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Started By
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re: Oct. 21 F&DB Cooking Challenge: Pork Ribs
Posted on 10/11/20 at 5:40 pm to highcotton2
Posted on 10/11/20 at 5:40 pm to highcotton2
highcotton = high bar to clear
if that’s his submission this will be a tough one to beat
if that’s his submission this will be a tough one to beat
1
Posted on 10/11/20 at 6:08 pm to cgrand
Yea, I honestly don’t think a rib roast should qualify in a rib competition. It is a good cut of meat that stands up to being cooked like standard ribs though. I saw that at Costco and have always just roasted them but decided to see how it would do smoking like you would do ribs with the same rub. Everyone seemed to enjoy it.
Posted on 10/12/20 at 11:06 am to highcotton2
Ribs will be a tough one to judge. Texture and smoke flavor will be difficult to determine from pics. Closeup pics of individual ribs and ingredient lists/techniques may make the difference.
Posted on 10/14/20 at 10:55 am to Jax-Tiger
Smoke flavor assumes the ribs will be smoked. That's not a requirement.
But mostly I wanted to bump this thread. One week left, people!
But mostly I wanted to bump this thread. One week left, people!
This post was edited on 10/14/20 at 10:57 am
Posted on 10/18/20 at 8:25 pm to Darla Hood
Bumpity Bump.
Posted on 10/18/20 at 9:06 pm to MeridianDog
Another picture quality contest?
Posted on 10/18/20 at 9:14 pm to Darla Hood
Bought some baby backs today... not sure yet how to put them over the top.
Posted on 10/19/20 at 9:43 am to Darla Hood
Any reason why these don't happen on a weekend? I do most of my cooking on the weekend.
Posted on 10/19/20 at 9:55 am to SmokedBrisket2018
When you cook it isn't as important as when you post it. Cook it on the weekend, snap pics and upload at challenge time.
ETA: And there is no real reason it couldn't happen on a weekend. This is only the second one and there is room for discussion.
ETA: And there is no real reason it couldn't happen on a weekend. This is only the second one and there is room for discussion.
This post was edited on 10/19/20 at 9:56 am
Posted on 10/20/20 at 2:24 pm to Darla Hood
Bump for pork rib challenge. It's not too late!
Submissions due by 9:00 pm tomorrow, central time. Thread will open in the morning.
Submissions due by 9:00 pm tomorrow, central time. Thread will open in the morning.
Posted on 10/20/20 at 2:26 pm to Darla Hood
I love pork ribs but my wife doesn’t share the affection, so I’m out this round.
Posted on 10/20/20 at 3:11 pm to Darla Hood
Are we allowed to post things we've done in the past?
Posted on 10/20/20 at 3:53 pm to BottomlandBrew
I don’t see why not
Posted on 10/20/20 at 6:25 pm to BottomlandBrew
I’m not asking anyone to pose their dish with a dated newspaper!
Posted on 10/20/20 at 6:41 pm to Darla Hood
You mean I don't get bonus points for cooking this week?
Posted on 10/20/20 at 7:08 pm to Jax-Tiger
Here is my submission. Figured quite a few people would be doing smoked ribs and I didn't want to use old pictures, so I decided to do something different. Since I don't have a smoker right now, everything was done on the Santa Maria.
Took out a couple racks of St. Louis ribs and divided them up into 3-4 bone portions. Put them on the Santa Maria until they had good color on all sides. Threw them in a couple foil pans with the lid and some water/bbq sauce. Took them out and tacked up the sauce on both sides. Bones pulled right on out when we were ready to make the sandwiches. Toasted brioche with a Pineapple Habanero pepper jelly spread, sliced red onions, and Gonzo's Smokehouse pickles. I did add some honey and Mango Habanero pepper jelly to the bbq sauce while simmering on the stove.
Took out a couple racks of St. Louis ribs and divided them up into 3-4 bone portions. Put them on the Santa Maria until they had good color on all sides. Threw them in a couple foil pans with the lid and some water/bbq sauce. Took them out and tacked up the sauce on both sides. Bones pulled right on out when we were ready to make the sandwiches. Toasted brioche with a Pineapple Habanero pepper jelly spread, sliced red onions, and Gonzo's Smokehouse pickles. I did add some honey and Mango Habanero pepper jelly to the bbq sauce while simmering on the stove.
This post was edited on 10/20/20 at 7:10 pm
Posted on 10/20/20 at 7:49 pm to ruger35
Damn dude 
Posted on 10/20/20 at 8:09 pm to ruger35
Posted on 10/20/20 at 9:23 pm to ruger35
This will need to be submitted in tomorrow’s thread. Looks fantastic!
Posted on 10/20/20 at 9:40 pm to Tiger Ryno
quote:
Another picture quality contest?
My wife entered some green tomato pickles, pepper jelly, and pear preserves in a local county fair. When she went through to see if she had won anything some of them had ribbons on them but none of them had been opened. She asked one of the ladies doing the judging about it and she said Oh we don't taste that stuff we just look at it.
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