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August's Online Block Party - Ribs!

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Post Mon Aug 19, 2013 6:55 pm
sroach well done
well done

Posts: 1121
Location: Warrington, PA
Those are some beauties!!!
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_________________
XL BGE
18.5 Kettle Gold
18.5 WSM

Post Mon Aug 19, 2013 8:40 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
I'd definitely hurt myself trying to eat the whole rack... Looks deeelishious! :D

Lovin' the color too. 8)
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Post Tue Aug 20, 2013 5:34 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
ScreamingChicken wrote:
Great ribs and great images, Tbk! You really got a nice smoke ring and they look nice and moist. Would you mind if I moved the posts to the August block party thread?



Not at all!

Bob-BQN wrote:
Super tender and juicy looking ribs with a fantastic smoke ring! 8)

They have a nice shine to them. Did you use a glaze?


I did use a glaze - honey, brown sugar, and a bit of apple juice.

Thanks for the comments folks - every now and then, I hit the sweet spot!

Post Tue Aug 20, 2013 12:19 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Thanks!

If you need an objective evaluation of the riblets I'm available that night. :wink:

Post Tue Aug 20, 2013 12:25 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Pass me a bone! It looks like they had a decent amount of meat and weren't trimmed totally to death, and you got a nice smoke ring.

Post Wed Aug 21, 2013 1:42 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5698
Location: Central Alberta, Canada
Great-looking ribs, lostarrow! But what the heck is "CYM"?
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Wed Aug 21, 2013 5:15 pm
Bob-BQN User avatar
well done
well done

Posts: 12904
Location: Texas
CharredGriller wrote:
But what the heck is "CYM"?


From the order in which it was listed in the post and from the looks of the pictures, my interpretation was "Cover/Coated with Yellow Mustard".
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Post Thu Aug 22, 2013 6:42 am
christinebbqb medium-rare
medium-rare

Posts: 66
If you've used Steven's Best Ribs Ever book (http://barbecuebible.com/book/best-ribs-ever-a-barbecue-bible-cookbook/), you know his passion for ribs. And there is so much more to say about them, so recently he also published some fantastic blog posts focused on the almighty rib:

22 Rib Tips! Up Your Game with Slabs & Bones
http://barbecuebible.com/2013/06/21/rib-tips-hup-your-game-with-slabs-bones/

Raichlen on Regional-Style Ribs!
http://barbecuebible.com/2013/06/21/raichlen-on-regional-style-ribs/


Here are some rib recipes on http://www.barbecuebible.com that you might want to check out too:

Memphis Dry-Rub Ribs
http://barbecuebible.com/recipe/memphis-dry-rub-ribs/

Memphis-Style Ribs
http://barbecuebible.com/recipe/memphis-dry-rub-ribs/

First-Timer's Ribs
http://barbecuebible.com/recipe/first-timers-ribs/

Post Fri Aug 23, 2013 12:43 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Wow!-- Beautiful, awesome, inspiring ribs there, guys! I like the way you each have your own signature. I'm ready to feast. Image

I brought some to this great potluck too, some pork dinos (Porkasaurus sparus). I bought these heavy and meaty. Oh my goodness, I could not believe the weight of the package. And today was their day. I slathered them with mayo, and went barbecue style in the main chamber, about 275 degrees with plenty of mesquite smoke. This pic is about 40 minutes into the cook, as I discovered I had to recharge the battery in my camera.

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Just before foiling...

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After foiling, I sauced them. The ribs on your left I decided to go a bit Hawaiian with the Kona Koast teriyaki baste. The ribs on the right got treated with (don't laugh) Chris & Pitts with added crushed red chile. I used it because I grew up with it as a kid, and I wanted to revisit that flavor.

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I think these are ready to plate for closer inspection. These were a bit tender, which made slicing something of a messy challenge. Still all the flavor was there, and I was reminded of pulled pork, Hawaiian style! The Chris & Pitts ribs I'm saving for Saturday night's dinner. :cheers:

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Got beer???

Post Fri Aug 23, 2013 10:21 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Those are some serious slabs and sauce, BC! I like the addition of the pepper flakes, too - nothing wrong with a little kick!

Post Sat Aug 24, 2013 2:28 am
Cactus1 well done
well done

Posts: 741
Location: Indian Head Park, IL.
Nice ... Real Nice! Any leftovers you can send to my house?
* IHP Cactus Farm & Sauce Shack *
18 1/2 & 22 1/2" WSM
22 1/2" OTS
26 3/4" OTG

Post Sat Aug 24, 2013 6:34 am
Steven Grilling Guru
Grilling Guru

Posts: 253

If this were Playboy magazine, your rib photos would be centerfolds! Nice racks, everyone. Stunning smoke rings. And I love the Rubanesque pink of Brad's CSRs. I know what I want for breakfast. SR

Post Sat Aug 24, 2013 9:43 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
Thank you for your most kind words, Gentlemen! I should perhaps clarify that the specks in the Hawaiian glaze are actually sesame seeds, and not crushed red flakes. Oh that sauce is good though. I sure am looking forward to the hot ribs tonight.

Brad-- I was able to catch your Bears game on TV last night. Wouldn't that be the game to watch if they met up with my Chargers? :cheers:
Got beer???

Post Sat Aug 24, 2013 10:23 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Well, if they're not scheduled to meet during the regular season it definitely would be the game to watch because it'd be for all the marbles!

Post Mon Aug 26, 2013 10:47 pm
Trollby well done
well done

Posts: 1251
Location: MadCity, WI

Made up some Tips from U.W. Provisions (They stop carrying the Riblets I liked).
A Co-work was leaving and last Friday (August 23) was his last day and we had a going away party

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10# Box of the Rib-Tips

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Wednesday Night I trimmed up the pieces and covered the pieces with rub

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Placing on the Char-Griller with Hickory and apple wood on Thursday

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Almost 4 hours on the CG


Sorry for got to take final pictures

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