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Smoked Ribs

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Post Sat Jul 27, 2013 8:32 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
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Pecan smoked spare ribs. I didn't have any pepper jelly so I "made" some. We had some Strawberry-Blackberry preserves and some Ghost Pepper hotsauce. Microwaved the jam until it stirred easily and mixed in enough hot sauce to give it a good kick. :wink: The ole tummy has had a good day! :D
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Post Sat Jul 27, 2013 9:16 pm
CharredGriller User avatar
BBQ Deputy
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Posts: 5900
Location: Central Alberta, Canada
Bob-BQN wrote:
Pecan smoked spare ribs. I didn't have any pepper jelly so I "made" some. We had some Strawberry-Blackberry preserves and some Ghost Pepper hotsauce. Microwaved the jam until it stirred easily and mixed in enough hot sauce to give it a good kick. :wink: The ole tummy has had a good day! :D


The ole tummy had a good day, did it? So did my eyes just now! :D

Yup - those are smoked ribs all right. :twisted:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sun Jul 28, 2013 12:00 am
YardBurner BBQ Deputy
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Posts: 5376
Location: Damascus, Maryland
BOB!!!! That You???

The Liberator sure does a fine job on those ribs!

Long time no hear friend.

-YB
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Post Mon Jul 29, 2013 3:22 pm
ScreamingChicken BBQ Deputy
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Posts: 7576
Location: Stoughton, WI
Those ribs look perfect, Bob!

Post Mon Jul 29, 2013 3:39 pm
Cactus1 well done
well done

Posts: 762
Location: Indian Head Park, IL.
Nice ... Real Nice!
Wish my ribs came out looking like that!
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Mon Jul 29, 2013 11:15 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
Thanks for all the generous comments.

Howdy YB, yep it really is me. I still keep in touch with Grand Scale through other venues. I poke my head in here every once it a while without logging in, But I got a hankerin' to post a few pictures this weekend.

The ribs are really, really good. I kept in practice while away. :wink: I was surprised at how good the "almost homemade" pepper jelly turned out on these. Took a big risk on all four racks of ribs. But they turned out better than I expected.

I keep thinking that I am over cooking them because they are very tender and have a tendency to pull away from the bone too easy. :oops: But my wife keeps telling me that she likes them better this way. I cooked them 2.5-1.5-0.5 . I may take another half hour off the foil stage next time.
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Post Tue Jul 30, 2013 1:57 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7576
Location: Stoughton, WI
Bob-BQN wrote:
But I got a hankerin' to post a few pictures this weekend.
You need to get that hankerin' more often! :wink:

Post Wed Jul 31, 2013 10:20 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Glad you decided to show us some pictures of those ribs. Good to see you back.

Post Wed Jul 31, 2013 4:44 pm
tex_toby well done
well done

Posts: 1795
Location: Van Alstyne, Texas

BOB! How are you, my friend? Great lookin' reebs! 8) Don't be such a stranger!
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Post Thu Aug 01, 2013 12:55 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
I still cannot get on here every day, but I have tried to make a little time.

We may have to make a point to get together again some time. 8)
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Post Fri Aug 02, 2013 2:16 am
Cactus1 well done
well done

Posts: 762
Location: Indian Head Park, IL.
ScreamingChicken wrote:
Bob-BQN wrote:
But I got a hankerin' to post a few pictures this weekend.
You need to get that hankerin' more often! :wink:

I agree with the Chicken!
Not homemade and not technically a jelly but I used a Wisconsin local craft Cherry Berry Jalapeno Compote on a bone in pork loin this past Sunday. Turned out really good.
Still haven't figured out exactly what I'm getting. I'm buying a boneless short rib at Costco that is really good. These are not a short rib - maybe the meat just above and attaches to what we know as a short rib. Cut resembles a 5/8 - 3/4", each rib weighs about 6 or 7 ounces, wanna say well marbled strip steak, but know it's not a strip steak. This has to be cut from somewhere near the rib area but not directly attached to the rib. Made a batch tonight. These seem to be my "go to" beef for this Summer. This was the 6th or 7th time I've made them.
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Fri Aug 02, 2013 7:41 am
sroach well done
well done

Posts: 1170
Location: Warrington, PA
Bob,

Along with all the other comments, awesome job on the ribs the color on them are unreal!
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Post Fri Aug 02, 2013 10:25 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5900
Location: Central Alberta, Canada
sroach wrote:
Bob,

Along with all the other comments, awesome job on the ribs the color on them are unreal!


+1. Bob - you'll have to repeat these results for our August Online Block Party! :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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