Slow-n-Sear Ribs Taking Too Long--Po Boy-ish Sammich In The Meantime

[cowgirl]

Great lookin' eats, Neighbor!

[KORND4WG X]

Worth the wait . Nice color

[Kanco Connection]

New-school wisdom says:

“Good things come to those who wait.....even better things come to those who get off their arse and make something happen.”

I’d say you proved both true. Looks good.

[ssv3]

Originally Posted by Stingerhook

You sure know how to make someone hungry Sako.

Do I say thank you?

[BillN]

Best way IMO to cook shrimp for a Sammy and the ribs look great.

[ssv3]

Originally Posted by KevinJ

Both the Po 'boy and ribs look excellent Sako.

I've only used water in the SnS once, I was doing a Boneless Rib Roast and wanted to keep the grate temp around 220, worked out well.

Thanks Kevin! Didn't really have any issues getting temps up or down and adjusted to cruise at about 275. I can see it beneficial for a rib roast though.

[Joshw]

I can't believe I missed this one. Great looking sammy, and those ribs are making me want to hit the store. Curious, what temp/time do you normally cook ribs? Those times aren't unusual for me at 225. I normally do whole spares though. Never used a SNS, but I think water pans are bad in general.

[ssv3]

Originally Posted by tom b

2 things
1. what kind of bread is that?
2. them ribs look like they were worth the wait

Hey Tom,

I've had some pretty bad case of the flu though I'm better now I'm still recovering. So, bored out of my arse I've been experimenting baking bread and I made some Armenian bread. That's what I used for the poboy





Made these too a few days ago. King Arthur flour FTW

[ssv3]

Originally Posted by JU

Looks great.
I'm in St Augustine quite a bit and I'm kind of a hot sauce junky. Can't believe this is the 1st time I've heard of their sauce.

Thanks JU!

Get you some St Augustine sauce. This was one of the sauces that stood out for me honestly. Very well balanced IMO. I'm a hot sauce junkie too.

[ssv3]

Originally Posted by el luchador

This thread is full of win. Great job on both sandwich and ribs

Thanks luchador!

Originally Posted by cowgirl

Great lookin' eats, Neighbor!

Thanks Neighbor! Nowhere near your seafood cooks.

Originally Posted by KORND4WG X

Worth the wait . Nice color

Thanks bro!

Originally Posted by Kanco Connection

New-school wisdom says:

“Good things come to those who wait.....even better things come to those who get off their arse and make something happen.”

I’d say you proved both true. Looks good.

Thanks Kanco!

Originally Posted by BillN

Best way IMO to cook shrimp for a Sammy and the ribs look great.

Thanks brother Bill!

[ssv3]

Originally Posted by Joshw

I can't believe I missed this one. Great looking sammy, and those ribs are making me want to hit the store. Curious, what temp/time do you normally cook ribs? Those times aren't unusual for me at 225. I normally do whole spares though. Never used a SNS, but I think water pans are bad in general.

Thanks Josh!

I didn't want to use water but I said what the hey and let me follow the OEM procedures. I'm 100% with you with you on not using water. Truthfully I didn't have any issues raising or lowering temps. I was at 260 at start and 275 most of the cook until I bumped it up to 375 to 400 to finish it. I can imagine what my cook time would've been if I was doing spares. Outstanding results though regardless of the time.

My ribs temps vary depending on cooker;

on the kettle which I rarely do is 275 due to the close proximity to the fire

Hunsaker 300-325

stick burner anywhere from 325 to 350

kamado 250

pbc 325-275 as it eventually settles at

[Big George's BBQ]

Looks amazing

[ssv3]

Originally Posted by Big George's BBQ

Looks amazing

Thanks George!

[Happy Hapgood]

Between the shrimps, ribs and bread, Looks like a Triple Win!

[ssv3]

Originally Posted by Toast

Between the shrimps, ribs and bread, Looks like a Triple Win!

Thanks Mike!