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Friday night ribbage

Started by HoosierKettle, February 02, 2018, 02:53:17 PM

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HoosierKettle

Late start so going hot and fast on the 26r





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JEBIV

Hot and fast on the 26 will work for sure

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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

HoosierKettle


HoosierKettle

I made a super complex sauce. 1/4 cup ketchup, cider vinegar, brown sugar, a squirt of mustard and honey. They were very tasty.


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HoosierKettle

I know most remove the membrane but I love it.




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mhiszem

WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

WNC


HoosierKettle

#7
Thanks guys it was fun. I hadn't made ribs for awhile.   First hour was unwrapped and second hour was wrapped with a little cranapple juice. Then sauced and another 10 minutes.  The lid thermometer was reading around 375 most of the cook. I was very happy with the results.


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foshizzle

Came to the site looking for a little inspiration. This did it. Those ribs look really good. Ribs it is tonight. Except I'm feeling low and slow.


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Big Dawg

Great lookin' Bones ! ! !  My last rib cook was hot n fast on the 26er.  It's the way I'll be going from now on.





BD
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

HoosierKettle


Quote from: foshizzle on February 03, 2018, 07:46:50 AM
Came to the site looking for a little inspiration. This did it. Those ribs look really good. Ribs it is tonight. Except I'm feeling low and slow.


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Glad I could help. This is a great place. Always someone cooking something great.


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Firemunkee

Looks great! I definitely need to try hot and fast ribs. Thanks for sharing!

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Together we'll fight the long defeat.

HoosierKettle


Quote from: Firemunkee on February 03, 2018, 08:46:08 PM
Looks great! I definitely need to try hot and fast ribs. Thanks for sharing!

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It's by far my favorite way. @vwengguy is who I got the idea from. I had done hot and fast for a long time but I never thought to wrap them. I only wrapped on low and slow. Wrapping the second hour is the key imo. This is my favorite way out of all the different ways I've done them. It's a very consistent method as well.


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Firemunkee

Quote from: HoosierKettle on February 04, 2018, 06:24:14 AM

Quote from: Firemunkee on February 03, 2018, 08:46:08 PM
Looks great! I definitely need to try hot and fast ribs. Thanks for sharing!

Sent from my Nexus 5X using Weber Kettle Club mobile app

It's by far my favorite way. @vwengguy is who I got the idea from. I had done hot and fast for a long time but I never thought to wrap them. I only wrapped on low and slow. Wrapping the second hour is the key imo. This is my favorite way out of all the different ways I've done them. It's a very consistent method as well.


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Awesome! Thanks for sharing that!

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Together we'll fight the long defeat.

vwengguy

Follow the fat guys... they know where the good food is! ;-)


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