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Author Topic: Ribs on the cajun bandit stacker  (Read 4693 times)

Troy

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Ribs on the cajun bandit stacker
« on: July 23, 2012, 01:22:29 PM »
I smoked 5 big butts saturday night, and these 3 slabs of baby backs on sunday.




I left a probe on each grate just for fun - surprisingly, all three were within 5 degrees of eachother.

the outer racks were seasoned with simply marvelous sweet seduction, the inside was simply marvelous sweet and spicy.

all three were smoked over coshell charcoal and royal oak lump with peach and apricot wood for 3 hours.
then they were foiled for about 2.5 hours with goya peach nectar and brown sugar (meat side down)
then another 30 minutes out of the foil meat side up (glazed with blues hog clone, cut with peach nectar)

they were totally fall off the bone, but they didn't lose the meat texture (they weren't mush)

Vermin99

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Re: Ribs on the cajun bandit stacker
« Reply #1 on: July 23, 2012, 02:20:30 PM »
Fantastic looking ribs!!!

Duke

  • The Duke
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Re: Ribs on the cajun bandit stacker
« Reply #2 on: July 23, 2012, 02:21:18 PM »
Those look and sound incredible! Did the peach nectar bring a huge difference?

1911Ron

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Re: Ribs on the cajun bandit stacker
« Reply #3 on: July 23, 2012, 03:47:49 PM »
WOW nice rack(s)  ;D ;D
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Troy

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  • Posts: 9479
Re: Ribs on the cajun bandit stacker
« Reply #4 on: July 23, 2012, 05:45:03 PM »
Those look and sound incredible! Did the peach nectar bring a huge difference?

not huge. I think i might prefer apple cider still.

Heyjude

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Re: Ribs on the cajun bandit stacker
« Reply #5 on: July 23, 2012, 08:20:49 PM »
What were your temps thruoghout the cook? Seems like a really long time for BB's.
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Larry Wolfe

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Re: Ribs on the cajun bandit stacker
« Reply #6 on: July 24, 2012, 02:44:53 AM »
Very nice ribbage!
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Troy

  • Statesman
  • Posts: 9479
Re: Ribs on the cajun bandit stacker
« Reply #7 on: July 24, 2012, 06:16:17 AM »
What were your temps thruoghout the cook? Seems like a really long time for BB's.

about 250

the baby backs i buy are REALLY meaty.

Heyjude

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Re: Ribs on the cajun bandit stacker
« Reply #8 on: July 24, 2012, 07:08:28 AM »
I guess so! Personally I don't like fall off the bone, but its better than being under done..
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Troy

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Re: Ribs on the cajun bandit stacker
« Reply #9 on: July 24, 2012, 08:03:50 AM »
one of my favorite things to do with leftover ribs is to pull the bones out and put the slab of meat on a badass rib sandwich

i like them to fall off the bone.

Heyjude

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Re: Ribs on the cajun bandit stacker
« Reply #10 on: July 24, 2012, 07:02:20 PM »
I made 2 slabs for the 4th. No one was around to eat them.
I was tired of the leftovers, but they had to get eaten. I scraped a few down and made some tacos. But next time I'll make my version of a McRib! Lol
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Troy

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Re: Ribs on the cajun bandit stacker
« Reply #11 on: July 25, 2012, 06:40:25 AM »
the home-made mcrib is one of the first reasons i started liking fall off the bone tender ribs.

my family finally finished those ribs last night. amazing that 3 racks of ribs can serve a family of 4 for 3 nights.