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Author Topic: 3-3 ribs  (Read 1503 times)

HoosierKettle

  • WKC Ambassador
  • Posts: 7354
3-3 ribs
« on: October 11, 2020, 01:10:29 PM »
3 hours 300 degrees. With sauce they took around 3 hours and 15 minutes. Salt, pepper, jalapeño powder coarse ground, and rib rub. Sauce was doctored up sauce that I get from my butcher. No wrapping. I spritzed with cider vinegar and water a few times throughout. These really were fantastic.





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« Last Edit: October 11, 2020, 01:12:05 PM by HoosierKettle »
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michaelmilitello

  • WKC Performer
  • Posts: 3818
Re: 3-3 ribs
« Reply #1 on: October 11, 2020, 01:13:49 PM »
Looks grate![emoji201][emoji241]


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Kneab

  • WKC Performer
  • Posts: 3469
Re: 3-3 ribs
« Reply #2 on: October 11, 2020, 01:19:00 PM »
Nice job.
I'd eat those[emoji106]

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ISO Brown Go Anywhere

bamakettles

  • WKC Ambassador
  • Posts: 5601
Re: 3-3 ribs
« Reply #3 on: October 11, 2020, 01:46:02 PM »
Man those look good.  Really nice!


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Jrzy.Hillbilly

  • Smokey Joe
  • Posts: 91
Re: 3-3 ribs
« Reply #4 on: October 11, 2020, 04:04:37 PM »
Those look delicious!


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JEBIV

  • WKC Ambassador
  • Posts: 10417
Re: 3-3 ribs
« Reply #5 on: October 12, 2020, 02:38:22 AM »
Those look grate !!
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

aaronw915

  • Guest
Re: 3-3 ribs
« Reply #6 on: October 12, 2020, 09:56:24 AM »
I would destroy those. Well done


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bbqking01

  • WKC Ranger
  • Posts: 1620
Re: 3-3 ribs
« Reply #7 on: October 12, 2020, 12:03:52 PM »
Nom nom nom,,,nice lookin ribs there


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Kain

  • WKC Ranger
  • Posts: 662
Re: 3-3 ribs
« Reply #8 on: October 12, 2020, 12:15:50 PM »
Top looking ribs


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elninohese

  • Smokey Joe
  • Posts: 53
Re: 3-3 ribs
« Reply #9 on: October 13, 2020, 02:50:54 AM »
That is how I do them 3 hrs 300-315--nakked dry rub int 200 perfect.no sauce sauce on side...those look great..
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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: 3-3 ribs
« Reply #10 on: October 14, 2020, 04:19:04 AM »
Thanks fellas!  Just one of many fun and effective ways to cook ribs. I’ve really been working on color and flavor profile. Also I brushed the sauce perpendicular to the long side of the ribs.  I used to brush long ways but the brush marks running the length drive me crazy appearance wise lol.


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FatBottomGrills

  • WKC Brave
  • Posts: 329
Re: 3-3 ribs
« Reply #11 on: October 15, 2020, 08:05:58 PM »
Look great, hot and fast is catching 🔥. Hey Grill Hey did a brisket in 6hrs including rest on an UDS! Just curious as to what the internal temp was when you pulled if you recall?
Nice Racks!
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HoosierKettle

  • WKC Ambassador
  • Posts: 7354
Re: 3-3 ribs
« Reply #12 on: October 16, 2020, 02:26:30 AM »

Quote from: FatBottomGrills on October 15, 2020, 08:05:58 PM
Look great, hot and fast is catching [emoji91]. Hey Grill Hey did a brisket in 6hrs including rest on an UDS! Just curious as to what the internal temp was when you pulled if you recall?
Nice Racks!

Thanks.  I didn’t check internal temp.


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