New Years ribs and wings

[stillgriller]

Getting the ribs ready this morning for some 3-2-1 time on a 22 with the SNS later today. Pulled the membrane, slathered in mustard and gave them a generous coat of Oakridge ‘Dominator’ Sweet Rib Rub. Never tried it before, got it from my Secret Santa this year, thanks! I’ll probably hit ‘em with a little hickory during the first stretch.

Wings will get seasoned a little later.

[getjeffrey]

Always a great combo. [emoji39]

[bbqking01]

Nice, I’ll be over about 2:30


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[stillgriller]

Ribs are on, about 240F, the SNS is loaded with Big Green Egg oak and hickory lump, only going in one corner and water loaded. I may not need to use any hickory chunks after all. Look at that smoke 

[stillgriller]

Smoke stopped pdq, so I added some hickory chips. Mucho better.

[stillgriller]

3 hours in. Mixed up some honey and Sweet Baby Rays BBQ sauce for a light coat. Wrapped them in foil, meat side down with about a 1/3 cup of sweet apple cider. Added more BGE lump as well. Now they go for 2 more hours, trying to keep the temps at about 275F, more or less

[stillgriller]

Chopped up the wings, gave them some lemon juice, limeade, and Oakridge Santa Maria seasoning, also supplied by Secret Santa.

[stillgriller]

Firing up No. 2, also with BGE lump, Throw in the Vortex and get the wings going.

[bamakettles]

Fun cooks!


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[jcnaz]

Sounds like a great combination!

[stillgriller]

ocd-free vegetables and the finished product. I brought the temp up to about 325F for the last hour.

Those Oakridge rubs are something’ else!

[bamakettles]

Nice job, those ribs though!


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[Dc_smoke309]

Looks awesome , can’t take my eyes off the ribs!!! I bet those didn’t sit around long . Great job


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[stillgriller]

Thanks folks. Best ribs I’ve made yet. Getting the temps up starting in the middle really helped render the fat and tenderize the meat. 240F would not cut it.