Ribs

Bacchus

Ribs: 3 slabs of pork back ribs.
Rub: Turbinado Sugar, Hungarian Paprika, Salt, Pepper, Garlic Powder, & others.
Sauce: Mixture of Blues Hog, Sweet Baby Ray(chipotle), & 2001 Napa Cabernet Sauvignon.
Temp: Drfited from 220 to 260deg over the course of the 5 hour cook.(indirect)
Fuel: Wicked Good Weekend Warrior & Hickory Chunks.

Plated with Vinegar Based Slaw & Garlic Bread

Bumped the Egg up to 350ish for a small Cobbler for Dessert

Plated with Vanilla Ice Cream

Hoss

BEAUTIFUL meal!

eenie meenie

Bacchus, I don't know which is best, the ribs, the slaw, the cobbler, or the wine. I suppose it would be the gestalt! :side:

Bacchus

I used so much of the Cab in the sauce I could smell it cooking. Part of me thought it was crazy to waste 9 year old Napa Cabernet in a Barbecue sauce but it was sooo good! Was good coming from the glass too.

Beli

Ron that's just great....3rd photo is perfect & classy...Felicidades!!

Car Wash Mike

Great looking cook Ron, even though you are weird for not putting mustard on them. :ohmy: Wait that is me!

Mike

uglydog

That looks like some mighty fine dining there. About the only thing missing is me! If you're going to the Sunshine State Eggfest you have my permission to bring a plate of that to give me.

Great cook, and keep dem pics coming in.

Uglydog

EgginDawg

Nice job Ron!

Jeffersonian

The ribs look nice, Ron, but that cobbler does it. Very nice.

Hungry in Lilburn

Awsome cook! Thanks!

JLOCKHART29

Now there is a meal anyone would be proud to serve!

BMFD

What was your technique on the ribs, 225 cook and did you foil?

I did some spares this weekend and they did not turn out tender enough, not sure if I undercooked them or not. I smoked them for three hours at 230 then put them in foil with apple juice for 45 minutes. When they came out of the foil they were 185 internal so I sauced them and cooked them another 45 minutes then pulled them. They had good flavor but just not tender enough. I am not sure if they were not the best quality of meat or should I have coked them longer. I cooked with indirect heat and a pan of water/apple juice on the plate setter BTW.

NoVA Bill

Niiiiice! Are those cashews in the slaw? My wife would go nuts for that.

Bacchus

I'm not a foiler. I generally go about 5-5.5hrs at 250-275deg. but the Egg settled in a 220 so I let it go. The upward drift in was a welcomed thing. They were cooked perfectly.
Thanks!

Doug in Eggmonton

Nice looking cook Ron.

Doug

Bacchus

Yep, Cashews and sunflower seeds. The recipe calls for them being mixed in but they tend to we soggy so I add to the top when plated.
Its just vinegar, oil, sugar, Ramen noodles with their seasoning packets, green onions, and the slaw.

Thanks!

Bacchus

Thanks Hoss

Bacchus

I get lucky sometimes Beli.

Bacchus

Thanks Mike. I'm doing hot dogs one day this week. The mustard in my firdge will see some action afterall.

Bacchus

thanks uglydog.

Bacchus

Good to hear from ya Ted, thanks!

Bacchus

Thanks Brad. The cobbler is super easy. I did a small batch in the little 2qt mini D.O.

Bacchus

Thanks Doug. Coming from a culinary artist like yourself, makes me happy.

Little Steven

Ron,

Nice colour on the ribs man. Like the cashews on slaw idea too.

Steve

Rolling Egg

Nice lookin cook Ron. Need to try me some cobbler on the egg.

HungryMan

That's a meal. I'm driving now.