SmokinAl
SMF Hall of Fame Pitmaster
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
OK, I got this idea from a recent post. I tried to find the post so I could give the OP credit for giving me this idea, but couldn't locate it. So if you see this & it was you, thank you very much. Now, Chili (John) also replied to that thread & said he has done these before & they are awesome. So I just had to give it a try. I started with a rack of STL's. Rinsed them good & just put a light coat of my pork rub on, and then a nice coating of dark brown sugar. I was looking for a nice crust on the ribs and thought the brown sugar would give me that. I wrapped the rack in plastic wrap & put it in the fridge for a couple of hours, until the sugar kind of melted into the ribs.
Since I almost always use my kettle for wings, I thought I'd do the ribs in the kettle too.
I started with a basket of charcoal on each side & then kept adding small hickory splits.
I also made a mix of apple juice & brown sugar to spritz the ribs with every 20 minutes or so.
They temp stayed right around 325 the whole time.
I tried to keep them pretty wet and they are starting to take on some nice color.
While they were cooking I mixed up the hot wing sauce. I just used Frank's & butter.
Well at 325, they only took about 2 1/2 hours to cook & I usually take my ribs off at an IT of 195, but this time I let them go to 205. They still weren't FOTB which is what I wanted, I guess the faster cook time kept them from getting mushy. The texture was just perfect.
I sliced them up & before I could get them in the hot sauce Judy grabbed one & took a couple of bites off it then put it back, (those are her teeth marks on the lower left) at least you can see the texture is just right. Tender, juicy & still stays on the bone.
OK, now for the wing sauce!!
And a quick toss in the pan & we are ready to eat!
I'm a bit embarrassed that I didn't get a plated shot, but we just started eating those ribs right out of the pan & never put them on a plate. Judy was very skeptical at the idea of hot wing sauce on ribs, cause for years I have made ribs the way she likes them & she really wasn't to enthusiastic about this new idea. But neither of us could stop eating them. We ate the whole rack in a matter of minutes. Of course we had to wash them down with a few beers!!
Once again I want to thank the guy who asked if this was a good idea, cause I will be making these again very soon. And thanks Chili for confirming that this was a good idea too.
It's really a no-brainer, if you like ribs & you like hot wings, this is the perfect meal for you!!
I think the Lang may get a little lonely on rib day for a while!!
Thanks for looking guys!!
Al
Since I almost always use my kettle for wings, I thought I'd do the ribs in the kettle too.
I started with a basket of charcoal on each side & then kept adding small hickory splits.
I also made a mix of apple juice & brown sugar to spritz the ribs with every 20 minutes or so.
They temp stayed right around 325 the whole time.
I tried to keep them pretty wet and they are starting to take on some nice color.
While they were cooking I mixed up the hot wing sauce. I just used Frank's & butter.
Well at 325, they only took about 2 1/2 hours to cook & I usually take my ribs off at an IT of 195, but this time I let them go to 205. They still weren't FOTB which is what I wanted, I guess the faster cook time kept them from getting mushy. The texture was just perfect.
I sliced them up & before I could get them in the hot sauce Judy grabbed one & took a couple of bites off it then put it back, (those are her teeth marks on the lower left) at least you can see the texture is just right. Tender, juicy & still stays on the bone.
OK, now for the wing sauce!!
And a quick toss in the pan & we are ready to eat!
I'm a bit embarrassed that I didn't get a plated shot, but we just started eating those ribs right out of the pan & never put them on a plate. Judy was very skeptical at the idea of hot wing sauce on ribs, cause for years I have made ribs the way she likes them & she really wasn't to enthusiastic about this new idea. But neither of us could stop eating them. We ate the whole rack in a matter of minutes. Of course we had to wash them down with a few beers!!
Once again I want to thank the guy who asked if this was a good idea, cause I will be making these again very soon. And thanks Chili for confirming that this was a good idea too.
It's really a no-brainer, if you like ribs & you like hot wings, this is the perfect meal for you!!
I think the Lang may get a little lonely on rib day for a while!!
Thanks for looking guys!!
Al
