Rib-O-Lator
Full Fledged Farker
- Joined
- Jun 30, 2009
- Location
- seatle,wa
i drug out the 55 gal uds today and thought i would cook some ribs. by the way my uds is a GASSER. before you judge me take a look at it.
i cut the bottom out of a 55gal and moved it up to the first rib of the drum and re-welded. in the 12" space below i attached a 55,000btu turkey burner,it only heats up the underside of the bottom.
i then use the regular size rib-o-lator that fits down inside the drum. if i remember right i drilled the spit rod holes about 7" down from the top and then added a universal motor bracket to the other side. i then use a flat lid to cover it.
this is steam from my drip system
this is more steam with just a few drops of water. you can see my drip system on the side.
i used a 2lb bag of pecan chips
started smokein in about 3 min
one rack spare ribs pre seasond
good smoke and lots of it
two hrs in i basted them with sauce. i cooked the rib at 300-350- for about 3 hrs. i was experimenting to see what would happen at that temp. the last hour i turnewd it down to 250.
you can see how the sauce has caramelized. once i carmalize the sauce i never add more,i just eat them the way they are.
i tried to squeeze a rib so you could see how much juice was in them.
i have to saw, these are one of the best i have done to date. they where off the bone tender and lots of juice. i think the water injection and the higher heat worked great.
they tasted unbelievably good. the smoke wasn't overpowering nor was the seasoning. everything was just right for a rib party in my mouth. that rack was gone in 10min. i ate them all myself. i love my rib-o-lator, it never fails me.
i cut the bottom out of a 55gal and moved it up to the first rib of the drum and re-welded. in the 12" space below i attached a 55,000btu turkey burner,it only heats up the underside of the bottom.
i then use the regular size rib-o-lator that fits down inside the drum. if i remember right i drilled the spit rod holes about 7" down from the top and then added a universal motor bracket to the other side. i then use a flat lid to cover it.
this is steam from my drip system
this is more steam with just a few drops of water. you can see my drip system on the side.
i used a 2lb bag of pecan chips
started smokein in about 3 min
one rack spare ribs pre seasond
good smoke and lots of it
two hrs in i basted them with sauce. i cooked the rib at 300-350- for about 3 hrs. i was experimenting to see what would happen at that temp. the last hour i turnewd it down to 250.
you can see how the sauce has caramelized. once i carmalize the sauce i never add more,i just eat them the way they are.
i tried to squeeze a rib so you could see how much juice was in them.
i have to saw, these are one of the best i have done to date. they where off the bone tender and lots of juice. i think the water injection and the higher heat worked great.
they tasted unbelievably good. the smoke wasn't overpowering nor was the seasoning. everything was just right for a rib party in my mouth. that rack was gone in 10min. i ate them all myself. i love my rib-o-lator, it never fails me.
