Redemption ribs

cazzy

Needed to run some ribs back after the last ones that got away from me.  Didn’t get any progression pics, but here is the finished product.

Took 3 hours at 250ish on the Vault.  Oak and cherry mix, and glazed with homebrew sauce cut with equal parts ACV.

Ozzie_Isaac

If you needed redemption, these would do the trick.  However, you did not need redemption.  Enjoy them, they look fantastic.

JohnInCarolina

Photo Egg

Spot on perfect from here!

cazzy

I’d say I redeemed myself.

CigarCityEgger

Those look damn good!

abtaylor260

Oh my!

Griffin

Those look great and suddenly I'm hungry for ribs.

northGAcock

Nice back on the horse cook. I know that’s not horse ribs......thought I should clarify. 

lkapigian

Nuce @cazzy, even pull back all the way

Mark_B_Good

Yeah, that is more than a redemption man. You drop kicked it from a 15 ft platform, then picked it up and pile drove it about 5 ft into the ground, then stuck a firework up its butt.

bubbajack

Very nice redemption...Ribs look great.

ewyllins

Boo Ya!

Thatgrimguy

These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

JRWhitee

Nice job on the ribs Cazzy

loco_engr

Yummy looking wibbies!

StillH2OEgger

I wasn't craving ribs, but I sure am right now. Those looks remarkably good!

cazzy

Thatgrimguy said:

These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

They were nothing special, Saint Louis Cut from Kroger.  I run my vault very unconventional.  I use a 4-6" row of charcoal to get it to temp, then I just add one large chunk of post oak (and cherry for ribs) to maintain.  Once it carbonizes, I break it and another chunk.  That keeps me around 250-260.

cazzy

@Thatgrimguy

You are supposed to use a weed burner to heat up the internal walls and grates.  Maybe that's a step you missed and would make it much longer to get to temp.  I'll actually skip that step and add ice water to the main chamber when I do bacon.  Kinda like a cold-ish smoke hack.