[werd]

yum yum ribs...... those ribs look like theyd tip my car over np.... yum yum

[satfrat]

I've had Phil's ribs before,    thanks for the memories Phil. 
 
Cheers,
Robin

[pardales]

Did these last weekend for a tailgate with my daughter's soccer team (the coach arranged for the team to attend a women's pro soccer game).  Didn't get to take a pic after cutting them, but they might have been the best I've done ribs in a year or so.  Completely dry-rubbed, no sauce, smoked with cherry wood for 4 hours...

 

[some young guy]

  Now you know there's ribs smokin' at my house today!!! 

[vinyl_guy]

Baby back ribs smoked on my cast iron charcoal grill for 3 hours with hickory chips and sassafras root, topped with Skaer Sauce for the last 15 minutes on each side

[some young guy]

I'm gonna need to find a source for sassafras root...

[vinyl_guy]

I'm gonna need to find a source for sassafras root...

It's my favorite wood for smoke flavor. I get mine from friends in KY. The trees grow on their property. My parents had friends in OK that turned us on to sassafras back in the 60's.

[taoggniklat]

Ribs were rubbed with salt and pepper, and coffee grounds. I ended up not basting them with any bbq sauce like I had planned and they came out amazing. Fall off the bone.

The BBQ sauce on my plate was a home made Whiskey BBQ sauce I made.

The chicken in the first picture was basted with Stubbs Spicy Chicken sauce. Fantastic!

[Bob in St. Louis]

No posts in three years. Really?
Certainly not.

We need more rib porn, so I'll see if I can get this party (re)started.
Pics from last year:

[JerryM]

Oddly enough, I just finished putting the rub on four racks for tomorrow. I've got beans simmering away, and two different sauces coming together. 

The camera battery is dead, so it's on the charger now. I'll post pics when it all comes together.

Have fun,

Jerry

[Bob in St. Louis]

Sounds like you understand the point of "pics or it didn't happen". 

Good stuff Jerry. I'd love to get the rib discussion going again. I've learned a lot recently about ribs. Seems there's a big difference between what 'normal' people, experts, and "BBQ-o-philes" consider great ribs.
Either way, since I shot this photo, I've bought the new smoker and have only done ribs on it once (been spending my time doing brisket and butts and various "things"). But I've done ribs like I've never been able to do before on the first try (on the new smoker). I'd do it every weekend given the chance. There's so much more to them than I ever knew.
It's almost like when you let a "audio-noob" listen to your system and his eyes are opened.
Yea, it's like that.

Bob

[MaxCast]

Sounds like you understand the point of "pics or it didn't happen". 

Good stuff Jerry. I'd love to get the rib discussion going again. I've learned a lot recently about ribs. Seems there's a big difference between what 'normal' people, experts, and "BBQ-o-philes" consider great ribs.
Either way, since I shot this photo, I've bought the new smoker and have only done ribs on it once (been spending my time doing brisket and butts and various "things"). But I've done ribs like I've never been able to do before on the first try (on the new smoker). I'd do it every weekend given the chance. There's so much more to them than I ever knew.
It's almost like when you let a "audio-noob" listen to your system and his eyes are opened.
Yea, it's like that.

Bob

Well then. Lets hear it 

[JerryM]

Coming back to room temp after chillin' in the rub overnight. Going to set up the smoker now. 



Have fun,

Jerry

[Bob in St. Louis]

Well then. Lets hear it 

Well, short story...Seems that "fall off the bone" is considered an instant failure in the BBQ competition community ("comps"), and the BBQ experts, those two being of two different mind sets agree on that. I've been hearing about "fall off the bone" all my life is the goal. No so. The goal is when you take a bite, the meat comes off easily, the bone is "clean" (no meat hangs on), yet the meat doesn't fall off the rest of the rib.

Most guys use a numeric terminology/nomenclature to describe how long they cook, and what they're doing to the meat during that cook. That makes no sense, so let me try another way of explaining....
Some guys use the "3-2-1" method, some use the "2-2-1" method of smoking ribs.
The first number is how many hours the ribs are on the smoker.
They then wrap the ribs in foil. The second number is how many more hours the ribs are on foiled.
All seem to use this time to "steam" the ribs in foil, but choose to add a liquid. Either vinegar based, sugary based, or apple based.
Then the last number is how long the ribs are back on the smoker out of the foil to "crust up", or dry out just a touch.
That's it in a nutshell. Or at least as much time as I've got to type a reply this morning. Gotta go. 

Great looking photo Jerry!  Thanks man!

[dflee]

Bob: Your wrong. It's worse! Reading about audio doesn't have my stomach grumbling and growling like
your picks here have done to me. I was hoping you all would let this subject die but nooooo, you have to
post this porn and I can't look away. My futile attempts at ribs will probably continue but dang guys, now you've done
it, I'm drooling. I hope you are satisfied.

Don

[JerryM]

Right you are, Bob. "Fall off the bone" is viewed as a rookie mistake. As for foil, I never use the stuff. I keep the water pan full of apple juice, with a couple of fist-fulls of rub added to it, until the last 45 minutes or so. It is then removed, and the bark creates itself perfectly. 

Going in:

[Bob in St. Louis]

Thanks Jerry. That's some good looking pork you've got there.

As for the foil, up until (very) recently, I saw it as some kind of crutch used to make the meat do what you want it to. Something used by noobs to cook it without drying it out. Since I "caved" and tried it once, I do believe I'm now on the side of the foilers. Call it cheating if you want, but it just works. Maybe it's faking it, like using tone controls for music reproduction. Whatever. All I know is that was some darn yummy meat and I'll be foiling again.

Here's a technique I tried;
After smoking it for a few hours, I put about a half cup of apple sauce across the rack of ribs. Then foiled it for another hour on the smoker, then unfoiled for one last hour. I know that sounds weird, but you know what apple does for the meat....now think of what apple sauce would do for the meat.
"The next level". 
 
Jerry, are you making or buying the rubs you use?

Bob

[JerryM]

Jerry, are you making or buying the rubs you use?

I make rubs myself; it's just too easy to do.

I like the foil vs. tone control analogy. I use neither, but I'm not dead set against either of them. We need to hang out some time and have a cool comparo! 

Have fun,

Jerry

[dflee]

I'll gladly bring the cool if I can taste the comparo! If your stuff tastes as good as it looks all I can
say is WOW!

[Bob in St. Louis]

SoCal and NoCar.
Hmm...looks like I'm right between you guys.
I've got a four day weekend coming up. How 'bout you both meet at my house and we'll fire up the smokers? 

dflee, Stick around buddy. I think we can turn your "futile attempts at ribs" into a family pleaser real quick.
Shouldn't take you too long to get the hang of it if you're interested.