Labor Day Ribs - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-04-2006, 08:32 AM   #1
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Labor Day Ribs

Here are some of the six racks of ribs I did yesterday; 3 spares and 3 loin backs. Used 2 chunks of pecan and 2 chunks of apple wood wth Royal Oak Lump. Minion Method with about 15 Kingsford Briquettes.

Used 3 different rubs; Wolfe Rub, Texas BBQ #1, Billy Bones Dry Rub
Used 2 sauces; BoneSuckin' Thick Style, Brownberry Cherry BBQ

Spares went on top grate at 11:30am, baby backs on bottom grate at 1:30pm both were done at 5:45pm.





__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 09-04-2006, 08:51 AM   #2
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Looks great Bruce. Nice color!
__________________

__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 09-04-2006, 09:10 AM   #3
Saint O'Que
 
Larry D.'s Avatar


 
Join Date: Jan 2005
Location: Clemmons, NC
Posts: 1,294
That's what restaurants promise you, but (in my experience) never deliver.
[smilie=a_goodjobson.gif]
__________________
----------------------------------------------------------------------
"If we took the bones out, it wouldn't be crunchy, would it?"
Larry D. is offline   Reply With Quote
Old 09-04-2006, 09:30 AM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Talk to us about the results of the different rubs and sauces.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 09-04-2006, 09:42 AM   #5
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: Labor Day Ribs

[quote="Bruce B"]Here are some of the six racks of ribs I did yesterday; 3 spares and 3 loin backs. Used 2 chunks of pecan and 2 chunks of apple wood wth Royal Oak Lump. Minion Method with about 15 Kingsford Briquettes.


Nice looking ribs there Bruce, I will be doing BBQ chicken halves for my wife and I today on the smoker , goona use my Wolf rub and some homeaide mustard BQQ sauce.
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 09-04-2006, 10:11 AM   #6
Graduate of BBQ Central
 
BigGQ's Avatar


 
Join Date: Sep 2005
Location: Columbia, SC
Posts: 599
Nice looking ribs!! Nice dark color.
__________________
Master Judge - SCBA
Cert. Judge - KCBS
BigGQ Cooking Team, Head Monkey

Its okay...you can feed the monkey.
BigGQ is offline   Reply With Quote
Old 09-04-2006, 10:49 AM   #7
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
That is a nice looking bin-o-ribs! :P
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 09-04-2006, 01:44 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
They look great Bruce
[smilie=a_hrm.gif] ........Is there any left?
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 09-04-2006, 05:45 PM   #9
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Man, those look good.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 09-04-2006, 06:08 PM   #10
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Quote:
Originally Posted by Robo-Chachi
Can someone tell me what internal temp my ribs should be at?
When the rack almost breaks when you pick em up.
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 09-04-2006, 06:18 PM   #11
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks great Bruce! But yeah, please tell us about the rubs and sauces.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 09-04-2006, 06:30 PM   #12
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Quote:
Originally Posted by Finney
Talk to us about the results of the different rubs and sauces.
Well Finney, I paired the Wolfe Rub with Bone Suckin and the Cherry BBQ Sauce and it was very good. The Texas Rub with the Bone Suckin was good but it didn't do it for me as much as it did with the Cherry Sauce.

Both lacked some heat. I had some rib tips that I cooked on the kettle using some Wolfe Rub Bold and Cherry BBQ Sauce that were really good. Initial sweetness from the sauce with very moderate amount of heat at the back end. Which is exactly what I'm trying to find.

Time for one or two more cooks before OinkFest to fine tune it a little more. Very happy with the smokiness from the pecan and apple.
__________________

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 06:53 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×