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05-25-2008, 05:24 PM
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#1
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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'nother rack of ribs
I didn't have supper planned until 11:00 this morning, when I was reading BBQ Central posts. So: Go to the store, fire the chimney, pull the membrane, and pour on the Wolfe Rub (Original). The WSM wanted to run 250-255°, so I foiled at 3 1/2 hrs, unfoiled after 1 hr, glazed with Texas Pepper Jelly's Peach Habanero jelly (the whole 1.5-oz jar), and called it done after 1/2 hr.
WRO.
At foiling point.
Ready to come off the cooker.
Inside.
Pretty darned good. It was my first time using Texas Pepper Jelly, and I think using a 1.5-oz jar for a slab of spares is a pretty good rule of thumb. It tingles the tongue a little if you think about it, but it's not too hot for a mother-in-law. (YMILMV)
--John
(I feel so silly doing only one slab of ribs around some of you guys.  )
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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05-25-2008, 05:36 PM
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#2
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Official BBQ Central Mark
Join Date: Jun 2007
Posts: 5,044
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Nice ribs you got there!!!! 
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05-25-2008, 05:40 PM
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#3
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Moderator
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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Nice job those look great
__________________
Save the gas for the criminals Q with wood...
I get more sauced then my Ribs
My Bark is as good as my Bite!
Swine so fine it's Criminal
Never trust a skinny cook!!!!!!!!
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05-25-2008, 09:34 PM
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#4
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Wizard of Que
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
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Nice job! I'd eat them!
__________________
The fight ain't over until the winner says it is.
Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
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05-25-2008, 11:17 PM
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#5
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Official BBQ Central Mark
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Nice work Unity. Those ribs look very good.
If you only need one rack the once rack it is. 
__________________
" Never let a day go by "
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05-26-2008, 06:47 AM
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#6
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Smoker
Join Date: Feb 2008
Location: Northern Virginia
Posts: 314
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They sure look good!
__________________
Gustatus Similis Pullus
Large Big Green Egg
Lodge Hibachi
Charbroil Gas Grill
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05-26-2008, 07:12 AM
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#7
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BBQ Centralite
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
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Good looking blue plate special
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John
"De gustibus non disputandum est,"
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05-26-2008, 07:34 AM
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#8
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Great job John.
I haven't seen anyone cook untrimmed spares for a long time.
Nice color.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2008, 09:05 AM
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#9
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Quote:
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Originally Posted by Puff
I haven't seen anyone cook untrimmed spares for a long time.
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Sometimes I trim 'em and do the skirt at the same time. This time I was just lazy.
--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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05-26-2008, 09:07 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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John did you get those from Giant? They had them on sale for $1.99 lb..
Those look perfectly cooked! I'm a huge fan of the TPJ products as well, very good stuff!!!
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05-26-2008, 09:21 AM
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#11
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God O'Que
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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Quote:
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Originally Posted by Larry Wolfe
John did you get those from Giant? They had them on sale for $1.99 lb..
Those look perfectly cooked! I'm a huge fan of the TPJ products as well, very good stuff!!!
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They had the same price at Safeway. Giant and Safeway are about the same distance away, +/- 1/4 mile, but it's easier to get to and from Safeway.
--John
(Using TPJ for the glaze, I think those are the best- looking ribs I've done.)
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
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05-26-2008, 11:17 AM
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#12
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Official BBQ Central Mark
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
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Quote:
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Originally Posted by Unity
Quote:
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Originally Posted by Puff
I haven't seen anyone cook untrimmed spares for a long time.
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Sometimes I trim 'em and do the skirt at the same time. This time I was just lazy.
--John |
Looks like the laziness paid off.
It'll be untrimmed the next time I cook some bones.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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05-26-2008, 11:34 AM
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#13
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Official BBQ Central Mark
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
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Man that looks great
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05-26-2008, 05:33 PM
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#14
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Wizard of Que
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
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Good looking ribs.
__________________
Geaux Tigers
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05-26-2008, 08:33 PM
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#15
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Saint O'Que
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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Nice job. I also glazed with TPJ today but used Pineapple.
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05-27-2008, 06:59 PM
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#16
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Nice job John!
__________________
__________________
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