Ribs Two Ways

[MrHoss]

Picked up a rack of ribs this morning from the Asian supermarket. I am taking the chine bone pieces and some rib ends I got from where I work...smoking them for an hour or so then finishing them in the oven. I have my Mom's recipe that my Wife loves so I am gonna try it out. Normally the ribs are separated into riblets, boiled for 8 minutes in water then finished in the homemade bbq sauce at 350f in the oven.  I am skipping the boiling in water part. For my ribs I am using the prime pieces from the rack I got. Everything is rubbed with a doctored 604 concoction for 2 hours before going on the cooker.

The cooker....a 74/75 Redhead @harris92 was kind enough to sell me. I have chosen to call her Marilyn:







After about an hour:



End pieces removed and covered in bbq sauce:



The sauce is made with a little ketchup, a can of tomatoes ground up, onions, garlic, a little water, hot sauce, white vinegar, brown sugar and Worcestershire sauce. I have it in the oven at 350f and it will go about an hour and a half.

[LightningBoldtz]

Marilyn is a gorgeous cooker for sure.  Nice cook Mike.

[MacEggs]

I am skipping the boiling in water part.

Thank you ... YMMV. 

I gotta start putting foil on my ash pans.

[SixZeroFour]

You're on a roll Hoss! Yet another tasty looking creation from the frozen white tundra of the north (Ontario)

I've gone a few nights without Q' and I'm starting to twitch a bit...

[MrHoss]

Oven ribs falling apart after a couple hours:



A sample piece for me shows smoke ring...and I pulled these of the Kettle after about 50 minutes:



I forgot to get finishing shots of my ribs on the Kettle or a cross shot of the bones but I did get a plate shot:



Marilyn back down in the cave:

[AcrossFromHoss]

Man those kettle ribs look tasty. I havnt had a sweet tea in months im going to load up for the winter. Great to have on hand a few feet from the kettle tucked in a snow bank.