More new years eve ribs

SuperiorBrew · 01-01-2008, 03:52 PM

Made a pair of baby backs for a late super last night. No egg yet but I do love my cookshack smoker for beef and pork, just need me one of those Eggs for steaks and poultry.
I spaced it and took several pics of the finished racks right after they came out of the smoker and when I went to take the Flash card out of the camera to upload them it wasnt in there, so I had to go take a picture of the cold leftovers.

Here is all the stuff ready to go (I love the new ceramic knife santa brought me)

Membrane removed and coated with yellow mustard

All coated with my homemade rub (25 ingredients) & almost time for another Irish Red

Here are the cold leftovers, they were so good looking when I first plated them too.....dammit

Link to more rib pics

joejaz · 01-01-2008, 04:17 PM

had my New Year's ribs at Big Eds, Old Bridge, NJ ---all you can eat baby back ribs plus Bass and Sam Adam's on tap --- doesn't get much better than that ----Happy New Year

**John Beere** · 01-01-2008, 04:26 PM

Looks good man - I think concocting my own rub recipe is next in line for me, although I doubt it will have 25 ingredients...

SuperiorBrew · 01-01-2008, 05:52 PM

Mine didnt start out that way either, started with 7 or 8 spice base rub and kept tweaking it. SWMBO gave a bunch away for Christmas a couple years ago and now I have to keep making it in big batches to keep those who got it supplied.

**Warped04** · 01-01-2008, 06:17 PM

Quote:

Originally Posted by SuperiorBrew

Mine didnt start out that way either, started with 7 or 8 spice base rub and kept tweaking it. SWMBO gave a bunch away for Christmas a couple years ago and now I have to keep making it in big batches to keep those who got it supplied.

What serious BBQ'er doesn't have their "own" rub. Good lookin Ribs.