Oldhoss
Full Fledged Farker
Wife made some Apple Butter that is sweet and juicy....this will be the second time I foil ribs with this stuff.
After 3 hours in the fridge rubbed with my mix of salt, pepper, paprika, garlic powder, 5 different chili powders or flakes, roasted cumin powder, roasted ginger powder, ground up tubanado sugar and some ground allspice berries. I grind all the spices together using a large mortar and pestle:
Equipment used:
I have the smokenator loaded with Blue Bag Royal Oak and a chunk of hickory and cherry on top under the side holes. In the Akorn I have lit lump and a partially burned hickory chunk to add. Placing a preburnt chunk gives me clean smoke quick. Some might say "why not just use the Akorn"....so far I have found the Kettle gives a better smoke flavour.
Some lump and a chunk added:
As soon as the thin smoke arrives I toss on the ribs:
And settle down to wait, watch and have a cold one:
The mix of hickory and cherry in my nose is intoxicating.....love it I do:
I will add shots and include my wife's Apple Butter in the foil stage.
Edit:
The sauce....left to right....Jack Daniel's, Tiger Sauce, Rufus Teague Sweet and Spicy, Stubb's Honey Pecan, my home made Sweet Habanero sauce and Cider Vinegar:
The wife's apple butter:
I smoked the ribs at about 220f grate temp with the water pan loaded for about 2 hours then ramped up the temp to about 285f or so with the water pan empty and drabing with water/cider vinegar combo for about and hour to this result:
To the foil....about 3 tbsp apple butter and 1 tbsp cider vinegar:
Meat side down:
On the Kettle:
I'll add more shots when done.
After 3 hours in the fridge rubbed with my mix of salt, pepper, paprika, garlic powder, 5 different chili powders or flakes, roasted cumin powder, roasted ginger powder, ground up tubanado sugar and some ground allspice berries. I grind all the spices together using a large mortar and pestle:
Equipment used:
I have the smokenator loaded with Blue Bag Royal Oak and a chunk of hickory and cherry on top under the side holes. In the Akorn I have lit lump and a partially burned hickory chunk to add. Placing a preburnt chunk gives me clean smoke quick. Some might say "why not just use the Akorn"....so far I have found the Kettle gives a better smoke flavour.
Some lump and a chunk added:
As soon as the thin smoke arrives I toss on the ribs:
And settle down to wait, watch and have a cold one:
The mix of hickory and cherry in my nose is intoxicating.....love it I do:
I will add shots and include my wife's Apple Butter in the foil stage.
Edit:
The sauce....left to right....Jack Daniel's, Tiger Sauce, Rufus Teague Sweet and Spicy, Stubb's Honey Pecan, my home made Sweet Habanero sauce and Cider Vinegar:
The wife's apple butter:
I smoked the ribs at about 220f grate temp with the water pan loaded for about 2 hours then ramped up the temp to about 285f or so with the water pan empty and drabing with water/cider vinegar combo for about and hour to this result:
To the foil....about 3 tbsp apple butter and 1 tbsp cider vinegar:
Meat side down:
On the Kettle:
I'll add more shots when done.
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