Hey Grandpaw,,, what's fer dinner??

[GA1dad]

I made some more smoke today.

Pork Ribs for me
Beef Ribs for the MIL
Chicken for my wife and daughter
Corn picked fresh this morning

[97fatboy]

i say hee haw

[lance]

what is your rib recipe ? if you dont mind sharing

[GA1dad]

Nothing special. For this go around I did the following ( I'm always trying something new )

1- coat ribs with homemade mustard based BBQ sauce ( I usually just use plain mustard )
2- sprinkle liberally with Webers "Classic BBQ" rub ( good stuff )
3- rub on a light coat of brown sugar

Smoke at 275-ish for 2 hours

At two hours, wrap in aluminum foil and continue to cook for another 2 hours

Open foil and coat ribs with homemade whiskey based BBQ sauce ( Kansas City type sauce, real close to Sweet Baby Rays)
cook another 30 minutes

For todays cook, I used 4 pieces of oak firewood, and it was still 275-ish when I pulled them off. I started 3 pieces and let them burn for about 20 minutes before I put the ribs on. About half way through I added another piece. If I'd take the time to seal my cooking chamber better, I could probably do it with 3 pieces.

This was my first time eating or cooking beef ribs,,,,, they were alright,,,,, tasted just like the pork.

Inexpensive offset smoker

[lance]

great stuff. thanks for sharing

[GA1dad]

I had never tried the "Texas Cheat" ( aluminum foil ) before. I tried it this weekend on the recommendation of someone who only cooks beef ribs.

For my taste, I think the ribs overcooked in the foil as they literally fell apart. On a positive note though, the smokey pork flavor was definatley intensified with the foil. It would have been a perfect way to cook butts for pulled pork. I think maybe next time I will try 3 hours over open smoke, and one in the foil. Maybe that will be a happy median and the meats consistency will hold together better.

All that said, my mother in law ate the whole rack of beef ribs without hardly taking a breath.

[CharleyGirl]

When people gobble food up like that, that's the greatest compliment.

[Steve A]

1- coat ribs with homemade mustard based BBQ sauce ( I usually just use plain mustard )

For those who don't know.  Mustard based barbecue sauce is a SC specialty.  Eastern NC has vinegar and red pepper flakes and Western NC is more of a red sauce.

Personally, I'm partial to Eastern NC (for those who were at the CA Round Up, that's what that was) and SC's mustard sauce.