KETTLE RIBS

[sawhorseray]

NOW THAT I DON'T HAVE TO STAND OUT IN 113º AFTERNOON SUNLIGHT THOUGHT IT MIGHT BE NICE TO FIRE UP THE KETTLE AND SMOKE A RACK OF BACK RIBS. SEASONED WITH SPOG-BUTTRUB COMBO PUT THEM ON THE KETTLE WHEN THE CHARCOAL CHAIN WITH HICKORY CHUNKS WAS READY TO GO RIGHT AT NOON, TOP AND BOTTOM VENTS ABOUT 1/3RD OPEN

I FINALLY POPPED THE LID AND CHECKED THE RACK ABOUT 5:30, TP-20 READ WAS 193º. I SLATHERED ON SOME SBR AND LET THEM GO FOR ANOTHER 20 MINUTES, PASSED THE BEND TEST, TIME TO PULL

ON THE ISLAND IN THE COMPANY OF A PEACH PIE THAT'D JUST COME FROM THE OVEN, LIFE IS GOOD!

TOO LAZY TO HEAD TO MARKET FOR ANY SIDES I JUST PLATED UP THE RIBS WITH SOME ZUKES AND BEANS, WORKED FOR ME JUST FINE!

BACK RIBS WERE JUICY WITH A NICE SMOKE FLAVOR AND PERFECT BITE. ATE HALF A RACK, HAVE THE OTHER HALF TONIGHT, BE SURE TO SAVE BELLY SPACE FOR PEACH PIE, LOVE THAT STUFF! THANKS FOR LOOKIN' IN, STAY SAFE OT THERE. RAY

 

[texomakid]

Those are great looking ribs Ray. Really nice color and a solid plate of food! Pics I can smell...........

The kettle is the most versatile charcoal cooker on the market. I'm so glad I grabbed one last year. It's quickly became my favorite cooker in my arsenal.

 

[sawhorseray]

Those are great looking ribs Ray. Really nice color and a solid plate of food! Pics I can smell...........

The kettle is the most versatile charcoal cooker on the market. I'm so glad I grabbed one last year. It's quickly became my favorite cooker in my arsenal.

THANKS RANDY! BEEN COOKIN' ON A WEBER KETTLE FOR ALMOST 48 YEARS NOW, HAD ELECTRICS AND OFFSETS COME AND GO, CAN'T LIVE WITHOUT A KETTLE, THEY DO IT ALL.

 

[Winterrider]

Looks pretty darn good from here Ray.

 

[BrianGSDTexoma]

Those look good Ray. Know what you mean about the heat. I dont have to jump in the river to cool off. Time to stay out of the river now anyway as Lake is turning over and the river getting nasty!

 

[SmokinEdge]

Wow, now that is a near perfect plate, and that peach pie puts it over the top. Very nice work there Ray.

 

[smokerjim]

Yes sir mr. Ray, Great looking meal.

 

[yankee2bbq]

Everything looks great!
And good work with the weber kettle.
LIKE!

 

[chopsaw]

Now that's a great looking plate of food . I'd be dippin' those ribs in the beans .
Thanks for posting .

 

[sawhorseray]

Those look good Ray. Know what you mean about the heat. I dont have to jump in the river to cool off. Time to stay out of the river now anyway as Lake is turning over and the river getting nasty!

THANKS BRIAN! I'M OK WHEN IT'S 100º OUT THERE, GETS TEN DEGREES HOTTER AND ALL I'M GOOD FOR IS JUMPING IN THE POOL.

Wow, now that is a near perfect plate, and that peach pie puts it over the top. Very nice work there Ray.

THANKS ERIC! I MAKE ABOUT A PIE A WEEK, USE SPLENDA INSTEAD OF SUGAR TO HELP MAINTAIN MY BOYISH FIGURE!

Yes sir mr. Ray, Great looking meal.

THANKS JIM, ALREADY KNOW WHAT TONIGHTS MENU LOOKS LIKE, SAME THING!

Everything looks great!
And good work with the weber kettle.
LIKE!

THANK YOU JUSTIN! GOT MY FIRST KETTLE IN 1977, BEEN MAKING STRIDES EVER SINCE

 

[sawhorseray]

Now that's a great looking plate of food . I'd be dippin' those ribs in the beans .
Thanks for posting .

THANKS RICH! DIPPIN IS HALF THE REASON THE BEANS ARE ON THE PLATE. STARTED OUT MAKING THEM FROM SCRATCH, THAT ENDED THE DAY I TRIED BUSH'S, BETTER THAN I EVER MADE!

 

[SmokingUPnorth]

Great looking ribs Ray. How do you like the snake with the chunks on top? The last few years I’ve been putting them under the charcoal because I read it helps them not just catch fire but lately I’ve realized that it’s harder to get a consistent burn and temps have been fluctuating. Not a lot but enough to have to keep an eye on. Thinking about just going back to putting them on top.

 

[jcam222]

Looks fantastic Ray!! Ribs,with beans and zukes,is a winner in my book. I know you love your pie too!

 

[JLinza]

Yep, thats my kind of plate, ribs look great. Then finishing off with that peach pie ...

 

[sawhorseray]

Great looking ribs Ray. How do you like the snake with the chunks on top? The last few years I’ve been putting them under the charcoal because I read it helps them not just catch fire but lately I’ve realized that it’s harder to get a consistent burn and temps have been fluctuating. Not a lot but enough to have to keep an eye on. Thinking about just going back to putting them on top.

I'VE ALWAYS GONE WITH THE WAY THE COALS AND CHUNKS ARE SET IN THAT FIRST PICTURE, TWO WIDE ON THE BOTTOM, ONE ON TOP, ALL TOUCHING, WOOD AROUND THE OUTSIDE. I LIKE TO GET THE CHAIN SET UP THEN START A HALF DOZEN COALS WITH MY LITTLE TORCH AND PLACE THEM WITH A PAIR OF TONGS, GET A GOOD EIGHT HOURS, NEVER A PROBLEM. LONGER COOKS I JUST USE THE 26'ER, TAKE A NAP!

Looks fantastic Ray!! Ribs,with beans and zukes,is a winner in my book. I know you love your pie too!

THANKS JEFFRO! I OWE GETTING STARTED USING SPLENDA SOME YEARS BACK ALL TO YOU, NOTHING BETTER FOR MAKING A PIE A WEEK WITH FAR LESS CALORIES. GRATS ON THE DIET BUD, U B LOOKIN' GOOD!

 

[sawhorseray]

Yep, thats my kind of plate, ribs look great. Then finishing off with that peach pie ...

THANKS A TON! ABOUT THE ONLY THING BETTER THAN PIE IS PIE-A-LA-MODE, AND NOW THAT I'VE WRITTEN THAT I HAVE TO GET UP AND GET SOME!

 

[Chris_in_SoCal]

That final plate looks so great. It is way too late to eat tonight but damn that is making me so hungry.

 

[chopsaw]

I read it helps them not just catch fire

It does . It also stops the flow of the charcoal . Lol . I tried it and it's a not for me . I chased temps up and down . I could tell when it was at a wood chunk when the temp dropped .
I'm with Ray , always on top .

 

[sawhorseray]

That final plate looks so great. It is way too late to eat tonight but damn that is making me so hungry.

THANKS CHRIS! THERE'S NO SUCH THING AS "TOO LATE EAT", FAR MORE IMPORTANT TO AVOID "GOING TO BED HUNGRY", WHICH CAN LEAD TO A 2:30 HAM AND CHEESE SANDWICH. COURSE WHO'D BOTHER MAKING A SANNY WHEN A BIG OLD PIE WAS STARRING AT YOU.

 

[redheelerdog]

Ribs and Pie... One of my favorites!... Make that TWO of my favorites ; )