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What R U Eating ? ~OGH wants to know.....

System7 said:
I know brother. Your ribs looked good yesterday by the way. Went and picked some up today. Gonna get down tomorrow.
Click to expand...

They were the hit of the get together. Everybody loved them. I took the membrane off the back side and trimmed off some of the excess fat from the racks. I did a dry brine with salt and let them sit for a while. Then I rubbed them down with oil and applied Bone Suckin Dry rub to them and let them rest a while. If you do a dry brine be careful as many rubs have salt so you don't want to over salt them. Got the grill ready with a two zone fire using lump charcoal. Once I hit 225deg I added some mesquite and hickory wood chips to the charcoal and threw on the racks. I smoked them about 3.5hrs,normally I'd do less, bc the grill had leaks. Every 45min or so I'd apply some apple juice to them. Then I wrapped them tightly in foil and added apple juice to the foil and raise the tempts to around 250 and cooked them for another hour and a half. At this point they were slightly cooked more than I wanted them to be bc of temp flare ups so I took them out the foil, applied Bone Suckin Dry BBQ sauce and soon as it began to caramelize, I took them off. Let them sit for 15min before serving.
 
Docd187123 said:
They were the hit of the get together. Everybody loved them. I took the membrane off the back side and trimmed off some of the excess fat from the racks. I did a dry brine with salt and let them sit for a while. Then I rubbed them down with oil and applied Bone Suckin Dry rub to them and let them rest a while. If you do a dry brine be careful as many rubs have salt so you don't want to over salt them. Got the grill ready with a two zone fire using lump charcoal. Once I hit 225deg I added some mesquite and hickory wood chips to the charcoal and threw on the racks. I smoked them about 3.5hrs,normally I'd do less, bc the grill had leaks. Every 45min or so I'd apply some apple juice to them. Then I wrapped them tightly in foil and added apple juice to the foil and raise the tempts to around 250 and cooked them for another hour and a half. At this point they were slightly cooked more than I wanted them to be bc of temp flare ups so I took them out the foil, applied Bone Suckin Dry BBQ sauce and soon as it began to caramelize, I took them off. Let them sit for 15min before serving.
Click to expand...
Damn. Alot to it!
 
Docd187123 said:
They were the hit of the get together. Everybody loved them. I took the membrane off the back side and trimmed off some of the excess fat from the racks. I did a dry brine with salt and let them sit for a while. Then I rubbed them down with oil and applied Bone Suckin Dry rub to them and let them rest a while. If you do a dry brine be careful as many rubs have salt so you don't want to over salt them. Got the grill ready with a two zone fire using lump charcoal. Once I hit 225deg I added some mesquite and hickory wood chips to the charcoal and threw on the racks. I smoked them about 3.5hrs,normally I'd do less, bc the grill had leaks. Every 45min or so I'd apply some apple juice to them. Then I wrapped them tightly in foil and added apple juice to the foil and raise the tempts to around 250 and cooked them for another hour and a half. At this point they were slightly cooked more than I wanted them to be bc of temp flare ups so I took them out the foil, applied Bone Suckin Dry BBQ sauce and soon as it began to caramelize, I took them off. Let them sit for 15min before serving.
Click to expand...
I'm laying on my couch feeling like shit from eating more than I can handle and your post makes me hungry again!! WTF!!
 
IMG_2279.JPG @Docd187123 Hit with a Texas style dry rub of my own creation 8hrs prior to cooking. Low and slow @200 degrees on hickory/applewood/peach I Spray them down with a mop sauce (cider vinegar and dry rub) every 30 min. Then wrap them in foil and cover in mop sauce for the final 30min of cooking.
 
Last edited:
System7 said:
View attachment 72321 @Docd187123 Hit with a Texas style dry rub of my own creation 8hrs prior to cooking. Low and slow @200 degrees on hickory/applewood/peach I Spray them down with a mop sauce (cider vinegar and dry rub) every 30 min. Then wrap them in foil and cover in mop sauce for the final 30min of cooking.
Click to expand...
Docd187123 said:
Making ribs in the fucking oven right now bc of demonbitch.... :mad::mad::mad::mad:

So tonight's meal will be mixed greens salad with this amazing new dressing recipe I got from the restaurant, potato salad with boiled eggs, ribs in the oven (thanks demonbitch), and carne de res guisada.
Click to expand...

Im inbetween smokers too @Docd187123 these are oven-baked ;) Great !

Picture 877.jpg
 
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