My first ribs

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Tasso-Hunter
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My first ribs

Postby Tasso-Hunter » Wed Sep 07, 2016 7:54 am

Hallo everybody! Let me show you my first ribs I did at the beginning of the last summer. I was the first low and slow cooking for me.
After rubbed the ribs I putted it in my weber kettle and I tried to keep a constant temperature of 230°-239°F for about 4.30 hours...I glazed with bbq sauce in the last minutes cooking.
My homemade rub was done with: paprika, chili pepper, white pepper, black pepper, brown sugar, garlic and curcuma.
My weber setup was: a charcoal basket on the left and the ribs on the right of the grill with a water pan downside.
The final taste was good, probably just a little too spicy :shock: , but the meat looked cooked rightly and was very juicy :chef: the bones, as you can see from the pictures, came out from the meat. What do you think about? Have you some council for me?
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OldUsedParts
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Re: My first ribs

Postby OldUsedParts » Wed Sep 07, 2016 8:01 am

Pardnah, them is some great looking Bones :tup: :salut: :cheers: I'm planning a rack of St Louis Pigs on the Pelletizer tomorrow and Y"all keep setting that bar a little higher :tup:
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Re: My first ribs

Postby dub' » Wed Sep 07, 2016 9:52 am

curcuma?
very interesting...i may try that sometime.
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Tasso-Hunter
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Re: My first ribs

Postby Tasso-Hunter » Wed Sep 07, 2016 4:07 pm

dub' wrote:curcuma?
very interesting...i may try that sometime.


yes but don't put it too much...the meat could become too bitter
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Tasso-Hunter
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Re: My first ribs

Postby Tasso-Hunter » Wed Sep 07, 2016 4:10 pm

I have a question...I read that someone in the middle of cooking drips the ribs with foil and put apple vinegar and apple juice into to end the cooking....
what do you think about this practice ?
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Re: My first ribs

Postby Txdragon » Wed Sep 07, 2016 4:52 pm

Tasso-Hunter wrote:I have a question...I read that someone in the middle of cooking drips the ribs with foil and put apple vinegar and apple juice into to end the cooking....
what do you think about this practice ?


I do that for many meats, not just ribs. You can even use just apple vinegar by itself! Do not worry about a sour taste, even if you use plain vinegar, there is very little sour at all when you taste. I make a mix of apple juice, apple cider vinegar, brown sugar, bbq rub that i used for the meat, and some crushed red pepper. I will spray or mop that on the meat through the cook, about every hour or so.

Those ribs look great Tasso! Keep it up!
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Re: My first ribs

Postby egghead » Thu Sep 08, 2016 7:01 am

Good lookin ribs.

At 230-240 degrees, it would take my ribs about 6-7 hours to pass the bend test. What is he bend test? Bend over close to 90 degrees when picked up using tongs about half way down the rack. Not done until they pass the bend test. Here it is

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Tasso-Hunter
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Re: My first ribs

Postby Tasso-Hunter » Thu Sep 08, 2016 1:00 pm

Nice!! probably my temperature was higher...probably I was wrong to write the temperature in °F because in Italy we use °C (Celsius degrees) :dont:
the right temperature in Celsius degrees was between 140° and 150°....probably in Farenight is 300? :dont:
Thank you very much, I didn't know that test before...the next time I'll try it :lol:
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Re: My first ribs

Postby CaptJack » Mon Feb 20, 2017 10:18 pm

excellent ribs
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Re: My first ribs

Postby Williep » Tue Feb 21, 2017 7:03 am

You wouldn't have to ask me twice if I wanted a rib. :cheers: :cheers: :salut: :salut:
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Re: My first ribs

Postby Russ » Tue Feb 21, 2017 4:36 pm

Egg, that's a good tip for me, the egg bend test is now the new test. :cheers: :cheers:

Tasso, we use Celsius here as well, whenever I post temps I always put Celsius so the a merry cans can make the switch to Fahrenheit. Btw great ribs.

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Re: My first ribs

Postby bsooner75 » Tue Feb 21, 2017 5:14 pm

First attempts are not supposed to look like that! Nice job!


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Re: My first ribs

Postby guyeddie » Thu Aug 03, 2017 8:05 pm

You did a pretty decent job on your first try.

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