Smokin for the SuperBowl!!

[Nathans_Dad]

Lest you think that Tabs is the only one around here that can turn out a mean rack of ribs, here is my latest creation:

Started with 3 slabs of baby back ribs, removed membrane and basted with yellow mustard (yes I know it sounds wierd but trust me it is MAGIC and you don't taste any mustard at all when they are done), then rubbed with my latest dry rub. Placed in the refridgerator overnight to stew in their own meaty goodness.



Fired up the Weber Smoker this morning around 9:00 with plain Kingsford and Apple wood which had soaked overnight. ribs went on the lower rack around 10. Left them be until 12:30, smoker temp was about 230 or so. Pulled them off at 12:30 and wrapped them in foil after basting with a mix of honey, apple cider vinegar and apple juice. Back in the smoker for another 2 1/2 hours.

This is just out of the foil, pre-saucing.



After saucing I put them back on the upper rack for another 30 minutes to let the sauce caramelize. Then they came off to rest inside for about 45 more minutes before serving.



Fall off the bone tender and unreal flavor. Nothing better than good barbecue!!

[Shaun @ Tru6]

WOW!

[TyFenn]

Looks great!

[Jeff Higgins]

Can I come over?

[Jared at Pelican Parts]

damn, very nice. looks very tender

[Nathans_Dad]

They were almost too tender. I couldn't cut them into individual ribs because the bones were just sliding out. So I cut them into half racks and let people fend for themselves.

That Weber smoker is about the best Christmas gift I have ever gotten. The wife got it for me about 2 years ago. Believe it or not it was entirely her idea. I had not really considered smoking my own barbecue until then. I have been surprised at how easy it is to really turn out quality meat. I had some Rudy's barbecue (considered by many to be the best in San Antonio) on Friday and my ribs were honestly better than theirs.

Only problem is now I have heartburn...never fails with barbecue. Where's my Nexium??

[Joe Bob]

Is it the sauce or the smoking that gives the heartburn? I switched to a teriyaki glaze and ist seems to really help.

[Nathans_Dad]

Hey, that's a good question! I never thought of that. I should try them without sauce next time and see what happens...

[Joe Bob]

I'm with the government...I'm here to help....

[Nathans_Dad]

Bush hates barbecue sauce...

I hate heartburn.

[Joe Bob]

How can you be a Texan and hate BBQ sauce?????

Musta been that Ivy League educashun...

[pwd72s]

Oh my...I only thought I ate good today...

[Eric H]

Nice ribs! Definitely my favorite thing to bbq, and I usually use a big Weber (although I have a larger smoker). I do the same technique, too - smoke for a few hours on low heat and then wrap in foil and roast for a while, although I usually don't roast them as long as you did. I try to make them so the bones are clean after you eat them but you can still slice them up and serve them individually. Now you're making me hungry and wondering why I didn't make any ribs when I grilled other stuff for the Super Bowl... what was I thinking?

[87coupe]

The large amount of mustard and possibly the high sodium content in the rub are probably what caused the heartburn Sounds delicious, but could definitely see where that combo would cause some serious heartburn.

[Nathans_Dad]

Fear not, I found my little bottle of Nexium and all was well.

On the subject of barbecue, I love smoked turkey, has anyone ever done one? Can you just smoke a turkey breast or do you have to do the whole thing? Seems it would tend to dry out a bit without the skin there to protect the meat. Anyone?

[austin552]

Smoked a whole turkey for TG this year. Had trouble keeping the coals loaded while running around town but it turned out awsome! Everyone just raved. Can't wait to do another one.