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Thread: 7/11/20 Ribs

  1. #1
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    Default 7/11/20 Ribs

    Nothing much been posted up here in a week or two, so letís cook up some Ribs and Taters on the smoker. Itís HOT here... do you live in the South? If you do, you know what I am talking about. Now I am in E. TN, them fellers and felines that live further down the country must be even hotter. The fish are biting, been catching a few as their metabolism is in fast forward this time of year, but for the Homeotherms, itís just hot. Back to the ribs, found them on sale at the local food store, 3lbers are the ideal size for Baby Backs.
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    Hint for Ribs, try to get racks that are very close in weight so they will finish about the same time. Membrane removed, halved, and rubbed down liberally, time to go on a 250 degree charcoal smoker. Hickory was the smoke flavor of choice today.
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    Hint number two, put the larger thicker ends on the top rack and the smaller thinner on the bottom... heat rises and itís hotter on the top rack. For 3 hours the ribs slowly cooked and darkened to a slight mahogany color.
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    Satisfied with the exterior color, I wrapped in aluminum foil and placed them meat side down back in the smoker for about 1.5 hours more. This is called the Texas Crutch...I call it the magic phase where the ribs tender up nicely and start pulling back from the bone. In the meantime I prepared my version of the Hasselback Potato. Some fancy name for Taters cut Funny.
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    You can Google it for more information, I just place potatoe between two wooden spoon handles and cut down to the wood. Slices them 85% thru and leaves the bottom intact. I place butter slivers and spices in the cuts and of course give it a dash of Kosher Salt. In foil and on the smoker. We donít need no oven for this cook... itís too dang hot outside.
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    Ribs out of the foil and smelling wonderful. We can all fit upstairs, so letís get some good color on them and firm them up a little from the foil phase. No basting, no sauces, nothing fancy here for the finish.
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    Off the smoker for everyone, Taters are tender and deserve just a little more butter and bacon bits for their efforts. Cheese is normally applied but I was not after that Tater Skin flavor tonight. Paired with a nice salad, I tried to partition the plate with only a half a Tater and 4 bones.
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    A good meal, got High marks from the wife, and leftovers will be vacuum sealed and frozen for a later meal. Ribs were tender, almost fall off the bone. The last picture says it all.
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    Enjoy and stay cool out there...and safe.


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  2. #2
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    You Sir seem to know how to "sweat sum meat" !! Very nicely done.
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  3. #3
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    Thanks for sharing, I learned something in the slicing of the taters.
    John

    ď Go make an impact for Godís Kingdom today and everyday. ď
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  4. #4
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    You are a better man than I...
    Leftovers, what a concept!

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  5. #5
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    Looks great


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  6. #6
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    Fantastic!


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  7. #7
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    Default 7/11/20 Ribs

    Oh man my mouths warering!

    So are you saying, each rack around 3 pounds for the best ones? Sorry just a little clarification on my part.



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  8. #8
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    Quote Originally Posted by Redge View Post
    Oh man my mouths warering!

    So are you saying, each rack around 3 pounds for the best ones? Sorry just a little clarification on my part.



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    Each rack is about 3lbs and at approx 250 degrees the ribs will finish in just about 5-5.5 hours. Thanks for the nice comments.

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  9. #9
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    that be like , slap your mother inlaw good !!!
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  10. #10
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    Those look great. I could help eat some of them for you next time to free up some of your freezer space. You know...just as a favor to you.
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