Ribs - Printable Version
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Ribs - GOATTER - 03-22-2013 07:35 PM
I tried St. Louis style ribs for the first time tonight. Everything that I tried tonight was a first. I tried the UDS for the first time. The ribs were a bit too spicy. and they were a little under cooked. Here's what I think they would score. Presentation 8, Taste 7, Tenderness 6 or 7. What do you think on presentation and tenderness.
The new smoker in action.
The ribs going in to the drum.
The drum holding steady.
The drum not holding so steady. It had dropped about 50 degrees. I think this is one of the reasons the tenderness was so off.
Coming off the smoke.
I took this pic for the smoke ring.
This is the rub I used kicked up with Brown sugar.
The finished bones.
RE: Ribs - Razcals Ribs - 03-22-2013 08:15 PM
RE: Ribs - SoEzzy - 03-22-2013 10:31 PM
On the presentation I think it may look better, turned bones over turned bones.
What I mean is that the ribs underneath turn to the left, so you see the tip of the bottom bone coming out to the left, the top bones turn the other way, I impersonally think left over left or right over right would probably look a little better.
RE: Ribs - Gary Nelson - 03-22-2013 11:10 PM
I think the last pic speaks for its self. Nice job.
RE: Ribs - SoEzzy - 03-23-2013 03:32 AM
I forgot to say, looks like 30 - 40 minutes longer cooking would give you a better finish, and those bones would be clean of all meat!
RE: Ribs - Pigout - 03-23-2013 07:54 AM
(03-23-2013 03:32 AM)SoEzzy Wrote: I forgot to say, looks like 30 - 40 minutes longer cooking would give you a better finish, and those bones would be clean of all meat!
I would say you did a fantastic job for your first crack at ribs! Great mahogany color, good smoke ring! Good job!
I agree with SoEzzy maybe a bit longer... How long did you smoke them ribs? I made the same mistake a few weeks ago...ribs not bad just not perfect...
Overall what did you think about the UDS?
RE: Ribs - GOATTER - 03-23-2013 08:20 AM
Chris I agree with the tirned bones. The problem I had was I cut the rubs first to take the smoke ring pic. After that it was like trying to put a jigsaw puzzle together. That is why I gave them an 8 instead of a 9. I did not notive the bones ntil after dinner and I looked at the pic.
If I had stayed outside I think they would have turned out better. This is what I get for trying to work while cooking.
The good news is my wife liked these ribs better than all others that I have cooked. I beleive the reason for this is because I glazed them.
As far as the UDS it is a great cooker, light, cheap and portable. I plan on using this cooker for mobile cooking until I can get my gravity fed on a trailer.
RE: Ribs - T - 03-23-2013 08:35 AM
Good job bro, keep after it and with your desire and having taken the the certification class you know where ya have to be. Good to see ya yesterday. Are these the ribs ya picked up?
RE: Ribs - GOATTER - 03-23-2013 08:47 AM
I forgot to thank averyone for words of advsie. I enjoy reading ALL of your comments on my BBQ even if they're on the negative side. This is why I posted the pics. So that I can improve my BBQ.
T these were not the ribs that I bought yesterday. I bought these at Target about a week ago. They were enhanced.
I'll probably cook the Sam's club ribs next weekend.
RE: Ribs - Gene - 03-24-2013 01:14 AM
Sorry, I thought they were way on the tough side. I may have chipped a tooth on them, maybe it was the monitor screen though.
They do look good. I wish we could get meaty ribs like that here.
Keep up the good work.
RE: Ribs - PackerBacker - 03-24-2013 06:12 AM
In my opinion, NEVER buy enhanced ribs,, fresh ribs from Sam's or Costco are the best
RE: Ribs - GOATTER - 03-24-2013 12:13 PM
I've been thinking quite a bit about the last cook in the last few days. Havin a 3 pack of spare ribs in the fridge got me to thinking. Why not cook some today. Here's were I'm at so far. I'll be using the UDS again today.
I trimmed all 3 racks. I cut the remainder of the diaphram off, trimmed the membrane on the back side, and squared it up.
The last batch had a bit of a chemical taste on the leftovers. I think it was due to the cheap briquets that I was using from NPS. Today I'll be using Royal Oak.
RE: Ribs - SoEzzy - 03-24-2013 01:58 PM
Here's a photo tutorial about trimming St Louis style ribs by roxy on the smoke ring.
http://www.thesmokering.com/forum/viewtopic.php?t=24759 take a look!
RE: Ribs - Pigout - 03-24-2013 04:22 PM
What time is dinner? I'll judge them fairly I promise...
RE: Ribs - GOATTER - 03-24-2013 10:07 PM
Thanks for the link Chris. I can see that I did most of the work . but not enough.
Here's how they turned out
Overall I beleive they were a about a 7 or 8 on appearance, an 8 on tenderness ( they could have been cooked for about 15 to 20 minutes longer) and a 7 or 8 on taste.
RE: Ribs - Nellerup - 03-25-2013 04:27 AM
I've got to stop looking at your photos so early in the day. My day is now ruined.
My mouth is watering, I'm hungry and it's a long way to going home time. You're killing me.
RE: Ribs - MrZip66 - 03-26-2013 10:22 AM
I think they look awesome. Nice smoke ring. Look way better than my first St Louie Spares did I gave em to my dog I think