Dinner with the future in laws and decide to smoke some ribs. Last time they came over, they mentioned how much they loved ribs, and I thought oh... I can do me some ribs. Pretty basic rub SPOG, chili, cumin, lt brown sugar, and some cayenne for some heat. Refrigerate overnight to soak in that flavor, in the Kamado this morning at 230* and off we go.
Little breakfast plate while i'm getting started homemade corn beef hash and eggs for St. Patty's day
Going 2-1-1, then re-foil for the trip to dinner. (Don't typically foil anymore with ribs, but I know they're going to sit a little and that will mean dry ribs and that just won't do)
Spritzed after the first hr with some soda, apple cider vinegar, some of my rub, lt brown sugar, worchestire, and water.
Temps running a little higher than I'd like when I foiled (176*), almost don't need the foils, but I want that moisture, butter, brown sugar, and rub that's laying on the foil.
Here they are out of the foil, little sauce and a little more time on the grill to tighten everything back out and then off to dinner...Enjoy
Little breakfast plate while i'm getting started homemade corn beef hash and eggs for St. Patty's day
Going 2-1-1, then re-foil for the trip to dinner. (Don't typically foil anymore with ribs, but I know they're going to sit a little and that will mean dry ribs and that just won't do)
Spritzed after the first hr with some soda, apple cider vinegar, some of my rub, lt brown sugar, worchestire, and water.
Temps running a little higher than I'd like when I foiled (176*), almost don't need the foils, but I want that moisture, butter, brown sugar, and rub that's laying on the foil.
Here they are out of the foil, little sauce and a little more time on the grill to tighten everything back out and then off to dinner...Enjoy
