CSR's with Blackjack sauce

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

Another catch-up post...this obviously was not today...we're up to our kiesters in snow!

The wife has been craving some country style ribs for a while now, so 
since they went on sale this week I decided to smoke some up for her and
 a few friends.

Didn't have time to do it overnight, but I did brine them in a basic 
salt, sugar, onion, bay leaf, garlic and peppercorn bine for about 5 
hours.

Patted the ribs dry, coated them with my all-around rub, fired up the 
gosm and got busy. Very windy day here on the east coast, so it was a 
bit of a challenge keeping the temp consistent.

Had a lot of different size ribs, so I went with a modified 3-2-1...went
 2-1/2....1-1/2.....1/2. Keft the temp at about 230-250. Got a little 
TBS going.

Foiled after 2-1/2 hours

Out of the foil after 1-1/2 hours and finish on the Ducane to firm up a bit, and slather them with my Blackjack BBQ Sauce

Done deal...buddy Norm would like to tell you they were good, but his mouth's still full. All in all, a very nice afternoon.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: CSR's with Blackjack sauce Posted: 12 January 2011 at 03:02
	Another catch-up post...this obviously was not today...we're up to our kiesters in snow! The wife has been craving some country style ribs for a while now, so since they went on sale this week I decided to smoke some up for her and a few friends. Didn't have time to do it overnight, but I did brine them in a basic salt, sugar, onion, bay leaf, garlic and peppercorn bine for about 5 hours. Patted the ribs dry, coated them with my all-around rub, fired up the gosm and got busy. Very windy day here on the east coast, so it was a bit of a challenge keeping the temp consistent. Had a lot of different size ribs, so I went with a modified 3-2-1...went 2-1/2....1-1/2.....1/2. Keft the temp at about 230-250. Got a little TBS going. Foiled after 2-1/2 hours Out of the foil after 1-1/2 hours and finish on the Ducane to firm up a bit, and slather them with my Blackjack BBQ Sauce Done deal...buddy Norm would like to tell you they were good, but his mouth's still full. All in all, a very nice afternoon.
	Go ahead...play with your food!

Sponsored Links