my $18 rib setup

Unknown

Howdy all, long time lurker, first time poster...

I know most of you use the plate setter for indirect, but I really don't want to drop the $50 on a pice of ceramic (however well made it may be) at the moment. For anyone else in the same boat as me, here's a pic of the $18 rib setup I put together last month and finally had a chance to try out.



I went to Home Depot (or maybe lowes? don't recall) and picked up a 14" unglazed terra cotta planter tray, and wrapped it in foil (helps with cleanup). The tray was $10, is nice and heavy, and leaves plenty of room surrounding for smoke/heat to transfer. I picked out a 6 rack rib rack that fits nicely on top of it for $8, and my setup is complete.



The pics are from yesterday's cider and molasses soaked ribs, taken 2 hours into a 5 hour cook @220-240. I start with a dry rub, and starting at 2 hours I spray them down every hour with a cider/molasses/mustard mixture. At the end of 5 hours they had a gooey mahogany glaze formed on them, were pink almost the whole way through, and fell right off the bone.

By the way, the same tray with 4 beer cans and four 3lb chickens @375-425 = quick and easy dinner for 16. Plenty of room.

thanks for all the advice on this board, hope my contribution helps!

Spring Chicken

One of the things our little (and growing) cult is known for is the limitless ability to create new Eggnology (Technology for the Egg) as we go and to share that Eggnology with others. So you will fit right in with your idea.

If it works for you, it's a good thing. If it works for all of us, it's a great thing.

Spring "Creative Brain On Extended Leave" Chicken
Spring Texas USA

Stanley

I, too, had a hell of I time trying to get my mac.com photos to show on the forum. So I went the photobucket route.

Egg-N-Tino

Hey Stanley, how's the weather :ermm: ?

Rainy and gloomy...I am in West Linn...Where you at ?

Stanley

It's friggin' winter! I'm in NW Portland.

Unknown

I, too, had a hell of I time trying to get my mac.com photos to show on the forum. So I went the photobucket route.

Interesting - I didn't have a problem, are you unable to see them? They showed up in my preview, and look just fine from my computer right now... What are you guys seeing/not seeing?

Stanley

I'm just seeing the line of code that's supposed to call up the pics. That's what I saw on my own posts when I was trying to call them from my gallery at mac.com, so I moved them to photobucket and I (and others) could see them. Maybe it's just me. Interestingly, I CAN see your pics on the thread below me while I'm typing this, but not on the main forum board. Crazy-making.

Susan Egglaine

I can not see :blink:

Big'un

I can't see'em. :ohmy:

Austin Smoker

I can see in Classic, but not my normal Fltat view - the code would indicate you've got them in some 1024x? resolution fomrat - which is too big for the forum (at least the flat view). Resize them to 680x4xx and you shouldn't have any problems with people seeing them.

BTW - love the ingenuity! Keep posting...

darren wrote:

I, too, had a hell of I time trying to get my mac.com photos to show on the forum. So I went the photobucket route.

Interesting - I didn't have a problem, are you unable to see them? They showed up in my preview, and look just fine from my computer right now... What are you guys seeing/not seeing?

Unknown

Bummer, it seems that the regular and threaded views it preserve the width I set (480px), but the flat and wide views don't, instead using 1024, so it's too big... Have to see about resizing them. At any rate, until I do, you can look here:

http://gallery.mac.com/kimanddarren#100440

Unknown

This should work better:

Stanley

TA-DA! Looks good!

Susan Egglaine

Nice job!

Austin Smoker

Perfect man!

Big'un

Looks good. Who make those? Is it charbroil?

Unknown

Big'un wrote:

Looks good. Who make those? Is it charbroil?

it's from charmglow - 6 slots. worked pretty well, much more non-stick than the char*broil 'non-stick' one I used before. When I think about it though, molasses and brown sugar cooked for 5 hours is gonna be stick no matter what, but this didn't pull off any hunks of meat like my old one used to.