All the Rib Pics From my Cook Today

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Greg Rempe

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Here are the starting pics...got some new batts for the camera! :D

Guava Wood and Kingsford Ready


Spares


Bobbi and the Spares


Fatz PigPowder rubbed with a little Woshti Sauce


More to Follow
 
Captain Morgan said:
would it kill you to take a few pics?

OK THEN!!!

GURU EYELET Screw-up no holding regular therm :) :D




Her Majesty (WSM)


The ESSENTIAL tools for the job


More to Follow :grin:
 
Ribs in Foil


Rib 1


Rib 2



Rib 3


Rib 4


Back on for 30 minuets to firm up a bit


Glazed w/ Stubbs Original and ready to Slice



Sliced and ready to eat!


Final pic before consumption =P~
 
Yep, 3-2-1...except for the "ONE" part I did 1/2 hr...last time they were a little stiff for my taste...this time they were great!! =P~ :D
 
Greg

Thanks for posting a well illustrated cook from start to finish. The ribs looked great. Mmmm ribs.

Griff
 
Greg,
Ribs look great! Good job. I see you have the Weber 9815 thermometer on the top grate, gotta question for you about them. How often do you calibrate them? I had three of those, and all three of them calibrated when I bought them just fine. After 2 or 3 cooks 2 of them were 10+ degrees off, either low or high and eventually the third went bad as well. Maybe I got a bad batch, just keep an eye on them.
 
Glenn,
I always trim my spares, other than presentation there isn't any real reason to do so! Except for munchies! :razz:
 
The ones in the pictures above already came trimmed from Giant Eagle...they were in a crovac package like you'd get at Sam's or BJ'S...2.8 lbs per rack! :D
 
Greg Rempe said:
The ones in the pictures above already came trimmed from Giant Eagle...they were in a crovac package like you'd get at Sam's or BJ'S...2.8 lbs per rack! :D

Oh, those [-( , cheater!
 
I trim mine all the time. I then filet the trimmings and rub them down and throw them on the grill. 3 minutes per side and you have one hell of a lunch!
 

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