Show us your ribs! Ribs gone wild!

Big Poppa

Big Poppa

Administrator
Lets see some ribs! tell us how you cooked them and lets see those beauties!
IMG_2759.jpg

IMG_2763.jpg

IMG_2832.jpg

these were for the bag room at the golf club. 260 on the mak two hours meat side up, foiled in parkay brown sugar and clover honey for 1 hour 50 minutes on the shelf meat down Seasoned with BPS Sweet money and Happy Ending at the beginning right before sauce a light disting of happy ending and then sauced with a blues hog smoky mountain and Swamp boys sauce
 
S

sptucker

New member
I am seriously drooling, BP... those look fantastic!

Also, I am just realizing I have not done ribs on my MAK yet. Maybe this weekend?!
 
S

sptucker

New member
OK, here's a shot not long before I pulled my first ever MAK baby backs off. Sorry, no slice or bite shots... my family was digging in before I had a chance!



Dry rubbed with my own concoction (salt, pepper, brown sugar, a touch of garlic powder). Put the ribs on meat side up as the grill was warming up. Brought it to 225 and let them go until they felt "right" to me, maybe 4.5 hours... I hit them with a very light coating of Head Country maybe 10 minutes before snapping this shot and pulling them off. Never turned them, never basted them prior to that.

Plenty of smoke, very happy with the results!
 
Last edited:
Quadman750

Quadman750

New member
Used the rubs shown. Memphis set at 265 for 2hrs. Foiled for 2-2 1/2hrs , un-foiled & sauced every 10 min for the last 1/2hr. Used Blues Hog on some & Plowboys sweet 180 on some, added Happy Ending 3min. Before they came off.



Beautiful color from the smoke & Big Poppas rubs


 
Last edited:
Quadman750

Quadman750

New member
Thanks! I have a summer place at a lake here & do a ton of entertaining, it is not unusual to have 20 people on my deck quite often for supper. I've cooked just about everything ( ribs,pulled pork,brisket,fatties,beef ribs,chicken etc...) there is nothing you can buy around here that compares to the flavours of your rubs & sauces, there is 4 BBQ (smoker joints) here & they don't hold a candle to the flavours your rubs/sauces produce, most of what I learned is from this site (flavour profiles). All my guests think I'm a genius but it's really the smoker & rubs/sauces from Big Poppas...Have a Rub/Sauce order on its way here as we speak.
 
S

sptucker

New member
Well, I'm not sure I can effectively follow Quad's wife's ribs or if anyone will even care, but...

I did my first MAK spares today (baby backs a few posts back).

BP, this time I got the slice and the bite pics!!







I freaking love my MAK.
 
S

smilinphil

New member
Hey Quad. I'm researching rib recipes and am on the sptuck bandwagon. I picked up this post and I want to hear about the house at the lake and the entertainment. I know this post is almost 2 years old, but as we tell our children, posts last forever. It all comes down to entertainment and fun. Nothing else matters.

Here is what I'm working on for my rib recipe I will launch before midnight:
Dry rubbed with my own concoction (salt, pepper, brown sugar, a touch of garlic powder). Put the ribs on meat side up as the grill was warming up. Brought it to 225 and let them go until they felt "right" to me, maybe 4.5 hours... I hit them with a very light coating of Head Country maybe 10 minutes before snapping this shot and pulling them off. Never turned them, never basted them prior to that.
 
S

smilinphil

New member
Quadman750 said:
Thanks! I have a summer place at a lake here & do a ton of entertaining, it is not unusual to have 20 people on my deck quite often for supper. I've cooked just about everything ( ribs,pulled pork,brisket,fatties,beef ribs,chicken etc...) there is nothing you can buy around here that compares to the flavours of your rubs & sauces, there is 4 BBQ (smoker joints) here & they don't hold a candle to the flavours your rubs/sauces produce, most of what I learned is from this site (flavour profiles). All my guests think I'm a genius but it's really the smoker & rubs/sauces from Big Poppas...Have a Rub/Sauce order on its way here as we speak.
Click to expand...

I should have quoted the Quad post I replied to so not to confuse. I do want to hear about your lake house Quad!

I need to learn how to post on this site.... Thanks for bearing with me! The photos may be the biggest challenge. Not sure how to get the pictures in line, there are just dropbox links. Maybe they will automatically load. Help?!?!

I am cooking two big slabs of ribs and I was researching how people did things. For now, I am going to stick with my basic recipe and cooking process, sort of. The meat is on, and I will post the running narrative. Please tell me where I'm going wrong!!!

First thing, here is my Davy Crockett rig. I try so hard to keep it clean, but that is tough!! I do like the value per flavor molecule of this thing at $350.
https://www.dropbox.com/s/otfo453eiryfokk/2015-02-04 20.52.09.jpg?dl=0

For the rub, I used a favorite that I added to because it was running low. I love this rub and I just added salt, pepper, brown sugar and garlic powder.

Here is the rub....
https://www.dropbox.com/s/knp1fin0h1dy13x/2015-02-04 21.52.14.jpg?dl=0

with added ingredients:
https://www.dropbox.com/s/btsco4fevc1zxws/2015-02-04 20.56.01.jpg?dl=0

I used two slabs or ribs from King Soops to save some money.:
https://www.dropbox.com/s/aferbxcnm4qat32/2015-02-04 20.59.13.jpg?dl=0

Rubbed it and set the smoker to 150 and am going to let it go 4 hours. Then I will crank it up two 225 in foil for 3 hours.
https://www.dropbox.com/s/jcsjs53bbp7xjl9/2015-02-04 21.06.21.jpg?dl=0

This whole thing started at 9pm. Shut it down at 1am. I have never had a problem pausing in the refrigerator for a while? Is that an ok technique?
https://www.dropbox.com/s/xu3o4xy45xktb6n/2015-02-04 21.08.46.jpg?dl=0
 
Quadman750

Quadman750

New member
I
smilinphil said:
I should have quoted the Quad post I replied to so not to confuse. I do want to hear about your lake house Quad!

I need to learn how to post on this site.... Thanks for bearing with me! The photos may be the biggest challenge. Not sure how to get the pictures in line, there are just dropbox links. Maybe they will automatically load. Help?!?!

I am cooking two big slabs of ribs and I was researching how people did things. For now, I am going to stick with my basic recipe and cooking process, sort of. The meat is on, and I will post the running narrative. Please tell me where I'm going wrong!!!

First thing, here is my Davy Crockett rig. I try so hard to keep it clean, but that is tough!! I do like the value per flavor molecule of this thing at $350.
https://www.dropbox.com/s/otfo453eiryfokk/2015-02-04 20.52.09.jpg?dl=0

For the rub, I used a favorite that I added to because it was running low. I love this rub and I just added salt, pepper, brown sugar and garlic powder.

Here is the rub....
https://www.dropbox.com/s/knp1fin0h1dy13x/2015-02-04 21.52.14.jpg?dl=0

with added ingredients:
https://www.dropbox.com/s/btsco4fevc1zxws/2015-02-04 20.56.01.jpg?dl=0

I used two slabs or ribs from King Soops to save some money.:
https://www.dropbox.com/s/aferbxcnm4qat32/2015-02-04 20.59.13.jpg?dl=0

Rubbed it and set the smoker to 150 and am going to let it go 4 hours. Then I will crank it up two 225 in foil for 3 hours.
https://www.dropbox.com/s/jcsjs53bbp7xjl9/2015-02-04 21.06.21.jpg?dl=0

This whole thing started at 9pm. Shut it down at 1am. I have never had a problem pausing in the refrigerator for a while? Is that an ok technique?
https://www.dropbox.com/s/xu3o4xy45xktb6n/2015-02-04 21.08.46.jpg?dl=0
Click to expand...

Experimenting is the best part for me, just keep doing so, don't be afraid to try different things. By your methods it looks like you are doing just fine. I foil most of my ribs. My place at the lake is not much, it's a permanent campsite. Maybe I will start a thread in the lounge for everyone to post their back yards & summer getaways.
 
Quadman750

Quadman750

New member
Here are some beef ribs I cooked for Super Bowl

Started out with some beef ribs



Used the Rubs shown



Put on smoker@275° For 2 1/2hrs


Foiled in beer for 2 1/2hrs @ 275°. Removed from foil, sauced with Plowboys EN FUEGO & cooked at 275° for another 1/2hr. Added happy ending 3 mins before removing


Then I fell into a pile of these
 
Last edited:
You must log in or register to reply here.
Top Bottom