Red Mud Delivery System

St Louis cut spare ribs were on today ... rockwood lump, pecan for smoke, Oakridge Dominator for a rub, 250 degrees indirect for 6 hours.  Used the DigiQ to control the temp ... boring ... no drama any more.  Dome was locked in at 225, and the Maverick wandered around plus or minus 5 degrees.  Coated the ribs with Red Mud sauce 20 minutes before pulling them.



@Ozzie_Isaac and I mail ordered a gallon of Red Mud a couple of weeks ago.  Cheaper by the gallon, but the missus said no go at putting it all in the fridge.  So, I froze most of my share and put the rest in a couple of cheap plastic squeeze bottles.  When it came time to glaze the ribs, I found out that the squeeze bottles are golden.  I simply squirted some on the ribs and smeared it around with a brush.  In the past I've poured some in a small dish and dripped it all over the table and the grill trying to glaze the ribs ... not to mention tipping the dish over a time or two.  For a klutz like me the squeeze bottle is just the ticket.  Cheapest, certifiably great tool you'll ever buy for egging.



And yes, I know the title was more dramatic than the story.