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Author Topic: Dead of Winter Rib Cook  (Read 731 times)

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ZCZ

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Dead of Winter Rib Cook
« on: January 20, 2019, 10:21:45 AM »
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More roses from Costco
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #1 on: January 20, 2019, 10:37:11 AM »
Having friends over for a rib cook this evening (1/19/19). Will be 8 of us altogether.
Recipe I am following is in the Recipe Section if you want to follow along.

I like to let the ribs get to room temp before applying the rub.

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I apply the rub about 1/2 hour before I put the ribs on the grill.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #2 on: January 20, 2019, 10:48:50 AM »
Having a hard time posting. Having to repost each one multiple times to get it to work.
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #3 on: January 20, 2019, 10:55:18 AM »
I cut the racks in half for ease of saucing once that starts. Here we are all loaded up

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #4 on: January 20, 2019, 10:56:09 AM »
Yeah, it worked. I cropped the picture. Must have been too big.
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #5 on: January 20, 2019, 10:58:23 AM »
Normally I run at 225 naked for 6-7 hours but since the grill is loaded and it is cold out I am running at 235. Using hickory pellets. Pulled the grill up closer to the patio door.

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« Last Edit: January 20, 2019, 02:58:02 PM by ZCZ »
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #6 on: January 20, 2019, 11:02:02 AM »
Once the ribs are on start the sauce. Here is a shot of the sauce before we start to cook it down.

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Let it simmer on low. I start saucing the ribs about 4 hours in. Apply two coats to the bone side about 1/2 apart.

Bone side after 2nd coat has set for 1/2 hour.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #7 on: January 20, 2019, 11:05:25 AM »
Here is the sauce after it has simmered for about 4.5 hours

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Top side after a couple coats. I keep saucing the top side once every half hour until the sauce is gone or the ribs are done.

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #8 on: January 20, 2019, 11:06:38 AM »
The table is set

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Ribs ready for cutting

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #9 on: January 20, 2019, 11:07:32 AM »
Cutaway view

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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

ZCZ

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Re: Dead of Winter Rib Cook
« Reply #10 on: January 20, 2019, 11:14:13 AM »
Post Mortem:
I ended up having to crank up the heat to 260 for the last 45 minutes and ended up running a total of 7.5 hours. But the guests were extremely pleased. Using this method (not original with me - a recipe I found on the net back in 2010) you will most likely hear “these are the best ribs I’ve ever had.”  That was true once again last night.

Not sure what I was thinking in doing 6 racks. Three would have been enough for all 8 of us. But the happy guests were each sent home with 1/2 a rack.

Thanks for watching.
Al
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2013 Memphis Pro
24th in Ribs at the 2015 American Royal
Titus 3:3-7

Bar-B-Lew

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Re: Dead of Winter Rib Cook
« Reply #11 on: January 20, 2019, 11:15:50 AM »
Nice job!  What were the side dishes.  You usually show us a plated picture.
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triplebq

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Re: Dead of Winter Rib Cook
« Reply #12 on: January 20, 2019, 11:32:54 AM »
Ribs anytime of the year is a winner.
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pmillen

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Re: Dead of Winter Rib Cook
« Reply #13 on: January 20, 2019, 12:54:44 PM »
Quintessential ribs.

I'm going to study your post to see if there's enough detail for dumb ol' me to take a run at cooking ribs this way.
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Paul

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Kristin Meredith

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Re: Dead of Winter Rib Cook
« Reply #14 on: January 20, 2019, 01:02:04 PM »
As always, a nice job Al!
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