Yesterdays rib cook

"Sparky"

Man these were tasty :woohoo: Wifey wanted to try the Blue's Hog(thanks Fidel),so why not cook a few slabs of babybacks? I used hickory and guava(thanks BubbaTim)wood for smoke.I smoked these at about 225 for almost 6 hrs.I put some corn in there for the last 1.5hrs.....MMMMMMMMMMMMMM.......delicious Here's some pics,

vidalia1

Looking good Doug... I love Blues Hog on ribs and in Beans...it is great stuff...

Florida Grillin Girl

Those look fabulous, some of the best I've seen here.

Faith
Tampa

Buxwheat

I've got to try some of that Blues Hog myself! Nice looking ribs, Doug. Did you do anything to them besides the sauce? Rub or mustard? I did mustard and some John Henry's Mojave Pepper along w/ my own butt rub before egging.

AZRP

Those really look good Doug! -RP

Woodbutcher

Ummmm! The ribs look perfect. I love corn done that way. It reminds me of my Uncle making it on a big pit with soaked burlap bags. I digress.

"Sparky"

Thanks Faith To bad I was a little too shakey for the finished pics,it musta been the beer :P

"Sparky"

Hey Buxwheat,thanks.I forgot to mention that I rubbed them Dizzy Dust and a little Pineapple Head :ohmy: :woohoo: No,I didn't(usually don't)use any mustard.

Buxwheat

I good electrician never blames his tools (Beer).

"Sparky"

Thanks Randy

"Sparky"

Thanks Woodbutcher,I agree about the corn.It's just so simple and tasty :woohoo:

"Sparky"

You're right Bert :P But the beer made me forget my tri-pod :silly: :laugh:

Grandpas Grub

Looks fantastic. That Blues Hog sure glistens nice. I have got to find some and give it a try.

I never thought of putting the corn directly on the ribs. Interesting.

GG

"Sparky"

Thanks Kent,I just figured that it was safer than getting the weedburner out to start another egg Heck,I already had a fire,so why not use it? :P :laugh:

Wbeachboy

The ribs looked great!! What was the egg temperature for 6 hours??
Thanks

FlaPoolman

Looks good Doug. You gotta try the BH red.

"Sparky"

Thanks man,the BGE(dome)was at 225 the whole time

"Sparky"

Thanks Pat,I will try the red sometime,if my delivery guy would bring me a jar :laugh:

Fidel

Very nice cook Doug. Did you like the sauce? It mellows a lot as you cook it.

"Sparky"

Thanks Rod,you were right about the sauce mellowing out Yes,I did like the sauce,but Carson and wifey loved it Plus,it's just soooo purdy :P :woohoo: :laugh:

Ross in Ventura

Great looking cook Doug, you gotta love Blues Hog

Ross

rosros

cranking the egg now as I type for some ribs. all of the ribs posted made me hungry. Like the corn on top. How long for the corn?

"Sparky"

Thanks Ross,and yes,that is some tasty sauce

"Sparky"

I put the corn on for 1.5hrs since the egg temp was only 225.Pretty good stuff

rosros

Going to try that tonite. Thanks

EGGARY

It looks easy to do. Was the place setter used ?

Thanks.

Gary
Canga Park, Ca.

"Sparky"

Yes Gary,very easy to do And yes,I used the platestter with a drip-pan(to catch the grease)

Car Wash Mike

Nice! How did wife like the Blues Hog?

Mike

Jeffersonian

All hail the mighty Blues Hog!

Nice looking ribs, Doug.

"Sparky"

Thanks Mike,we really liked it. Just don't tell anyone that I had to call the rib hot-line :P Now I gotta try the red :woohoo:

"Sparky"

Thanks Brad,that is some pretty good sauce :woohoo: