pinkelephant
03-03-2012, 01:10 PM
I never cooked ribs in my UDS yet.
One advantage I already see to cooking ribs on a UDS is clear. I started the ribs and then went into town for 2 hours. SWEET.
I'm usually tending a side box smoker for 6 hours when cooking ribs.
I had to go to town to get the fixins for "Roxy's Rib Glaze"
1/3 cup honey
1/4 cup BBQ sauce
1/4 cup apple juice
1/8 cup cider vinegar
1/8 cup bourbon
Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.
RO lump, Apple wood, Oakridge competition rub and a sprinkle of HDD. I dribbled some worchester on it after rubbing it.
I am trying to duplicate the results of my mega rib cookout last summer (http://www.bbq-brethren.com/forum/showthread.php?t=118179). this is the first time I made ribs since then.
This was the price of 3 racks. I froze one of the racks and I'm cooking the other 2.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2772-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2773-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2774-1.jpg
I went outside to see what kind of damage the hail storm did. I found that it shredded both covers on my drums and some monster stone dropped and bashed in the top of the lid. I'm glad that that ice boulder didn't hit the car's sun roof!!
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2775-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2776-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2777-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2778-1.jpg
I fired up some RO red bag lump with some apple wood, got it up to temp, added food (and my pizza pan diffuser), slammed it shut and went to town.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2779-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2780-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2781-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2782-1.jpg
After 2 hours, I foiled. They are baby backs, so I'm thinking of going with a 2-2-1 method.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2783-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2784-1.jpg
More soon. We are 3.5 hours into the cook and I believe everything is going good. I'm going into the kitchen to "sample" the bourbon to be sure it's good enough for the Roxy's glaze.
One advantage I already see to cooking ribs on a UDS is clear. I started the ribs and then went into town for 2 hours. SWEET.
I'm usually tending a side box smoker for 6 hours when cooking ribs.
I had to go to town to get the fixins for "Roxy's Rib Glaze"
1/3 cup honey
1/4 cup BBQ sauce
1/4 cup apple juice
1/8 cup cider vinegar
1/8 cup bourbon
Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.
RO lump, Apple wood, Oakridge competition rub and a sprinkle of HDD. I dribbled some worchester on it after rubbing it.
I am trying to duplicate the results of my mega rib cookout last summer (http://www.bbq-brethren.com/forum/showthread.php?t=118179). this is the first time I made ribs since then.
This was the price of 3 racks. I froze one of the racks and I'm cooking the other 2.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2772-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2773-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2774-1.jpg
I went outside to see what kind of damage the hail storm did. I found that it shredded both covers on my drums and some monster stone dropped and bashed in the top of the lid. I'm glad that that ice boulder didn't hit the car's sun roof!!
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2775-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2776-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2777-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2778-1.jpg
I fired up some RO red bag lump with some apple wood, got it up to temp, added food (and my pizza pan diffuser), slammed it shut and went to town.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2779-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2780-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2781-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2782-1.jpg
After 2 hours, I foiled. They are baby backs, so I'm thinking of going with a 2-2-1 method.
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2783-1.jpg
http://i1166.photobucket.com/albums/q607/pinkelephant64/SANY2784-1.jpg
More soon. We are 3.5 hours into the cook and I believe everything is going good. I'm going into the kitchen to "sample" the bourbon to be sure it's good enough for the Roxy's glaze.