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It's Rib Night at the Tiki Bar!

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FearlessTheEggNoob
FearlessTheEggNoob Posts: 888
edited November 2013 in EggHead Forum
I'm really starting to get the hang of this rib stuff.

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Both dry rub style no sauce, just under 5 hours no foil or flip. Rufus Teague over worcestershire on the left, Rub Some Butt over Grey Poupon on the right.
I thought the bark looked a little crusty so I brushed it with melted butter for the last 15 min.
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Gittin' there...
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  • Jebpot
    Jebpot Posts: 374
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    Looks great!!!!!!!!!!! Have to do ribs this weekend. Thanks for Pics and what you used.

    XL and Small

    Chattanooga, TN

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  • td66snrf
    td66snrf Posts: 1,822
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    I love the set up. I'm a firm believer in ribs down meat up only. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • CPARKTX
    CPARKTX Posts: 2,095
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    Looks great. You a parrot head?
    LBGE & SBGE.  Central Texas.  
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
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    CPARKTX said:
    Looks great. You a parrot head?
    Sure, why not. I like Jimmy Buffet. But I'm actually more of a Hair Metal Band kinda guy.
    Gittin' there...
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  • dlk7
    dlk7 Posts: 1,053
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    FearlessTheEggNoob said:
    CPARKTX said:
    Looks great. You a parrot head?
    Sure, why not. I like Jimmy Buffet. But I'm actually more of a Hair Metal Band kinda guy.
    What dome or grate temp did you cook at?

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • caliking
    caliking Posts: 18,731
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    Ribs look great! More pics of the tiki bar please.. looks like a fun place :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
    edited November 2013
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    My BBQ Guru had it locked in at 250 grid the whole time. I used the plate setter for indirect. I did notice that the thinner rack was ever-so-slightly dry for my preference so the thicker rack on the right was the winner of the two. Bear in mind that I personally am not a fan of bark, and not a fan of fall off the bone either. I'm looking for a perfect sweet spot between the two.

    If I would have been served either of these racks at a BBQ joint I would have been very pleased. However I think I can do better. Next time I am going to try to match the rib thicknesses, and see what a 3 - 1 - .5 foiling method will get me.
    Gittin' there...
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