Smoked baby-backs on the beach

King-O-Coals

<p />Guru and I have been at Spring-Training. He got a week off and we decided to condition ourselves for the upcoming summer. This is 6 slabs of baby-backs, each cut in half. Twelve halves are quite a load even for the large BGE, but we just occasionally shuffled them for about 4 hours at 275. This was NB's Ginger/Mahogany recipe and I used the finishing sauce too this time. I think we had six single ribs left over. They dissapeared the next morning. Been off the computer for a couple of weeks. Now I'll never catch-up on the happenings on the forum.[p]Happy weekend,,, still one day left on it.

Gfw

King-O-Coals, great looking ribs!

Tim M

King-O-Coals,[p]You done good -- real good![p]Tim

Dr. Chicken

King-O-Coals,
I second Tim's and Gfw's comments! They look good 'nough to eat![p]Dr. C

King-O-Coals

<p />Dr. Chicken, dey-wuz,, and wez did. And we cooked them not one day too soon. The next day we had a front come through and it's amazing how a little breeze will help keep the fire going.

Smokey

King-O-Coals,[p]That's some fancy looking work! When do the cooking lessons begin? I'm ready to sign up!

Unknown

Smokey, it's just trial and error.. Hopefully few errors, but the trials are tons of fun. The more I cook, the more I realize that I hardly ever do things the same way twice. It makes for some interesting results. (Some good, some better:)

Nature Boy

King-O-Coals,
Way to stack em in there! Who cares if the grid is all filled up, WE'VE GOT MORE RIBS!! Great shot, and nice little cooking spot with a serious view. Makes my day to see you used my recipe. I better do those again and get some practice for the eggfest! When you cook by the water like that, do you add less salt???? heeee.[p]Have a great weekend.
NB

Smokey

K.O.C.,[p]I share your thoughts about never doing things the same twice! I ran out of a rub I made a few months ago, so, I tried to make more. The results were a bit different, but very good.[p]My new speciality is Cajun Corned Beef. The smoke mellows the spices (I use a healthy amout of cyane peper). I cook/smoke about 1.5 hours per lb to an interal temp of 175 or so (foil the last hour). If you need something to do, give it a try!

Unknown

Nature Boy, less salt,, more spice. And we must always take care to avoid dehydration,, so we up the fluid intake. "wink-wink"!

CaptainBBQ

Nature Boy,[p]I have tried to find your recipe .... no can find. Can you shoot me a copy for the ribs and the sauce? Sounds real gooood...[p]CptBBQ

Nature Boy

Captain BBQ,
This should get you there. It is under new recipes.
If you change the "pork0133" in the URL to "pork0134", that'll get you the sauce recipe.[p]Or just look under New Recipes - Pork, and the recipes are next to each other. Let me know if you have any questions.[p]NB
[ul][li]Ginger Mahogany Ribs[/ul]

Nature Boy

K.O.C.,
I can picture myself on that deck indulging in some self-marination. And maybe a few ribs. Nice work.[p]NB

CaptainBBQ

Nature Boy,[p]Thanks...as a "newbee" to all of this I didn't think to click on the "new recipe" button. Man this opens up a whole new world :-) ![p]CaptBBQ

King-O-Coals

Captain BBQ, I have found that when these folks start quoting recipes that contain spices and seasonings that I've never heard of,,, I start hunting those things and give it a whirl. So far, I have not been disappointed. Now,, where do I find a Latino Market in Mobile?:i