i was fortunate enough to win some sterling silver baby back ribs. they arrived right after i got back from fishing.
http://i254.photobucket.com/albums/hh113/eb8792/001-17.jpg

were packed in dry ice and this fancy gold foil!!! werer frozen solid yet so into the freezer they went.
http://i254.photobucket.com/albums/hh113/eb8792/002-11.jpg

fast forward to today...
http://i254.photobucket.com/albums/hh113/eb8792/003-17.jpg

end view-sweet!!! all i had to do was strip the membranes off.
http://i254.photobucket.com/albums/hh113/eb8792/004-19.jpg

used a different rub on each rack. the left is my own basic paprika/brown sugar/salt/pepper rub, center is a new thing i found, called peri peri. is from africa-hot stuff. the rt is a rub from sams which i hopped up some with some fresh cracked black pepper.
http://i254.photobucket.com/albums/hh113/eb8792/005-16.jpg

top rear is the basic, top forward is the peri peri, and the lower one is the sams rub.
http://i254.photobucket.com/albums/hh113/eb8792/011-15.jpg

smoking 225-250 deg and using my usual cherry wood. smoked two hours and into foil with a little apple juice. back in smoker for about another hour. back out of foil and looking close, will see if i can hold out for about an hour yet. i missed a pic in here someplace but they are done, brush a little sauce on and eat in 15 min.

here they are off the smoker, note, pix were second today. if you look close see piece a the top one gone. guilty!!!
http://i254.photobucket.com/albums/hh113/eb8792/021-15.jpg

plated with pepperoni portabella, and garlic bread with basil dipping sauce. got that same place as the peri peri... that some hot stuff but has real good flavor.
http://i254.photobucket.com/albums/hh113/eb8792/022-8.jpg

were very good ribs.
http://i254.photobucket.com/albums/hh113/eb8792/025-10.jpg

thanks for cking my pix!!!
http://i254.photobucket.com/albums/hh113/eb8792/027-9.jpg

Nice job, Erain! They look delicious. :thumb: Did you notice any difference in the taste of the meat compared to what you've bought in the past?

Tasty lookin ribs Erain! Love the SM bone pile too. :thumb:

Man those look good! Which rub turned out the best?

Amazing Erain. Another great plate that didn't last long.

When you mentioned ribs in chat the other day it made want to do some, now that I see your pics I know for sure that the next time I fire up the smoker I am making ribs for sure!!! Outstanding. :clap2:

Nice looking ribs... And a High five for the SM bones...

Great thread Erain. I have had sterling pork before, it is excellent meat. Those baby backs looked awesome and meaty. Very nice score and well deserved prize for you.:thumb:

:first:

They look great Erain, thanks for sharing the pic's !!

Probably been mentioned before, but where di you order them from and what was the price per pound? I have had Berkshire pork and it was really good. Has anybody had both Berkshire and Sterling Silver and able to compare them?

But I am telling you erain, this look awfully good. Lots of meat on them bones, moist, look very tender without falling off the bone. Looks like you took them off at the right moment. That little nibble you had before the pics was not a big deal. In my house those three slabs would be gone in 15 minutes. Lots of rib thieves here.
:thumb:

One more thing I forgot to mention. I love seeing nice looking pics like these especially from people much further north than I am. You all have big ones to be able to fight the elements and put out great looking food like this. We have dipped below 10 degrees the last 2 nights again and I wouldn't even try in these temps and wind.
:clap2:

mmm, ribs.

So what's the significance of the 'sterling silver' designation then ?

I'm thinkin it don't get no better than that!

http://www.shopsterlingsilvermeats.com/ssmeats.nsf/x/D3484724FA77F87A862571D8007195B1

Wow $55 for 3 racks of ribs.
And it doesn't really say why they're special. I mean you'd expect them to tbe from outdoor reared rare breed pigs at least - but apparently not. Weird.

Good job, Erain! They look wonderful! :drooling::thumb:

Great looking ribs!!

Nice looking ribs erain! I'm not familiar with this brand so I'm wondering how you'd compare them to others as well.

Great looking ribs. I smoked some spares this weekend, but they did not look near as good as those. points

thks everyone for the comments and the points!!!

Great thread Erain. I have had sterling pork before, it is excellent meat. Those baby backs looked awesome and meaty. Very nice score and well deserved prize for you.:thumb:

:first:
thks Capt Dan, were good lived up to what i heard from Tim. you did great as well also.

Probably been mentioned before, but where di you order them from and what was the price per pound? I have had Berkshire pork and it was really good. Has anybody had both Berkshire and Sterling Silver and able to compare them?

But I am telling you erain, this look awfully good. Lots of meat on them bones, moist, look very tender without falling off the bone. Looks like you took them off at the right moment. That little nibble you had before the pics was not a big deal. In my house those three slabs would be gone in 15 minutes. Lots of rib thieves here.
:thumb:

thks David. i will send you my address and you can ship me up some a them Berkshire ribs, seein as i got the first half of the comparison done already LOL :bounce:
u right about the temps, was -8 sunday am, had to find a jacket!!!

http://www.shopsterlingsilvermeats.com/ssmeats.nsf/x/D3484724FA77F87A862571D8007195B1

Wow $55 for 3 racks of ribs.
And it doesn't really say why they're special. I mean you'd expect them to tbe from outdoor reared rare breed pigs at least - but apparently not. Weird.

yup CA, they spendier then that meat u got there across the pond. except these needed no boiling LOL!!! was free, so wasnt gonna turn them down.

Nice looking ribs erain! I'm not familiar with this brand so I'm wondering how you'd compare them to others as well.

i think the major difference is how they are cut. the cut thru the ribs is done at an angle to trim off the back bone ends so you pretty much hace a smooth bone. all excess meat like the flap is trimmed and it seems to me they are trimmed so they are thicker with more meat. almost think some loin meat was sacrificed. all in all straight from the package, other than remove membrane they are ready to cook with no trimming needed to be visually perfect and plate ready.

Man those look good! Which rub turned out the best?

well i got just a basic rub, tweaked to just where i like it so that one hard to beat, the peri peri, different but with a lingering heat. not so hot that you cant eat it but if you like the heat from a good rub, these peri peri peppers in it add a little different dimension, if you can find some try it out and let me know. and the sams, i knew it needed help to start, was hoping the CBP would do the trick. was good, just not as good as the other two.

so what did you win them for ?
Fishing comp or cooking comp :-)

Right on Erain....another high five! Killer smoke man! I like em hotter than h***, but gotta be cool for the pansy folk over here...lol

I just got on this forum and what do I see? Erain's excellent ribs! Shore look good to me.:thumb:

Dang E,:drooling:

Awsome Ribs points

so what did you win them for ?
Fishing comp or cooking comp :-)


It was a cooking comp on TQJ. Blew the rest of us away.:thumb:

Still trying to catch up here, points

Amaizing looking ribs man. Congrat's on the win also.