Good Ribs - Bad Ribs

[Jim Lampe]

Saturday, seasoned a rather large rack (3.95lbs) of STL cut spare ribs with PIG SALT & Pig Salt's SouthWest seasonings

settled on the 26"OTG using the snake charcoal method topped with apple wood

after 3 hours, I decided to foil this beast of bones...

I used white grapefruit juice spiked with spiced rum inside the foil... kept them tight for two hours...
then removed the ribs from it's foil cocoon and sauced them with Rufus Teague Touch o'Heat...

another 30 to 45 minutes later, I brought them inside to rest about 20 minutes.
getting daggum hungry, I sliced them as neatly as I could considering the amount of ...well... I sliced them.

...and served them with oven roasted sweet potatoes and steamed broccoli

a nice smoke ring circling the meat...

and on Sunday, seasoned a rather large rack (4.2lbs) of beef back ribs with...

 

[Jim Lampe]

pepper, sea salt & cayenne...

once again, using the 26"OTG to smoke/cook these rascals... using oak and hickory wood on this meat

we're deep inside the Pigvilion

after one hour ▼

after two....▼

after 3 hours... ▼

 

[Jim Lampe]

that's nearly the time I got taters & onions going... Bacon inside those sweet onions

ok now, after four hours... here we go! Near the finish line!!

and finally, after five hours! ▼

I removed them from the Weber to rest a while....
eventually, they were served with skillet baked taters, bacon blossomed onions and sweet peppers

another wonderful smoke ring around these ribs....

I let YOU decide which rack of ribs were the Good Ribs and which were the Bad Ribs...
And Why.

Thank you for swingin' by!

 

[SE Davis]

Both cooks look George Thorogoodly bad to the bone.
Scott

 

[Carlos Lopez]

Great looking ribs Jim!

 

[Gregory R]

They both look Pigvilion perfect to me Jim!!

 

[Bob H.]

No such thing as bad ribs if you make em yourself. Especially if you compare them to the "bucket o ribs" that Chris A. showed us
a week or two back. Your first batch was "prettier", but I will guess that your second batch tasted better?

 

[Paul Kastner]

the good rack was the best rack the bad rack was the worst rack. In my opinion.

 

[PeterZ]

They both look fantastic. I will take the one you don't want =)

Peter

 

[Barret]

Well, it's been my opinion for years that pork ribs always taste better than beef, but just from looking at those, I'd probably eat either one, and think they were BOTH the Good Ribs!

As always, Mr. Lampe, it looks amazing!

Thanks for sharing!
Barret

 

[John Solak]

Both look like they turned out good to me!

 

[Jim McKelvey]

Jim, both sets of ribs look pretty dang perfect...just guessing, the StLooo-ees were the "bad" ribs...too tough??

 

[Tony R]

They are both great to me....

 

[Alan F]

The pork ribs were the bad ones because what happens when you foil with grapefruit and rum? And they may have been a touch underdone.

The beef ribs look freakin awesome. Moist.

 

[Brian Dahl]

that's nearly the time I got taters & onions going... Bacon inside those sweet onions

I didn't know you are a Burner, Jim!

there are no bad bones, only bad bone owners (What the heck, Brian?)

 

[Michael C.]

Both are great!!!! I'd take the Pork ribs as the winner!!!! Great job on both of them!!!!!

 

[russ olin]

Impossible Jim, any ribs cooked by you had to be guud.

 

[Bill Schultz]

Ribs do not come any better no matter what animal they come from bud, save me a plate of each please.

 

[Nick_U]

Both look tasty. I love some good beef ribs though!

 

[Enrico Brandizzi]

For me the beef ones are the best!
You cooked for 5 h, no wrap in foil.... Which T did you cook at?
Enrico