Below is a series of photos that I shot of a run of ribs that I smoked on 29 June 2003….a few weeks after I got the smoker.
I’ve been looking through the site for entries that I don’t have imported into the main blog here. Some of them I’ll add in with their original date. This one didn’t really have a blog entry so this gets a new entry.
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Well, not quite. We spent 24 July to 3 Aug at the beach.
When we came in, Bootsie's in Ocean View was open. We got a pair of baby back rib racks and some pulled pork. The ribs were ok. We never did get to the pork.
Later in the week, we got around to seeing the new place....Bethany Blues in Bethany Beach. It's a nice looking upscale kind of place. All of their BBQ is hickory and oak-fired which is a nice change. Margo said it was really good. I was sick so I couldn't taste it too well. Looking forward to going back next weekend.
On Sunday afternoon, I heated the oven up to 250 and put the foil-wrapped leftovers in for 1h 30m or so, then dropped them back into the fridge because we were having (a nasty) steak that night.
I brought the ribs to work this afternoon. The guys downstairs had a grill going so I threw them on to warm them up.
They still tasted good. They softened up a lot. Still not falling apart, but very nice. I'm pleased. Looking forward to this weekend's cook.
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Started wit baby back ribs. Cryovac'd package of three racks from Costco which weighed in at 8 lbs. Pulled two out, put the third one in the freezer.
Washed and patted dry. Rubbed with a mixture of my leftover rubs. Wrapped them in plastic and foil and let them sit in the fridge overnight.
Started a chimney of lump. Laid down a bed of unlit lump in the firebox. When the chimney was ready, added it to the firebox with the air intake wide open. When the temp hit 250-ish, closed the intake down to about a quarter.
Added the ribs to the cooker box. Temperature held for over an hour without touching it. Nice.
Started spraying ribs with vinegar at about 1h 30m. for every hour or so.
At 4h 10m and 4h 20m I brushed on the sauce. At about 4h 45m the ribs came off, and were wrapped in foil and blankets and put in the cooler.
Pulled it out and served it 30 minutes later.
The inside meat was nicely flavored. The outside crust was a little salty for my tastes. And the meat was a little chewy.
Lessons: Less/milder rub. No spraying during cooking. Let it cook til it's really, really done, timing be damned.
Technorati Tags: Food
