Whats on the grill.

[glenoweth]

Hey this weekend is my wifes B-day ,and she asked me to make my Ribbs! They are top notch!



I got 8 racks of ribbs but only cooking 4 because i bought spares and the bottom half of the rack will be cutt off ,and smoked... they are not as good as the bone in parts but still its like getting
8 racks out of 4 for the same cost as 4 racks of Stlouis racks.
St louis racks come out of the spare ribbs anyway lol so you pay less to do the work your self.
Ribbs in the pack

ribbs rubbed ,and trimmed.
The ugly part on top of the smoking s one of the bottom halves of a rack. the boneless part.

Keep you posted as the day goes on.

[kyangelsncorys]

what time did you say for me to be there

[plecoman]

There ain't nothing ugly about rib meat..... I'll eat that piece all day long! LOL......

Is that a "Big Green Egg"?

[glenoweth]

Its not a Big Egg, its better IMO its a Bubba Keg now called "big steel Keg"
its not ceramic ,and will not break when you drop it. lol Oh and the best part! is it hooks up to my Hitch on the SUV so i can take it where ever i want! . ill add a pic of it later on.

[glenoweth]

Round 2 The ribs are wraped in foil ,and placed back on the Grill for 1-2 more hours depending on when they decide to start pulling back from the bone..

Pics loaded odd lol... ribs after 3 hours on the Keg.


Here they are wraped and Ready for 2 more hours.


Something i also like to do with all the rib trimmings i cut off the ribs. I pleace them in a small throw away tin ,and let it cook in some garlic ,and wine sauce with the ribs as they smoke for the 3hours. here is what they look like when i pull them off.


i leave the juice in teh rib trimmings and i add half cup brown sugar and honey mix it all up and add it to the Bushes Steak BBQ beans. and place them in a tin and add place it in the oven until i canmake some room on the keg so i can get some smoke hitting them =)

[plecoman]

Man that really looks good Glen!

[fuzzylogic]

So do you do a wet rub after? If so do you make your own sauce?

[glenoweth]

Yeah i was running low on time so i had to get to the party had peep waiting. ill post the rests

[glenoweth]

The ribs get pulled of the keg after 45min being sauced every 15 min.

here they are ready to cut.



yes fuzzy i have my own dry rub and sauce.

[signde]

3-2-1 is the they way to go for ribs

that big steel keg looks pretty legit, i've always wanted a big green egg. i see this one is no cheaper than those.

i have an el-cheapo brinkmann that requires constant baby sitting and tweaking vents (which i modded and added myself) just to keep a consistent temperature. i smoked a pork shoulder for the superbowl one year and i had to stay up with it all night for 14 hours and basically got no sleep.

[fuzzylogic]

Well I don't have my own sauce perfected, or even own a smoker for that matter, but Glen I think you would have thought my ribs were decent this weekend. I used a home made dry rub. foiled them and started in the oven for 3 hours. Then I moved them to the grill and basted with sweet baby rays sauce. I didn't get great after shot because they fell apart on the grill.

[rickl]

I've got a big green egg -- it does great baby backs, but won't stay as low as I'd like for butts . Eventually I'm planning to make myself an Ugly Drum Smoker (and if I have my way about it, it will be my "High-Tech Red-Neck" UDS... thermostat controlled fan in the air intake chimney to maintain exact temp :halo:)

-Rick (the armchair aquarist)