Some ribs

pgprescott · August 2017

cooked a few slabs of BB's. Not the best looking slabs to choose from at the store , but they were cheap. BBBR and mopped with Tarheel Tang and glazed with Blues Hog Champ sauce to finish. Don't normally sauce them, but I like to mix it up. They were pretty good. The doneness was pretty close to perfect, but they weren't the best product to begin with. Thanks for lookin!

bucky925 · August 2017

Very Very nice!

CincyTiki · August 2017

Great color Pete, look good, How do out like the Blues Hog Comp versus regular Blues Hog?

epcotisbest · August 2017

Very nice. What kind of raised grid is that and do you know if they make one for a medium?

pgprescott · August 2017

CincyTiki said:

Great color Pete, look good, How do out like the Blues Hog Comp versus regular Blues Hog?

Thanks! The mop helps me with color. I usually use Tennessee Red for the mop, but used the new Plowboys product this time. The comp is lighter and a little less sweet. It's a winner.

pgprescott · August 2017

epcotisbest said:

Very nice. What kind of raised grid is that and do you know if they make one for a medium?

It's an off brand product. Something I picked up over the years. Thanks for the kind words.

pgprescott · August 2017

Thanks @bucky925

bgebrent · August 2017

Love the look with the bite! Nice Pete!

Eggcelsior · August 2017

epcotisbest said:

Very nice. What kind of raised grid is that and do you know if they make one for a medium?

@epcotisbest Primo used to offer one that fit the medium(I had one) that is 13 inches. I think they discontinued it. If I recall, it was $30 or so.

EDIT: it is a Grill Dome accessory, not Primo. They are a little more proud of it now. Also, it's 10 inches across, not 13.

Eggcelsior · August 2017

Eggcelsior said:

epcotisbest said:

Very nice. What kind of raised grid is that and do you know if they make one for a medium?

@epcotisbest Primo used to offer one that fit the medium(I had one) that is 13 inches. I think they discontinued it. If I recall, it was $30 or so.

EDIT: it is a Grill Dome accessory, not Primo. They are a little more proud of it now. Also, it's 10 inches across, not 13.

https://www.amazon.com/Grill-Dome-GE-4000-Extender-Small/dp/B004JKNNGA

Hans61 · August 2017

I did ribs today too, yours look great!

epcotisbest · August 2017

Eggcelsior said:

Eggcelsior said:

epcotisbest said:

Very nice. What kind of raised grid is that and do you know if they make one for a medium?

@epcotisbest Primo used to offer one that fit the medium(I had one) that is 13 inches. I think they discontinued it. If I recall, it was $30 or so.

EDIT: it is a Grill Dome accessory, not Primo. They are a little more proud of it now. Also, it's 10 inches across, not 13.

https://www.amazon.com/Grill-Dome-GE-4000-Extender-Small/dp/B004JKNNGA

Thank you for the link. Yeah, I bet that would work just fine. Might just have to order that as soon as my wife calms down about the three Akorn Jrs. and two Blackstone 17s I bought this week. (just one each for me, others for gifts)
Now, if this raised grid could only help me turn out ribs as nice as @pgprescott is making.

Focker · August 2017

Well you polished those turds, color is perfect!
Are you gonna be at the shop Tuesday?

YukonRon · August 2017

Ribs look great to me. Ribs are unlike anything else. When they are good, they are great. When they are bad, they are still very good.
Yours are the former, not the latter.

Biggreenpharmacist · August 2017

YukonRon said:

Ribs look great to me. Ribs are unlike anything else. When they are good, they are great. When they are bad, they are still very good.
Yours are the former, not the latter.

Then you haven't had BAD ribs.

Stormbringer · August 2017

Great looking ribs. If you cook ribs on two levels like you did, do the juices from the top level drip down onto, and interfere with, the cooking on the lower tier? I assumed this would happen, which is what has put me off doing this in the past.

pgprescott · August 2017

Stormbringer said:

Great looking ribs. If you cook ribs on two levels like you did, do the juices from the top level drip down onto, and interfere with, the cooking on the lower tier? I assumed this would happen, which is what has put me off doing this in the past.

Thanks @Stormbringer
They didn't seem to be a problem. Not saying something like that couldn't damage the bark, but was not an issue yesterday for me. They took a bit longer for some reason on top and I didn't rotate them at all. I cooked at 250 for several hours and then bumped to 300 when I started the mop. Seems to develop the color better at higher temp with the sugar in the mop.

pgprescott · August 2017

Focker said:

Well you polished those turds, color is perfect!
Are you gonna be at the shop Tuesday?

Thanks Brandon.

No dice for me during the week. My wife will be there of course. Dad would love to see you.

pgprescott · August 2017

YukonRon said:

Ribs look great to me. Ribs are unlike anything else. When they are good, they are great. When they are bad, they are still very good.
Yours are the former, not the latter.

Thanks Ron. They are my soft spot too!

Focker · August 2017

pgprescott said:

Focker said:

Well you polished those turds, color is perfect!
Are you gonna be at the shop Tuesday?

Thanks Brandon.

No dice for me during the week. My wife will be there of course. Dad would love to see you.

Thanks.
Always love seeing him.

SPRIGS · August 2017

I could polish off a rack of those about now! Looks great!

Some ribs

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