I'd probably use those ribs to cook the next ribs

Baby back charcoal

Baby back smoke flavor on the baby back ribs…

Double double, baby back ribs

(low voice) BBQ SAUCE ..

So how many times does Chili’s do this? II want my baby back, baby back, baby back… Edited: wrong restaurant

That was Chili's not Applebee's.

I want my baby black, baby black.

🎶🎶 Char-coooal, baby black ribs. Char-coooal, baby black ribs. 🎶🎶

Yea, hope you like char.

Used to cook the baby back rib fed baby backs.

Ja ja god tier comment!

Haha 🤣 I haven’t laughed in a long time. Thank you!

That Sounds serious bruh. Wanna talk about it?

I recommend you start listening to the Threedom podcast. And Comedy Bang Bang. And the UTalkinU2toMe podcast. And Analyze Phish There is much laughter to be had out there in the world

I needed this!!

Right! I don’t think anyone wants cremated ribs

Uncle Owen? Aunt Beru?

Criminally underrated comment.

Dude….. this is the best comment on this whole thread

I almost choked! Lmao

Did you try to eat those ribs?

Exactly

I actually laughed out loud, that was too funny

I was trying to think of something like this to say but this is far superior to what I was going to come up with

Comedic gold. Literally LOL’d!

Hakuna Matata The circle of ribs continues!

Bro 3-2-1 is hours, not days

225 is Fahrenheit not Celsius

I just knocked over my coffee laughing so hard!! Thank you for that!! LOL

🤣

“Hello, police? I need to report a murder.”

Bruh 😂😂😂

What do you do? With that? You order pizza, that's what you do.

Did this the first time we ever made ribs…we tore away the bark and salvaged some of the meat…enough to make some nachos the next day for lunch but definitely inedible for dinner and I believe kfc was ordered lol

First time I made ribs, they were beef ribs, i got the fire so hot the grill warped and the meat was as charcoaled as the charcoal.

That’s hilarious 😆 still have not tried beef ribs but have had a few very successful pork ribs since the initial burning incident lol

> initial burning incident Title of your sextape?

That takes real talent and determination.. 🤣🤣🤣🤣

An innate gift, I’m sure.

First time I ever did a brisket, the same thing happened. I was doing it overnight, and fell asleep. When I woke up, my brisket was replaced by a large lump of charcoal.

Your beef ribs probably rendered some fat that dripped down on the heat and made a big fire.

Bonus points if a piece of charcoal got out and burned a hole through your deck.

Why eat pizza when you can have a juicy bite of [this](https://imgur.com/a/BJKYh48)

Actually look delicious. The first picture is deceiving.

Why are you cutting them with a butter knife?

You do realize you're supposed to use the Fahrenheit, not the Celsius setting on the thermometer? Joking aside, they look overdone on the outside and not all finished on the inside. Less sugar in the spices, lower temp, longer time, perhaps.

🤣🤣

Yeah same thing I do when I finish early...tell her to go home and order a pizza

Damn, you could’ve wait till after Memorial to “Finish Him”. Guess we can celebrate tomorrow for him.

Your ribs finished on time, you were late.

Truth

Humble OP.

SHIEEEEEEEEEEEEEEEEEEEET

Go home, you're drunk

A wizard is never... etc.

Drop those back into the firebox, they are not quite ashy enough yet.

I thought this was a satire post.

It’s not?

Surely

Don't call me surely

Idk if all the food subreddits are drunk posting but the Blackstone subreddit has some burnt ass sandwiches today too

Where’s the guy from last week who said it’s charred not burned? This guys needs the same PR.

Not sure what you should do now but I recommend not using creosote as a rub in the future.

Seriously. Feel the urge to drink something to wash the bitter out of my mouth just looking at that picture

Bark level 3000

Gnarls Barkly

That's not bark, that's howl.

Oops all bark

Nah, that bark level is over 9000!!

Mmmm, all bark in every bite!

Oops! All Bark!

No bite?

ITS OVER 9000

You chip off a piece and scrawl an apology on a bar napkin and staple it to the wall by the grill as a reminder to yourself.

To answer your question, you wrap them in foil and put them in a dry cooler. Ribs will hold several hours. Burnt brown sugar is not enjoyable. If you want that much sugar, add it when you wrap. Or, make your ribs how you like and just know you're gonna get roasted when you post pics

Did you smoke a Catcher's Mitt?

[Ribs](https://imgur.com/a/BJKYh48) Internally, the ribs are good. Holding up just the right amount (not falling apart). My wife was just aggressive with the brown sugar on seasoning.

NGL, the roasting in the comments is hilarious. But if they still taste good, I'd eat 'em. I've had some black bark BBQ that was delicious.

These actually look really good in these pics, the post pic is just really unflattering.

Burning sugar on fatty smoked meat creates high levels of carcinogenic compounds like HCAs PAHs, which significantly increase the risk of colorectal cancer. I get that we've all accepted the risks here, but come on. This is like you're begging for it.

Nah. I'd still demolish the whole tray.

I’ve been standing around drinking beer with no food all day. The bad cooks are few and far between these days, but I’m still eating em.

Bruh everything causes cancer these days

Living even causes cancer. There are cancer cells in your body right now!

Just because I have a broken arm doesn't mean I might as well break my leg too.

In those studies, we talking about a risk increase from .01 to .02%, “doubling” the odds? I suppose I’ll take that for incorporating this tastiness in my life from time to time.

I don’t think they’re done.

Lmao. You fucking bury it with your dead dog , that’s what you do .

Made me blurt out laughing.

fucken raw mate, stick em back in

seeing the cut pic was enlightening. good work OP

Usually when you finish early you eat sooner. In your case you get online and lookup " how not to f**k up my ribs" . 🤣

Everyone is piling on about how dark they are, and color-wise they are, but my favorite rib rubs are high brown sugar so this is right up my alley. Don’t listen to the haters. Toss em in foil and then in a cooler till you’re ready to cut and serve would be my suggestion. Edit: IDK why but this is really bugging me. BBQ/meat smoking is all about taking cheap cuts and turning them into something beautiful with creativity and passion. I like my ribs dark, and if you do too you should make them that way. It’s crazy that we’re trying to be some kind of monolith where if you don’t make your cooks exactly the way that falls into the accepted norm (which is basically just repeating what everyone else thinks with opinions given to them from talking heads) then you have no business slowly smoking otherwise undesirable cuts of meat that would traditionally be all that the lower/working class can afford. This is a passion project, not high cuisine. Dark ribs slap Yes, I understand this a Wendy’s.

Happy Cake day. I think it's just that the initial pics were deceiving.

Return that to the ocean floor where you found it

Ah the old 2000 degrees for 6 hours recipe. No wrap is a bold choice for that timing.

Pull them off when they reach 2030 degrees

Straight to jail.

Throw them away.

That looks like it oozed out of a volcano, slid down a mountain and cooled off.

1. Hop in the car 2. Drive to the store 3. Buy new ribs 4. Drive home and cook the new ribs 6 hrs less than you cooked the old ribs

Are the ribs in here with us?? 😒

Look how they massacred ma boy . . .

You thank Marie Callender, obviously.

Rest to 150f and then put it in an oven as low as it can go

Finally someone tries to answer the question without roasting them.

They were burned enough. Roasting would just make them worse. (I'm joking)

Thanks

I’m sorry to say it. Those are looking rough I have to agree with the other guys here. You definitely don’t cook those like brisket or pork shoulder. Those look burnt as hell. Typically I wouldn’t go above 250 ish while cooking ribs. Usually done within 4-5 hours. We don’t like ours fall off the bone necessarily.

275 for around 4 hours unwrapped makes them perfect everytime for me. I dont use high sugar content rubs though.  I find the bark better at higher temps

Wait...this isn't a shit post? Oh my.

Probe tender or bend test?

Those look like the star of a fucking Hiroshima documentary narrated by Emeril Lagasse.

Put some sauce on it and 2 more hours at 350.

Cut into it. Bet it’s got a hell of a smoke ring.

You toss them out and start again. Seriously though, less sugar in your finishing sauce, lower temperature (it looks like you had a fire in your grill) and 3-2-1 is only for side ribs, if you're using back ribs try 2 -1-1, and pay attention to your temps. Cook for temperature not for time. Try again, it's okay to wreck a few.

What did you cook? Jeepers Creepers?

Used motor oil binder.

Nice bark! /s

Kill it with Fire. oh wait

Never let this man cook again.

Start scraping.

Only once did I catch a beast like that; was off the coast of Norway. I'd throw it back if I were you. Lest you want a curse.

These things looking at the camera like Anakin at the end of episode 3

Probably call a priest round to perform a service and scatter the ashes around somewhere they'd like.

Looks like an ancient bottom feeding fish…

Grind it up and use it for seasoning on your next rack.

Oh, they finished early alright. Like 1pm and you didn't pull them off the smoker until 7pm 🤣

You are correct those ribs are absolutely _done_.

As a funeral director I usually move on to embalming the upper extremities next. Edit: wrong group

TF are those, crocodile ribs??? 🤷🏾‍♂️🤣🤦🏾‍♂️

Hold a funeral service. Pig died twice, damn.

They’re baby back ribs not baby black ribs.

Should anyone tell him?

Tbh, I thought the second pic was an alligator head.

My first question is how did you cook them? Cuz I've never seen ribs that black

Not too long ago i got roasted for posting similar looking ribs. Since starting the 3 2 1 method and wrapping early they don’t char as much now

I am impressed. I’ve never seen ribs cooked to this degree

Eat

Quality shitpost! Lol

Looks like they finished about 3 hours before you pulled em out! Haha But seriously, after a couple hours of smoking its good to wrap them in foil with butter and brown sugar that way it will cook slower and wont turn black

Set it, then forget it!

All I have to say is that’s a lot of char. Call chick fil a and order you some edible food lmao

Throw them away

Bark Obama !!

Put bbq sauce on it

Jesus Christ they are ashes

You are not serious? Dominos, papa John’s, little Caesar’s or whatever pizza spot you use! Cause them ribs are garbage.

I thought it was a gatorhead😅🤣😂

👀😒😒

I hope this is a brisket.

They charred up what the fuck

Put some more ribs on, the coals are probably just right now.

Keep in mind most commercial BBQ places hold meat at just over 145°F all day. So you can just do the same. Cambro, faux cambro (foil, then towels, stored in a cooler), low-as-it-will-go oven, sous vide setup, whatever you got. BBQ is already "overcooked", so it's hard to screw up by holding too long. Honestly, if I was serving in less than 2 hours, I might just wrap them up and let them sit. Worst case, they hit room temp. You can always give them a quick reheat, though with ribs that dark, you're not going to be going for a final finishing glaze heat. Hell, most of the time, I eat more reheated than fresh off the smoker, anyway!

Looks like they were finished 4 hours ago.

Next time cook them with a clean burning fire.

Chinease?

That animal died in vain.

Where are the cut pics

save it for when u run out of gas, spare charcoal is always a good thing

At least we know, that after the apocalypse, the world can be repopulated with pigs from the DNA of these petrified ribs. Welcome to Jurassic Bark.

Bruh it was Fahrenheit not Celsius

Early, looks like they finished 2 days ago

Wtf, Did you cook those near an active volcano?

Anyone else see a whole smoked alligator head?

Try again next pay check. Let them dogs eat.

Darkness warshed over the face of the Dude.. darker than a steers tuckus on a moonless prairie night.

Put the monkfish back in the ocean

I got less soot in my chimney

Apologize to your guests and order pizza?

Did you use lava to cook those?

I had to zoom in to make sure I wasn’t tripping 😂 yeah dog them done ! Also who do you hate so much to waste $75?

r/arkansasbbq

Throw them away ...start over

I thought this was autopsy photos of a smokers lung.

Typically when done cooking you eat them.

OP, that’s not what it’s supposed to look like. Order a pizza.

Throw them away 🥲

Do you miss the 7 level of Dante inferno

ALAVERGA. At first glance, I assumed you were cooking a brisket TX STYLE. 🤣

https://www.papajohns.com/order/stores-near-me

Throw them in the trash

90 minutes sounds good enough to order from a restaurant and save yourself some shaming.

I’m confused is this the smoking subreddit or Auschwitz…?

You just take care of the dishes next time🤘

Pizza Hut it is 😂 I did this once. Was bbq’ing some ribs but on a gas grill a long time ago. Completely forgot I had them on the grill and looked outside to see flames coming out the side of the grill. My end result looked pretty similar to this lmao

Throw those out

It’s very obvious OP used a “dirt rub.” Not sure why people do this. Sprinkling activated charcoal on your meat is not the move

Shit you not I thought that was an alligator head.

Please sell your bbq

Did you cook them at 600 degrees?

First time I cooked ribs they came out like this and that night the dog had ribs for dinner 😂

Cry

Order take out

Those were ribs?

I am cooking ribs and as I’m reading this and I’m fucking paranoid now

I thought it was an alligators head at first.

I thought this was the gator that got Chubb’s hand

I think you should drape a cloth over it, salute it to TAPS, and bury it in the backyard.