wilburpan Posted September 19, 2015 Report Share Posted September 19, 2015 After cooking that 21 lb. brisket last weekend, I decided to make things a lot easier for myself today. Four racks of baby back ribs, sprinkled with homemade rub, into Smaug, who wanted to be at 210ºF today.Now we wait, probably 5 hours or so.I’ll check out the texture when our friends arrive, and maybe bump the temperature if needed. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 19, 2015 Report Share Posted September 19, 2015 Wilburpan you have some nice racks of ribs on the go. I have some defrosting for tomorrow too. Quote Link to comment Share on other sites More sharing options...
skreef Posted September 19, 2015 Report Share Posted September 19, 2015 Great lokking cook.. When ckreef cook Ribs for the first time for me, he put his homemade blueberry bbq sauce on them.(this was before marrige)let me tell ya..he won me over..he stole my Heart.. along with my taste buds.lol Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 20, 2015 Report Share Posted September 20, 2015 (edited) Nice rack!!! Ooohhhh did I actually say that to another man - eeeekkk - LOL Edited September 20, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
wilburpan Posted September 20, 2015 Author Report Share Posted September 20, 2015 Here’s the final result.Money shot. I took off the top racks before I remembered to take a photo.All four racks together. That extra piece of meat was the last of the brisket from last weekend. Yes, we still had leftovers even after a whole week.Cut up. They were delicious. I have to say, having Smaug has changed my approach to BBQ. I used to really like putting sauce on BBQ, whatever type it was. These days, I’m using a lot less sauce. Most of the ribs that I ate last night were without any sauce at all. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 20, 2015 Report Share Posted September 20, 2015 Wilbur, those ribs are absolutely stunning, lots of moist meat and a nice picturesque smoke ring. I've never been one for putting much sauce on during the cook and I must say I'm even less inclined to put any on during a KK cook. Quote Link to comment Share on other sites More sharing options...
bosco Posted September 20, 2015 Report Share Posted September 20, 2015 looks perfect! I prefer naked ribs, and put BBQ sauce on the table. Memphis rub and low and slow make the best ribs!! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 20, 2015 Report Share Posted September 20, 2015 Those ribs look perfect. I have some baby backs on the KK (I need to find a name) right now should be done in a couple of hours.i hope they look as good as yours. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 20, 2015 Report Share Posted September 20, 2015 Nice ribs. It's been a while since I did a rib cook. Quote Link to comment Share on other sites More sharing options...
Poochie Posted September 21, 2015 Report Share Posted September 21, 2015 Nice looking tender ribs. Had to be good. Quote Link to comment Share on other sites More sharing options...
Hogsfan Posted September 21, 2015 Report Share Posted September 21, 2015 Looks great! Quote Link to comment Share on other sites More sharing options...
PRippley Posted September 21, 2015 Report Share Posted September 21, 2015 I love you way of taking it easy! Yum. Quote Link to comment Share on other sites More sharing options...
