Impromptu BB's with Pics

Discussion in 'Pork' started by chisoxjim, Oct 11, 2009.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    After a day of raspberry picking, petting zoo visiting, apple picking, and a less than stellar lunch I stopped on the way home, and picked up a small slab of BB's for a snack for the football games saturday night. I wasnt going to smoke this weekend, but had to do it.

    My ribs have really taken another huge step forward as of late, I started making my own rub, as I have been unhappy with the store boughts. I researched ingredients, ammounts/types of spice, etc, and have come up with one that is to my tastes, very little salt, some sweetness, and some cayenne kick.

    Rubbed the ribs, and got them on the smoker around 3:30. Ran the smoker around 230, and the smaller rack passed the bend test around 7:00, I took them off, and tented them in some foil with honey, some rub, and some apple juice, and put this rack back on the smoekr for 10 minutes. Pulled, unwrapped, and lightly glazed the 1/2 slab with Open Pit bbq sauce. let it rest for 10 mintes, and ate... really good. The glaze method I am using really works for me, the residual heat of the ribs while they rest makes the light glaze really good.









    I let the meatier 1/2 rack on until the 4 hour mark, then pulled and tented with foil the same as above, but put these back on the smoker for 30 minutes. Pulled these, and glazed them with a Chinese bbq sauce I got in Chicatown a few weeks bac(really sweet, and a hint of hoisin). Let them rest 10 minutes, and instead of slicing the ribs, I pulled them apart, tender, still some pull, and also really good. Both were winners imho.









    fixin to go down and eat a couple of these cold from the fridge right now.

    Thanks for looking.
     
  2. alx

    alx Master of the Pit OTBS Member

    Looks delicous Jim.I too am a make your own rub guy.I prefer less salt as well,but our competition stuff is pretty juiced up for the one bite the judges take..

    [​IMG]for some killer looking ribs...
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    I had had a few slabs turn out a little salty, and just had to start doing my own rub. Pork is naturally salty, so I try to take it easy, especially with ribs, pork butts seem a little more forgiving.
     
  4. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Some nice looking Ribs! Enjoy em.
     
  5. nice looking bones you got there. I'm hoping to get some for lunch. Have to go on a road trip and hope to stop at BBQ joint on way.
     
  6. gruelurks

    gruelurks Smoking Fanatic

    Nice looking ribs!
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those are some mighty tasty looking ribs...
     
  8. rickw

    rickw Master of the Pit OTBS Member

    They sure do look good, once again nice job.
     
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    Great lookin job on those ribs Jim...[​IMG]

    Could you post a pic of the Chinese BBQ sauce you picked up in Chinatown and maybe the name of it??? I'd like to try some the next time I go down there. Thanks buddy....[​IMG]
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks y'all, i love ribs, and couldnt resist. [​IMG]
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    damn, I just downloaded some pics for what I cooked today(cream of broccoli soup, guacamole, roasted chicken and stuffing, mashed potateos, and a cobbler). I will try to get a pic.

    The label says "Master BBQ sauce", and I found it at the market in the Chinatown mall all the way at the east end(the one with the tanks of live turtles, eels, shrimp, crabs, and lobsters).

    Reading the label now, its actually from Taiwan...[​IMG]
     

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