Memorial Weekend Ribs

  • SuperDave1959
    Harrisville, UT
    Posts: 2816
    May 28, 2017 at 8:09 am #1696349

    They say that pictures are worth a 1,000 words.

    nhamm
    Inactive
    Robbinsdale
    Posts: 7348
    May 28, 2017 at 8:54 am #1696358

    There are some things better left unsaid…… Now I will not be able to rest until I’ve thrown down on some other inferior ribs. smash mrgreen

    bigpike
    Posts: 6259
    May 28, 2017 at 9:01 am #1696359

    Looks awesome super dave!

    bigpike
    Posts: 6259
    May 28, 2017 at 9:27 am #1696362

    Getting my rib fix at the “pig out” next weekend at the Polish Palace on Solberg Lake followed with music by Casey Muessigmann formerly of the voice fame! 8 competitor’s get to sample and judge them all….fun fun fun toast

    MNdrifter
    Posts: 1671
    May 28, 2017 at 9:39 am #1696366

    Cool superdave, quick question…….
    What’s the butter for? I’ve never seen that before on ribs. Do you put slabs on them when you foil them? Also is that real maple syrup? Cause that’s my secret. I rub a fair amt of real syrup on mine before I season them.

    SuperDave1959
    Harrisville, UT
    Posts: 2816
    May 28, 2017 at 9:44 am #1696367

    Butter is both for fat and flavor. I smoke my ribs for 3.5 hours before wrapping in foil and putting back in the smoker for another hour. the foil pack has brown sugar, honey, butter and rub seasoning in it, some times a little apple juice.

    Denny O
    Central IOWA
    Posts: 5821
    June 25, 2017 at 10:59 am #1700811

    When you foil, have you tried meat side up versus meat side down?

    SuperDave1959
    Harrisville, UT
    Posts: 2816
    June 28, 2017 at 11:56 am #1701448
    Denny O wrote:

    When you foil, have you tried meat side up versus meat side down?

    Always been meat side down. Have you noticed any difference with meat side up?

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