Threw a few ribs on the grill

Prepped them with a rub mixture of Kosher Salt, Garlic Salt, and Ground Black Pepper shaked on.

The Smoker, a Traeger Model 124 heating up.


Here they go, upside down as recommended by PrisionChef. I flipped them with about two hours to go. Only thing on them besides the rub is a little apple juice sprayed on with one hour to go.


Here they are, as you can see someone could not wait.

Beautiful Those are really, really mouthwatering. Do you eat them with a separate sauce? It's pictures like that which can dissuade me from making what I have planned for tonight and go for ribs myself.

That BBQ is too clean and shiny. I can almost see your reflection in the second picture. The smoke wafting from the front obscures your upper half.....

mark

What was the total time on the smoker, John? Looks like you had some excellent raw product to start with. Excellent pics. Wish more people would do the same. I'm over here near Tallahassee, BTW. Figure I can make Daytona Beach in 4-5 hrs., max.

Its only 8am here but I would dive into those ribs right now if I could...

Why upside down?

Thanks All,

Doggiedaddy,
I serve a couple of different sauces on the side; it’s about 50-50 as to whether or not people use them. The smoker is brand new, hence clean & shiny.

Adjudicator,
The camera does all of the work. It’s a Canon Powershot A530 set on automatic. A professional photographer, shooting buddy (Guns), and good friend recommended it for camera challenged people like me. IIRC it was about $250.00.

The babyback ribs came from Sam’s, $2.78 a pound, cheaper than the spares at Target, Publix, etc. This was only the second time I used the Traeger so I overreacted to the temp swings inherent in any cooker, all part of the learning curve. After a couple of more cooks I will be able to post reliable data regarding temps & times.

As Jim Dooley use to say, come on down.

Annpeeples,
Thank you.

Littlebites,
Do a search for prisonchef. He is a Professional Chef currently working at a BBQ place in St Augustine, Fl. He and his wife, 2greyhounds, also own their own vending/catering business. He’s like Smith Barney, when he talks everyone listens.

Mr. John, that looks wonderful! Thanks for sharing!

====Doggiedaddy,
I serve a couple of different sauces on the side; it’s about 50-50 as to whether or not people use them. The smoker is brand new, hence clean & shiny.====

Well your pictures worked more than subliminally on me. I went to the store to get some lamb ribs and smoked them to such a degree that I saw that the neighbors were looking across the street at my house to see if there was a fire.
I kept the rub real simple, much like you did. I usually make this dijon/mint jelly glaze for them, but it wasn't until it was too late that I realized that there was no jelly. Fortunately I had this bottle of Orange Honey BBQ sauce that I picked up at Job Lots. Yummy.....

mark

Those look incredible. I've been a little hesitant about trying ribs on my smoker, but I made my best pork loin yet on Saturday for my son's birthday. Your pics have inspired me to give it a try again next week, only this time with baby backs.

John A, I've smoke many ribs and I have to say yours look most excellent. I wish we had a Sams, we are getting the largest Wall-Mart around. The ribs I purchase seem to be hit or miss.

quote:

Originally posted by Wallyum

Those look incredible. I've been a little hesitant about trying ribs on my smoker, but I made my best pork loin yet on Saturday for my son's birthday. Your pics have inspired me to give it a try again next week, only this time with baby backs.

Go for it, figuring it out is half the fun. Keep notes so you know what to change next time.

John

quote:

Originally posted by Theedge

John A, I've smoke many ribs and I have to say yours look most excellent. I wish we had a Sams, we are getting the largest Wall-Mart around. The ribs I purchase seem to be hit or miss.

Funny thing is that Sam's sells Choice beef and Wal Mart sells select?
I suspect they have a better grade pork also, a lot of guys on the competition circuit use Sam’s baby back ribs.

John

I, like all others, think your ribs looked absolutely great. Yes, I was salivating when I viewed your pictures. In recent years, we've gotten the majority of our meats -- beef, pork, what-not -- from Sam's and have been rarely disappointed. And if you rarely do get disappointed, take your receipt (not the meat) and get a no-quibble refund from them. I'm not knocking some of our good local butchers, but try that more than once with them, if you're lucky, and they may tell you to take your business elsewheres.

I am very surprised to hear what you said about Walmart selling select grade beef, though, as I thought I asked their personnel and was told it was all Choice. I will definitely make it a point of asking a supervisor next time I'm there, although I infrequently get any beef from Walmart because Sam's prices are better. I've bought ribs at Walmart, though, and have found them every bit as good (but not as cheap) as the ribs at Sam's. There are no different grades of pork (officially) as there is with beef, but I imagine it's important that the source of the product comes from a reliable and top notch supplier, which I think Walmart/Sam's has.

Truthfully, I've only checked the Brisket at Wal Mart since they went to the pre packaged beef. I stopped checking it about six months ago, as it was always select whereas Sam's is choice. I wonder why? In any event, you're exactly right about their return policy at both locations, no hassle.

Having said that, all of the supermarkets around here are also selling select beef now, I do go to a local butcher to get choice steaks.

Thanks,

John

NICE ribs....Great pictures too!
I swear, I was Pavlov's dog when I saw the finished product photo...
MY mouth is still watering as I type!

That traeger is almost as pretty as those ribs were. Makes me wish the weekend were here so I could fire my smoker up.... almost time.

quote:

Originally posted by cajunking

That traeger is almost as pretty as those ribs were. Makes me wish the weekend were here so I could fire my smoker up.... almost time.

Hmm, today is Thu, only one more day to go. Wait, &^%$$, I have to work Sat and I'm shooting in an IDPA competition on Sun. Oh well, wait until next weekend.

John

quote:

Originally posted by doggydaddy



Beautiful Those are really, really mouthwatering. Do you eat them with a separate sauce? It's pictures like that which can dissuade me from making what I have planned for tonight and go for ribs myself.

That BBQ is too clean and shiny. I can almost see your reflection in the second picture. The smoke wafting from the front obscures your upper half.....

mark

Mouthwatering is right .Time for Ribs I'll come over The Iowa Cafe Gal

I have to give the credit to the cooker, not the cook. I've been smoking and grilling for twenty + years on various cookers & grills, nothing has ever done as well as this Traeger.

John

I peeked and tortured myself again....
Yummmmmmmmmm-------------------
(Gawd, I dont sound like Rachel, do I?)

Great Pictures so how does one post the pictures..I have pictures and hace not figured out where they are to be posted??

Here is some infor that may help.
I use imageshack.. others use photobucket, and there is even webshots outdoors that is a photo host...

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=11898

And I use the link that says "direct link" if you use imageshack website to host your photos....
It seems to work the best.
Google and research photo hosting.. you may find one that you like..


But there is a good explanation on how to post on RF on the link I posted above, once you have used a hosting site.

No need for a hosting site if you're a "Roadfood Insider". Use the Upload Photos function at the top of the page. Very easy once you get the knack.....it's all copy and paste. That's what we used for our Alcan trip pics.

JohnA, dem's is some mighty FINE lookin ribs. Reminds me of Dreamland in Alabama and in my opinion they're the best....so you're sure doin something right!!

Started with a good product, used a simple rub and an extraordinary smoker, sprayed with a little apple juice toward the end, and there you go. Wish I could say it's the result of 20+ years of experience but it's not, it's this pellet pooping smoker, Model 124.

www.traegerindustries.com

John

Oops, forgot to add - The optional Digital Controller makes a world of difference regarding temperature control.

ye gret job but all credit goes to cooker

I am assuming you mean "cooker".. as the person manning the grill?

Cuz, you can have a great grill, and great product, but if you dont know what you are doing, then you can turn out ashes for dinner instead of those beautiful ribs that John is teasing us with.

quote:

Originally posted by John A

Started with a good product, used a simple rub and an extraordinary smoker, sprayed with a little apple juice toward the end, and there you go. Wish I could say it's the result of 20+ years of experience but it's not, it's this pellet pooping smoker, Model 124.

www.traegerindustries.com

John

Oops, forgot to add - The optional Digital Controller makes a world of difference regarding temperature control.

hey John,

Have you ever tried scoring the under-side in criss-cross fashion with a razor knife before cooking? I've done that with my baby-backs for years, it really makes the meat fall off the bone when finished.

I never thought I'd ever say this to a man but...Nice rack!

Thanks desertdog,

I peel the entire membrane off the back. Like most things, there are two schools of thought about the membrane. Some well-known competition cooks leave it on; they feel by retaining the layer of fat between it and the ribs that the fat percolates up into the ribs thus enhancing the flavor. I agree about getting the fat into the ribs but do so by cooking them upside down for a while and letting it render through the rack. This seems to be particularly effective with Baby Backs due their pronounced concave shape, at some point you can see the fat pooled on them before rendering through.

Gotta work at keeping the rack in shape.

John

Went to the Treager website, interesting stuff. Now John, the one you have is impressive, but is there a big difference (besides the price) between yours and the bigger, fancier one that can also be built in? I'm getting ready to build an outdoor BBQ Bar and that puppy would look mighty fine tucked in there.

How much ash is created from the pellets? I've always been a gas man, (GASP!) and that is what I was going to put in, but this sounds much, much better as long as I'm not spending my time emptying ash.

Any advice?