O.T.S. Ribs

High Cheese

High Cheese

Saucier
O.T.S. = Off The Shelf

Meaning, there's no homemade crapola you have to deal with. :smile:


You need a rack of ribs and this:

Ribs001.jpg


Put the rub on the bottom. With a spoon, spread about 1-2 tablespoons of mustard on the top. coat the top with more rub.

Ribs002.jpg


Smoke with lump charchoal and two hand fulls of lump mesquite. When 3/4 of the way cooked, start brushing on the BBQ sauce in thin layers.

Ribs003.jpg


Only apply 2-3 layers of BBQ sauce total. Make sure you cook the sauce in at least 20 minutes, so make sure you allow for that in your cooking time.

Voila!

Ribs005.jpg


The first time I actually made a rib/BBQ recipe the EXACT SAME WAY TWICE. :thumb:
 
They are! It's a good formula.

BTW - I don't know how you all trim your ribs, but I decided to do away with the top portion on the thicker end of a rack of baby backs. I'm not a fan of the fatty, thicker ribs. The final product is much better and more evenly cooked.

I smoked some St Louis style on Saturday and did the smae thing by trimming alot of the excess fat and meat.
 
Those look really, really good, High Cheese. We use Stubb's BBQ sauce, but I keep seeing Sweet Baby Ray's pop up on here. I'm going to try some if I can find it around here.
 
Well, except for the minor detail of a gas grill, those look like BBQ competition ribs, Cheese!

(Seriously, Eck is making me nuts with his "cheese" references.)

Lee
 
Cheers Cheese
I to use OTS sauce...no shame in that I can gain as much weight on OTS as Custom blend..... I have been experimenting with a local sauce that has won acclaim in the US ...Busters Blueberry BBQ Sauce...a nice blend of sweet plus heat. Still OTS though.:chef:
 
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Rookie...lol

slap ya mama is a pretty good seasoning... secret or not so secret ingredient...white pepper...except the one you've shown and i cant find around here...how hot is it?....lol:confused:

Kei said:
When I make ribs I usually use this for a rub. Makes them nice and spicy. :)

9098sm.jpg
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Nice Production HighC. I am diffently going to use your formula.
Pictures are fantastic. I like the idea, "Being able to make the same thing twice".
 
Thanks everyone! I'm going to try a different rub and/or sauce next time to see if I can get the same or better results. It's not so much what I used, but how I used the ingredients. (which I'm sure has been done before just not at my house, lol) I think the key player here is the mustard. You don't taste mustard when they are done, but it does add alot of depth to the flavors.

QSis said:
Well, except for the minor detail of a gas grill, those look like BBQ competition ribs, Cheese!
Click to expand...

What gas grill? That's my smoker!

High Cheese said:
Smoke with lump charchoal and two hand fulls of lump mesquite.
Click to expand...
 
Norscaner said:
Cheers Cheese
I to use OTS sauce...no shame in that I can gain as much weight on OTS as Custom blend..... I have been experimenting with a local sauce that has won acclaim in the US ...Berts Blueberry BBQ Sauce...a nice blend of sweet plus heat. Still OTS though.:chef:
Click to expand...

LOL..yeah, I get fat on any BBQ too.

Can you buy that Berts sauce online? Sounds interesting.
 
BamsBBQ said:
Rookie...lol

slap ya mama is a pretty good seasoning... secret or not so secret ingredient...white pepper...except the one you've shown and i cant find around here...how hot is it?....lol:confused:
Click to expand...
It's pretty hot in my opinion.
 
Nice looking ribs. Larry Raymond's (Sweet Baby Ray) sauce is as good as any. Now, if I only had a smoker.....
 
I agree. I like SBR's sauces. Plain or kicked up.

Interesting with the mustard, Jeeks. It completely disappears on a butt, but maybe it hangs in there with the shorter cooking time of ribs.
I'd eat 'em!
 
High Cheese said:
Fast forward to 27:50

Iron Chef America - Battle Goat
Click to expand...

That was cool! I wonder how well it worked?

The challenging chef had one of those pipes HC linked to. On a plate, he had a tall glass dome, and under the dome was the goat meat. He fired up the pipe with a blow torch and pumped a bunch of apple wood smoke under the dome and then put the dome down on the plate. He basically filled the dome with smoke and let it cover the meat on the plate. Interesting.
 
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