It's Rib Night at the Tiki Bar!

FearlessTheEggNoob · November 2013

I'm really starting to get the hang of this rib stuff.

Both dry rub style no sauce, just under 5 hours no foil or flip. Rufus Teague over worcestershire on the left, Rub Some Butt over Grey Poupon on the right.
I thought the bark looked a little crusty so I brushed it with melted butter for the last 15 min.

Jebpot · November 2013

Looks great!!!!!!!!!!! Have to do ribs this weekend. Thanks for Pics and what you used.

td66snrf · November 2013

I love the set up. I'm a firm believer in ribs down meat up only.

CPARKTX · November 2013

Looks great. You a parrot head?

FearlessTheEggNoob · November 2013

CPARKTX said:

Looks great. You a parrot head?

Sure, why not. I like Jimmy Buffet. But I'm actually more of a Hair Metal Band kinda guy.

dlk7 · November 2013

FearlessTheEggNoob said:

CPARKTX said:

Looks great. You a parrot head?
Sure, why not. I like Jimmy Buffet. But I'm actually more of a Hair Metal Band kinda guy.

What dome or grate temp did you cook at?

caliking · November 2013

Ribs look great! More pics of the tiki bar please.. looks like a fun place

FearlessTheEggNoob · November 2013

My BBQ Guru had it locked in at 250 grid the whole time. I used the plate setter for indirect. I did notice that the thinner rack was ever-so-slightly dry for my preference so the thicker rack on the right was the winner of the two. Bear in mind that I personally am not a fan of bark, and not a fan of fall off the bone either. I'm looking for a perfect sweet spot between the two.

If I would have been served either of these racks at a BBQ joint I would have been very pleased. However I think I can do better. Next time I am going to try to match the rib thicknesses, and see what a 3 - 1 - .5 foiling method will get me.

It's Rib Night at the Tiki Bar!

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