Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Rib's... Seasoned, Smoked, Sauced and Sliced

-----


-----


-----



Thanks for looking!

Nice!

I've still got the brisket you showed a while back on my mind.

Those look perfect.

Yep

Could/ would you share some details. ?

Seasoned ribs and put them in the grill at 235º, smoked with fruit wood (80% cherry/20% apple) for around 3 hours and then double wrapped foil adding a little juice for moisture and cook in foil for about 45 minutes (I go by meat pull back on the bone to decide if I am done with the ribs in foil). Pulled from foil, sauced and cooked to my preferred firmness which was probably another 1/2 hour, bout the last 10 minutes of cooking I added more sauce to the ribs.

Got to give kudos to MMO for the Tip Top Temp for a Weber kettle grill. Before using one I couldn't keep my 22 in. kettle low enough to do ribs or butts without fiddling with dampers almost constantly. Great product for reasonable price.

MossyMo thanks

My plan is to stop by Sams on the way home to get some loin ribs for the smoker. I generally do 3.5-4 hours at 200F with oak or cherry wood. I'll put BBQ sauce on half, and the others get sauerkraut in the crock pot.

good looking ribs.

i usually use the 3-2-1 method. that is 3 hours at 240. 2 hours in foil w/moisture or apple juice added, then 1 hour, basting every 15 minutes for a total of four times.

almost always nearly falling off the bone, the bone comes free while eating. that's too much for some, but my family likes it that way.

cooking venison ribs also works that way too, but to me the hog ribs are better.

That appears to be some MIGHTY FINE eating right there.

Sure glad the internet does not support "smellavision".

Looks great !
Nice smoke ring.

I do a lot of loin backs and baby backs on my Weber 22.5"

i do my ribs in the oven in orange juice and bbq sauce. they never need slicing ,you can pick out the bones and eat them with a fork.

Some like them like that but don't confuse oven cooked or crock pot fall apart ribs with those posted above. ill take the above anyday over the ones guys brag about "falling off the bone". If mine fell off the bone I cooked them too long

Dang those look good!

I do mine a bit different. Rub with garlic salt, season-all and pepper, liberally, and refrigerate for 4 hrs. Grill with mesquite on a small Weber for around 7 minutes each side then place in my oven for 4 hrs at 250deg. and put on the BBQ sauce about an hour from the end. NOT falling off the bone but very easy and edible for a limited resource kind of cook. Forgot to mention....I use Montreal Chicken to season, also.