Ribs!!! Yum yum mmmm!

[AZ_MIKEY]

Here they are rubbed down and patiently waiting to go on the smoker. Will update with more pics as the cook progresses.



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[Chasing_smoke]

Nice! Can't wait to see the final product!


"my kettle is more powerful it will do almost anything."

[AZ_MIKEY]

Just put them on. The temp will come up alittle. You would think with it being 102°f I would only have to use maybe 10 briquettes, not the case though.



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[Kilted_Griller]

The ribs look tasty!! What's your rub, if I may be so bold to ask? I'm waiting, not so patiently, to see how they come out!! 

[AZ_MIKEY]

Its a rub that I have been mixing together myself for about 4 years now. I adjust it alittle here and there, depending on who will be enjoying them. It has dark brown sugar, ground black pepper, garlic powder, onion powder, granulated sugar, chilli powder, ground red pepper, paprika, ground cumin, granulated garlic, coarse sea salt(very, very little), crushed red pepper. I call this my Arizona spicy rub. Makes for some ribs that are sweet with my homemade sauce and then get a kick of heat! I tone down the heat for some people. I listed the ingredients in order from what I use the most of to the least. The way I look at it is a 3-2-1 modified mix take from the brown sugar making it 3 parts to the onion powder being 2 parts to the granulated sugar being 1 part everything adjust in between. Hope that isn't to confusing.

[1911Ron]

Looking good so far Mickey! Rub sounds good too!

[AZ_MIKEY]

Alittle refreshment while we wait!

Then pull em off the smoker, before they were sauced and put on the grill at 375° to finish off.


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[AZ_MIKEY]

Here they are pulled off. Then cut up and plated with a refreshing beverage of choice.






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[Chasing_smoke]

Great cook!


"my kettle is more powerful it will do almost anything."

[jcnaz]

Looks good!

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[Kilted_Griller]

Excellent finish on those ribs, Mikey!! great plating as well!