BobM
Babbling Farker
- Joined
- Feb 16, 2012
- Location
- Long Island, NY
I cooked 2 racks of loin back ribs, chuck steaks, hamburgers and hot dogs.
I rubbed the ribs with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper) with a little added cayenne powder.
I cooked the ribs on my 22 1/2" WSM, at 250F, unfoiled for about 2 hours, then foiled them with squeeze Parkay and apple cider, for about another 1 hour, until toothpick tender.
I then slathered them with Sweet Baby Rays Barbeque sauce and put them back on for about another 1/2 hour.
I cooked the chuck steaks, hamburgers and hot dogs on my 22 1/2" OTG.
It all came out great!
Baby backs on the WSM.
Ready to be foiled.
Sauced up.
Rack 1 cut up.
Rack 2 cut up.
Pot of ribs.
Chuck steaks on the OTG.
Hamburgers and hot dogs on the OTG.
Beer o' the day.
Thanks for looking.
I rubbed the ribs with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper) with a little added cayenne powder.
I cooked the ribs on my 22 1/2" WSM, at 250F, unfoiled for about 2 hours, then foiled them with squeeze Parkay and apple cider, for about another 1 hour, until toothpick tender.
I then slathered them with Sweet Baby Rays Barbeque sauce and put them back on for about another 1/2 hour.
I cooked the chuck steaks, hamburgers and hot dogs on my 22 1/2" OTG.
It all came out great!
Baby backs on the WSM.
Ready to be foiled.
Sauced up.
Rack 1 cut up.
Rack 2 cut up.
Pot of ribs.
Chuck steaks on the OTG.
Hamburgers and hot dogs on the OTG.
Beer o' the day.
Thanks for looking.