View Full Version : Saturday Ribs

TX Sandman
01-27-2008, 11:08 AM
After way too long without cooking, and me being grumpy at not playing with fire, it was time. The wife requested ribs, kids literally jumped for joy at the idea, and the outlaws are there whenever I cook, so I found 3 racks of back ribs in the freezer. Time for a nice, easy cook, right? Shoot, no!

First, couldn't keep Bob at a good temp. The family likes the texture of ribs cooked indirect, but Bob only wanted to hold 280*. I needed 350*, so my 1.5 hr cook took 2.5 hrs. I was using lump and had the vents wide open, so who knows what was up. Maybe the coal was wet, but it was from a brand new, unopened bag. Gah!

Then, Karen took the kids to the outlaws for the day. She also took the camera, so I couldn't get pics through the cook like I normally do.

Finally, I got pics of the ABTs and ribs off the grill before the batteries went dead. After that, into the charger until after the meal. So all the other pics are after the hord attacked the food. Sorry.bl@

Enough about me. I know y'all just want the pics.

First, ABTs. These were leftover pork and colby-jack. Not the best I've made, but better than a kick to the head.
http://img135.imageshack.us/img135/8869/dsc01018ek4.th.jpg (http://img135.imageshack.us/my.php?image=dsc01018ek4.jpg)

Another appetizer. This was an artichoke-cheese dip. Very popular with the group.
http://img135.imageshack.us/img135/1251/dsc01023wr3.th.jpg (http://img135.imageshack.us/my.php?image=dsc01023wr3.jpg)

And ribs. These were cooked with a chunk of hickory and a couple chunks of cherry. Rubs were a "First Timer's Ribs" rub and, for the kids, a homemade sweet rub of brown sugar, garlic, onion, cloves, and S&P.
http://img135.imageshack.us/img135/8271/dsc01017ml0.th.jpg (http://img135.imageshack.us/my.php?image=dsc01017ml0.jpg)

Sides were baked beans, potato salad, and "Cremation Potatos". The salad was just backup as a side, and both it and the beans were store-bought. Below is the potatos. Pretty good, but it needs a little tweaking for us. All the adults thought it needed some spice. Cayenne, jalapenos, something for a bite.
http://img135.imageshack.us/img135/2953/dsc01024df1.th.jpg (http://img135.imageshack.us/my.php?image=dsc01024df1.jpg)

Dessert was contributed buy the MIL, with help from my kids. Homemade chocolate cake with ice cream. Delicious, but the cake didn't want to come out of the pan, so it kinda broke apart. Good flavor, definitely not diet food, though.
http://img135.imageshack.us/img135/3264/dsc01022sa8.th.jpg (http://img135.imageshack.us/my.php?image=dsc01022sa8.jpg)

The artichoke dip is from Barbecue Nation.
FT Ribs can be found here: http://www.barbecuebible.com/featured/ribs/first_timers_ribs.php
The kid's rub was 4 parts brown sugar, 2 parts paprika, 1 part S&P, 1 part garlic/onion powder, and about 1/2 part cloves. The idea was a little flavor, sweet but not spicy .
The cremation potatos are from another forum. I'll post the recipe in the Sides forum.

For all the ribs, about 2/3 of a rack was left. Not bad for 4 adults and 3 kids.

01-27-2008, 11:14 AM
Lookin good as usual Rob!:thumbs up:

01-27-2008, 12:51 PM
Excellent smoke! I too have had problems with charcoal. Bought 2 bags from Wal Mart last summer and couldn't get temps above 170 degrees in the ECB. Switched to Royal Oak chunks and solved problem (burned a batch of ribs)!:eek: Keith

TX Sandman
01-27-2008, 05:36 PM
Switched to Royal Oak chunks and solved problem (burned a batch of ribs)!:eek:

Sorry to hear about those ribs, Keith. Been there with ya, bro.

What really peeves me is this was RO lump. All I can figure is Wally World let it get wet somewhere, or there's a hole in the bag that let some moisture in. I dunno. It was just a :silly: all day with that coal.

But, the family liked it all, so that's the important thing to me.

01-27-2008, 08:31 PM
Well Rob, that last fiasco was what prompted me to buy the Smoke Vault. If it's not hot enough, I just turn the gas valve!:D Keith