Ribs Part Deux

Discussion in 'Pork' started by doc, Jul 16, 2007.

  1. doc

    doc Meat Mopper

    Alright, I'm battling these tricky bad boys again. On the smoke for 4 hours now, throwing caution to the wind and going no foil. Got a batch of Dutch's beans keeping them company. The coldies are going down easy and the temp is hanging out around 230-240. I'll be sure to update and shoot some pics to post when I'm done. Wish me luck!
  2. bigal

    bigal Smoking Fanatic OTBS Member

    You don't need luck Doc, you make your own luck..........and it sounds like your do'n great.

    I'm also do'n ribs, planned on no foil, been 3 hrs, I'm gonna flip'm for an hour. I say...."What the 'heck'"!

    You'll do fine, be confident, take control and they will submit.

    Good luck, can't wait for the pics!
  3. flash

    flash Smoking Guru OTBS Member

    Of course you are from Orlando, stress capital of the good ol USA. [​IMG]
    Good food will keep you sane, so post those pics. [​IMG]
  4. deejaydebi

    deejaydebi Smoking Guru

    Good luck boys I know you can do it!

    Just keep those cameras ready ... we're waiting
  5. wmarkw

    wmarkw Smoking Fanatic

    did mine yesterday with no foil and they were the best yet. can't wait to see the pics
  6. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Good luck with your adventure. I will check back for the Q view.
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    yes we will need pics.....
  8. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Keep the faith, and hold the foil, lol.
  9. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    If your on this site and you have stock in tin foil, better dump em fast!!! I see a change a comin![​IMG][​IMG]
  10. doc

    doc Meat Mopper

    Okay, so BBQ and yard work don't go so well together. Weirdly, my wood chunks caught fire twice, never happened before, and the temp spiked to hotter than the therm can measure for 10 minutes or so at a time...thankfully I kept checking. But the damage was done. The ribs came out black.
    Black as pitch. [​IMG]
    Well, black or not I was going to eat them, and me and the crew tore them up. Not one left. I'm not going to tell you they were delicious, but they were darrn good. Surprising, I thought they'd be awful, but they were tender and flavorful. Served em up with some mustard sauce. Helped mask the slight dryness! [​IMG]
    The beans were neither black or dry, I'm pleased to announce![​IMG]

    Well, I think there is a rule here that doesn't allow black rib pictures to be posted. Sorry guys, I promise I will do better next time! [​IMG]
  11. bigal

    bigal Smoking Fanatic OTBS Member

    Good job Doc. Mine are about ready, they are black too.......might have to do w/the worchest sauces added from time to time.

    I'm check'n mine by hold'n them w/bone to me and bending them around. If they tear from the bone they are ready. Mine are close, it's been 7.5 hrs at 225*.

    Probably done in next 1/2 hr.
  12. doc

    doc Meat Mopper

    So I am not alone with my black ribs... good to know. Mine turned out very tender, not falling off the bone, but pretty close. I feel better about this now.
    Thanks BigAl!
    Hope yours turn out tasty as well, let us know!

    PS Maybe we could start 'The Order of the Black Ribs'. Sounds catchy right?[​IMG]

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