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Rib Wheel

Canugghead Posts: 11,331
edited July 2020 in Pork
Inspired by the above old post, I decided to try something similar with a twist.

Started at 300, temp crept up to 350 when done in 3 hours. Cooked very evenly, self baste in its own fat. If I may say so it's the juiciest dry (as in no foil wrapping with liquid) ribs I've ever cooked/tasted, kind of like hybrid between dry and braised.

Couple of early hiccups ... forgot to put taters in the cage, had to place them below the ribs; also had to remove and reattach one rack to reposition seams opposite each other for better balancing.

I can probably extend the cage with skewers to accommodate a 3rd rack, four would be really tight.

Also have a short video clip of the cook but don't know how to post anonymously  :)  

bone side:

no pic of freshly cut ribs, these were reheated in microwave over an hour later: