As those of you who know me know, my BBQ life was born with ribs. I'm sitting just a few feet from my stove, where I was standing 3.5 years ago when I though, "Hey, I've never cooked ribs. I'll cook some today." I texted a young guy who I remembered talking about cooking ribs, and he texted me his "Secret" recipe. I tried that. Then in my looking to cook on the next cook or the one after that, found AmazingRibs.com.
And I've been cooking with the Recipe from Meathead ever since. I've cooked with about the same recipe ever since, and the up or down quality of my food was a function of my cooking technique, not from recipe changes. I basically cook Last Meal Ribs but with no glaze at the end. I compensate for that by putting on a Quite Generous quantity of Memphis Dust. I put my ribs on the smoker Fridge Cold.
Until this weekend's cook, my favorite rib flavor has been on the WSM with charcoal and several Apple chunks. I LOVE my stickburners, and wanted more of that milder flavor from the Fruitwoods, and since I live on the Gulf Coast, have been looking for a supply of fruitwood to use on the Stickburners. To speed things along, I bought a pallet of Pear from the restaurant supply wholesaler. And Voila!
Also, as I have complaied before, Albertsons quite carrying Hormel Ribs, which were my fav brand for quality and the butchering that I like. I think I've found that the Smith ribs, carried at a regional grocer, are maybe even better! The interior rib meat flap is already cut off, and many of the racks are squared off on the far end. AND, they put them on sale this weekend, for $1.99. Limit 2...darn.
So, my photographer and website person bought a new flash thing, and wanted to take some foodie picks of BBQ this weekend for my upcoming website, so the vortex of BBQ happiness is dialing in some #theRibList action!
Here are the Raw subjects. Look nice! Only trimmed a bit of the excess fat on the right end rib. Super nice fat in those center ribs!
I'm starting to use more foil pans...because I'm tired of washing pans!!! Jambo is up to temp. It only takes a couple minutes.
And here are the first 2 racks, on the Jambo with that Generous Memphis Dust coating I mentioned earlier.
Um, Did I mention yet that I cook #WhoDatRibs on the occasion of EVERY New Orleans Saints game? On SuperBowl Sunday, it was the 6th Anniversary of the Saints Super Bowl Victory!!!
I LOVE having #WhoDat1 in the background for all my pics! And, the gorgeous Hickory stored underneath the Jambo, it burns so great! And, there are ribs involved. It looks like I'm holding the damper bar in my mouth! Oh, and those Lincoln Electric welding gloves are Great! You can hold a smoldering log briefly to move it and the gloves are still movable.
It was Sunday Afternoon, and I didn't have to leave, so the Fire Management was pretty good the whole cook. Here is a pic about 4 hours in.
About 5.5 hours, they were looking just about Perfect! So I pulled them, headed over the the photographer's house. She had a little rustic setup going.
This rack just looked Perfect! Dark, not a bit burnt, tenderness was perfect. Pink Ring was gorgeous! And my knives always look sexy in the pictures!
Did I mention that I could not wait to bite into these!!
Well, they tasted great! The smoke flavor was rich but not overpowering. The #theRibList friends who ate them loved the appearance and flavor as well, best yet I heard.
So, Congrats to all you Pitmaster Peeps who keep practicing and improving! It's paying off for me! 600 racks and counting!
Your friendly neighborhood @BishopofBBQ
And I've been cooking with the Recipe from Meathead ever since. I've cooked with about the same recipe ever since, and the up or down quality of my food was a function of my cooking technique, not from recipe changes. I basically cook Last Meal Ribs but with no glaze at the end. I compensate for that by putting on a Quite Generous quantity of Memphis Dust. I put my ribs on the smoker Fridge Cold.
Until this weekend's cook, my favorite rib flavor has been on the WSM with charcoal and several Apple chunks. I LOVE my stickburners, and wanted more of that milder flavor from the Fruitwoods, and since I live on the Gulf Coast, have been looking for a supply of fruitwood to use on the Stickburners. To speed things along, I bought a pallet of Pear from the restaurant supply wholesaler. And Voila!
Also, as I have complaied before, Albertsons quite carrying Hormel Ribs, which were my fav brand for quality and the butchering that I like. I think I've found that the Smith ribs, carried at a regional grocer, are maybe even better! The interior rib meat flap is already cut off, and many of the racks are squared off on the far end. AND, they put them on sale this weekend, for $1.99. Limit 2...darn.
So, my photographer and website person bought a new flash thing, and wanted to take some foodie picks of BBQ this weekend for my upcoming website, so the vortex of BBQ happiness is dialing in some #theRibList action!
Here are the Raw subjects. Look nice! Only trimmed a bit of the excess fat on the right end rib. Super nice fat in those center ribs!
I'm starting to use more foil pans...because I'm tired of washing pans!!! Jambo is up to temp. It only takes a couple minutes.
And here are the first 2 racks, on the Jambo with that Generous Memphis Dust coating I mentioned earlier.
Um, Did I mention yet that I cook #WhoDatRibs on the occasion of EVERY New Orleans Saints game? On SuperBowl Sunday, it was the 6th Anniversary of the Saints Super Bowl Victory!!!
I LOVE having #WhoDat1 in the background for all my pics! And, the gorgeous Hickory stored underneath the Jambo, it burns so great! And, there are ribs involved. It looks like I'm holding the damper bar in my mouth! Oh, and those Lincoln Electric welding gloves are Great! You can hold a smoldering log briefly to move it and the gloves are still movable.
It was Sunday Afternoon, and I didn't have to leave, so the Fire Management was pretty good the whole cook. Here is a pic about 4 hours in.
About 5.5 hours, they were looking just about Perfect! So I pulled them, headed over the the photographer's house. She had a little rustic setup going.
This rack just looked Perfect! Dark, not a bit burnt, tenderness was perfect. Pink Ring was gorgeous! And my knives always look sexy in the pictures!
Did I mention that I could not wait to bite into these!!
Well, they tasted great! The smoke flavor was rich but not overpowering. The #theRibList friends who ate them loved the appearance and flavor as well, best yet I heard.
So, Congrats to all you Pitmaster Peeps who keep practicing and improving! It's paying off for me! 600 racks and counting!
Your friendly neighborhood @BishopofBBQ
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