deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Well now. Figured I'd go all the way into it and see what half the BBQ world was into. I sauced the first time here...
http://www.bbq-brethren.com/forum/showthread.php?t=189102
So, might as well foil, right? Had some Kroger "Moist And Tender" spares that had been hanging out in the freezer and thought they'd be great for the experiment. The reason they've been in the freezer for so long, and many rib cooks have transpired since I bought them, is because they're enhanced with a 12% solution. Now, for their pork loins, this doesn't bother me too much, but I did wonder about the ribs. So, here they were after defrosting and rinsing. 11 pounds or so in two slabs...
These got the remainder of a container of Simply Marvelous Sweet and Spicy on the back, and a coating of Simply Marvelous Spicy Apple for the top. After the dusting...
Set up the Cajun Bandit with a full load of Kingsford Hickory, and several chunks of actual hickory. Lit with just one Weber starter cube in the center, covered with a couple briquettes and let it do it's thing for about 30 minutes at which time it was at 220. Into the smoker the slabs went...
After three hours in the CB which ran right at 220~225 I foiled them.
Here they are before foiling...
These went back in meat side down for 90 minutes, as they seemed to be cooking fairly fast even at 225. The CB spiked with the lid off up to about 300 and I had to shut the top vent down. Got back to 230 after a wee bit.
At the end of the foil time, they looked like this...
Almost done even at the thick end so I glazed them with some "Sweet Georgia Soul" sauce and they got another 30 minutes. The CB spiked again so I figured I'd shut it down at that point as the residual heat would remain for the duration. Here's the glaze applied...
And finished setting...
And back into the kitchen for dinner...
Unfortunately, I had left the camera on while they rested as we were finishing up on the major house cleaning and other chores so the battery died and there were no plated pics. We had some pintos/corn/rotel/green bean/taco seasoning Redhot threw together as a side. No additional carbs. We managed to eat close to full rack between us so of course they were mighty tasty. :mrgreen: Even though missing the bark, I gave them a resounding thumbs up, and can see why folks do foil. So, trying to not be closed minded about things was the point after all, and we will be doing this again. Thanks for looking!
http://www.bbq-brethren.com/forum/showthread.php?t=189102
So, might as well foil, right? Had some Kroger "Moist And Tender" spares that had been hanging out in the freezer and thought they'd be great for the experiment. The reason they've been in the freezer for so long, and many rib cooks have transpired since I bought them, is because they're enhanced with a 12% solution. Now, for their pork loins, this doesn't bother me too much, but I did wonder about the ribs. So, here they were after defrosting and rinsing. 11 pounds or so in two slabs...
These got the remainder of a container of Simply Marvelous Sweet and Spicy on the back, and a coating of Simply Marvelous Spicy Apple for the top. After the dusting...
Set up the Cajun Bandit with a full load of Kingsford Hickory, and several chunks of actual hickory. Lit with just one Weber starter cube in the center, covered with a couple briquettes and let it do it's thing for about 30 minutes at which time it was at 220. Into the smoker the slabs went...
After three hours in the CB which ran right at 220~225 I foiled them.
Here they are before foiling...
These went back in meat side down for 90 minutes, as they seemed to be cooking fairly fast even at 225. The CB spiked with the lid off up to about 300 and I had to shut the top vent down. Got back to 230 after a wee bit.
At the end of the foil time, they looked like this...
Almost done even at the thick end so I glazed them with some "Sweet Georgia Soul" sauce and they got another 30 minutes. The CB spiked again so I figured I'd shut it down at that point as the residual heat would remain for the duration. Here's the glaze applied...
And finished setting...
And back into the kitchen for dinner...
Unfortunately, I had left the camera on while they rested as we were finishing up on the major house cleaning and other chores so the battery died and there were no plated pics. We had some pintos/corn/rotel/green bean/taco seasoning Redhot threw together as a side. No additional carbs. We managed to eat close to full rack between us so of course they were mighty tasty. :mrgreen: Even though missing the bark, I gave them a resounding thumbs up, and can see why folks do foil. So, trying to not be closed minded about things was the point after all, and we will be doing this again. Thanks for looking!
