Supper Time.

SGH

Country style ribs cut from the loin. Going raised direct at 375 degrees to avoid scorching the cayenne. Simple rub of salt and cayenne pepper. May throw a few lamb chops on as well.

SGH

Not sure what happened. Here are some of the pics I hope.

SGH

Don't know what's going on with the pics not posting.

SGH

Ribs seasoned and going on the egg at 375 degrees raised direct.

NPHuskerFL

Yes Sir @SGH‌ it's looking good from here my friend. Standing by for finish pics.

SGH

@NPHuskerFL‌
Thank you brother. You turned in early again last night. You are slipping brother!

Mattman3969

@sgh - little off topic but what kind of lump do you burn?? Those are huge looking pieces. Can't wait to see the finished ribs.

NPHuskerFL

@SGH‌ ya crashed from too much heat. Was up in the attic repairing my Mother's AC and then a full service PMS on it. It was a long day.

SGH

@Mattman3969‌
You are not going to believe this but it's Royal Oak. There must be something to location because I hear all the complaints about RO but down here the pieces are huge and it burns clean as a whistle. And at 6 bucks a bag I'm not about to change. I have tried a few of the big name lumps and honestly find them to be inferior to the southern RO both in size and cleanliness. I even use it in my offsets and my vertical.

Mattman3969

Thanks for the answer and hope I didn't sidetrack your thread. We should be good as long as @henapple doesn't come along.

Nanook

SGH said:

@Mattman3969‌ You are not going to believe this but it's Royal Oak. There must be something to location because I hear all the complaints about RO but down here the pieces are huge and it burns clean as a whistle. And at 6 bucks a bag I'm not about to change. I have tried a few of the big name lumps and honestly find them to be inferior to the southern RO both in size and cleanliness. I even use it in my offsets and my vertical.

Oh boy @henapple‌ is not going to be very impressed!! )

SGH

@Mattman3969‌
You are more than welcome my friend. Brother don't ever worry about side tracking. I do it all the time!!

mshump

I am still full from dinner, but this thread is making me hungry again !! 

SGH

@NPHuskerFL‌
I can relate. The heat has been brutal here as well.

NPHuskerFL

@SGH‌ in every brand there is good and bad sometimes. But, from my eggsperience RO has been consistently smoky. Every squirrel gets a nut as they say. )
FWIW I'm glad you are having good luck with it B-)

SGH

@mshump‌
Thank you for the kind words my friend.

SGH

@NPHuskerFL‌
Brother husker I have always had par excellent results with it. I really feel that there is something to it that some areas seem to have better quality lump than others when it's the same brand. Don't have the answer myself but I'm sure there is one.

NPHuskerFL

@SGH‌ It comes down to personal preference I spec. I've just never cared for BGE or RO much.

SGH

@NPHuskerFL‌
All the above being said I would like to point out that a while back I spent a few years in Sparta Illinois and the RO was awful. I used Kingsford briquettes in its place.

NPHuskerFL

:-?? Kingsford? I would think the ash production would be counterproductive for the egg. And yes, I know Kingsford has different grades but, nope not happening in my egg brotha. ;-)

SGH

@NPHuskerFL‌
At the time I was cooking on a WSM. Did not own a egg at that time.

SGH

@NPHuskerFL‌
I have only had my egg since March of 2012.

Mattman3969

@NPHuskerFL - I haven't ever cooked in the egg using solely briquettes but I have mixed a few in from time to time. Definitely adds a different flavor profile and certainly aids in the smoke ring if you are into that kinda thing. Just sayin.......

SGH

@Mattman3969‌
I do the very same on goat and clod.

Mattman3969

Mine has been on brisket or chuckie.

SGH

@Mattman3969‌
I usually cook brisket and chuck on my vertical over a massive water pan. But I fire my vertical on briquettes and wood splits.

SGH

The ribs turned out pretty dog gone good. Fixing to throw some lamb and sausage on as well while the egg is hot.

SGH

Lamb seasoned with a little cayenne and salt. Going on for a reverse sear.

Mattman3969

Looking very good @sgh!!!

SGH

@Mattman3969‌
Thank you my friend.

Mattman3969

Even for using RO Lol.