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Tonight's cook... turbo ribs.
texaswig
Posts: 2,682
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx
scott
Greenville Tx
Comments
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Pow Pow!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Those look incredible. What’s the rub and sauce here wig?"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@JohnInCarolina for rubs I did one each twisted q - crooked pig. And Nells sweet heat. For sauce trader Joe's Sriracha BBQ sauce on both. Oh and the ribs are St Louis cut not spares.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Wow.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Outstanding!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks tasty - well done!!!Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
My man, the ribs look excellent!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
They taste good? I've never been that happy with turbo ribs. Maybe I need to foil em some.
Anyway, looks good and I'll assume they tasted great.
______________________________________________I love lamp.. -
I agree. Ribs, for me are best served after cooking long enough at 250-275. Personal preference.nolaegghead said:They taste good? I've never been that happy with turbo ribs. Maybe I need to foil em some.
Anyway, looks good and I'll assume they tasted great.Sandy Springs & Dawsonville Ga -
You nailed them!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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@nolaegghead they were good. After slicing they weren't as tender as I like. So I put them in some butcher paper ( I was out of foil) and back on for about 30 minutes.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Those are some meaty racks. I'll take that one in the front.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Very nice!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Nice bones!
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Looks great!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
You know what I've noticed? Lots of videos of cooks say no sauce, let the meat speak for itself. Then I see amazing glazed pics of ribs (like this one!), chicken and pork. I think the glaze speaks to me!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Nice rack
______________________________________________I love lamp..
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