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SmokyOkie
08-03-2008, 07:55 PM
Some inciter who's name I shall not mention, Having read his post, I felt the urge to burn some BBs last night. Didn't start thawing until about 6:30, and put them on at about 7:30

Rubbed
http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0975.jpg

After 45 minutes at about 275 with Ozark oak and plum wood
http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0980.jpg

15 minutes later and the first sauce

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0981.jpg

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0984.jpg

Total time 90 minutes and I'll give 'em a quick sizzle to set the sauce and give it a little "old fashioned flavor"
http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0991.jpg

Here they are before slicing

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0992.jpg

And after slicing

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM0996.jpg

and on the plate with some garden maters and grilled corn

http://i128.photobucket.com/albums/p190/dickeydoobbq/HPIM1001.jpg

Chargrilled
08-04-2008, 11:12 AM
Looks DELISH. I am dying for the sweet corn to start coming in. Less than a month out and the market will be flooded. AND OMG am I ready for some maters.

Nice looking plate.:thumbs up:

SmokyOkie
08-04-2008, 02:44 PM
awesome great job........thanks for the eye candy too.

drool

I've got some BB ribs in the freezer that need to be thawed out after those pics:thumbs up:

Don't blame me, it was Cabinetmaker's fault.:oops: I wasn't going to mention any names....:shrug:oh well

Bassman
08-04-2008, 04:28 PM
That's some good lookin' vittles :thumbs up:. Didn't take all day to cook either. I too am ready for fresh 'maters.

PigCicles
08-04-2008, 06:24 PM
They sure do look good Okie, but ... were they tough??? 90 minute cook on ribs is quick.

You BOILED em didn't you :ack2:

SmokyOkie
08-04-2008, 06:47 PM
They sure do look good Okie, but ... were they tough??? 90 minute cook on ribs is quick.

You BOILED em didn't you :ack2:

It was a tiny rack, 1.67# and the full 13 ribs, but 2 hrs on the grill usually renders them KCBS perfect. Per KCBS, they should not let go of the bone on their own, but they should separate easily when you bite them.


I wouldn't say BB ribs at 90 minutes is going to make them too tough, not much meat really surrounding the bone, so a 90 minute cook or 60 minutes and a quick 30 meat sear sounds good to me.......

No they won't be baby food melt in your mouth, but crispy and chewy on the outside and pink medium rare in the middle sounds good to me regardless of steak, roast or ribs.

Nope, no pink, no medium, well done but still juicy and tender and not converted into mush like 321s.

cabinetmaker
08-04-2008, 07:29 PM
not converted into mush like 321s.

Save the burnt ones for me!:wings:

SmokyOkie
08-04-2008, 08:14 PM
It's easy to make 'em baby food ribs instead of baby back ribs. Just boil 'em for about an hour before you smoke 'em. Either that or stem 'em for an hour and a half.

PigCicles
08-04-2008, 09:41 PM
:wow: Who knew I'd get poked so hard for giving Okie a hard time about his cooking?? :roflmaoha0: I think it's one of the few times he hasn't said the food wasn't "overcooked". I fully trust the vittles from the Okie Ranch any day.

BTW - I haven't done ribs 3-2-1 in a long time. I luv them pigcicles - I hate to see em get hurt :msn-wink:

peculiarmike
08-05-2008, 10:02 AM
I dunno, they look sorta overcooked to me.

:stir:

SmokyOkie
08-05-2008, 10:30 AM
I dunno, they look sorta overcooked to me.

:stir:


Well they WEREN'T!:smack::roflmaoha0: