Rib Club

Discussion in 'Pork' started by linescum, Mar 8, 2009.

  1. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    Here's what just went on the Big Block 4 Racks of St. Louis style spares and all the trimmings..i dusted 2 with webbers sweet and tangy, 1 with kickin chickin and the other with durkee's course ground pepper and lemon peel..

    all have been rubbed and sitting in the fridge since friday. the smoke is wild cherry and some hickory..weather is 60 degrees with sprinkles and some wind
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks like a great start!!
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Sweet looking start...can't wait to see the final pics.

    BBQ Eng.
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looking good. Keep us updated on the progress.
     
  5. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Looks good, I always like to have my standard rub then try a different flavor or two just to compare as well.
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I love to let racks sit in the fridge at least overnight, and the trimmings to boot. Thanks for sharing what is to be some great tasting Q.
     
  7. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Thats gonna be some tasty ribs , can't wait to see the finished pics [​IMG]
     
  8. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    here they are before i foiled them...was debateing on whether to foil or not. any ways i'm only going to let them in for an hour then back on the racks to start glazing...



    gonna try something new it's Iron Chef, General Tao Chicken Glaze, with those long peppers in it.



    man me and the dog are drooling all over the place.. the weather has been holding out just had a couple of sprinkles but very humid and very mild breeze..

    see you'all at the dinner table
     
  9. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Wow...those look amazing. Great color on 'em.

    BBQ Eng.
     
  10. blacklab

    blacklab Master of the Pit SMF Premier Member

    X 2 I'd eat the heck out of that
     
  11. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    out of the foil and back on the racks.



    starting the glazing with General Toa Chicken Glaze and it looks and smells divine.



    hopefully i have this timed right. the boy and the BIL went to UFC 96 in Columbus and should be walking thru the door soon. then we can chow.

    definitly going to have some leftovers this time for work tommorrow
     
  12. 1894

    1894 Smoking Fanatic SMF Premier Member

    MMMmm looking great !!!!!
     
  13. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    here are the finished ribs..MMMMMMMMMMMMan they were good, that General Tao glaze was excellent
     
  14. 1894

    1894 Smoking Fanatic SMF Premier Member

    [​IMG] Great qview [​IMG]
     
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    great lookin ribs...my gawd those r making me drool !
     

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