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Ribs on Sunday (Alternate title: I owe Roxy my firstborn)

 
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jickey
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Joined: 01 Apr 2011
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PostPosted: Jul 25 2011    Post subject: Ribs on Sunday (Alternate title: I owe Roxy my firstborn) Reply with quote

So we're getting ready to do our first ever comp in Yazoo City, MS on September the 9th, and we're going to enter ribs. After getting some pointers from Roxy, I decided I wanted to try to do glazed ribs rather than sauced ribs. The results? Abso-freakin-lutely incredible!

I started out with full spares and trimmed them down to the St. Louis cut. I did not remove the membrane, just to see if it mattered. I rubbed them, then put a thin slather of yellow mustard on, then rubbed again. I then cooked for approximately six hours unfoiled at 250 degrees with hickory and pecan, glazing the last hour of the cook. Every hour, I spritzed the ribs with a 3-1-1 mixture of apple juice, apple cider vinegar, and EVOO. Without further ado, here are the results:



All six slabs rubbed and ready to go.



Making Roxy's rib glaze. Note the ingredients conform EXACTLY to his specs, even down to the Gentleman Jack Very Happy



Getting the fire going...



The finished result. Look at that shine!



All sliced up - this pic isn't the greatest (was using my phone for all of them) so the smoke ring doesn't show up like I want it to. But it was a thing of beauty.

Lessons learned:

The spice was inconsistent - and I think this was due to the application method. It was also heavy in places - I think I'm going to forego the initial rub and just do a mustard slather and then the rub next time. They were just a tiny bit overdone - I could back off 30 minutes on the time and have a perfectly done rib. For our comp, I'm also going to get some fresh CONSISTENT cut spares - not the half-a**ed cuts that I got frozen in the cryo. I also want to start glazing a little earlier to get a little more buildup of the glaze in the end.

Roxy's glaze report: Holy crap folks, this is the best stuff since sliced bread. The glaze isn't messy - it builds up on the rib becomes a part of it - no gloopy sauce mess here. It adds such a perfect hint of sweetness that isn't too overpowering, yet complements the spice of the rub perfectly. It's a little thin going on, but the taste and consistency is just simply great.

Now I'm exhausted and have to be up at 3 in the morning to head to the airport - have a great week, ringers!

**edit** - sorry for the pic size, SoEzzy - I didn't select all to resize when I uploaded in ImageShack. Lesson learned - I resized in Irfanview before uploading this time. This should be fixed.
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Last edited by jickey on Jul 25 2011; edited 1 time in total
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SoEzzy
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PostPosted: Jul 25 2011    Post subject: Reply with quote

Please read PMPNLT650pxOTLS!
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Oregon smoker
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PostPosted: Jul 25 2011    Post subject: Reply with quote




Holy fock that is a butt load of wood to start a fire. Was it pouring out thick white smoke all day? Shocked
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Mr Tony's BBQ
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PostPosted: Jul 25 2011    Post subject: Reply with quote

Oregon smoker wrote:



Holy fock that is a butt load of wood to start a fire. Was it pouring out thick white smoke all day? Shocked


Thats the log minion method.....lol Very Happy

I thought the same thing!

Ribs look great from here!!
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Jarhead
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PostPosted: Jul 25 2011    Post subject: Reply with quote

Ribs look great jickey
From the looks of that fire, you must've cooked 'em at 650 for 30 minutes. Shocked
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zski
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PostPosted: Jul 25 2011    Post subject: Reply with quote

Those ribs sure do look mighty fine. Nice job.
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MacEggs
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PostPosted: Jul 26 2011    Post subject: Reply with quote

Very nice jickey!
I've been thinking of trying Roxy's rib glaze, now for sure I will.
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mattp
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PostPosted: Jul 26 2011    Post subject: Reply with quote

nicely done. what kind of bbq sauce did you use for the glaze? Ive been using sweet baby rays original and its incredible. Also using raw texas honey, and that has so much flavor... never buying the bear shaped bottle again
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texbbqpits
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PostPosted: Jul 27 2011    Post subject: Reply with quote

+10 on Roxy's rib glaze. Yours look great. Tom
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romex2121
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PostPosted: Jul 27 2011    Post subject: Reply with quote

why is the Gentalman jack bottle emptyer compared to the other bottles Laughing Laughing those ribs do look mighty tasty,, im also gonna have to give that glaze a try,, it looks good Wink
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roxy
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PostPosted: Jul 28 2011    Post subject: Reply with quote

romex2121 wrote:
why is the Gentalman jack bottle emptyer compared to the other bottles


I was kinda wondering that myself.. Laughing

Glad you liked the glaze recipe and had some success with it.. But I got to tell ya I dont take no first born.. Done with raising youngin's

I do however accept liquid refreshment. Wink
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jickey
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PostPosted: Jul 30 2011    Post subject: Reply with quote

LOL @ the fire comments - that was mostly some really dead stuff (pecan) that I used to get started - it burnt down in about 30 minutes - there are only two real logs there. I think I'm going to try starting with lump charcoal next time to see if I get a better bed of coals.

Hey - I had to scrounge to find THAT much bourbon! Now I need to go out and buy another bottle - dang at the sacrifices we have to make!

Roxy, you sure about the firstborn? She's 12 and really helpful around the house, even if she does tend to turn her nose up at good 'Q. Wink
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Pinkelephant
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PostPosted: Jul 30 2011    Post subject: Reply with quote

jickey wrote:
...even if she does tend to turn her nose up at good 'Q. Wink


He'll probably make you keep that one...

Awesome ribs!!
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