DJ Ribs

[Herfnwolf]

I had a hankering for ribs on Saturday so I hit the local IGA and found $1.99/lb. spareribs. So I bought 4 racks.

Prep time was about 20 minutes.
I removed the membrane from inside the rib rack.
Trim the ribs of fat and trimmed them to the St. Louis cut. ( www.youtube.com/watch?v=H_MGM_RRTUQ )

Rubbed with generous amounts of plain yellow mustard.

Applied one of my favorite Dizzy Pig dry rubs... Coarse Grind Dizzy Dust. I usually add Swamp Venom to one rack for me . I like a little more heat than the rest of the gang.
http://i133.photobucket.com/albums/q80/Herfnwolf/IMG_1092.jpg

I rolled the grill over to the porch to avoid getting wet all afternoon and then cranked up the ceramic Primo Smoker with lump charcoal. I then stabilized temperature to 230- 250 degrees. I usually add a few chips of favorite smoking chips just before putting the ribs on. This time I used about a palm full of mixed mesquite and hickory chips.

I also place a ceramic plate (or firebricks) between the lower rack and the charcoal to serve two purposes. One, is to serve as a heat baffle for indirect cooking and two, is to support a drip pan partially filled with water or sand.

http://i133.photobucket.com/albums/q80/Herfnwolf/IMG_1089.jpg

3 hours of slow cooking with a with an occasional spritz rom a spray bottle of apple juice and vinegar adds moisture and a little more flavor.

http://i133.photobucket.com/albums/q80/Herfnwolf/IMG_1097.jpg
http://i133.photobucket.com/albums/q80/Herfnwolf/IMG_1095.jpg

Here is where the camera died and the end result is left in my memory and your imagination. But after three hours I wrap the ribs in tin foil and continue to cook for about 1 hour. Then, open the foil and if you want wet ribs apply your favorite BBQ sauce and cook for an additional 30 - 40 minutes. Total cooking time 5 hours.

http://i133.photobucket.com/albums/q80/Herfnwolf/IMG_1098.jpg


Here is a picture from a previous cook but they looked the same.

http://i133.photobucket.com/albums/q80/Herfnwolf/Ribs.jpg

A perfect side for ribs are roasted white sweet potatoes that you see above the rib plate.

*Cheers*

DJ

[Redfishray]

Herf, NOT COOL!!! That looks awesome! Now you got me wanting ribs. *018* Havent you heard that if your gonna post pics like that, you need to share?

[Gary13]

aaggggggggggggggggg...........posts like that should NOT BE ALLOWED after 3pm*Cheers**laughing*

[Herfnwolf]

hehehe. Thought that might yank a chain or two around here.

Yes, the ribs were very good. In fact I think I ran through a whole roll of paper towels by myself rotflmao
;D

Dj

[Gary13]

Herf
You realize that this qualifies as cruel and unusual punishment!!!!!!!

[Herfnwolf]

Sorry guys but I'm a little sad right now too and I'm paying for my moment of good will last night.

I offered my guests to take some ribs home....really hoping they would decline the offer........they didn't.*004**004**004* So, I'm sitting here wishing I had been a little stingy and hid one or two ribs for tonight's game and race. Oh well maybe I'll cook more next week.*kickrock*

DJ

[workinprogress]

DJ,
The ribs look fantastic and your home looks just as good. Here's to ya.*Cheers*

[OBX Hokie]

Looks good, DJ!

[Willie]

hehehe. Thought that might yank a chain or two around here.

Yes, the ribs were very good. In fact I think I ran through a whole roll of paper towels by myself rotflmao
;D

Dj


wow they look fantastic, gonna try the mustard layer before the rub next time....this week thanks to those pictures.....yep you yanked the old chain real good..... thanks for waking me up from the winter blues.....love that smoker of yours too......*yay**yay**thumbsup**thumbsup*

[FoodPlot]

Looks Fantastic, and I'm sure tasted even better. Way to go Herf!*008**008*

[LKN Stripers]

The yellow mustard is the trick that all the competitors use in the national rib cook off competitions use. Yellow mustard is high in vinegar which breaks down the meat and makes it more tender. Many people would never dream of putting yellow mustard on their ribs but all the yellow mustard flavor cooks away. Dont put you favorite "wet" BBQ sauce on until the mustard cooks off. If you want extra tender ribs put the yellow mustard on the night before and wrap the ribs up overnight.

[sportskiff]

DJ,
If ya dont come ta the trip at Santee, an hep me BBQ, sos hep me, I'm gonna git out the ol charms an hex ya, you wont be pullin off no ribs but burnt,shurnk ones, so, ya commin ta the catfish fun at santee, er I gotta hire a hatian with VOO-DOO powers ta back me up??????????
" Got my MOJO workin....."
Well,,,,,;D
wadda ya say, OL' MAN??????????????*006*
Reggie
Ya kin PM me, an tells me ya commin, I MIGHT be able ta git some beef ribs too..............WELL???????????
Reggie

[CFISHN]

Get one of them creole voodoo Dr's go Put a RUUTT on him Reggie !

[Herfnwolf]

Gosh guys I'm flattered and would love to help out. But there is a thing called a wife that has my butt going somewhere or doing something all the time. *laughing**laughing**laughing* ...Gotta laugh to keep from cryin'......*laughing**laughing*

Seriously though I will be in Buckeye country that week but you never know.... Mega amounts of pictures stories will be required by all or face a reduction in post count penalty LOL
*Cheers*

DJ

[Willie]

my mouth is still watering...........*thumbsup*