Thank you. It won't be long now. Bout done.Oh yeah can’t wait to see the end product. Those are a couple of really nice looking racks.
G
Thank you. It won't be long now. Bout done.Oh yeah can’t wait to see the end product. Those are a couple of really nice looking racks.
G
Me too. Mild and smooth!Looking delicious. I love using cherry wood
It won't be long now. I am starving!!!Watchin' and Waitin'
Like!
John
FINAL PICS ARE UPIt's a beautiful November day in Southeast Mississippi. 71 degrees and a perfect day to use the Weber Kettle for some offset smoking and throw down some ribs. Going with a different style smoke for me. Not going to use different flavor layers this time. Just a little of my homemade BBQ sauce at the end. No wrap of course as I never do that anymore. No brown sugar, butter, Tiger sauce, Coca Cola, etc. Rubbed them down with McCormick Brown Sugar Bourbon seasoning, a small dusting of Tony's Creole Seasoning, Black Pepper and Cavender's Greek Seasoning. I will spray off and on with apple juice. Using a water tray and drip pan. Royal Oak Classic is the fuel and Cherry chunks for smoke. This round I'm going to try smoking really low heat and much longer smoking time. When I slide the tongs under the racks and they get that slight break, they will be done however long that takes. Sides will be the wife's homemade baked beans, seasoned fries or baked potatoes haven't decided which style of potatoes yet. Posted some pics and will add the money shots later when done and cut.
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THE RUB DOWN
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ON WITH THE CHERRY CHUNKS
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ROLLING GOOD
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APPLE JUICE SPRITZ TIME AND MORE FUEL AND CHERRY CHUNKS
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TENDER AND JUICY
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YEP,. JUST RIGHT.
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WORTH THE WAIT. RIBS, BEANS, SLAW AND FRIES. I'M FULL. TIME FOR BED!!!
They are now postedall this talk is making me Hungry and thirsty, are they done yet!!! they looked good before bet they look even better now!!
I'd be shoving you out of the way to get to the ribs!The bark is not as dark as the photos show. Cell phone pics. Just normal bark. Nothing special.
Thank you. I enjoyed the smoke on the kettle.Wow! Great job! Worth the wait! Good work on the Weber Kettle!
Thanks buddy I enjoyed working with the Kettle again.I'd be shoving you out of the way to get to the ribs!
I don't like a lot of bark on my ribs. To me, bark means excess sugar in the rub and/or sauce.
One of these days (years?) I will perfect my low sugar sauce and post the recipe. "Perfect" means I actually write down the ingredient ratios as I make it.
Thanks Chris. Yep I have started using the Kettle more. Used kettles a ton years ago but stick burners are my passion. Forgot how simple and solid smokers they can be. I agree , if I could only have 1 rig and 1 rig only, it would be a Weber Kettle.Ribs look really good Hawg. It seems like your kettle is slowly sneaking it's way into the rotation. I wouldn't trade my kettles for any other outdoor cooking apparatus.
Point for sure
Chris