There's a lot of first's going on today...So I'll break it down some. I'm only cooking 1 rack of St Louis Spare Ribs but in the name of BBQ science this is what I have.
1) I diced up habanero pepper and simmered it in Concord Grape Jelly. (This infuses the jelly with the pepper oils)
2) Injected the jelly into 1/2 of the rack...the thick half.
3) The non injected half I'm just going to glaze at the end
4) Since I only normally use the 007 for these types of cooks it's the first time using my el cheapo Walmart Weber.
5) Open top and feeding it Mulberry
Now the 007 would cook this 10 X faster and efficiently but I needed to do some experimenting doing kettle cooks and it's an nice day soooooo :biggrin1:
Using the Cajun Bandit Rotisserie Ring
1) I diced up habanero pepper and simmered it in Concord Grape Jelly. (This infuses the jelly with the pepper oils)
2) Injected the jelly into 1/2 of the rack...the thick half.
3) The non injected half I'm just going to glaze at the end
4) Since I only normally use the 007 for these types of cooks it's the first time using my el cheapo Walmart Weber.
5) Open top and feeding it Mulberry
Now the 007 would cook this 10 X faster and efficiently but I needed to do some experimenting doing kettle cooks and it's an nice day soooooo :biggrin1:
Using the Cajun Bandit Rotisserie Ring
opcorn:
