View Full Version : Rib-off in my hometown tomarrow

07-18-2008, 01:49 PM
Sorry I have not posted much here.... a little rib action anyone? Here's a shot of about a third of what I'll be smoking today...6 slabs St Looie cuts. Oh..in a WSM. Got 6..yes 6 on the 3 rack modded WSM now... had to cut a couple in half but no big deal! Will update and have pict from the Lake Orion Riboff tomarrow I hope ;{)

http://img2.putfile.com/thumb/7/19911204744.jpg (http://www.putfile.com/pic/8451120)

Easy as 1....

http://img2.putfile.com/thumb/7/19911474969.jpg (http://www.putfile.com/pic/8451199)


http://img2.putfile.com/thumb/7/19911474941.jpg (http://www.putfile.com/pic/8451200)

3! Racks = 6 slabs on the WSM. Ceiling suspension wire thru there provides rack support...

http://img2.putfile.com/thumb/7/19911474940.jpg (http://www.putfile.com/pic/8451201)

Sorry about the mopped fingerprint on the lens there...oops

First batch getting foiled and yes..into the oven! But cut me some slack...6 more slabs onto the WSM! And only 4 more slabs after this batch...YAY!

http://img2.putfile.com/thumb/7/19914175099.jpg (http://www.putfile.com/pic/8451755)

07-18-2008, 01:54 PM
MMM ribs! looks good!:thumbs up:

Glad to see ya postin round these parts.:msn-wink:

Did you get a new camera or did the ball n chain let use the good one?

07-18-2008, 02:18 PM
The second assumption. PLEASE don't tell her about the fingerprint on the lens!

07-18-2008, 02:46 PM
What makes a winning rack of ribs?
Is it the rub, the sauce or the smoke.
OK I know it is a combination of all three and more, but if you give 3 guys the same rub, sauce, wood and smoker, why will you get three different tasting racks of ribs?
What does it take to make the winning rack?

07-18-2008, 03:09 PM
Hmmm well..IF I had that down... well, anyway..to me... flavor #1. Good smoke flavor. Mellow. not bitter. and then 1.5 <heh> Texture. Gotta have SOME "tug" on them. Falling off bone is NOT good. 3- the rub/mop combination. Must be gentle enough to taste the meat...yet enhance it...and it works with the smoke type too. Sauce?? Well, if you must. I make a sauce, and put it on the side...so...no the sauce does not..or..more correctly SHOULD not...make the rib.

07-18-2008, 03:19 PM
So it is more than just taste? It is texture and presentation, as well?
BTW Do you mop your ribs, brisket or pork butt while it is smoking? What do you use for mop?
I was "taught" that after smoking the ribs to brush sauce on them then sear them on the grill for about 30 seconds on each side. This will sometimes result in a thick black spot on the meat.

07-18-2008, 04:35 PM
Boy...there's alot of experts here. I'm just a guy who's learned alot recently.

My mop...and I mop everything- thirds all... water, bourbon, cider vinegar. Add brown sugar, onion powder, Kosher. After that..it's a mood thing..or a meat thing. Beef..I'll add some rosemary and thyme. Pork...maybe rosemary and sage. I hear I gotta try bay leaf too. You just gotta play with it.

Too much sugar in the sauce results in "black spots".

Bbq Bubba
07-18-2008, 04:38 PM
Like i said earlier, good luck bro!!

But i got 3 words for ya...........

Get a drum!!! :msn-wink:

flying illini
07-18-2008, 05:45 PM
Rich, Good luck. Your sauce is great, let's hope the judges agree, too.

PS -- I have the plant on alert for more drums.

07-18-2008, 08:29 PM
Rich, I'm with Bubba -

Get a drum! :msn-wink: Or two.
Drumming up ribs is awful easy and you get flavor no other smoker gives.

At least we got more pics than "the other site". :roflmaoha0:
Best of luck to you. Hope you get the call.