Ribs and Sweets on the Red Rat

[Duke]

I found this small pack of pork ribs on sale and thought I would smoke them on my old red kettle today. I rubbed them with Dizzy Pig Original unsalted and was really impressed that they came out so good sans salt. Look at that carmelization on the plated shot. I also used some nice peachwood for smoke. I served them with Ole Rays Peachalicous sauce. http://www.olerayssauces.com/products.htm  I slathered the sweets with some butter, honey and Mansmiths Cinnamon Stuff. I really need to do some more pork ribs with it. http://www.mansmith.com/Cinnamon-Stuff-(Salt-Free)-p16.html





Here's a shot of sundays enourmous chicken breasts.



Thanks for looki'n! 

[Heyjude]

I loves me some large breasts!
Sorry, you set that one up perfectly!

[Craig]

That looks delish! I have to ask, how hot does the 'Rat's handle get?

Craig

[Duke]

It depends. When I cook low under 350 not bad, otherwise I need a glove. It never get's so hot that a regular glove won't work. I use one at those temps with wood handles anyways.

[Craig]

I was wondering, because I figure if my wood handles get hot (and I also use a glove at times), the metal ones would melt my hand.

Craig

[TheFinkFarm]

Cool little basket you got there with the charcoal in it.  How long did you have to cook the sweet taters?

[Duke]

They took around three hours at around 250. I made the basket from expanded metal. It's easy to shake out and top off before a cook and the charcoal never touches the kettle.

[pbe gummi bear]

Looks yummy. I love the charcoal basket too.

[1buckie]

" I rubbed them with Dizzy Pig Original unsalted and was really impressed that they came out so good sans salt. Look at that carmelization on the plated shot. "

Good Show.....Personally, I think salts of any kind are overrated........

Past a small amount, just tastes salty ??

Great Lookin' cook !!!!

[Duke]

Thanks, I have also been using rubs without sugar for beef and chicken.