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SLC Ribs on the Offset for Neighbor's Cookout/Party

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    SLC Ribs on the Offset for Neighbor's Cookout/Party

    Our next door neighbors are having a big back yard "barbecue" party to celebrate a couple of birthdays in the family. We always get invited but I have never cooked for them before. They are doing the usual, dogs, burgers and sausages on the grill and I offered to cook something. I am making 4 racks of SLC ribs on the offset. I tried to give my mud pan fuse another go but after an hour of pre-heating, it was only up to 187ºF so I dumped everything in the charcoal basket and let 'er rip for 15 minutes and it was up to 250ºF. I also put on a couple of hunks of the rib tips for the pitmaster!

    Here are the ribs just going on:
    Click image for larger version

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    #2
    they are looking good....thats all people are going to eat forget burgers, etc...lol...

    Comment


      #3
      Haha, yeah. Thats why im showing up a couple of hours late. Give them a chance to eat the hostess' food.

      Comment


        #4
        haha...thats a great idea!!

        Comment


          #5
          Originally posted by Dewesq55 View Post
          I also put on a couple of hunks of the rib tips for the pitmaster!]
          You're right on that! If I'm cooking ribs I often cut off a section of 2-3 ribs before brining and rub as my little treat. If anyone else sees them I call them my"test" ribs to make sure what family/guests are getting are properly cooked!

          Comment


            #6
            So I'm saucing them (because that's how I like them!) with my Barrister DEW's Rum Molasses BBQ Sauce. But I'm doing it the lazy way. Instead of sizzling the sauce under (or over) direct heat, I spread some on for the last 1/2 hour or so in the smoker and letting it set up that way.

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              Dewesq55, I often don't Sauce at all? Sometimes I do What You are doing! But I truly prefer a Modification
              Where I sauce them at least Twice and Sear them to Finish? The Prof. RIBBERS at RibFest were Saucing and Searing up to 3-4 Times when they finished the Ribs! From, Dan

            • Dewesq55
              Dewesq55 commented
              Editing a comment
              I usually sauve and sear, but I was feeling lazy today and 4 racks would.have taken a long time to sear.

            #7
            I'll take some pics before and after I slice them up.

            Comment


              #8
              The ribs turned out pretty good. To me they were a bit overcooked and kept wanting to fall apart when I was slicing them up, but the folks at the party thought hey were awesome. Like teppista said, that's all they wanted to eat once they got there. Here's a couple of pix of the first 2 racks I pulled and sliced:


              Click image for larger version

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              Comment


              • Dewesq55
                Dewesq55 commented
                Editing a comment
                I didn't rest them at all. Also, I totally agree with you on overdone vs. underdone.

              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                They stay together for slicing better if you let them rest 10 or so minutes. Gives them a chance to tighten up some.

              • Dewesq55
                Dewesq55 commented
                Editing a comment
                That makes sense. Next time.

              #9
              Great cook Dewesq55 ... 👍

              Comment


              #10
              Originally posted by Dewesq55 View Post
              ...but the folks at the party thought hey were awesome...
              Happy guests = a job well done!

              Comment


              • Dewesq55
                Dewesq55 commented
                Editing a comment
                Indeed, fuzzydaddy . I'm not complaining, really. I'm happy enough with how they turned out. It wasn't a competition after all. If the guests enjoyed them, then my job was a success.

              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                We're always trying to up our game and that's a good thing.

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