Late Night Ribs and Fatties, Pron

H

Hugh Jorgan

Guest
Cooking ribs for lunch tomorrow. Two one pound fatties as well. You know how ya like to just roll the sausage out of the wrapper for a naked fatty? Check out the square one.

The rolled fatty has three hot chili peppers chopped up and mixed in to the meat. A little garlic powder, extra red pepper flakes and black pepper as well. The naked fatty is just hot Neese's, right out of the wrapper.

The ribs are baby backs from Wally World. Generously coated with fresh ground black and white pepper, red pepper flakes, no salt seasoning and just a little sea salt.

Put everything on at 2100. Grate temp about 265 F. Going to pull the sausage now. More pron as the ribs progress.

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2315:
Pulled the fatties off and checked temp, not even top to bottom. Put them back on top down, check again in about 30 minutes.

Flipped ribs meat down for a little while.

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2345:
Pulled fatties. Wrapped in foil.

Flip ribs back meat up.

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2400:
Check temp of fatties wrapped and resting on counter. Perfect. 165 F.
Slice spicy fatty and have two killer sandwiches. Watch an episode of 1000 Ways to Die.

2445:
Flip ribs meat down again. You can really start to see the definition from the ribs from the meat side now.

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0145:
Remove from UDS, wrap in foil to rest before slicing.

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0215:
Unwrap, slice, sample, store.
Delicious, really really delicious!.
No sprays, spritzes, mops or foil wraps. Just a quick dusting of spices just before going on the UDS.
Time on UDS 4 hrs 45 min.
Temp held at right around 250 F at the grate the whole cook. No seasoning woods, (kicks self in arse), forgot.

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Nice!:cool: What did you do with the onion when it was done?
 
Nothing yet. I'm planning on using it in some sauce I've been wanting to make.
 
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