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Old 04-09-2013, 12:26 AM   #1
Knows what a fatty is.
Join Date: 02-27-13
Location: Chesapeake, VA
Default Second cook but first ribs on UDS

I am loving this UDS more and more every time I cook on it. Here is some pron of some ribs I did Saturday. I would have done the 3-2-1 method but got a late start. So I just maintained 225-240° until they were done which took about 4 hours. I then let them rest for about 1/2 hour wrapped in foil and covered with towels. Internal was about 180° and when you bit into them, you would get a nice bite with no falling off the bone. You only got what you bit off.

Two full slabs of StL style ribs from BJ's sliced in half to fit on the rib rack. I coated the ribs with honey mustard my wife makes then put my dry rub on. Don't ask me what's in the dry rub. I just threw a bunch of spices together. I know there is paprika, salt, pepper, garlic and not sure what else. I had a couple of store bought dry rubs that were almost out and I combined them and then added more to taste...lol.

Here is one of the halves after resting and getting ready to be devoured.

Here it is sliced in half so we can see the juices and smoke ring. No BBQ sauce was used.

So I have done two 4-5 hour smokes on my UDS since I built it and I think it's time to try an over-nighter. Maybe a pork butt. I am loving this thing like I said. I actually was able to take a 2.5 hour nap during this smoke and it would have been longer but my wife woke me up asking if I forgot about the ribs. When I woke up the UDS was still sitting at 220° and the meat was at 166°. It is so nice not having to babysit while it is cooking.

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Old 04-09-2013, 12:32 AM   #2
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Great job on the ribs, they look perfect!
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Old 04-09-2013, 07:42 AM   #3
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Join Date: 05-02-08
Location: Harrisonville, MO

Nice. Those look great.

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Old 04-09-2013, 07:59 AM   #4
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

You nailed those! I bet the flavor was better than the foiled ones too.
Jim - Another transplanted Texan

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Old 04-09-2013, 08:21 AM   #5
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Join Date: 09-17-12
Location: Oswego, IL

Ribs look awesome! I love my UDS more every time I use it, too.
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Old 04-09-2013, 08:31 AM   #6
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Those Ribs Look Perfect....Good Job Chief !!
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Old 04-09-2013, 09:38 AM   #7
Knows what a fatty is.
Join Date: 02-27-13
Location: Chesapeake, VA

Thanks everyone. They were perfect...for me anyway. My wife said they were a little spicey but she's not a huge fan of spicey foods. Which surprises me because she makes a mean BBQ sauce that has some kick to it. My son doesn't like spicey food either and he said they were awesome and the best ribs I have done to date. It was another one of those dinners where the dinner conversation was moans and mmmm's everytime someone took a bite. That's when you know you did good.

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Old 04-09-2013, 09:41 AM   #8
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Nice pr0n!
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Old 04-09-2013, 09:59 AM   #9
Found some matches.
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Location: Illinois

Very nice....
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Old 04-09-2013, 11:48 AM   #10
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Join Date: 08-08-10
Location: Racine, WI

Those look great! I've used my UDS quite a bit since I built it, but for some reason haven't tried ribs yet. I guess I will be doing them soon now. Thanks for the inspiration!
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Old 04-09-2013, 11:59 AM   #11
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Join Date: 08-15-12
Location: Irish Hills, MI

Nice job! UDS's rule!
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Old 04-09-2013, 12:01 PM   #12
somebody shut me the fark up.
Join Date: 04-24-09
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You did good!
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Old 04-09-2013, 01:08 PM   #13
Just BS
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Join Date: 09-10-12
Location: Horsetown, USA

Great job Chief. How do you like the rib rack? Did you turn them over during the cook? I've never used one. I can lay three whole racks of St Louey's on my UDS and they come out great, but the ends come out a little over done because its hotter around the outside.
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Old 04-09-2013, 01:12 PM   #14
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Join Date: 05-09-11
Location: Moville Iowa

Great job!!! You will love the UDS, turns out some great grub.
BWS Fatboy
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Old 04-09-2013, 01:15 PM   #15
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Location: Midland, NC

Sure looks good!
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