OK.. Hung Some Ribs

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mr_whipple

Master of the Pit
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Jul 3, 2021
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Saturday? Why not try something different. Just decided to do it. Been messing with this bronco and I'm calling this another win, but with a caveat that I made a mistake that actually worked in my favor. Used lump again on top of a pile of left over briquettes, and darn near ran out of fuel..

3 lb rack, rubbed with Blues Hog original. Never used it before, caught my eye in the store. This is 1 hour in.

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Don't let the pull back on the bones fool ya.. not close to being done but oh boy do they look and smell tasty. Two hours hanging and I wrapped them.

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They looked pretty nice and the bark had formed so I put them in some peach paper and let them ride for about an hour or so.

Pre-wrap... I sampled the burned looking bottom pieces after the fact and they didn't smell burned or taste that way at all. Pretty darn good!


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Unwrap and some sauce to finish. No I don't work for Blues Hog.. but these caught a little Smoky Mountain sauce.
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Not a photographer, but this did turn out well. Some crazy canned charro beans I found in the pantry (no kiddin' vegan) and a piece of local corn to boot. Shredded extra sharp cheddar and one of the last jars of pickled peppers from last years crop.


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So 2 hours hanging, an hour in the paper then after about 30 minutes sauced and let run til it was set. Moist and tender with a nice bark, which was surprising. I can see how this could go wrong, but running a low temp fire made it. Hopefully this wasn't a one off.

Really good results. Thanks for looking, and Happy Monday!!!
 

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Great looking meal!

Jim
Thanks!!

MW, Nice way to do a rack, your meal looks awesome.
Thanks! New method for me, and I'm liking it a lot!

Looks like a nice rack to me and a very successful cook!

Keith
Thank you! I saybits a win. Cant wait to to do it again.

Nailed it !
Thank you. They were stupid tasty. I really like that rub.

Nice Bud !!
Thank you, Sir! That bronco isn't going to replace my kettle, but wow is it a neat addition.
 
Ribs look like they’re on point, great job.

I love hanging ribs in my PBC, they just hit different. My last cook I put some briquettes in the bottom of the basket and used lump over the top, probably 70/30 in favor of the lump. Seemed to give me the right balance of heat and longevity.

Have a good one.
 
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Ribs look like they’re on point, great job.

I love hanging ribs in my PBC, they just hit different. My last cook I put some briquettes in the bottom of the basket and used lump over the top, probably 70/30 in favor of the lump. Seemed to give me the right balance of heat and longevity.

Have a good one.
Thanks! Yes, the ribs were different in a great way. Learning how this thing eats charcoal has been pretty fun this far.

It will have its place for sure . I had ribs on my 26 over the weekend . Haven't used it in awhile .
Fun to use .
I want a 26 but I'm too cheap!

That last pic especially is very nice food photography. Great job on the ribs.
Thanks! Appreciate the kind words!!
 
Thank you!


Thanks! And yes... food coma did occur a bit later.


Ribs make me happy too! Thanks! Speaking of ribs making people happy, anyone seen DRKsmoking DRKsmoking lately?
There was a problem with his email that Brian fixed, and we left him a message but haven't heard back from him yet. Thinking he is busy working on their new place. At least hope that's all that is keeping him away.

Ryan
 
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