Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Barrister DEW's Last Minute Ribs - Second Attempt

Collapse
X
Collapse
 
  • Page of 2
  • Filter
  • Time
  • Show
Clear All
new posts
Previous 1 2 template Next
    #1

    Barrister DEW's Last Minute Ribs - Second Attempt

    So, I'm giving LMR's with SLC's another shot. This time I used Memphis Dust instead of my own signature rub. I think a main difference is MD is sweeter than mine. I'll see if there's a noticeable difference. Also, I am using a different one of my original sauces. This one doesn't have rum or molasses in it. It uses corn syrup and has more cider vinegar. I didn't have any dijon mustard in the house so I used plain yellow mustard (French's) in the sauce. I also added some Tennessee whiskey but I think it was wasted/lost in the other flavors. I also added onion powder by mistake - oh well.

    The ribs were salted yesterday afternoon and then oiled and rubbed well about 2:00a.m. Right before I put them on, I dusted lightly with more MD and a little sprinkle of salt on top - Huskee style.

    I'm cooking with hickory, but intend to use less than in the past. Cooking temps will hopefully be between 220ºF and 250ºF

    Here are the ribs right before going in the smoker:

    Click image for larger version Name: 20150223_152122.jpg Views: 85 Size: 1.9 KB ID: 65467

    Tags: None
    #2
    Wow, you click on the picture and I think that is what it would like through a hotel room peep hole.

    Dats gonna be some goooooood stuff!!!
    • Likes 1

    Comment

      #3
      I seem to have caught the "small pic" bug going around this sight, Jerod Broussard

      Comment

        #4
        I always click on the top right picture icon. Course I mostly do pics on the laptop. Smartphone can be tricky.

        Comment

          #5
          I'm on the laptop. I click on the Attachment icon on the top right (the picture icon is on the top left). I have not had a problem with pic size until the upgrade.

          Comment

          • Jerod Broussard
            #5.1
            Jerod Broussard commented
            February 23, 2015, 03:57 PM
            Editing a comment
            What size pic do you choose? When I opened it in Microsoft Paint is was SMALL still.
          • Dewesq55
            #5.2
            Dewesq55 commented
            February 23, 2015, 04:01 PM
            Editing a comment
            Large
          #6
          DEW, try going with "Full size" - that is what I have been doing and it seems to work.

          Comment

          • Dewesq55
            #6.1
            Dewesq55 commented
            February 23, 2015, 05:42 PM
            Editing a comment
            Thanks, but that doesn't work either. It doesn't matter which size I click on. I earlier posted 4 photos in the What are you cooking - UPDATED thread. Each one got progressively smaller, even though I clicked on Large for all.
          #7
          That will be a delicious bite.

          Comment

            #8
            At the risk of it being teeny tiny, here is a pic of the ribs after 4 1/2 hours. IT at several places showed 177ºF on the ThermoWand. The bend test was close but not quite there. Right after this pic I flipped them over and sauced the bone side. In 30 mins I will sauce the top side. Another 30 after that and they should be perfect.

            Click image for larger version Name: 20150223_195139.jpg Views: 69 Size: 2.6 KB ID: 65585
            Last edited by Dewesq55; February 23, 2015, 07:11 PM.

            Comment

              #9
              Don't worry, it happens to a lot of guys.

              I like to sprinkle a touch of salt on top like you said when using a no-salt rub. I think the rub on the bark itself benefits from just a wee bit of it.

              Comment

                #10
                OK, so these were OMG amazing! The best ribs I ever made, hands down. They were juicy and moist and tender and came clean off the bone with some tooth tug (I like a bit of firmness to a rib).
                Click image for larger version Name: 20150223_211037.jpg Views: 72 Size: 43.3 KB ID: 65611




                Comment

                  #11
                  Nice! Isn't it awesome when you get those 'best I ever made' cooks? Sharing it with family is great, but when you can share it here too it's just icing on the cake. Nicely done!

                  Comment

                    #12
                    Thanks Huskee. Since this site quit letting me upload photos in the middle of that last post, I have added them to the Evernote Cooking Journal which you can see here

                    Comment

                    • Dr ROK
                      #12.1
                      Dr ROK commented
                      February 25, 2015, 07:08 PM
                      Editing a comment
                      What is Barrister Dew's grilling sauce?
                    • Dewesq55
                      #12.2
                      Dewesq55 commented
                      February 25, 2015, 07:16 PM
                      Editing a comment
                      Just another BBQ sauce recipe of mine.
                    #13
                    Wow, congrats, Dew! Sounds like you've got a winner with a technique and flavor profile to guarantee success.

                    I like your Evernote Cooking Journal. It looks like a handy way to keep the details of a cook all in one place.

                    I write mine up in Word and print/file them but of course they're always available on my computer. I wonder if using Evernote would be easier. I guess I'll have to investigate that one of these days!

                    Kathryn
                    Last edited by fzxdoc; February 24, 2015, 08:18 AM.

                    Comment

                    • Dr ROK
                      #13.1
                      Dr ROK commented
                      February 24, 2015, 10:29 AM
                      Editing a comment
                      One of the advantages of Evernote is you can access it anywhere you have internet access and you can access it on any device that uses the internet. If I'm visiting somewhere and they want me to cook, all my recipes are as close as my cell phone. I love Evernote and use it for everything from saving owner manual pdfs to saving cooking journals and recipes.
                    • Dewesq55
                      #13.2
                      Dewesq55 commented
                      February 24, 2015, 10:49 AM
                      Editing a comment
                      I agree with this. I now keep all of my recipes on Evernote. When I am cooking from a particular recipe, I add a shortcut to it to my home screen.
                    • OGMrWhite
                      #13.3
                      OGMrWhite commented
                      February 25, 2015, 10:55 AM
                      Editing a comment
                      I love Evernote! I'm not the best at getting around to making cook logs, but I'm trying to beat myself into shape and do it.

                      But I do use Evernote a ton for work, and to clip recipes I find online to save and use at a later day.
                    #14
                    Fantastic cook, Dew! Can you share (again) your Evernote link? I'd love to see the chronology of this cook. Thanks!

                    Comment

                    #15
                    Huskee did you ever check out my Evernote Cooking Journal to see the pix of the finished ribs?

                    Comment

                    Previous 1 2 template Next

                    Announcement

                    Collapse
                    No announcement yet.
                    Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                    Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                    Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                    Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                    This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes

                    Spotlight

                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

                    BBQ And Grilling Gifts For Every Occasion


                    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.

                    A Propane Smoker That Performs Under Pressure

                    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.