Radrob
Full Fledged Farker
Captain's Log!!
Rib cook #2, the first one was a hot and fast with almost no smoke flavor but this time was different. I smoked the first hour on the smoke setting then 2 more hours at 250 before wrapping for an hour then back on to set the glaze for 20 minutes. The results are night and day, smoke flavor and taste was better.
I cooked a few racks of ribs today for the family visiting from MS. I mixed up a batch of my rub and got to work.
Cleaned up and ready for rub, I'm cooking the rib tips too.
I had these on the smoker for 3 hours, I almost forgot to get a shot of the ribs before wrapping.
The wrapping process is a light layer of brown sugar, honey and squeeze bottle butter-Parkay.
Meat side down to soak up that sweet nectar.
All wrapped, if you look close there's 4 racks there. I had to buy another rack because "someone" gets heartburn from smoked foods so it was oven ribs.
Perfect cornbread for dressing
It's ugly but this is awesome dressing mix, ground meat, onions, bells, spices and a can of cream of mushroom soup.
This was a test and it's good but the tips are crispy from staying in long enough to get the bacon crispy.
The rib tips all sauced, I cooked these longer wrapped in that pan to render the fat then back on the smoker to set the sauce.
Ready to slice
I'm surprised there's no smoke ring but they were good
Oven ribs
Not bad but compared to a smoked rib it loses. These were hot and fast in the convection oven at 375 started 2 hours later than the smoked ribs and finished at the same time.
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
Finally!! That's potato salad washed out by the flash with cornbread dressing and beans of course. The top rib is dry and the first one I ate in the pic below.
How's that for bite through ribs
Rib cook #2, the first one was a hot and fast with almost no smoke flavor but this time was different. I smoked the first hour on the smoke setting then 2 more hours at 250 before wrapping for an hour then back on to set the glaze for 20 minutes. The results are night and day, smoke flavor and taste was better.
I cooked a few racks of ribs today for the family visiting from MS. I mixed up a batch of my rub and got to work.
Cleaned up and ready for rub, I'm cooking the rib tips too.
I had these on the smoker for 3 hours, I almost forgot to get a shot of the ribs before wrapping.
The wrapping process is a light layer of brown sugar, honey and squeeze bottle butter-Parkay.
Meat side down to soak up that sweet nectar.
All wrapped, if you look close there's 4 racks there. I had to buy another rack because "someone" gets heartburn from smoked foods so it was oven ribs.
Perfect cornbread for dressing
It's ugly but this is awesome dressing mix, ground meat, onions, bells, spices and a can of cream of mushroom soup.
This was a test and it's good but the tips are crispy from staying in long enough to get the bacon crispy.
The rib tips all sauced, I cooked these longer wrapped in that pan to render the fat then back on the smoker to set the sauce.
Ready to slice
I'm surprised there's no smoke ring but they were good
Oven ribs
Not bad but compared to a smoked rib it loses. These were hot and fast in the convection oven at 375 started 2 hours later than the smoked ribs and finished at the same time.
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
Finally!! That's potato salad washed out by the flash with cornbread dressing and beans of course. The top rib is dry and the first one I ate in the pic below.
How's that for bite through ribs
