Accidentally Made My Best Ribs Yet - Q Vue Included

Discussion in 'Pork' started by yotzee, Aug 26, 2013.

  1. yotzee

    yotzee Smoking Fanatic

    Saturday the wife and I were at Costco picking up a few things.  She noticed they had packages of already rubbed St Louis ribs (2 racks in the pack) and asked me if I wanted to make them for dinner.  I had nothing planned so I figured I would just smoke them 6 hours while I did yard chores then slap some Sweet Baby Rays on them.  Not my usual effort, but smoked ribs for dinner none the less.

    I decided since the was an unplanned event I would experiment and go 3-2-1 and try the Trigg method as well.  I set up my Weber Kettle in the snake method and tossed 2 chunks of apple on the coals.  Got the temp settled around 225-230, put the ribs on with nothing more than whatever it is Costco had rubbedon them and walked away.

    After 3 hours they had a nice color going.  I lined some heavy duty foil with Parkay, Tiger Sauce, my homemade rub which is brown sugar with about 6 other spices/seasonings.  I skipped the honey as I didn't want them to be overly sweet.  Poured in 50/50 apple juice and apple cider and into the oven at 225 for 2 hours.

    As the 2 hours ended I fired up a little more charcoal on the Weber and the ribs came out of the oven and back on the grill at around 230 temp again.  They already had about 1/2 inch pull back and looked awesome.  I dumped the juices from the foil packet into a sauce pan and added enough SBR sauce to thicken it up a little.  I let that simmer for about 20 mins while the ribs were on the Weber.  The last 20 mins I added 2 light coats of the sauce on to the ribs to glaze and caramelize.  The oils in the sauce from the Parkay and rib fat made them sheen.

    The wife cooked up some corn on the cob and her famous cole slaw and we sat down to about 5 bones each.  WE WERE STUNNED!!  What started out as just goofing around with ready rubbed ribs turned into my best effort ever!!  The ribs were firm yet tender with just the right tug that left the bone clean, yet juicy as well.  We just kept saying OMG to each other!!

    Sadly, as I wasn't looking for much here, I didn't take photos until after.  We polished off the meatiest ends of the racks before I took these, but here is a pic of how they turned out:


    And the smoke ring shot:


    Thanks for looking!

     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Lookin good - dang nice smoke ring.
     
  3. yotzee

    yotzee Smoking Fanatic

    Thanks dried stick, I haven't yet invested in a full smoker and only work with my Weber 22" Kettle.  I get an awesome smoke ring on everything I smoke in there.  Shopping for a full purpose smoker now.  Torn if I want to go electric or not.
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    Good looking ribs!

    Kat
     
  5. you can do everything on that 22'' kettle. my sarge swears by his. dubbed himself the king of the kettle. lol.
     
  6. yotzee

    yotzee Smoking Fanatic

    I do love it, I just want something bigger for capacity sake.  I even considered just buying another Weber because I am getting so good with it.  I have no problem doing ribs, butts, wings, ABTs, chicken thighs and I am becoming a master with heat control too.
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Those are some mighty fine looking ribs. Well done.

    Disco
     
  8. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    These look great!  You never know til you try!!!

    Great job.

    Bill
     
  9. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Nice job. The pics you did get looked great. I gotta get a bottle of parkay and start experimenting with my ribs. congrats on your successful cook.
     
  10. yotzee

    yotzee Smoking Fanatic

    My wife gets credit for the pics, she gets enough practice taking pics of the baby LOL

    Don't forget to get the Tiger Sauce, this is the second time I have used it.  The first was basted on baby backs that weren't wrapped.  I slathered a coat on prior to sauce.  It gives them a nice sweet heat.
     
  11. Fooling around can have the best results!

    Great color on the outside.
     

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