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Ribs
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GOATTER Offline
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Post: #1
Ribs
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.

[Image: 3-22-2012009.jpg]

The ribs going in to the drum.

[Image: 3-22-2012009.jpg]

The drum holding steady.

[Image: 3-22-2012013.jpg]

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.

[Image: 3-22-2012014.jpg]

Coming off the smoke.

[Image: 3-22-2012015.jpg]

I took this pic for the smoke ring.

[Image: 3-22-2012016.jpg]

Presentation.

[Image: 3-22-2012017.jpg]

This is the rub I used kicked up with Brown sugar.

[Image: 3-22-2012018.jpg]

The finished bones.

[Image: 3-22-2012019.jpg]
03-22-2013 07:35 PM
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Razcals Ribs Offline
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Post: #2
RE: Ribs
Looks good

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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03-22-2013 08:15 PM
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SoEzzy Offline
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Post: #3
RE: Ribs
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.

JM2C! Wink

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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03-22-2013 10:31 PM
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Gary Nelson Offline
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Post: #4
RE: Ribs
I think the last pic speaks for its self. Smile Nice job.

Gary
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03-22-2013 11:10 PM
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SoEzzy Offline
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Post: #5
RE: Ribs
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!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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03-23-2013 03:32 AM
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Pigout Offline
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Post: #6
RE: Ribs
(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! Big Grin 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... Dodgy

Overall what did you think about the UDS?

"BBQ so good it's time to Pigout"
03-23-2013 07:54 AM
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GOATTER Offline
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Post: #7
RE: Ribs
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.
03-23-2013 08:20 AM
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T Offline
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Post: #8
RE: Ribs
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?

keep it low-n-slow " T "

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03-23-2013 08:35 AM
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GOATTER Offline
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Post: #9
RE: Ribs
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.
03-23-2013 08:47 AM
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Gene Offline
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Post: #10
RE: Ribs
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.
Undecided
They do look good. I wish we could get meaty ribs like that here.
Keep up the good work.

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03-24-2013 01:14 AM
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PackerBacker Offline
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Post: #11
RE: Ribs
In my opinion, NEVER buy enhanced ribs,, fresh ribs from Sam's or Costco are the best

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03-24-2013 06:12 AM
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GOATTER Offline
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Post: #12
RE: Ribs
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.

[Image: 012.jpg]

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.

[Image: 012.jpg]
03-24-2013 12:13 PM
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SoEzzy Offline
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Post: #13
RE: Ribs
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!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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03-24-2013 01:58 PM
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Pigout Offline
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Post: #14
RE: Ribs
What time is dinner? I'll judge them fairly I promise... Tongue

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03-24-2013 04:22 PM
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GOATTER Offline
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Post: #15
RE: Ribs
Thanks for the link Chris. I can see that I did most of the work . but not enough.

Here's how they turned out

[Image: 015.jpg]

[Image: 016.jpg]

[Image: 019.jpg]

[Image: 021.jpg]

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.
03-24-2013 10:07 PM
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Nellerup Offline
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Post: #16
RE: Ribs
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. Tongue
03-25-2013 04:27 AM
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MrZip66 Offline
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Post: #17
RE: Ribs
I think they look awesome. Nice smoke ring. Look way better than my first St Louie Spares did Smile I gave em to my dog I think Huh
03-26-2013 10:22 AM
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