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gt2003
03-08-2009, 09:59 PM
I hear Tim smoked some darn good ribs last night. I think I even recall him taking some pictures. Did I miss them? If it had happened, it would have been really, really good. I'm just saying..............

SmokyOkie
03-08-2009, 10:05 PM
It happened, I got pix, I haven't had time to load them yet, but I will, along with a few other cooks.

gt2003
03-08-2009, 10:17 PM
I figured you'd show up before anyone else got to read this. I just finished off the last of the ribs you sent with me. I think they were even better, believe it or not, the next day. Nice cook Tim. Keep up the good work!

P.S. - Is that Pecan seasoned yet?

Buzzards Roost
03-09-2009, 07:29 AM
:kewlpics::oops:nopics?nopics?

crewdawg52
03-09-2009, 10:41 AM
nopics?:sign0009:

SmokyOkie
03-09-2009, 11:04 AM
I figured you'd show up before anyone else got to read this. I just finished off the last of the ribs you sent with me. I think they were even better, believe it or not, the next day. Nice cook Tim. Keep up the good work!

P.S. - Is that Pecan seasoned yet?

No


:kewlpics::oops:nopics?nopics?


nopics?:sign0009:

Patience....patience

jminion
03-09-2009, 03:10 PM
No





Patience....patience

Tim
Your just string us along, were starting a petition! :tap: :roflmaoha0:

SmokyOkie
03-09-2009, 03:48 PM
Well actually, since I took the day Friday to go fishing and throw Jeremy in the lake, I'm really paying the price today. I've got the SD card at the house and I'm at the here. I'll try to get to it tonight.

I hope Nobody is let down, the color isn't real good on them. I let the temp come up while I was setting the sauce. I will asure you though that I have found our competition flavor combination.

SmokyOkie
03-09-2009, 09:54 PM
Here are the pix, so yes, it really did happen.

In the Backwoods

http://i128.photobucket.com/albums/p190/dickeydoobbq/comp%20style%20ribs%20March%2009/HPIM2197.jpg

Double stacked for moisture

http://i128.photobucket.com/albums/p190/dickeydoobbq/comp%20style%20ribs%20March%2009/HPIM2202.jpg

On the cutting board ( as I said earlier, I let the temp run up on the smoker, so they're a little darker than I like)

http://i128.photobucket.com/albums/p190/dickeydoobbq/comp%20style%20ribs%20March%2009/HPIM2203.jpg

And on the platter

http://i128.photobucket.com/albums/p190/dickeydoobbq/comp%20style%20ribs%20March%2009/HPIM2206.jpg

gt2003
03-09-2009, 10:08 PM
He's being a little tough on himself. They weren't near as dark as he makes em out to be. I think the sauce made 'em look darker. Either way, they were definitely good enough to eat! And he's right, the flavor profile is right on.

jminion
03-09-2009, 10:10 PM
What did you use for a glaze? :roflmaoha0:

SmokyOkie
03-09-2009, 10:14 PM
My Squeal sauce and a prototype sauce combined. What I was really pleased with was the flavor of my new prototype rub. I did up the trimmings with just it for bean meat, and it was top notch.

jminion
03-09-2009, 10:17 PM
I liked the color of the ribs can't imagine then much lighter.

chadd17
03-09-2009, 10:47 PM
Good lookin ribs :thumbs up:

T-bone Tim
03-09-2009, 10:53 PM
those ribs look great :drooling: , pass the plate please :msn-wink:

Joneser
03-10-2009, 05:57 AM
Nice looking plate of ribs, Tim! I'd eat it!

BYBBQ
03-10-2009, 06:19 AM
Nice lookin' bones.:thumbs up:

Siesta Man
03-10-2009, 08:41 AM
Good lookin ribs Tim. Got a rack in the freezer just itchen to get on the grill. Got bones in the ribs this time. What is the advantage of trimming them St. Louis style as opposed to leaving them whole? Is it easier to cook them evenly with the cartelage ( sp ) removed. E.T.

JamesB
03-10-2009, 08:59 AM
Those do look good. Of course they would have looked better if you had trimmed them down before cooking... :msn-wink:

SmokyOkie
03-10-2009, 10:50 AM
Good lookin ribs Tim. Got a rack in the freezer just itchen to get on the grill. Got bones in the ribs this time. What is the advantage of trimming them St. Louis style as opposed to leaving them whole? Is it easier to cook them evenly with the cartelage ( sp ) removed. E.T.

They weren't St Louis trim. My favorite part of a spare rib is the knuckle end. I don't do St Loius, though I have trimmed some down after cooking for a comp to see if it improved our scores. It didn't


Those do look good. Of course they would have looked better if you had trimmed them down before cooking... :msn-wink:

Sorry James, I'm more into how juicy and flavorful they are than how they look, but then you already knew that didn't you, yopu little dickens you.:msn-wink:

irishteabear
03-10-2009, 03:03 PM
They look good to me. I'd eat them. :drooling:

Butt Lover's
03-10-2009, 07:54 PM
Very good looking ribs tim.

SmokyOkie
03-10-2009, 09:02 PM
Thanx everyone for the compliments.