UMMMMM Ribs
 

Apple Smoked Baby Back Ribs:


Before Sauce:http://forums.pelicanparts.com/uploa...1131320563.jpg




After Sauce:http://forums.pelicanparts.com/uploa...1131320613.jpg

Thanks Tabs now I'm hungry again

Floppin' offa da bone, baby!

One rack for George, One Rack for Misty and One rack for Tabs...


After Tabs:http://forums.pelicanparts.com/uploa...1131322345.jpg

Nice work, Tabs. I've always liked apple smoked ribs, but it can be overpowered by the finishing sauce. Mesquite is great. Sharp and tangy, but you have to burn it down a bit before the meat goes on.

OMG look what I just had delivered

http://www.smokinwoodys.com/main.html

1/2 slab of some of the best ribs....and some baked beans....mmmmmm

tabs, you and I ate the same dinner....that's scary...LOL

Nice work at the Chez Tabby...

Your cardiologist must love you...

mmmm food porn.... must go eat large hunks of swine...

B

Sauce is for after. Vinegar and salt in the smoker.

Those are spoiled pups Tabby.

Nothing is too Good for my Rodent catchers....

well, we didn't have ribs, but we had fried turkey. I fried 2 week before last and 3 last week. mmmmmmmmmm
http://forums.pelicanparts.com/uploa...1131385243.jpg

Tabs,

Dry rub all the way!

Michael

I like to put the dry rub on the night before..so it will meld with the meat..then I use a mop and finally some sauce 20 minutes before I take them off...I want the sugars in the sauce to carmelize...

That's exactly the method explained to me by Earl, a 320 pound black man who makes the best BBQ I have ever tasted in my life. On matters regarding BBQ, I always defer to Earl.

Earl also insists that the dry rub be salt-free. Salt dries the meat.

Dry rub, hot mop, finishing sauce. Man, I'm hungry. Earl? You out there?

for a long time I used no salt..but now I use it very sparingily....just a hint.. I will go back to no salt next time and see if there is a dif.

IN most of my cooking I use salt very lightly...I would rather the consumer put his own salt to their taste.

Moses you are a canidate for a fancy schmancy BBQ (prosumer)....I think I would have to say after using the thing, that the FINISHED Product is substantially better than what you can turn out with lesser units. It is also so much easier to get a result, and it's not so hit or miss.

Check with the local firewood companies and see if they sell cooking woods as well...

Post pics of George and Misty.