Weber smoked pork ribs

[max pwr]

Yo, followed a link doobsy posted in response to Robins new smoker thread and I've been sussing out amazingribs.com over the last week or so. With the storms about I've spent the arvo siphoning home brew into my guts whilst giving a recipe on the site a red hot go.

So I've got three kilos of pork ribs trimmed and the membrane removed, rubbed with BBQ spice sitting over a tray with water in it. On the opposite side of the weber I've got some coals under a couple chunks of hickory smoking perfectly at 225 farehnheit , then after 4 hours ill brush it with some BBQ bourbon marinade and grill it on the gas BBQ meanwhile ill do some jacket potatoes on the weber and serve it all with bulk sour cream.

This is as close as I can get to " last meal ribs. " as I can manage this arvo.

If I remember I'll take a pic of the final product.

Cheers

[Bommie]

drool

[Doobsy]

Nice one.

Please remember to take photos.

[bootyinblue]

Ohhhh man..... what time and where?

[fishingnut]

Never realised how just reading some simple words could make me so hungry!!

[Zim man]

I checked out that site as well, man there is some good stuff there, you are just down the road, will be there in 10 minutes

[max pwr]

Well worth the effort!

Cheers for the link doobsy!

I'll try put up a pic off my iPhone

[BigBen]

They look awesome mate, well done. Going to have to check that site out.

[Wahoo2]

That looks as good as you would get in any restaurant! So are you catering the BBQ at the BRC??

[Doobsy]

How was the smoke ring?

Did you make or buy your sauce?

[max pwr]

Mate I used shelf sauce but I nailed the smoke ring

[max pwr]

Pic of the ribs after 3 1/2 hours smoking...... Need to sort out a decent dry rub and maybe soak in brine prior to cooking next time.

Looks like a new hobby for me

[fishingnut]

YEP im coming over to try the next one !!!!!!!!!!!!!!!!!!

[Doobsy]

I reckon a brine soak is unnecessary. Especially if you throw in a Texas Crutch.

My ribs are based on two recipes that I've tweaked over the years;

1. Meatheads Memphis Dust for the dry rub left for 24 hours &

2. Kansas City Classic BBQ Sauce

Both found on the amazing ribs website.

I've taken heaps of photos of the process and result and have been meaning to post up a recipe/how-to for ages. You might have just given me a shove.

Well done and hope you enjoyed 'em, they look great.

[fishingnut]

Cmon doobs you cant leave it at that !

[max pwr]

Yeah mate put up a how to! I spent a couple hours looking at amazingribs.com and only just scratched the surface .

[Surfingant]

I hate you so much right now Steve goddamn they look good, you WILL do the BRC bbq whether you like it or not. No really, please get there before Brian, pretty please?

[Zim man]

Pic of the ribs after 3 1/2 hours smoking...... Need to sort out a decent dry rub and maybe soak in brine prior to cooking next time.

[attachment=57786]image_2012-11-17.jpg[/attachment]

Looks like a new hobby for me

That website had some good dry rub recipes in there
/>http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

[ChrisC]

umm yum looks amazin right now I have the munchies pretty bad

[Doobsy]

Gotta get all the photos together then the post will take close to an hour...

Been up since 3am chasing Jacks but only landed a few bream and a pretty good estuary GT and now I'm currently nursing a scotch.

Keep an eye out for the recipes tomorrow.

Rob, that's the base recipe for my Magic Dust rub

[robin]

Max, my wife is really going to hate you now, because she was looking forward to chicken, and now I have changed my mind to ribs, yuummmm .

[fishingnut]

Gotta get all the photos together then the post will take close to an hour...

Been up since 3am chasing Jacks but only landed a few bream and a pretty good estuary GT and now I'm currently nursing a scotch.

Keep an eye out for the recipes tomorrow.

Rob, that's the base recipe for my Magic Dust rub

But im drunk and hungry now !!

[Doobsy]

Gotta get all the photos together then the post will take close to an hour...

Been up since 3am chasing Jacks but only landed a few bream and a pretty good estuary GT and now I'm currently nursing a scotch.

Keep an eye out for the recipes tomorrow.

Rob, that's the base recipe for my Magic Dust rub

But im drunk and hungry now !!

LOLZ!

Be thankful that I don't put it up now then. It's a long, loving, process and the photos will only perpetuate your hunger.

In the mean-time, make yourself a cheese toastie.

[jnewy]

yum free ribs with every window tint lol