What's for dinner?

TenPoint

5 year old buck +
Ribs and apple pie this past weekend.

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Someday isle

5 year old buck +
Ribs look great! What's your method on them? Spares or baby backs?
These were St. Louis cut spare ribs but I actually prefer baby backs. The spare ribs certainly have more meat on them though. My method is pretty simple. I like to experiment a little with seasonings but my go to is to use a base layer all purpose salt, pepper, and garlic rub followed by a layer of Killer Hogs The BBQ rub (it’s got both great flavor and the color makes for a nice presentation). depending on time I’ll go indirect heat low and slow at 225 or a little faster at 275 degrees. The first stage is visual, once they’ve gotten a good bark on the outside and have taken in plenty of smoke (usually 2 to 2 1/2 hours) I wrap in foil. I’ll use a couple pats of butter, some brown sugar, and honey inside the wrap. For spare ribs I’ll temp check them at an hour, for baby backs I’ll temp check them at 45 minutes. Once they reach 200-205 degrees they’re done. I’ll let them rest in the foil for 20 minutes or so to let them tighten back up a little. Then lightly glaze with sauce and put back on the grill for 15 minutes. Then it’s slice and eat.
This is yesterdays finished product - total cook time was right at 4 hours With the Kamado joe hovering between 250 and 275. Final internal temp was 206 degrees after an hour in the foil.
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TenPoint

5 year old buck +
These were St. Louis cut spare ribs but I actually prefer baby backs. The spare ribs certainly have more meat on them though. My method is pretty simple. I like to experiment a little with seasonings but my go to is to use a base layer all purpose salt, pepper, and garlic rub followed by a layer of Killer Hogs The BBQ rub (it’s got both great flavor and the color makes for a nice presentation). depending on time I’ll go indirect heat low and slow at 225 or a little faster at 275 degrees. The first stage is visual, once they’ve gotten a good bark on the outside and have taken in plenty of smoke (usually 2 to 2 1/2 hours) I wrap in foil. I’ll use a couple pats of butter, some brown sugar, and honey inside the wrap. For spare ribs I’ll temp check them at an hour, for baby backs I’ll temp check them at 45 minutes. Once they reach 200-205 degrees they’re done. I’ll let them rest in the foil for 20 minutes or so to let them tighten back up a little. Then lightly glaze with sauce and put back on the grill for 15 minutes. Then it’s slice and eat.
This is yesterdays finished product - total cook time was right at 4 hours With the Kamado joe hovering between 250 and 275. Final internal temp was 206 degrees after an hour in the foil.
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Very nice! Look great!

I prefer spares after doing both for my first smoke last fall. I wrapped the first time but haven't the 3 times since.

For spares I've rubbed the night before w/ mustard binder and wrap up tight in saran wrap. Then I just smoke at 225 for 6 hours. Spritz every hour w/ apple cider/apple cider vinegar mix. 3:1 ratio. No sauce, no wrap, no temp check. They've been perfect every time this way. Maybe I'm just lucky. :)

I did buy some sauce initially so I am planning to do some light saucing in the future but I prefer the dry rub/smoke by far.
 
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Bowsnbucks

5 year old buck +
Kids are THE BEST !!!! Grub looks pretty good, H20 !!
 

Mortenson

5 year old buck +
Grilled a pretty dang good cheap pork loin and a bunch of Turkey Creek contender peach halves. It was a tasty pairing.

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b116757

5 year old buck +
I thought those where new potato’s at first not peaches looks good.
 

Telemark

5 year old buck +
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Not beautiful, but very delicious, and healthy to boot.

Grilled red deer steak, root vegetables with Norwegian "hunter sauce", and whole beets with garlic and balsamic. The root vegetables are from my garden: carrot, parsnip, radish, kohlrabi. The beets are also from my garden, and the whole plant was used, including the stems and leaves.
 
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