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July 4 ribs

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Post Mon Jul 15, 2013 11:38 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7342
Location: Stoughton, WI
A couple of weeks ago the grocery store had back ribs on sale so I picked up a rack to go with the rack I had in the freezer, and we ate them on the 4th of July.
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Ironically, I chose Malaysian paste and Spanish rub for the seasonings. :?: :!: :?:
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I prepped them the night before. The Malaysian paste is extremely fragrant and really stunk up the fridge! :lol:
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They cooked over briquettes and apple chunks on my WSM for about 4-1/2 hours at around 250-275 grate temperature and I used the exposed bone test to decide when they were done.
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Both versions had some good smoke. The ribs with the Spanish rub had a more straightforward salt-pepper-spice flavor while the Malaysian ribs were a little more exotic from the ginger and other regional flavors, and they also had a little more heat. The family preferred the Spanish ribs but I was pleased with the overall results.
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Post Mon Jul 15, 2013 6:52 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
ScreamingChicken wrote:
Both versions had some good smoke. The ribs with the Spanish rub had a more straightforward salt-pepper-spice flavor while the Malaysian ribs were a little more exotic from the ginger and other regional flavors, and they also had a little more heat. The family preferred the Spanish ribs but I was pleased with the overall results.


Well, that just means there's more Malaysian spice paste for the chicken!

Those ribs look absolutely great, Brad! :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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