Rebellion meal in progress! #justsaynototraditional

Robert said:

Robb,


Ribs look mighty tasty. Were these some of you 9 hours ribs?


Happy THanksgiving.


Robert

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Thanks buddy! These took about 7.5 hours. Ran the MAK a bit hotter

SweetHeatBBQnSC said:

Just when a hog thinks it's safe for a day...
Looks excellent Robb.

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Not sure any hog is safe when in the presence of a Brethren... lol.

kevinstaggs said:

Man, you treat your peeps very well.

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We Brethren are to love and serve our peeps well!!

kevinstaggs said:

Tell me more abut this cook. Rub(s) used? Temp? No foil or BP I assume? Pellet of choice? Its non traditional for today, but after a couple/three years it might be y'alls tradition...

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-St. Louis ribs
-Remove membrane
-Apply rub (I love Texas BBQ Rubs ‘Texas BBQ Rub’ or ‘Grand Champion’) place back in fridge for about 1-2 hours before cooking
-Set controller to 240° and place ribs on upper grate (assuming you have one)
-I let ribs go for 2.5 hours before lifting the lid for the 1st time.
-Starting at around the 2.5 hour mark, I start spritzing with 50/50 apple juice-apple cider vinegar
-I spritz every 45 minutes or so until they are about an hour from being done
-I check for doneness w/ a toothpick. They’ll probe like butter when done.
-When they are about an hour from being done (almost probing like butter) I will sometimes glaze w/ bbq sauce diluted with water and honey to a syrup like consistency and sometimes leave dry... just depends on mood.
-For St. Louis spares it takes about 6-7 hours.

I used to wrap, but have never done so with the MAK as I absolutely love the results I get without that step.

Titch said:

Stunning looking ribs,makes me want to celebrate thanksgiving

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It’s never to late to celebrate Thanksgiving