Thread: Check it Maj: Wannabe's Rib Recipe

Yeah good looking ribs, I'm just an outsider nobody but I will pat you on the back. There feel better now?

I hit the WINDOWS UPDATE box that's been popping up the last 2 months and as soon as I did, POOF, there went that puter. Had to go switch out puters AGAIN and then work on my old one, which is my new one again. LOL Got it all up and running now that I went to Firefox instead of Windows explorer. Those aren't TO BAD for a first try though. Just HOPE they ain't as dry as they look though. NO SAUCE? NEED to Brush them down with a 1/2 and 1/2 mix of apple jiuce and EVOO every half hour. Makes them mo better. And we won't even talk about the 250 crap. 225 per my instructions, don't you read ya gewber. READ CAREFULLY. Cook at 225 for 3 and a half hours (Since you went with Spare Ribs) THEN Foil with a 1/2 cup of Apple Juice and sprinkle with more spice rub, then take out of the foil afer an hour and coat with BBQ sauce and cook for another house. Spares need about 4 1/2 to 5 hours to get right. Take notes WB, I may not know alot about feshing but BBQ, thats another story

Yes, yes I do feel better Wish4. Why I die, you can have my electronics.......unless it's the good stuff at the time, then you'll have to duke it out with the Bes, but you get first crack at 'em. Careful, the little one bites and the big one spits. They's a scappy lot too, so you better start training now if you want a shot.

DD, I targeted between 225 and 250 trying to get the handle on the combo of charcoal brickets and lump coal and damper and flu adjustment. Managed it pretty well with only 1 misstep where I hit 300 for about 10 minutes and another shot where I let it get to 200 for about 20. Ended up with about 4 hours on the grill before I had to take them up to head out and ended up foiling them and finishing them in the oven. House smells like hickory, but after the meal, no one complained.

Was planning on foiling and putting the sauce to 'em, but ran out of time. Plus, I cheated and did a taste test when I took 'em up and realized I over did it with the rub. It's some powerful stuff. Next up is gonna be to cut it with some brown sugar (yes, like you said in the first place) and foil and sauce finish.

Then again, after this round, I'm feeling kind of cocky and might try a Brisket.

Wannabe...

Nah I would love to have your electronics but you need to leave the Bes something. Besides what would I want with 10 dfs and 5 hand held gps in my 15 ft flatbottom?

Chicks dig it Wish4, chicks dig it.

Wannabe...

That Brown sugar will put them over the top though. Since those were Spares, did you cut that Flap of meat off the back of them? I trim mine down to Kansas City cuts and then cut the flap off'n them. Then put that extra meat up for a pork Stew. It's real easy if you have a decent Chefs knife

Yep.....well, I think I did. I took the membrane off the inside of the rib best I could. That what you mean? Dang thang is tough to get off though.

Wannabe...

bout a 1/3 inch think that needs to be cut off. The membrane IS a pain in the rear to get off. Easiest way I've found is get ya a couple paper towels and cut through it about in the middle, grab it with the paper towel and just pull it off. It'll take a few times of doing it to get the technique down though