat issues with my pit which is finally being replaced in a few short weeks. Wrapped em up in two layers of foil, then in a large beach towel then in the cooler they went for about an hour. I meant to take some pics after they were cut up but the guys pounced on them like starving jackals. Over all the feedback was: 1. Spot on tenderness - bite mark was perfect 2. Color was good 3. Bark and smoke ring good 4. Sweet was great but everyone found it lacking some heat. Since I made a large batch of the rub I have already corrected this with the addition of 2 heaping Tablespoons of my buddy's personal mix called Trimix (has Habanero, Jalapeno, and a few other things in there - really freaking nom nom nommy in my book) which should solve this problem nicely. Let me know what y'all think. Gerry __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

02-04-2013, 12:12 AM	#2
Corky is one Smokin' Farker Join Date: 06-21-11 Location: Liberty Lake, WA Downloads: 0 Uploads: 0	Looks tasty. Is that squeeze cheese on them? __________________ 18.5 WSM Smokey Joe Platinum Weber Genesis Silver B Blue Weber Performer Blue Thermapen (Fastest in the West!)

02-04-2013, 12:24 AM	#4
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	Almost forgot - we also did some hot wings on the side. OK they weren't spicy hot but pretty good. My wife dumps the wings in an egg/milk wash then dredges them through a mix of flour, ground black pepper, salt, and garlic powder mixed together, then cooks them for about 12 minutes in peanut oil. __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

02-04-2013, 01:13 AM	#6
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great lookin' food there! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

02-04-2013, 08:22 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Fan-Farking-Tastic!!! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-04-2013, 12:44 AM	#5
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA Downloads: 0 Uploads: 0	All that food looks great! Awesome job.

02-04-2013, 08:44 PM	#8
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	Wow!!! Ribs look perfect. __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

02-05-2013, 12:37 AM	#9
barney jr On the road to being a farker Join Date: 07-13-12 Location: eureka,ca Downloads: 0 Uploads: 0	no that looks awesome! __________________ Weber 22" performer & old school 22" Weber kettle Remember to check our monthly free bottle giveaway in the Brethern sales forum under Ted & Barney's.

02-05-2013, 12:55 AM	#10
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Mighty tasting lookin' ribs there! __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

02-05-2013, 02:21 AM	#11
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	3:20 AM and you got me wanting Ribs __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

02-05-2013, 05:03 AM	#12
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Really good looking! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

02-05-2013, 05:59 AM	#13
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	As nice as those ribs look, I can't help but wonder how tasty they would of been with no marination, a straight up dry rub and left alone in the cooker at 275-300 for 3 hours with no peeking foil, spritz or mop. We will never know. But I'm pretty sure it would of been killer with a lot less effort. KISS. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-05-2013, 07:32 AM	#14
Motley Q On the road to being a farker Join Date: 08-18-12 Location: marietta Ga Downloads: 0 Uploads: 0	GMD There is no such thing as squeeze butter....... Thats artery clogging margarine..... Heart attack in a bottle.

02-05-2013, 08:09 AM	#15
PaPaQ is One Chatty Farker Join Date: 02-07-07 Location: Midland, NC Downloads: 0 Uploads: 0	Looking Good! __________________ CTO SS-2 WSM 22.5" OTG / Cajun Bandit