- Jan 28, 2019
- 789
- 802
Thank you sir! It was a fun smoke!Good looking cook here!
Thanks a lot Yank. Glad I started breaking out the kettle again. Forgot how simple and fun it is.Simply awesome!
Thank you sir! Fun smoking on the Kettle again. Forgot how much fun and easy it is.Nice looking ribs there Hawg!
Big LIKE!
John
Thanks a lot Chris. Yep, I had forgotten how good they smoke. Never fear though, I will be back on the stick burner soon. LOL!Hawg those ribs look great. I knew that kettle would grow on you.
Point for sure
Chris
Thanks a lot. Yep, they are great. I got started at 15 years old on stick burners watching my dad and his buddies. Bought me a kettle when I was about 25 for grilling but quickly learned they were great for indirect smoking. Got away from the kettle for many years for smoking. Only grilling. Now at 63 years young, I have worked the kettle back into my smoking arsenal.I've run 22" Weber Kettles for just over 42 years, that's what got me into smok'in! Momma wanted to kill me for bringing the first one home but that is a story in it's self.
Anyho, Those are sum'tin! Seconds Please!!
Thank you sir! They were tasty.Looks beautiful!! I love my bite off tender instead of fall off too.
Sure will. First off, I spritz with apple juice about every hour. About 1.5 hours in I pour 1 can of Root Beer over the ribs. About 3 hours in I pour and brush in the Tiger sauce. Then about another hour or so I brush on Parkay butter and dust with brown sugar. Then continue to smoke unwrapped. When you can slide a set of tongs about halfway down the rack and lift and the rack tries to break then they are done. (see rack on the right) I found this style on YouTube. Look up T Roy Cooks YouTube videos. He has one there using this style for ribs. I have been doing them this way for a long time. Post a pic when you try this style. ThanksThe picture of the cut rack is like artwork, gorgeous cook brother.
Can you elaborate a little on how you do Tiger sauce/ root beer layers?