This picture gave me some inspiration.
Like I mentioned in Stu's post I was planning on doing pork ribs today, but when I got to the store the pork was double the price of beef and they all looked really good, so here's the beef.
I rubbed these down with Dizzy Pig Red Eye Express. It's an excellent coffee rub.
The vessel, a vintage Copper Mist
While the ribs were getting bathed in red oak I prepared the sweet potato's.
I used some Mansmith,s Cinnamon Stuff on them.
At the halfway mark.
Rather than give you too many boring in between shots and waste bandwidth I thought I would share two angles on the finished shots. I couldn't figure out which one Craig would like best since he's a hardcore vintage cook enthusiast like me. I even threw on some biscuits for him.
Ready to slice and serve up.
I need to give a big thanks to Stu, "G" for the inspiring cook he did on his vintage 26'r, giving me the courage to sauce my ribs since I usually just leave them dry. Also for getting me in the mood to make new legs for my upper rack and. The old legs worked, but I cut them too short and it never sat level until now. It is so choice. If you have the means, I highly recommend picking one up.
As for the ribs, they were the best beef ribs I have ever made and I have to hand it to skipping the foil step. I hope this will encourage others to give it a try. You really can fit quite a bit of food on a 22.5 kettle.