Rib's

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Fired up the other WSM and I'm doing 3 racks of loin backs, some for dinner tonight and some for the fellas at SOTB Friday night. These are rubbed with Original Wolfe Rub, using hickory, sand and kingsford.

 
Larry, take one rack and put in aluminum foil. Travel south on 29 to Charlottesville, go down town and pull into the fire departments lot. I will meet you out side. Just hurry, its almost lunch time. :LOL:
 
Bill The Grill Guy said:
Larry, take one rack and put in aluminum foil. Travel south on 29 to Charlottesville, go down town and pull into the fire departments lot. I will meet you out side. Just hurry, its almost lunch time. :LOL:
If you go by Sam's and pick me up a case of briskets you've gotta deal! :mrgreen:
 
Ribs are foiled and back on the WSM. Sorry bout the pic's, they didn't trun out too well.

 
Ribs are done, feel very tender..... gonna share a rack withe the family in a bit to make sure along with the brisket.....ya know we gotta sample a bit before the judges decide!!

 
brian j said:
looks good larry. you going to freeze them or something for 2 weeks?

The almighty foodsaver, freezer and a pot of boiling water!!

Griff said:
Looks great Larry. How'd you get that super looking glaze thing goin' on?

Griff

Griff,
It's a reduction of Sweet Baby Rays and honey!!
 
Cliff H. said:
Great looking ribs. I have that same rack but I have not used it much.

Can you tell any difference using the rack vs laying flat?

Cliff no difference at all, other than being able to fit more ribs on my WSM.
 
Don't you hate that sometimes!
It's hard to taste anything starring at a screen!
They look great ;)
 
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