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Rack Of Spares and ABT's Last Night

dbCooper
dbCooper Posts: 2,018
Had a 60 degree day, outside all day without a coat in January.  Single rack of Duroc's enjoyed even warmer temps, about 240 with hickory chunks, rubbed with spicy DP and and Kingsford Sweet/Salty...

ABT's going on...

After about 1.5 hours...

Ribs took about 5.5 hours...

Served up with oven roasted potatoes...

Better when viewed live, also had a really nice sunset...

LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA

Comments

  • Photo Egg
    Photo Egg Posts: 12,110
    All looks fantastic!
    Love me some ABTs
    Thank you,
    Darian

    Galveston Texas
  • ColtsFan
    ColtsFan Posts: 6,270
    Spare are my favorite! Looks fantastic! We had a gorgeous sunset last night too
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • lousubcap
    lousubcap Posts: 31,917
    Way to take advantage of the weather and enjoy a great cook and banquet.  Congrats.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • dmchicago
    dmchicago Posts: 4,516
    That's a dream Monday night!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • gmanrva
    gmanrva Posts: 424
    Very nice. Looks great!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • shtgunal3
    shtgunal3 Posts: 5,574
    Awesome all the way around.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • loco_engr
    loco_engr Posts: 5,751
    Nice looking wibbies!
    ABT's  . . . what do you stuff them with?  yummy looking no matter what
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • Nice day, 51 here. I like your style.
    South of Columbus, Ohio.


  • dbCooper
    dbCooper Posts: 2,018
    @loco_engr They had Philadelphia Cream Cheese inside.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • You talked me into this cook.  Was awesome!

  • jdMyers
    jdMyers Posts: 1,335
    DB beautiful by the way.   curious.  With your rib cooks.  240 straight thru no methods, foils, or flip it overs?  
    Columbus, Ohio
  • dbCooper
    dbCooper Posts: 2,018
    edited February 2022
    jdMyers said:
    DB beautiful by the way.   curious.  With your rib cooks.  240 straight thru no methods, foils, or flip it overs?  
    @jdMyers
    I do all my ribs (beef and pork) at 230-250 until they probe tender, no foiling or spritzing or flips.  On occasion will rotate a rack of BB's if their end-to-end thickness varies by some subjective amount, usually just let them ride.
    *edit out excessive white space
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • caliking
    caliking Posts: 18,611
    edited February 2022
    You've got me hankering for ABT's now, @dbCooper!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jdMyers
    jdMyers Posts: 1,335
    dbCooper said:
    jdMyers said:
    DB beautiful by the way.   curious.  With your rib cooks.  240 straight thru no methods, foils, or flip it overs?  
    @jdMyers
    I do all my ribs (beef and pork) at 230-250 until they probe tender, no foiling or spritzing or flips.  On occasion will rotate a rack of BB's if their end-to-end thickness varies by some subjective amount, usually just let them ride.
    *edit out excessive white space
    What tenp do you go for.  And about when if at all do you sauce them.  Gonna try it tomorrow 
    Columbus, Ohio
  • dbCooper
    dbCooper Posts: 2,018
    I never measure rib temps, when a toothpick probes the meat with little to no resistance they are done.
    As for saucing, beef never sees any.  Angie loves sauce on pork so they get it less then 50% of the time (kinda like me!).  When sauce gets added it goes on after the ribs are done, then bump heat up and give 15-20 min to firm up and caramelize.  She likes high sugar content sauce, Sweet Baby Rays or similar.

    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • lousubcap
    lousubcap Posts: 31,917
    @dbCooper - way to spread the toothpick gospel.  Can't go wrong with any rib cut and the toothpick for the win.
    I have yet to see a bend test with a 3 bone plate rib dino bone beef rack.  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.