Please post pics of ribs and your process, please.

[downhomecajun]

hey guys,
would you guys and gals please post some pics of your ribs (baby/spare) and your process of cooking them on the smoker/pit. Please post whole and sliced rib pics please. I am not pleased with the end result of my ribs and would like other processes. Thanks for your help.

[TexLaw]

I don't have any pictures, but what I do is simple enough just to describe. I pull them out of the fridge and light the fire. While the pit is coming up to temp, I prep the ribs by removing the membrane and brisket flap and rubbing with mustard, Worcestershire sauce, and whatever Texas BBQ Rub fancies me at the time (usually Wild or a mix of Brisket and Original). I am fairly light with the rub on spare ribs.

I put them on the pit and cook them somewhere around 240-250 for 4.5-5hours or so before I check them for doneness. I just check by bending and twisting them a bit. If I like where they are, I wrap them in foil and cook for about 45 minutes, remove the foil, check for doneness, and then put them back on for a half hour to an hour (until they are done). I do not tend to glaze my ribs, but I have nothing at all against glazed ribs (Yum!)

I only recently started with the foil, but I do like the way that turns out. They are just a little juicier.


TL

[Deep South]

I leave the membrane on and soak them in apple cider vinegar and then apply a dry rub.

I smoke them for 3 hours and then wrap them in foil and throw them back on for an hour foiled.

[bearbonez]

I skin my ribs. Sometimes I use a slather sometimes not, put on a lot of rub.
If I dont foil em. i mop em once a half hour (everytime I add a log). If I am foiling I go 3-2-1 method. I usulayy foil when getting in practice before a competition. I usually cut em into st louis style. With the brisket end on at the elevation I live at, those ribs can take up to 8 hours to be done at 225.
Done for me is when the meat pulls back from the bone a lil bit and i can see the meat crack when I bend it. For me..done is when the meat will just barely come clean from the bone. Has to have a little tug to it. If it comes off the bone too easily, it's overdone.

[Ed Embry]

This gives a good description of the 4-1 method. Link (http://youtube.com/watch?v=Yu_moia-oVI)

[Bowhnter2]

Sent ya a couple links with some good reference material.

[Papa Tom]

This gives a good description of the 4-1 method. Link (http://youtube.com/watch?v=Yu_moia-oVI)

Ed I gotta admit I've never experienced that method before......

[downhomecajun]

yea ed,
that is quite a video of Rick Astley! did you have this one in the vault?

Come on guys... all I need is ONE pic of your Final Masterpiece! Just one......... sliced up.

[FAT DADDY'S]

You got lucky , I had a few pics of some babby backs Idone a couple monthes ago



http://s125.photobucket.com/albums/p46/rustyfan21/ribs/

[Bowhnter2]

These were done for 4-4.5 hrs at 240* with no foil.
Membrane removed, mustard and a rub 20 mins before going on the WSM.
Glazed for the last 45 mins every 15 mins.

best pic I have, sorry not sliced up.

http://i184.photobucket.com/albums/x232/MikeD_059/Ribs.jpg

[PhotoKirk]

I use the 3-2-1 method with Texas BBQ Rub and Texas Pepper Jelly.


Here they are halfway through cooking:

http://www.peppersandsmoke.com/photo/pictures/gator_cookoff/ribs%20halfway.jpg

Glazed with Texas Pepper Jelly with one hour to go:

http://www.peppersandsmoke.com/photo/pictures/gator_cookoff/ribs%20slab.jpg

Done:

http://www.peppersandsmoke.com/photo/pictures/gator_cookoff/ribs%20sliced.jpg

[Bowhnter2]

I use the 3-2-1 method with Texas BBQ Rub and Texas Pepper Jelly.


Here they are halfway through cooking:


Glazed with Texas Pepper Jelly with one hour to go:



Done:



I should go ahead and delete my picture now :oops: ..they were good though :wink:

[downhomecajun]

YES, Ya'll came through. Iam very impressed. what kind of wood were ya'll using? do you keep up the heat using wood or do you use charcoal at any point. Is the wood wet or dry? so basically, when the temps starts to drop, throw some logs on the fire? it seems quite a few on the forum like the texas pepper jelly and pineapple habanaro sauce. where can i find this?

[mrbrown]

Here is our ribs turn in from our last contest. I'm in KC so they like them a little sweeter! The sauce is Blues Hog. We cook the baby backs for 3 hours at 225, wrap for 45 min or until tender, then cook for another hour at 225. We then sauce the last 30 minutes. It's very important for us to keep the temps at 225 and no higher. They haven't turned out as good when the temp spikes a bit.

[PhotoKirk]

YES, Ya'll came through. Iam very impressed. what kind of wood were ya'll using? do you keep up the heat using wood or do you use charcoal at any point. Is the wood wet or dry? so basically, when the temps starts to drop, throw some logs on the fire? it seems quite a few on the forum like the texas pepper jelly and pineapple habanaro sauce. where can i find this?


I usually use oak, with a little mesquite mixed in for flavor. Don't use wet wood, it will just smolder and make bad smoke.

You will learn the heat curve of your pit and when to add wood. I watch the fire, not the temp, and add wood when the flames are almost gone.

You can get Texas Pepper Jelly at http://www.texaspepperjelly.com

[david brace]

Here is our ribs turn in from our last contest. I'm in KC so they like them a little sweeter! The sauce is Blues Hog. We cook the baby backs for 3 hours at 225, wrap for 45 min or until tender, then cook for another hour at 225. We then sauce the last 30 minutes. It's very important for us to keep the temps at 225 and no higher. They haven't turned out as good when the temp spikes a bit.

Beautiful looking ribs!!!

DB

[downhomecajun]

what a beautiful presentation. I do like my ribs a bit sweet.
I just ordered some rub and texas pepper jelly. Pineapple & habanaro, peach & habanaro. !!!!!
Since the hurricane, I've got a rack of pecan at home and at Toledo Bend I've got red oak.
Have ya'll ever eaten the ribs and brisket at Hemphill BBQ. Off Hwy 83 in Hemphill. I JUST LOVE IT. he uses red oak. I really would like my ribs to come out this way.
Charles, if you are out there, please, please let me in on your secret. :)
I love trying different recipes!

[PitBull]

Here are a few pic's of some past BB's....

http://s173.photobucket.com/albums/w80/martam_photos/?action=view&current=DSCF0053.jpg

http://s173.photobucket.com/albums/w80/martam_photos/?action=view&current=DSCF0059.jpg

http://s173.photobucket.com/albums/w80/martam_photos/?action=view&current=DSCF0066.jpg

http://s173.photobucket.com/albums/w80/martam_photos/?action=view&current=DSCF0065.jpg

[downhomecajun]

wow another Beautiful Masterpiece!!!! Mine surely doesn't look like these do!!
I'd better get with the program, ya'll are kickin my butt.

[TexLaw]

I also use all wood, mostly oak with a stick of pecan or mesquite every now and then.


TL

[OWENMUSTANG]

I vote we rename this thread "rib porn":lol:

I think I know what's on the menu for sunday.......:D

[mrbrown]

those ribs look awesome. they look extrememly moist. do you use foil?

[PhotoKirk]

those ribs look awesome. they look extrememly moist. do you use foil?


Yep.

The 3-2-1 Method is:

3 hours unfoiled
2 hours in foil
1 hour unfoiled with TPJ

[spanish fly]

wow another Beautiful Masterpiece!!!! Mine surely doesn't look like these do!!
I'd better get with the program, ya'll are kickin my butt.

well let's see how your ribs look. they can't be that bad.

here are my spare ribs using the 3-2-1 method:

http://img354.imageshack.us/img354/8684/ribsak5.jpg

http://img354.imageshack.us/img354/4184/ribs2cz0.jpg

[Ed Embry]

yea ed,
that is quite a video of Rick Astley! did you have this one in the vault?

Hey Cajun, just some April Fools fun (4-1 method) :) . Link (http://en.wikipedia.org/wiki/Rickroll)

[downhomecajun]

ed I was rolling........ I said "what the.....?"

Ok, i don't have any pics, in fact I just bought a camera this past weekend-
I'm finally gettin with the program!!! When I cook my ribs soon, I promise to take pics so ya''l can LAUGH at me!!! :)

[peps]

to start the cook i use lump coal to get a good bed of coals going and warm up the pit, I fire it up in a chimney over a gas burner, then dump them in the pit, from there on out, i use only wood. mostly oak, but like Kirk, sometimes use a stick or two of misquite. I use the 3-2-1 methood like alot do, with Bills rub and texas pepper jelly. unbeatable combo.
it also helps to pre-heat your wood before it goes into the box.


http://i18.photobucket.com/albums/b110/pepsX/smokin/ventopenwoodpreheating.jpg

and ready to eat.

http://i18.photobucket.com/albums/b110/pepsX/smokin/readytoeat.jpg

[Albin]

I usually use oak, with a little mesquite mixed in for flavor. Don't use wet wood, it will just smolder and make bad smoke.

You will learn the heat curve of your pit and when to add wood. I watch the fire, not the temp, and add wood when the flames are almost gone.

You can get Texas Pepper Jelly at http://www.texaspepperjelly.com

I use oak also over a bed of coals. However, I soak my wood in a 5 gallon bucket for smoke. Are you saying this is bad?

Don't have pics of spare ribs, but here is my last batch of Fred Flintstone beef ribs on my old smoker:

More pics here: http://www.rocketcityrockcrawlers.com/pubpics/JulyPicnic_Meeting'06Jake'sPics/index.htm

[PitBull]

Yeah, it's bad. It used to be the backyarder technique for wood chunks years ago (myself included) , but it gives off what is really bad smoke flavor. What PK said! :)

EDIT: I looked at your link and my wife parks her Jeep just like that. :lol:

[downhomecajun]

wow what a set of ribs!!! I like the fact that those aren't pink throughout.

[JamesB]

I prefer St. Louis trimmed spares. Membrane and flap removed. Rub 'em right out of the fridge and onto the pit at ~235° with pecan for smoke until they pass the bend test. The won't see foil unless I need to hold 'em for a bit. Sometimes I glaze with a mix of brown sugar, mustard and apple cider vinegar (ala Danny G.), some times not... These were glazed.

http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/th_RIBS_HW_030108_70.jpg (http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/RIBS_HW_030108_70.jpg)http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/th_RIBS_HW_030108_71.jpg (http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/RIBS_HW_030108_71.jpg)http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/th_RIBS_HW_030108_74.jpg (http://i251.photobucket.com/albums/gg311/TexasQCrew/Food/Ribs_030108/RIBS_HW_030108_74.jpg)

James.

[Stan41]

In my opinion, ribs really can't be improved on. I like to salt and pepper them (trim nothing off) and put them on the barbecue pit until they are done. Turn them once. I even like the membrane on the back.
Once in a while if I am feeling adventurous I might rub a little fajita seasoning on them before cooking, but I usually wish I hadn't done it.
Stan

[Deep South]

I made these last weekend.

Marinated in apple cider vinegar and smoked for 4 hours @ 220. One hour in foil and then let rest!

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/4-5-08009.jpg

[OWENMUSTANG]

I gotta stay away from this thread!!!

got some fantastic looking ribs on here!

jamesB.. your far right shot had me drooling on my key board:)

[jptexas]

321 is the only way to go with texasbbq rub