Reds and Ribs BBQ
I fixed yall a plate of Saturdays BBQ ribs and Red Fish learned a trick for getting big pics on here.:) When I get the story all writ up I'll post the link.http://www.smokingmeatforums.com/ima...t/900/flags/LL
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IWEI
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Here's the whole story::)
http://cappyandpegody.blogspot.com/2...-jean-our.html |
man that looks amazing
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Looks fine brother. I have a couple of racks of ribs for the pit. The bbq ribs is some fine eating. If thers bbq ribs you better get out of my sons way. That boy can put them away.lol
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Thanks man, a compliment from a guy with a pit and smoke house like yours is high praise indeed. I watch for the spare ribs to go on sale all the time. Got those at Rouses a month or so ago. they always are a big hit. I rub them lightly with Cajun seasoning the night before then use a light brown suger rub before placing them on the pit. When we take them up we let them rest for half an hour then divide them. Lots easier that way. My wife makes a wonderful sauce kinda like a sweet version of jack millers. Great for pork. We put sauce on and either put them back in the pit or in a low oven till every thing else is ready. That kinda sets the sauce. Your big ole pit/ fire box is just like my grand father had and many a slab of ribs were done on the grill while the smoke went over to help cure the goodies in the smoke house.
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Thanks for the compliment Cappy. Im no engineer for sure. The pit and smokehouse were experiments that turned out pretty good. They both cook good. I have done a bunch of ribs on that pit. You are right about letting the sauce set. The sauce isnt ready until its a nice sticky glaze on the meat. I hate going to a "so called bbq resturaunt" and you get grilled meat with a bowl of bbq sauce to dip it in. Got to cook the sauce on the meat. :)
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