Holiday Side Ribs On The Cinder Block Pit
Ribs had membrane removed and were lightly brushed with olive oil. The dry rub consisted of salt, pepper, paprika, garlic powder, roasted ginger powder, roasted cumin powder, chili powder, habanero powder and about 12 allspice berries ground up. The ribs were coates on all surfaces then placed in fridge for 4 hours.
This is Ugly Betty: http://i40.tinypic.com/vy451f.jpg My internal setup: http://i42.tinypic.com/1zz72ie.jpg The ribs after about 25 minutes: http://i43.tinypic.com/dy6qer.jpg I am using a combination of hickory and cherry on a base of burnt down hickory logs....also adding abit of blue Royal Oak to keep the heat up and brushing with water/cider vinegar once in a while. I will add pictures when these are done. |
Nice effort.. Should be tastey. I look forward to pRon
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The sauce is a mix of these fine ingrediants....love every one of em' and combined they are fine indeed:
http://i41.tinypic.com/2zqsl7o.jpg Pulled after 2 hours 25 minutes: http://i43.tinypic.com/fk0jki.jpg Temp was 310f when I put em' in and stayed around there for 45 minutes then slowly dropped I added more wood and charcoal and the temp was never below 260f for long. I pulled the ribs as they looking a little dry. In the foil all I added was a little honey, some of the water/cider vinegar mop and in 1 pack Tiger Sauce and the other some home made sweet and spicy scotch bonnet sauce: http://i43.tinypic.com/14cz5vb.jpg Money shots will not be too far off now boys. |
Not too shabby! Lookin forward to da plated.
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Here are the final shots. After about an hour in the foil....and a little too long:
http://i42.tinypic.com/71rbj7.jpg Sauced up and back in for 20 min at 270f or so: http://i41.tinypic.com/2ijrp.jpg "Are the ribs done yet?": http://i43.tinypic.com/2nsno11.jpg Yup: http://i41.tinypic.com/5ywzsz.jpg Tasty: http://i39.tinypic.com/nnp20n.jpg |
That will do just fine!
Goes to show, you don't need a $400 pit to cook good Q |
How was the home made sweet and spicy scotch bonnet sauce:0
JON |
Quote:
EDIT: Always use plastic gloves when handling real hot peppers.....always. |
Nice cook and interesting pit. I like what you did.
Get the dogs to switch places, that would be cool |
Nice! Awesome dawgs :thumb:
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Yep, it's the cook. :thumb:
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