Ribs pictured on front of Smoke and spice book

[Guest]

Anyone ever cook a slab of ribs that look like the one on the front of the Jamison Smoke and Spice book. I have tried most every receipe in the book and followed directions exactly and none of mine look like that. Damn, would love to turn out ribs that look like that. I am sure they taste just as good as they look. Gonna do the second cook on my WSM next weekend. It sure is a fine machine.

 

[Guest]

Here's yesterday's supper. Will these do? /infopop/emoticons/icon_cool.gif

 

[Kevin Taylor]

Hi Jerry!

Most food pics you see in advertising or on cookbooks is fake. They make them real purdy to entice folks to buy.

I have seen a few TV specials on this and the techniques they use to do this stuff(Elmer's Glue is a very much used substitute for any type of white "cream/frosting"). It is an entire industry unto itself.

I have no idea if this is the case for this book, but I suspect it is....the pics are simply too pretty.

Stogie

 

[Konrad Haskins]

I really should take some pictures mine look almost exactly like the ones above. When I was learning to cook ribs which only took me two years (I was not reading this forum /infopop/emoticons/icon_frown.gif )I did not cook them long enough and the color did not come out like this. Now it does and they are far more tender /infopop/emoticons/icon_smile.gif

~Teddy Bear
This site has an excellent Let's Cook section here are my instructions on How to Cook Ribs

 

[Guest]

Can you show a picture of what yours looks like? I will try to find a picture of ours, as our web page is being worked on and Rocky deleted all our pictures from his web site.

 

[Dennis Solin]

Did two racks of St Louis on Sunday, they looked real close to your pix. Put on about noon, cooked for about 5 1/2 hours, put a light coat of bone sucking sauce on them, left for fifteen minutes and pulled. Used Kingsford about 6-8 small chunks of mesquite, had temp on lid themo about 240-245 most of the cook. Based about every hour with 50/50 mixture of apple juice and olive oil. yum!

Cooked the tips and side of the slab at the same time, cut up in small pieces for a batch of ernies beans in the future.