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1st rack of spares are underway in my new LBGE!

shadowrider
shadowrider Posts: 108
edited June 2015 in Pork
Got my AR R/B rig in yesterday.  Yes Saturday delivery, I was not expecting that!  So I grabbed a rack of spares out of the deep freeze and threw them in the fridge overnight.  Set them on the counter late this morning, got the egg ready and lit her up.  I put a single starter block on the left side by the vent and I actually managed to get the dome temp settled at 260 without any fuss.  Been rocking along there to 280 for 1.5 hours now as I slowly keep choking the vents down to get it back to 250'ish.  I threw in a big handfull of apple chips and several nice chunks of Hickory.

Now I'm rapidly approaching the decision to foil or not.  I've done it both ways in my Cookshack electric and like both, but I'm generally lazy and tend not to foil.  I've not had the lid open yet and I tend to lean towards just leaving the egg to do it's thing.  I'll mix up some apple butter, sauce and rub and slather them about 30 minutes from knife time.  If I can resist the temptation to devour them immediately I'll try to get a pic or two...
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Comments

  • Bentgrass
    Bentgrass Posts: 443
    Remember- pictures or it didn't happen...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • Bentgrass
    Bentgrass Posts: 443
    Remember- pictures or it didn't happen...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • shadowrider
    shadowrider Posts: 108
    Check out that smoke ring!  Not bad for my first low & slow.
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    Good looking ribs man
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • OmahaOne
    OmahaOne Posts: 154
    Definitely some good eats. Yes, that is quite the smoke ring.
    XL BGE - Indianapolis, IN
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  • Jeepster47
    Jeepster47 Posts: 3,827
    Looks good.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • bgebrent
    bgebrent Posts: 19,636
    Nice!  Glad you came up with the pix.  Well done!
    Sandy Springs & Dawsonville Ga
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  • RRP
    RRP Posts: 26,032
    Glad yours worked! Tonight for the first and LAST time I egged a rack of HORMEL spares! I tried 3 of them and then threw the rest in the trash! I egged them the same way I always do other brands, same temp, same rub, same time - though I am careful to check the meat temp between the bones. They smelled fine, but that pig must have signed a death pact with some older hog on the farm and agreed to eat sh*t for it's remaining days alive! 
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  • shadowrider
    shadowrider Posts: 108
    That's too bad RRP.  I've never had a bad rack yet and I pretty much just grab what's on sale.  This rack was good but they were on the puny side, I guess that's why they were only $9.97.  I got these from a meat market that I go to.  They were cryovac'd but I don't remember the brand.

    Oh BTW, the lid is holding fast.  So far. 
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  • bgebrent
    bgebrent Posts: 19,636
    @RRP, sorry to hear that and thanks for the warning!   Sticking with my butcher!

    Sandy Springs & Dawsonville Ga
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  • Eggingaround
    Eggingaround Posts: 357
    Good looking ribs. @shadowrider  please tell me about the apple butter, sauce and rub mix, that sounds like some good stuff. 
    Mckinney, TX
    LBGE--AR with Rig extender 
    Mini Max
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  • shadowrider
    shadowrider Posts: 108
    edited June 2015
    @Eggingaround, it's exactly that.  I start out with equal parts of applebutter and whatever BBQ sauce you like (I use Head Country).  Then mix in some of the same rub you started out with.  Then add (if desired) more BBQ sauce to get the consistency where you think it ought to be.  Slather it on both sides for the last 20 minutes or so of your cook.  I use very little sauce, if any, on my plate since I started doing this.  Edit to add:  It's better to mix this up a little before you are ready for it.  It lets the rub meld it's flavor in a bit better.

    If you can't tell, I don't measure much of anything when I cook, I just go by "feel" for the most part.
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