I had a long time friend and his wife come over yesterday for dinner. I decided to bbq some spareribs and ABTs and make up a batch of Dutch's baked beans and a tray of roasted veggies. The baked beans I modify a little by adding about 1/2 cup of good old "Steen's Syrup" to it. I also add about a teaspoon of cumin.
I'm not a huge fan of spareribs but as I said somewhere previously, the price was right. I picked up 3 slabs, took the membrane off and applied my rub on Friday. They sat in the rub for about 14 hours or so and then I "knocked the chill off" for about an hour and a half before putting on the UDS at 9 a.m. shooting for a 6 hour cook with it ending up being 7 hours. I cut this one close with and hour to spare.
Being that I usually cook only 2 slabs of any kind of rib at a time, I am using rib racks this time with my "dome lid" so I can get the meat up higher from the coals.
Pecan wood for flavor wood, Royal Oak Steakhouse Lump for fuel. Spritzed with apple juice every hour. Sauce is a homemade sauce I've been using for about 30 years. I make it in gallon batches and jar it for use through out the year. I usually make 2 batches a year, occasionally more. Sauce went on the last half hour or so till it "turns" for me.
Let me tell you... that UDS was pretty crowded and when I put the 10 oversized ABTs on, it was literally 10 lbs of "you know what" in a 5 lb bag. Temperatures held 225 - 250 being closer to 250 through out the cook and I let it climb to almost 300 after applying the sauce for a little extra bark.
Baked beans had to go low and slow on my gas grill for about 2+ hours. I did put some wood chips in my little metal box on the gas grill. Roasted veggies in the oven. I thought about using the two grates on the UDS, but even that would not have been enough room and I was afraid it would skrew up my draft so decided to just keep the ribs and ABTs on the UDS. Timing was important today and I hit it on the nail head.
I wanted to post this last night but after Jerry and I finished sipping on some Wild Turkey 101 the rest of the evening, it was time to call it an end to a good day.
I'm not a huge fan of spareribs but as I said somewhere previously, the price was right. I picked up 3 slabs, took the membrane off and applied my rub on Friday. They sat in the rub for about 14 hours or so and then I "knocked the chill off" for about an hour and a half before putting on the UDS at 9 a.m. shooting for a 6 hour cook with it ending up being 7 hours. I cut this one close with and hour to spare.
Being that I usually cook only 2 slabs of any kind of rib at a time, I am using rib racks this time with my "dome lid" so I can get the meat up higher from the coals.
Pecan wood for flavor wood, Royal Oak Steakhouse Lump for fuel. Spritzed with apple juice every hour. Sauce is a homemade sauce I've been using for about 30 years. I make it in gallon batches and jar it for use through out the year. I usually make 2 batches a year, occasionally more. Sauce went on the last half hour or so till it "turns" for me.
Let me tell you... that UDS was pretty crowded and when I put the 10 oversized ABTs on, it was literally 10 lbs of "you know what" in a 5 lb bag. Temperatures held 225 - 250 being closer to 250 through out the cook and I let it climb to almost 300 after applying the sauce for a little extra bark.
Baked beans had to go low and slow on my gas grill for about 2+ hours. I did put some wood chips in my little metal box on the gas grill. Roasted veggies in the oven. I thought about using the two grates on the UDS, but even that would not have been enough room and I was afraid it would skrew up my draft so decided to just keep the ribs and ABTs on the UDS. Timing was important today and I hit it on the nail head.
I wanted to post this last night but after Jerry and I finished sipping on some Wild Turkey 101 the rest of the evening, it was time to call it an end to a good day.
