Kamado Man Posted May 26, 2014 Share Posted May 26, 2014 Just snuck away from the BBQ to post this. Rubbed them last night with Oakridge Dominator. This is my 4th time using the rub. It has an incredible color and scent. I would describe it as a slightly sweet rub. Fuel was Royal Oak, smoke wood was Pecan. Here they are on the Big Joe @ 225: My preferred temp is 275 but today the Big Joe wanted to start off at 225 so I let him. I originally planned on doing a 2-1-1 ish cook but since my Big Joe was settled in at 225 I decided to go 3 hours before foiling. So my cook ended up being 3-1-.5. Ribs were still pretty firm when placed them in foil with a little apple juice so I figured 1 hour in foil would be OK. Needless to say I got a little sidetracked with family and my Big Joe spiked in temp @ 300 while they ribs were foiled. When I finally pulled them from the foil to sauce them they were literally falling off the bone. I don't like them that tender but they were a hit with the guests so I guess that is all that matters. They were so tender that my tongs ruined the bark. Although I have to admit they tasted pretty good. Here they are sauced, baby backs in front, you can see one of the bones that fell out: bearque, VANCE, TKOBBQ and 3 others 6 Quote Link to comment Share on other sites More sharing options...
mountain griller Posted May 26, 2014 Share Posted May 26, 2014 I could demolish quite a few of those! Quote Link to comment Share on other sites More sharing options...
DerHusker Posted May 26, 2014 Share Posted May 26, 2014 I want a rib..., no 2 ribs..., no 10 ribs! I want 10 ribs! Quote Link to comment Share on other sites More sharing options...
JerryT Posted May 26, 2014 Share Posted May 26, 2014 Picture perfect. Great job Quote Link to comment Share on other sites More sharing options...
rwalters Posted May 26, 2014 Share Posted May 26, 2014 Looks like ya nailed it buddy :-) Quote Link to comment Share on other sites More sharing options...
jrow17 Posted May 26, 2014 Share Posted May 26, 2014 They look good. I don't mind fall off the bone as long as the flavor is there. Quote Link to comment Share on other sites More sharing options...
Cgriller64 Posted May 26, 2014 Share Posted May 26, 2014 Sounds like it was memorable cook. Sorry can't help myself. I am with you as far falling off the bone but happy guest trump personal preference. Quote Link to comment Share on other sites More sharing options...
aljoseph Posted May 26, 2014 Share Posted May 26, 2014 They look perfectly fine. If your guests thought they were great, then so be it. I could snack on a few of those ribs. Quote Link to comment Share on other sites More sharing options...
Ben S Posted May 26, 2014 Share Posted May 26, 2014 As long as they tasted great good for you! Quote Link to comment Share on other sites More sharing options...
appsspec Posted May 26, 2014 Share Posted May 26, 2014 They look awesome! I also like a bit firmer rack myself but as long as the guests were happy, that's what counts. Quote Link to comment Share on other sites More sharing options...
Ben S Posted May 27, 2014 Share Posted May 27, 2014 Why backs and spares? Most people choose one or the other. Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted May 27, 2014 Share Posted May 27, 2014 Nice looking ribs. Quote Link to comment Share on other sites More sharing options...
Hunter1974 Posted May 27, 2014 Share Posted May 27, 2014 absolutly BEAUTIFUL Quote Link to comment Share on other sites More sharing options...
Kamado Man Posted May 29, 2014 Author Share Posted May 29, 2014 Why backs and spares? Most people choose one or the other. Good question. I hadn't yet tried this rub on baby backs and one rack was not enough. And I enjoy tips. Quote Link to comment Share on other sites More sharing options...
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