SmokinAl
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Well Judy went over to the coast for a couple of days with her girlfriend who has a condo over there. It was alright, I had a bunch of work to do around the house yesterday & got started.
When I dropped my DeWalt screw gun & it broke in half. So nothing left to do but order one from Amazon & thaw out a rack of ribs! Popped open a cold one & went to the store on a beer run. By the time I came back the ribs were thawed out so I got the Lang fired up, rubbed down the ribs & away we go.
Put an umbrella over the Lang cause they said rain today.
Got the fire going.
And on go the ribs.
I basted them every half hour or so with a combo of BBQ sauce & apple juice. Kept the sauce hot sitting on the firebox for a few minutes, before I basted them. Ribs are on the bottom rack so there at about 225-230. As it turns out, it never did rain, so I took down the umbrella.
Been on about 4 hours & the IT is about 165, so I'm gonna wrap them.
First a nice layer of rub.
Then raw sugar & butter.
Meat side down & the rest of the mop sauce goes on top.
I left the membrane on.
Back on the Lang for about 1 hour.
Hit an IT of 190 in just about 1 hour.
Now add some BBQ sauce & onto a hot gas grill to burn the membrane off & caramelize the sauce.
All done & ready to eat.
As you can tell I like my ribs saucy.
They had a perfect bite.
My 92 year old neighbor across the street from me, just lost his wife so I took him a plate of ribs. He came back over in about 10 minutes with a six pack of imported beer & said they were the best ribs he has ever had. So I guess I'll have to keep sending care packages over to him. Bet he'd like a fattie!!
Thanks for looking fellas!
Al
When I dropped my DeWalt screw gun & it broke in half. So nothing left to do but order one from Amazon & thaw out a rack of ribs! Popped open a cold one & went to the store on a beer run. By the time I came back the ribs were thawed out so I got the Lang fired up, rubbed down the ribs & away we go.
Put an umbrella over the Lang cause they said rain today.
Got the fire going.
And on go the ribs.
I basted them every half hour or so with a combo of BBQ sauce & apple juice. Kept the sauce hot sitting on the firebox for a few minutes, before I basted them. Ribs are on the bottom rack so there at about 225-230. As it turns out, it never did rain, so I took down the umbrella.
Been on about 4 hours & the IT is about 165, so I'm gonna wrap them.
First a nice layer of rub.
Then raw sugar & butter.
Meat side down & the rest of the mop sauce goes on top.
I left the membrane on.
Back on the Lang for about 1 hour.
Hit an IT of 190 in just about 1 hour.
Now add some BBQ sauce & onto a hot gas grill to burn the membrane off & caramelize the sauce.
All done & ready to eat.
As you can tell I like my ribs saucy.
They had a perfect bite.
My 92 year old neighbor across the street from me, just lost his wife so I took him a plate of ribs. He came back over in about 10 minutes with a six pack of imported beer & said they were the best ribs he has ever had. So I guess I'll have to keep sending care packages over to him. Bet he'd like a fattie!!
Thanks for looking fellas!
Al
