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Redemption ribs

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cazzy
cazzy Posts: 9,136
edited July 2020 in Off Topic
Needed to run some ribs back after the last ones that got away from me.  Didn’t get any progression pics, but here is the finished product.


Took 3 hours at 250ish on the Vault.  Oak and cherry mix, and glazed with homebrew sauce cut with equal parts ACV.
Just a hack that makes some $hitty BBQ....
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,108
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    If you needed redemption, these would do the trick.  However, you did not need redemption.  Enjoy them, they look fantastic.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    "I've made a note never to piss you two off." - Stike
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  • Photo Egg
    Photo Egg Posts: 12,110
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    Spot on perfect from here!
    Thank you,
    Darian

    Galveston Texas
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    Those look damn good!
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  • abtaylor260
    abtaylor260 Posts: 242
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    Oh my!
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  • Griffin
    Griffin Posts: 8,200
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    Those look great and suddenly I'm hungry for ribs.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • northGAcock
    northGAcock Posts: 15,164
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    Nice back on the horse cook. I know that’s not horse ribs......thought I should clarify. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • lkapigian
    lkapigian Posts: 10,767
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    Nuce @cazzy, even pull back all the way
    Visalia, Ca @lkapigian
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  • Mark_B_Good
    Mark_B_Good Posts: 1,521
    edited July 2020
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    Yeah, that is more than a redemption man. You drop kicked it from a 15 ft platform, then picked it up and pile drove it about 5 ft into the ground, then stuck a firework up its butt.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • bubbajack
    bubbajack Posts: 1,098
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    Very nice redemption...Ribs look great.
    I drink cheap beer so I can afford good bourbon.

    Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22"


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  • ewyllins
    ewyllins Posts: 461
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    Boo Ya!
    O-Town, FL

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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    edited July 2020
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    These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Nice job on the ribs Cazzy
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • loco_engr
    loco_engr Posts: 5,765
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    Yummy looking wibbies!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    I wasn't craving ribs, but I sure am right now. Those looks remarkably good!
    Stillwater, MN
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  • cazzy
    cazzy Posts: 9,136
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    Thatgrimguy said:
    These are really beautiful. They look perfect. Are they Compart Duroc?  and do you have any good resources on running the Vault? I bought one and have barely used it. I burned up most of my basket just getting to temp

    They were nothing special, Saint Louis Cut from Kroger.  I run my vault very unconventional.  I use a 4-6" row of charcoal to get it to temp, then I just add one large chunk of post oak (and cherry for ribs) to maintain.  Once it carbonizes, I break it and another chunk.  That keeps me around 250-260.

    Just a hack that makes some $hitty BBQ....
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  • cazzy
    cazzy Posts: 9,136
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    @Thatgrimguy

    You are supposed to use a weed burner to heat up the internal walls and grates.  Maybe that's a step you missed and would make it much longer to get to temp.  I'll actually skip that step and add ice water to the main chamber when I do bacon.  Kinda like a cold-ish smoke hack.
    Just a hack that makes some $hitty BBQ....
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