Weekday Afternoon Ribs

[bcjustin]

I just threw a rack of ribs on the 22" this afternoon.  This is my first time using Killer Hogs rub, so I'm excited to see how that goes.  I also bought a bottle of his BBQ sauce that I'm going to lightly baste on towards the end.  I'll update with pictures as I take them, here are a couple:







Here are more pics.  These turned out absolutely delicious.  I threw on some chicken because I wanted leftovers for the week.  They had been brining for a few hours.  Very impressed with Killer Hogs rub and the sauce.

[HoosierKettle]

St. Louis style I presume?  Killer hogs rib is fantastic. I actually prefer his "hot". It's not hot at all but I think it's a little more flavorful. Weber rub is darn respectable as well. Haven't tried killer hogs sauce yet. Let us know what you think


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[bcjustin]

Yep they are St Louis style. That's cool, I didn't get the hot rub because I didn't want a spicy rub. If I order again I'll grab some of it to try too. Thanks for the info.


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[Travis]

I really like killer hogs rub and sauce. I bought a jug of sauce and 5 lb bag of rub in spring, and just used the last of it over the last cook. Never tried the hot either. Have to give it a whirl. Sure like that red head your cookin on!


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[bcjustin]

Thanks! These turned out great.  Actually I think the chicken was better than the ribs haha.  Bottom of the ribs were a little dry, but I know what I can do next time to fix that.  Always learning...  (my wife says always changing recipes lol)

[HoosierKettle]

Both look great. How long on the ribs and what temp? 


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[bcjustin]

It was running about 350. They were on for 3 hours. I wrapped them in foil about halfway in because they were going a little too quickly. Then unwrapped and basted with sauce for last 10 minutes.


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[jaynik]

Beautiful grill.  Ribs look good too.

[hawgheaven]

Love the RedHead kettle (I have one), and the ribs look to die for! Grate job!!