Smokin' ribs!!!

[sportscarhiatus]

Cooked rib pictures PLEASE :hungry::drool:

Pics below!

You should get a charcoal chimney starter. It's as important as a grit guard!


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I do have one, but there is no need. I just build a nice stack, say 3 briquettes high, douse with lighter fluid, let soak for 10 mins, light, let burn for 5-10 minutes, till coals are gray, boom. Done. Never have a need for those chimney starters anymore

Wow looks good. I so want to get into smoking stuff. I'm a huge fan of Good Eats and many times Alton Brown the host has built smokers with a random enclosure (box, clay pots, etc.), an electric hot plate (or 2), and a pie plate full of wood chips/chunks. Sadly all I have right now is a gas grill, but I did learn from him also how to use that as well. Basically one burner only, and the tank valve cranked down to get a 225 degree air temp. Still, I really want to get a better setup.

Right. You can do it with a gas grill, but obviously, won't be as good IMO. You need the charcoal flavor. Nothing compares.

Charcoal smokers range from 30 - 80 bucks for a good one. The one you see in my pic was only 50. 'tis AWESOME. And mind you, charcoal is cheeeeap. Those bags you see in my pics are at about 1/2 filled, and I already grilled/smoked maybe 6 times total.




Ok pics... sorry for delay. As soon as folks started arriving, it was b*lls to the wall. I got a couple pics in, but nothing really good when it was cooked. I didn't want to "disturb" the racks as they were "tenderizing" under foil for about 1-1/2 hours.

Results were great! It looks like the Thai Chile infused rub and the Memphis style dry rub won out as the favorites by us and our guests. I need to make more hot ribs. Overall, was a great time. Plenty of food, great company, and GREAT times. Was a blast.


Placed on the rack to start. This was just the racks, the rib tips I did after. Sorry no pic of the rib tips, or the 9 ears of corn I made too...lol. It was CHAOS!

After 3 hours or so on the grill. I wanted to modulate the temps down to 180ish, but I didn't have enough time, so I kept it at about 220 or so. The key is really in the initial fire setup. Gotta get it perfect at the desire temp immediately, then it's consistent throughout.

Here's the finished product. Sorry not enough good pics. We were TOO HUNGRY. LOL...