I think I just OD'd...

**BlindLemonLars** · 06-22-2008, 04:57 AM

...on ribs.

Beef ribs, spare ribs, baby back ribs. A rib ménage à trois...three kinds co-mingling on one plate, awash in sauce. Kinky!

These guys were lovingly massaged with Byron's Butt Rub, smoked for six hours @ 225° over lump charcoal and hickory chunks, and finished with a light coat of bbq sauce thinned with soy sauce and balsamic vinegar.

I just ate two of each, and washed them down with my oatmeal stout. I'm not a smoker, but I think I need a cigarette.

Brewsmith · 06-22-2008, 05:03 AM

That looks fantastic.

I am so wanting to gt into BBQ. My good buddy has been smoking meat for a couple years now and it is fantastic stuff. He's just started homebrewing. Maybe I can start smoking.

**Sea** · 06-22-2008, 05:04 AM

Can't talk,...Drooling....

**Chairman Cheyco** · 06-22-2008, 05:12 AM

Mmmm, Those look great! I did ribs for the first time on my BGE on Thursday and they were awesome. Did you mist them while smoking?

**BlindLemonLars** · 06-22-2008, 05:31 AM

Quote:

Originally Posted by Chairman Cheyco

I did ribs for the first time on my BGE on Thursday and they were awesome. Did you mist them while smoking?

No...I've done that in the past, but not this time. There is a pan of water over the coals though, to regulate temperature and add some moisture to the environment. After four hours I wrapped them in foil, and after six I applied the sauce, removed the water and let the higher heat caramelize the sauce for a few minutes.

I wish I had a BGE, my smoker is just a cheapo Brinkmann. I lined the bottom with bricks to add some thermal mass, I'd like to think it helps. The grill is where I'm more comfortable, but I'm getting the hang of low & slow.

It was a lot of work for 20 minutes of eating, and the 115° temperatures here today didn't make tending the charcoal much fun. Still, I'm looking forward to lunch tomorrow, leftovers have never been so appealing.