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Neighborhood rib cookoff

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  • Neighborhood rib cookoff

    The only restriction is they have to be baby back pork ribs. I made two racks, one dry rub, the other in brine. The oven was fired, and after 2 hours, I pulled coals from the oven, put them into the grill, browned both racks and then put them into the 2-250 degree oven for 7 hours.

    The dry rub has:

    Celery powder, jalapeno powder, cayenne, rubbed sage, garlic powder, allepo powder, coffee powder, salt, white pepper, black pepper, horseradish powder, ginger powder, paprika, and a couple others I can't remember.

    The brine is a salt/sugar cold brine with some smoke flavoring thrown in.
    Here is the process:

    Ribs after brining/spice rub, both have been brushed with a honey/secret ingredient glaze.
    Ribs on the coals from the oven.
    Both browned and ready for the oven.
    The oven is a little hot, so they are resting in the entry until it drops another 100 degrees.
    Ribs after 7 hours at 200 degrees.

  • #2
    Re: Neighborhood rib cookoff

    I must admit that I was pretty disappointed with the quality of the available ribs during my Route 66 adventure across the US earlier this year. I never saw let alone tasted anything like your showing here!

    Neill
    Prevention is better than cure, - do it right the first time!

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    • #3
      Re: Neighborhood rib cookoff

      Great! looking ribs,Tom.

      Originally posted by nissanneill View Post
      I must admit that I was pretty disappointed with the quality of the available ribs during my Route 66 adventure across the US earlier this year. I never saw let alone tasted anything like your showing here!

      Neill
      Neill,
      If they had of built that road through the deep south, you would have .
      Joe Watson, "A year from now, you will have wished that you had started today"
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