T Rex Posted May 21, 2010 Report Posted May 21, 2010 For starters, I know that you have all seen a ton of pork ribs, many from me however........... these were freaking outstanding! Used a 50/50 mix of Royal Oak briquettes on top of some Wicked Good Lump..... dispersed with home cured Apple Wood chunks. No, no, no not 3" by 10" but six or seven around 2.5 sq inch pieces......... no logs this time.... Tuned the KK to 250F and put the ribs on that were seasoned with a dry rub, Whoreschester ( ), garlic, etc...... Sooooooooo, we have to start somewhere: Homemade sauce Somewhat bare naked ribs..... The KK rearing to go....... A sneak peak after 3.5 hours to glaze with sauce...... Can it really get any better than this....... Over the lips, past the gums, look out tummy.....cause here it comes! Oh yeah, and a picture of the Van Isle Boyz Dennis, ribs were outstanding, MERCI BEAUCOUP! T Rex
Conodo12 Posted May 21, 2010 Report Posted May 21, 2010 Good looking cook T-Rex! Wow! You and the Mrs. can really put away some ribs!!!
T Rex Posted May 21, 2010 Author Report Posted May 21, 2010 Good looking cook T-Rex! Wow! You and the Mrs. can really put away some ribs!!! Great observation Conodo, in reality T Rex has gotten a little lazy.... I find that you can vacuum seal these babies and they are superb warmed up in the micro.............. T Rex
Conodo12 Posted May 21, 2010 Report Posted May 21, 2010 No reason for the sad face T-Rex - That's just good thinkin'!!!
Tucker Posted May 21, 2010 Report Posted May 21, 2010 can smell 'em from here excellent job T! Did you sauce them near the end of the cook?
T Rex Posted May 21, 2010 Author Report Posted May 21, 2010 Re: can smell 'em from here excellent job T! Did you sauce them near the end of the cook? Hey Tucker, I always sauce them around an hour before I take them off... That way they are "dry" to the touch when they are done. T Rex
Loquitur Posted May 21, 2010 Report Posted May 21, 2010 The Boyz are soooo sweet - I just love them!!!!!!! The ribs look awesome too. Doesn't look like you suffered much of a learning curve at all. Susan
Loquitur Posted May 21, 2010 Report Posted May 21, 2010 T Rex: I was so distracted by the lovely pix of the Boyz I forgot to ask my question. How do you know when the ribs are 1 hour from done and its time to apply the sauce? Susan
T Rex Posted May 21, 2010 Author Report Posted May 21, 2010 T Rex: I was so distracted by the lovely pix of the Boyz I forgot to ask my question. How do you know when the ribs are 1 hour from done and its time to apply the sauce? Susan Hi Susan, the Boyz said to say Hi..... I have now done around 10 rib cooks on the KK and they all took around 4.5 to 5 hours to do at 250F to 275F. Sooooooooooo, I sauce them after 3.5 hours and it seems to work. I find that if you sauce that far in advance the ribs will be dry to the touch when done and the sauce seems to "lock in" the moisture for more moist ribs......... The Maple syrup in the sauce also caramelizes and gives the ribs a nice "patina".... T Rex
Gary Posted May 21, 2010 Report Posted May 21, 2010 Hi T Rex Them ribs look awesome! Is there any change of getting the dry rub and the sauce recipes. Thank You Gary
DennisLinkletter Posted May 22, 2010 Report Posted May 22, 2010 Awesome Glazed Rib shots.. I really gotta start glazing again.. not sure why I stopped. I used to spray or mop with apple juice, some vinegar, lots of maple syrup and some kind of heat (chilies) Back to your ribs.. They look great.. Thanks for sharing
T Rex Posted May 22, 2010 Author Report Posted May 22, 2010 Welcome to the Forum Hey Gary, welcome to the Forum! The rub I used was from Chris Lilly's cookbook however, I leave out the salt as we find there is enough with the "salted" spices and both Mrs. T Rex and I have reduced our salt intake dramatically......... I will see if I can find the original recipe for the sauce which I have modified many times. Unfortunately I don't measure anything, just a bit of this and a pinch of that, a few finger dips, etc......... I'll see what I can do. T Rex
